DEVELOPMENT OF GUIDELINES FOR THE USE OF FOOD ADDITIVES IN MEAT PRODUCTS IN UDON THANI PROVINCE

Abstract

This action research utilized the PAOR (Plan, Act, Observe, Reflect) process as a tool to investigate the problem, establish and develop guidelines, and evaluate their effectiveness for the use of food additives in meat products in Udon Thani Province. The study involved meat product manufacturers and specialized officers from government agencies and was conducted from April to September 2024. Data were analyzed using descriptive statistics, frequency distribution, percentage, mean, standard deviation. The findings revealed that: 1. Food additives were used in 12 samples of meat products (75%) that did not meet safety criteria. Prohibited benzoic acid was detected in meatballs and pork rolls, while sorbic acid levels ranged from 1,560 to 2,401 mg/kg, exceeding legal standards. 2. Guidelines for the appropriate use of food additives were developed and implemented with meat product manufacturers in Udon Thani Province. 3. After implementing the guidelines, compliance with food additive safety criteria improved to 68.75%, an increase of 43.75%. The evaluation of production facilities based on GMP (Good Manufacturing Practices) standards across five categories showed improvements in average scores in all categories. According to the evaluation of production facilities based on GMP standards for all 5 categories, the average scores for all categories have improved. This study highlights the continued necessity of food additive usage among meat product manufacturers and the persistent presence of benzoic acid in meatballs and pork rolls. The development of these guidelines enhanced the safety and compliance of meat products with legal standards. However, challenges remain regarding certain ingredients containing prohibited food additives, necessitating additional specific measures for individual cases.