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== Regulations on bacterial content ==
== Regulations on bacterial content ==
Thai sour pork has regulations on bacterial content. There should not be more than 25 g. of ''Salmonella spp.'', ''[[Escherichia coli O157:H7]]'' not more than 0.1 g., ''[[Staphylococcus aureus]]'' not more than 0.1 g., ''[[Yersinia enterocolitica]]'' not more than 0.1 g., ''[[Listeria monocytogenes]]'' not more than 0.1 g., ''[[Clostridium perfringens]]'' not more than 0.1 g., Fungi less than 10colony per gram, ''Trichinellaspiralis'' less than 100 g. If any of these bacteria exist at higher levels than described above it may cause sickness.<ref name="book"/>
Thai sour pork has regulations on bacterial content. There should not be more than {{convert|25|g|oz}} of ''Salmonella spp.'', ''[[Escherichia coli O157:H7]]'' not more than {{convert|0.1|g|oz}}, ''[[Staphylococcus aureus]]'' not more than {{convert|0.1|g|oz}}, ''[[Yersinia enterocolitica]]'' not more than {{convert|0.1|g|oz}}, ''[[Listeria monocytogenes]]'' not more than {{convert|0.1|g|oz}}, ''[[Clostridium perfringens]]'' not more than {{convert|0.1|g|oz}}, Fungi less than 10colony per gram, ''Trichinellaspiralis'' less than {{convert|100|g|oz}}. If any of these bacteria exist at higher levels than described above it may cause sickness.<ref name="book"/>


==See also==
==See also==

Revision as of 07:40, 2 March 2016

Naem
Naem khluk ("mixed naem") is a Thai salad prepared with naem. At bottom is a close-up view of the same dish
TypeFermented sausage
Place of originThailand
Serving temperatureRaw or cooked
Main ingredientsPork
Ingredients generally usedMinced beef is sometimes used
Food energy
(per 100 g serving)
185 kcal (775 kJ)
Nutritional value
(per 100 g serving)
Protein20.2 g
Fat9.9 g
Carbohydrate3.6 g

Naem (Thai: แหนม, pronounced [nɛ̌ːm], also referred to as nham, naem moo, naem maw and cured pork)[1][2] is a red-colored, semi-dry lactic-fermented pork sausage in Thai cuisine prepared using minced raw pork and pork skin, significant amounts of cooked sticky rice, chili peppers, garlic, sugar, salt and potassium nitrate.[3][4][5][6] It is also produced in areas of Southeast Asia that are near Thailand.[7] Minced beef is sometimes used in its preparation.[5] After the mix is prepared, it is encased in banana leaves, synthetic sausage casings or tubular plastic bags and left to ferment for three to five days.[3][4] Naem has a sour quality to it due to the fermentation, in which lactic acid bacteria and yeasts grow within the sausage.[4] The lactic acid bacteria and yeasts expand by feeding upon the rice and sugar, and the use of salt prevents the meat from rotting.[4]

Naem typically has a short shelf life, which can be extended through refrigeration.[3] The sausage can be time-consuming and labor-intensive to prepare.[3] In Thailand, it is typically stored at room temperature, which gives it a shelf life of around one week.[3]

Naem is often consumed raw,[8] (after fermentation has occurred), and is often accompanied with shallot, ginger, bird’s eye chili peppers and spring onions.[4] It is used as an ingredient in various dishes[9] such as naem fried with eggs, Naem khao and Naem phat wun sen sai khai, and is also consumed as a side dish and as a condiment.[10] The cooking of naem significantly changes its flavor.[8]

Prominence

Naem has been described as "one of the popular meat products of the country prepared from ground pork"[5] and as "one of the most popular traditional Thai fermented meat products".[6]

Microbiology

Use of the starter culture Lactobacillus curvatus has been demonstrated to prevent "the outgrowth of pathogenic bacteria" in naem.[5] Naem has on occasion been contaminated with parasites such as Taenia solium and Trichinella spiralis and enteropathogenic bacteria such as coliform bacteria and Salmonella.[6] It has been demonstrated that Salmonella growth is inhibited by the formation of lactic acid during the fermentation process.[6] Naem is sometimes treated with irradiation.[8]

Varieties

Naem mo in northern Thailand may be fermented in a clay pot.[11] Different regions of Thailand have different preferred flavors: northern and northeastern pork is a little bit sour, central is sour and southern is spicy. There are many applications of sour pork with different flavors such as phat phet naem (Thai: ผัดเผ็ดแหนม), tom kha naem (Thai: ต้มข่าแหนม), ho mok naem (Thai: ห่อหมกแหนม), and naem priao wan (Thai: แหนมเปรี้ยวหวาน).[12]

Use in dishes

Dishes prepared with naem include naem fried with eggs, and naem fried rice.[4] Naem phat wun sen sai khai is a dish prepared with naem, glass noodles and eggs, among other ingredients such as spring onions and red pepper.[2] Naem khao is a salad dish in Lao cuisine prepared using Lao fermented pork sausage, rice, coconut, peanuts, mint, cilantro, fish sauce and lemon juice.[13] The naem and rice are formed into balls, deep-fried, and then served broken atop the various ingredients.[14] A restaurant named "Serenade" in Bangkok, Thailand purveys a dish called the "McNaem", which consists of a duck egg wrapped in naem that is fried and then plated atop a dish with risotto, slaw, shiitake mushrooms, herbs and cooked sea scallops atop crushed garlic.[15]

