Development of safe and GMP-standard model establishments for pickled fishes by local participation in Khon Kaen province

Abstract

This action research aims to study the situation and develop guidelines for the production of pickled fish in Khon Kaen province to be safe and GMP standards so that the product is sustainably safe from parasites and contaminants which are risk factors for bile duct cancer by local participation. The target group includes 10 people from 5 model community enterprises and another 10 from a working group mobilizing food safety and parasite-free fish of health. The target group was specifically selected. The tool features: a survey for establishments, a development guideline questionnaire, and a participation assessment form. Descriptive statistics were analyzed from January to December 2022. The results indicated that A survey of 45 locations of pickled fish products in Khon Kaen found that 5 locations were ready to produce according to GMP standards and found Salmonella spp. exceeded the standard requirement everywhere. Guidelines for driving through legislative establishment mechanisms by local leaders as concrete policy drivers. Stakeholder analysis found a network mobilizing concrete policies belonged to 7 organizations, namely 1) Department of Local Administration (DLA) which prepared sub-district ordinances to control harmful-to-health activities in the production of fermented food, 2) The Office of Disease Prevention and Control 7 Khon Kaen responsible for organizing proactive activities to detect parasite eggs in fish’s feces and parasite larvae, 3) Khon Kaen Provincial Health Office improving production according to the GMP standard, 4) Regional Health Promotion Centre 7 Khon Kaen developing food sanitation standards, 5) Regional Medical Sciences