DISCOVERY TRENDS OF PICKLED FISH ESTABLISHMENT IN KHON KAEN, NORTHEAST THAILAND

Teerawat  Valaisathien; Amporn  Chantawibul; Suwisith  Changthong; Weerawan  Rujijanakul; Thidarat  Boonmars; Supaluck  Pringproh; Chailert  Kingkaewcharoenchai; Punyanuch  Lanwong; Juntiya Nuttayai; Nathkapach  Rattanapitoon; Choosak  Nithikathkul; Kesorn  thaewnongiew

Authors

Teerawat Valaisathien Office of Disease Prevention and Control Region7, Khon Kaen, Thailand.
Amporn Chantawibul Department of Health, Khon Kaen, Thailand.
Suwisith Changthong Regional Health Promotion Center 7, Khon Kaen, Thailand.
Weerawan Rujijanakul Khon Kaen Provincial Health Office, Khon Kaen, Thailand.
Thidarat Boonmars Faculty of Medicine, Khon Kean University, Khon Kaen, Thailand.
Supaluck Pringproh Regional Medical Sciences Center 7, Khon Kaen, Thailand.
Chailert Kingkaewcharoenchai Department of Health, Khon Kaen, Thailand.
Punyanuch Lanwong Khon Kaen Provincial Office for Local Administration, Khon Kaen, Thailand.
Juntiya Nuttayai Community Development Provincial Office Khon Kaen, Khon Kaen, Thailand.
Nathkapach Rattanapitoon Parasitic Disease Research Center, Institute of Medicine, Suranaree University of Technology.
Choosak Nithikathkul Tropical and parasitic diseases research unit, Faculty of Medicine, Mahasarakham University, Mahasarakham, Thailand.
Kesorn thaewnongiew Office of Disease Prevention and Control Region7, Khon Kaen, Thailand.

Keywords:

Local participation, pickled fish establishments, pickled fish, Cholangiocarcinoma

Abstract

This is action research to develop pickled fish establishments by local participation in Khon Kaen Province. Participants recruited sixty people. There were three processes which were situation analysis, implement, and evaluation. From the 22 pickled fish establishments in the sub-district area, the establishment of a household level 81.8%, 81.8% of pickled fish establishments drain waste water into environment. From the randomized pickled fish samples for laboratory tests, E. coli, Salmonella spp. And Staphylococcus aureus were found 100%, 37.5% and 25.0% respectively. 60% of fish products were infected with fluke. The brainstorming meeting and exchange of knowledge led to the development of measure for pickled fish establishments. These were as follow: 1) Surveillance of pickled fish 2) Prevention and control of liver fluke disease 3) Networks setting. The main outcome after the development of pickled fish establishments was successful such as 1) Increased fluke free pickled fish products and passed the standards for microbiological quality criteria of food and exposed containers; 2) Pickled fish establishment have improved sanitation and achieving to pass the food production criteria. 3) Entrepreneurs have improved their health literacy in prevention and control comparing the before and after implementation with a statistically significant difference of (p<0.001); Conclusion: The model developed for pickled fish production establishments by local participation was successful in many areas. This model should be expanded to other areas to improve prevention and control liver fluke infection especially to decrease the cases of Cholangiocarcinoma in Thailand.

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