World Food Safety Day: Science in Action

1. Selecting Only the Finest Raw Materials

We source anchovies exclusively from the Rayong Gulf, an area known for its nutrient-rich waters that yield anchovies with ideal protein content and minimal contamination risk.

Apart from sources, the freshness and size of anchovies are other key factors. Only the fresh anchovies with a low histamine level and small size are received as our raw material.

Scientific Reasoning :

High protein and low histamine levels are critical indicators of freshness in fish used for fermentation. We perform sensory screening, histamine testing, and total nitrogen (TN) analysis on each batch before processing. We check the temperature of the fish truck and the appearance of receiving fish to confirm the freshness before we accept them.

Reference Standards:

• Codex Alimentarius Standard for Fish Sauce AOAC methods for histamine testing USFDA: Fish and Fishery Products Hazard sand Controls Guidance

2. Controlled Manufacturing Process

"From fermentation to filtration-precision in every step."

Our fish sauce undergoes natural fermentation for 12-18 months. The samples are taken periodically to monitor histamine, protein, and salt levels until we get the concentrated liquid whose characteristics meet the standard. The concentrated fish sauce is then processed into the bottle before being introduced to the market. To ensure the safety of our food products, all processes are conducted with cleaned tools and a production site, good sanitation practices, and well-trained staff.

Scientific Measures:

• pH Monitoring : Optimal fermentation occurs at pH 5.0-5.6.
• Temperature & Humidity Controls : To avoid microbial contamination and maintain enzymatic activity.
• Microbiological Testing : Regular sampling for Total Aerobic Count, E. coli, and S. aureus during critical control points (CCPs).