Assessment of current hygienic manufacturing practices and evaluation of additional food preservatives effect in Nam Prik Mushroom

Abstract

Nam Prik Mushroom is ready-to-eat food product in Thailand which made from edible mushroom Schizophyllum commune with curry paste. It is produced by Chaiyo Farm, one of Thailand small-medium enterprise. Current hygienic and manufacturing practices in Chaiyo Farm and effectiveness of combination chemical food preservatives, propyl-paraben and calcium propionate, of Nam Prik Mushroom’s shelf life was assessed. Assessment of manufacturing practices at Chaiyo Farm resulted in total conformity of 25.83% based on Thailand Primary Good Manufacturing Practices. Propyl-paraben and calcium propionate did not influence pH, color, and water activity of Nam Prik Mushroom. The effectiveness combination of propyl-paraben and calcium propionate to extend the shelf life Nam Prik Mushroom was not proven. Either non-preserved or preserved Nam Prik Mushroom could not be accepted organically after 3 days storage at room temperature.