Results of The Development Model of Fermented Fish Establishments Free From Liver Flukes with Local Participation at Ubolratana District, Khon Kaen Province

Abstract

        This action research aimed to develop a model to enhance the quality of fermented fish products to mitigate liver fluke contamination. The study was conducted at the Ubolratana District, Khon Kaen Province, with the participation of 60 personnel from relevant organizations, including the Ubolratana Municipality, the Administration Organization of Ubolratana sub-district, fermented fish producers, Ubolratana Hospital, the District Health Office, the District Agriculture Office, District community development office, community leaders, and health volunteers. The study proceeded through three phases: situational analysis, development of intervention strategies, and monitoring and evaluation. Data collection took place between May 2020 and August 2021. Various research instruments such as surveys of fish and fermented fish product establishments, interviews, satisfaction assessments, non-participant observation forms, food safety standard assessment forms, and health literacy assessment questionnaires were used. Data analysis involved descriptive statistics and content analysis.

        The results of a study indicated that fermented fish and pickled fish products are often contaminated with liver fluke. Such products do not meet the food safety standards set by health regulations. The producers of these products lack accurate knowledge on how to prevent liver fluke and bile duct cancer. To address this issue, three establishment models were established:  1) Lab tests are conducted on fermented and pickled fish samples to detect liver fluke eggs; 2) Producers are supported in holding to health standards and labeling their products as "fluke-free" to control and prevent liver fluke disease; 3) A collaborative network is established to operate liver fluke-free fermented fish and pickled fish operations in the area. After the intervention, it was found that: 1) Random testing of fermented and pickled fish products did not detect any liver fluke contamination; 2) All fermented fish and pickled fish products were labeled as "fluke-free"; 3) Establishments that produce fermented and pickled fish now meet the standards for food production set by health regulations; 4) Producers of fermented and pickled fish now possess increased knowledge on preventing liver fluke and bile duct cancer; 5) Local enforcement efforts led to the regulation of hazardous business activities related to the production, accumulation, or packaging of fermented foods such as fermented fish, pickled fish, or similar products.

        The study emphasizes the effectiveness of collaborative approaches among fermented fish producers to produce fluke-free products through community-supported initiatives, fostering collective progress toward shared objectives.