  • Dishes prepared with naem
  • Chin som mok is a speciality of northern Thailand and is the northern Thai version of naem sausage
    Chin som mok – a speciality of northern Thailand, it is the northern Thai version of naem sausage
  • Khua chin som sai khai is a dish prepared with dry-fried pickled pork and egg. Chin som is the northern Thai name for naem.
    Khua chin som sai khai – a dish prepared with dry-fried pickled pork and egg. Chin som is the northern Thai name for naem
  • Yam naem is a Thai salad prepared with naem and other ingredients.
    Yam naem – a Thai salad prepared with naem and other ingredients
  • Phat naem sai khai is a dish consisting of naem stir-fried with egg.
    Phat naem sai khai – naem stir fried with egg

Nutritional content

Naem
Nutritional value per 100g
Energy774.04[16] kJ (185.00 kcal)
3.6 [16]
9.9 g [16]
20.2 g [16]
Vitamins and minerals
†Percentages estimated using US recommendations for adults,[17] except for potassium, which is estimated based on expert recommendation from the National Academies.[18]

Per a serving size of 100 grams, Naem has 185 kilocalories, 20.2 g protein, 9.9 g fat and 3.6 g carbohydrate.[16] Per the work "Industrialization of Thai Nham" by Warawut Krusong of the King Mongkut's Institute of Technology Ladkrabang in Bangkok, Thailand, vitamins B1 and B2, ferric iron and phosphorus were present in naem, but the quantities were unspecified.[16]

Regulations on bacterial content

Thai sour pork has regulations on bacterial content. There should not be more than 25 grams (0.88 oz) of Salmonella spp., Escherichia coli O157:H7 not more than 0.1 grams (0.0035 oz), Staphylococcus aureus not more than 0.1 grams (0.0035 oz), Yersinia enterocolitica not more than 0.1 grams (0.0035 oz), Listeria monocytogenes not more than 0.1 grams (0.0035 oz), Clostridium perfringens not more than 0.1 grams (0.0035 oz), Fungi less than 10colony per gram, Trichinellaspiralis less than 100 grams (3.5 oz). If any of these bacteria exist at higher levels than described above it may cause sickness.[12]

See also

References

  1. ^ Doughty, K.; Lewis, L.; Books, M. (2009). Food of Asia. Murdoch Books. p. 13. ISBN 978-1-74196-419-6.
  2. ^ a b "Cured Pork Fried with Glass Noodles and Egg". Thai Food Master. February 23, 2010.
  3. ^ a b c d e Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academies Press. 1992. pp. 121–130. ISBN 978-0-309-04685-5.
  4. ^ a b c d e f "Thai Food Master". Making Fermented Thai Pork Sausage. February 24, 2010. Retrieved 8 April 2015.
  5. ^ a b c d Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. Handbook of fermented food and beverage technology. CRC Press. p. 67. ISBN 978-1-4398-5023-7.
  6. ^ a b c d Steinkraus 2004, pp. 721-736.
  7. ^ Toldrá, Fidel (2014). Handbook of Fermented Meat and Poultry. John Wiley & Sons. pp. 939–940. ISBN 1118522672.
  8. ^ a b c Satin, Morton (1996). Food Irradiation: A Guidebook, Second Edition. CRC Press. p. 131. ISBN 1566763444.
  9. ^ Ling, K.; Tsai, M.; Liew, C.; Tettoni, L. (2012). The Asian Kitchen. Tuttle Publishing. p. 385. ISBN 978-1-4629-0532-4.
  10. ^ Batt, C.A.; Robinson, R.K. (1999). Encyclopedia of Food Microbiology. Elsevier Science. p. 850. ISBN 978-0-12-384733-1.
  11. ^ Evans, B. (2008). Thai Phrasebook 6th Edition. Lonely Planet phrasebooks. Lonely Planet. p. 180. ISBN 978-1-74059-734-0.
  12. ^ a b Praphailŏng, W. (2000). ตำรับอาหารแหนมเอกลักษณ์ไทย. 539/2 Gypsum Metropolitan Tower, Floor 21A Si Ayutthaya Road, Ratchathewi, Bangkok, 10400.BIOTEC, NSTDA, Ministry of Science and Technology Thailand.: NSTDA.{{cite book}}: CS1 maint: location (link)
  13. ^ Publishing, DK (2011). Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them. DK Publishing. p. 237. ISBN 978-0-7566-9588-0.
  14. ^ Bush, A.; Elliot, M.; Ray, N. (2010). Laos. Country Guide Series (in Portuguese). Lonely Planet. p. 61. ISBN 978-1-74179-153-2. Retrieved April 9, 2015.
  15. ^ Lowe, G. (2011). Cool Bangkok: Your Essential Guide to What’s Hip and Happening. Your essential guide to what's hip & happening. Marshall Cavendish International Asia Pte Ltd. p. 46. ISBN 978-981-4435-38-3.
  16. ^ a b c d e f Steinkraus 2004, p. 722.
  17. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  18. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

Bibliography

Further reading

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