BANGKOK, 10 May 2013 An inspection of fish sauces sold nationwide has revealed that only 62.8% of the samples from ‘real’ fish sauce passed the set standard, whereas the passing rate for ‘mixed’ fish sauce was even much lower.
According to the Medical Sciences Department, out of the collected 242 samples of real fish sauces and 229 samples of ‘mixed’ fish sauces produced by 118 manufacturers, just a bit more than half of the real fish sauces passed the mark, and only 37.1% of mixed fish sauces met the standard.
Department director-general Niphon Phophatthanachai said the substandard sauces contained either more or less glutamic acid than recommended or contained too much preservative. He explained however that the amount of glutamic acid did not pose health concerns because it only indicates whether the body would receive more or less protein from the fish sauce.
Dr. Niphon suggested that consumers should look for the FDA-approved sign and the TISI approval sign on the label of the fish sauce before buying. They should also buy ‘real’ fish sauce. He added that fish sauce should be clear, has golden brown color and be free from deposits.
