Kasetsart University, Kamphaeng Saen, with intensive tutoring to advise people involved in the whole shrimp business cycle Build consumer confidence Revive the aquaculture business, help farmers After encountering a severe stagnation of COVID
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On January 29, 64 Assoc. Assoc. Dr. Anuchai Pinyo Phoommin Vice Rector for Kamphaeng Saen Campus Kasetsart University Suggest how to manage “Thai prawns are free of COVID-19” that due to the new epidemic of COVID-19, infection of migrant workers working at the shrimp market, Samut Sakhon province and other fishery markets Including Thai people who are involved in the shrimp and aquatic animal trade Resulting in the aquatic animal trading business Especially lobsters, white shrimp suffer a heavy impact. Because consumers reject Shrimp consumption Making shrimp producers Can’t sell produce And the price slump like never before Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom Province, is pleased to organize training and advice for people involved in the whole shrimp business by Assoc. Prof. Dr. Wisanu Boonyavivat, Department of Medicine. And animal production resources Faculty of Veterinary Science Kasetsart University Kamphaeng Saen Campus, Nakhon Pathom Province, experienced in the aquatic production industry
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“The shrimp itself Not infected with COVID-19. As people are infected Shrimp may be the only carrier of this infection. Infected with the bark And the water that transported the shrimp Which, when cooked Shrimp consumption is 100% safe, it could be compared that Shrimp is like a doorknob that has been contaminated. Holding a contaminated doorknob Is the source of further infection Possible in a wide range Shrimp dip process with peracetic acid In various procedures Even if it is an additional step There are some higher costs. But it is considered very worthwhile in preventing the loss that will occur, “Assoc. Prof. Dr. Anuchai said.
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Assoc. Prof. Dr. Wisanu Boonyawiwat said that the heart of the problem is that consumers fear that they will be at risk of contracting COVID-19 from shrimp consumption or Contact with shrimp If the shrimp business involved increased the management process related to the transportation, including the shrimp dipping process. In disinfectants are “Peracetic Acid” takes 1 minute soaking at a concentration of 100 ppm (PPM), it can help reduce COVID-19 contamination. From an infected person Both with symptoms There were no symptoms and involved in shrimp transportation. And trading shrimp throughout the cycle very well Where at this level of concentration It will kill COVID-19, but it will not affect the shrimp. Shrimp that has been dipped in the above solution Will still live normally It also does not affect the quality. Taste and smell of shrimp meat With a short dipping time This solution will only touch the outer shell of the shrimp. And does not affect the quality of the shrimp in any way If calculating the additional cost from the use of this solution, it will be approximately 100 baht per ton of shrimp weight only.
The peracetic acid (Peracetic Acid) can kill viruses. And bacteria like hydrogen peroxide. But has a stronger effect This makes it possible to use less concentrations than hydrogen peroxide to kill the COVID-19 virus. Peracetic acid can also be used directly in food. Because it is highly secure And does not leave residue in the shrimp Because after action Peracetic acid Will completely dissolve into water, oxygen and vinegar acid Within less than 5 minutes within the animal tissue It has long been used in the agricultural and food business to control pathogens. It has been approved by the US Food and Drug Administration (USFDA) since 1997. It can be used as a disinfectant on vegetables, fruits, meat, poultry, seafood, etc. Fresh food dipped in this peracetic acid. Can also kill and control other pathogens That can come with food Can extend the storage time And slows down the spoilage of the meat.
However, users should be careful when handling peracetic acid. Because in high concentrations The substance may cause skin irritation. And has a strong smell of orange juice Therefore, users of this acid must wear gloves. And work in a well-ventilated place during mixing disinfectants. But when the antiseptic is obtained at the recommended concentration, it is safe because the recommended level is 15 times lower than the level that causes skin irritation, but still only has a mild citrus scent.
For those interested in watching the details of “Thai shrimp sterile COVID-19” can be found in Agriculture Channel 5, Community Development Monday, February 1, 2021 at 11:00 AM on TAT 5, Agriculture Channel 5, Community Development is a program called Variety Agriculture is comfortable, easy to understand, full of knowledge on agriculture and the environment. To contribute to sustainable community development Follow-up and watch the program to its fullest via: Channel 5 TV5HD1 TAT 5 maintains the value of digital age And watch the past, both pictures and sound via KURPlusTV, the MGM radio station from 10:30 a.m. – 10.55 p.m. Ajarn Kewlin Srichan, email [email protected].
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