| From the team surveying and data collection, production conditions and product quality problems of Namprik or chili paste product made by Thai SMCE (Small and Micro Community Enterprise) in the OTOP (One Thumbon One Product) project were evaluated. Four types of Namprik product include chili paste for curry cooking, fried chili paste, ready to eat moist chili paste and ready to eat dried chili paste were sampled and analyzed especially for food safety purpose. Laboratory results show that aw (water activity number) of the ready to eat dried chili paste was the lowest at 0.58 which fungi, anhydrous tolerance type, will be able to survive and aw of chili paste for curry cooking was the highest at 0.96 which most of the putrefactive bacteria would remain... |
