Overview of 3-MCPD contamination in seasoning products in Thailand
2006
Prakai Boriboon(Department of Medical Sciences, Nonthaburi (Thailand). Bureau of Quality and Safety of Food) | Laddawan Rojanapantip(Department of Medical Sciences, Nonthaburi (Thailand). Bureau of Quality and Safety of Food) | Mayuree Uraroongroj(Department of Medical Sciences, Nonthaburi (Thailand). Bureau of Quality and Safety of Food) | Panawan Kluengklangdon(Department of Medical Sciences, Nonthaburi (Thailand). Bureau of Quality and Safety of Food)
According to many European country reports, Thai soy sauce contained high level of 3-MCPD. In order to ensure the consumer safety, the Bureau of Quality and Safety of Food Department of Medical Sciences conducted a study of 3-MCPD content in Thai seasoning products. The study was carried on two periods, the first period was done from September 2000 to May 2002, before the regulatory limit of 3-MCPD in soy sauce product was established. The total number of 132 samples, consisted of 91 seasoning soy sauce, 22 natural fermented soy sauce and 19 oyster sauce samples were analyzed for 3-MCPD content using Gas Chromatography Mass Spectrometry (GC-MS). It was found that 41.8 percent of seasoning soy sauce and 10.5 percent of the oyster sauce samples contained higher level of 3-MCPD than the regulatory limit. The second study was done after the enforcement of Standard Notification of 3-MCPD in soy sauce from June 2002 to September 2004. The total number of 107 seasoning products, consisted of 60, 40 and 7 samples of seasoning soy sauce, natural fermented soy sauce and oyster sauce respectively. The result showed that 5 percent of seasoning soy sauce contained higher level of 3-MCPD than regulatory limit. It is indicated that the consumer protection policy of the Ministry of Public Health on food safety with regard to 3-MCPD in seasoning products was fulfilled and the good-cooperation between governmental agencies and the manufacturers to improve the production process was achieved and the percentage of sub-standard products decreased from 30.3 percent to 2.8 percent (approximately 11 times).
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