The Results of Knowledge Development among Entrepreneur on Curry Puff Production: a Case Study of Saraburi Province

Abstract

Background: Curry puffs are a signature local delicacy and famous souvenir of Saraburi Province, Thailand. However, potential preservative misuse and elevated polar compounds in frying oil pose concerns regarding product safety and consumer confidence.

Objectives: To investigate the status of preservative usage, pathogenic microbial contamination, and frying oil quality in curry puff production; to examine the associations  between entrepreneurs’ knowledge levels, preservatives usage, and frying oil quality; to assess the impact of an educational intervention; and develop monitoring measures and solutions for preservative misuse and reused frying oil in Saraburi Province.

Methods: This cross-sectional descriptive study investigated 56 curry puff entrepreneurs across 9 districts in Saraburi Province between February 1 and December 31, 2024. Data were collected using questionnaires assessing demographic profiles, production practices, and knowledge regarding preservatives and frying oil. Laboratory analyses of curry puff samples determined benzoic acid and sorbic acid levels using HPLC, as well as 4 pathogenic microorganisms (Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Salmonella spp.). Frying oil quality was evaluated for polar compound levels using test kits. Descriptive statistics (frequency and percentage) were used for data analysis, and associations were evaluated using Fisher’s Exact Test with a significance threshold set at p < 0.05.

Results: The results revealed that most entrepreneurs were female (82.14%), aged between 40–49 years (32.14%), and had highest completion of primary school level (26.79%).  Laboratory analysis of curry puff products showed that 52 samples (92.86%) met preservative standards for benzoic acid and sorbic acid, whereas 7.14% of curry puff failed to the standard. None of pathogenic microorganisms contaminated was detected. Analysis of frying oil quality based on polar compound values indicated that most samples were classified as oil replacement required (44 samples - 78.57%). The assessment of entrepreneurs’ knowledge demonstrated that most participants had a moderate level of knowledge preservative use (57.14%). In contrast, knowledge of frying oil use was predominantly at a high level (85.71%).The analysis of associations revealed that the level of knowledge regarding preservative and the repeated use of frying oil were not significantly related with
the quality analysis results (p = 0.132 and p = 0.364, respectively). The results of educational intervention for producers failing the initial standards led to an average knowledge increase of 3.5 points, which correlated with an average decrease in sorbic acid by 350 mg/kg (31.00%) and benzoic acid by 222 mg/kg (45.87%). Among producers whose frying oil quality failed to meet the acceptable standard based on polar compound levels, the educational intervention resulted in an average increase of 2.49 points in knowledge scores.

Conclusions: Most entrepreneurs maintained standard-compliant preservative levels and possessed high knowledge of frying oil practices. Nevertheless, the majority of frying oil required replacement, and knowledge levels were not significantly correlated with preservative compliance or oil quality. Relevant agencies should integrate educational interventions with continuous regulatory oversight and systemic supportive measures to enhance food safety and consumer protection.