Evidence map›Paper›PMID 41769398›Full record

ArticlePeerJ2026

Unraveling microbial diversity and physicochemical hazard level in Thai traditional fermented shrimp paste (Kapi).

Thitikorn Mahidsanan, Pattama Srinamngoen, Priyada Sittisart

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in PeerJ, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Thitikorn MahidsananDepartment of Food Science and Technology, Faculty of Agricultural Innovation and Technology, Rajamangala University of Technology Isan, Nakhon Ratchasima, Thailand.
Pattama SrinamngoenDepartment of Agricultural Technology, Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi, Thailand.
Priyada SittisartDepartment of Agricultural Technology, Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi, Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermented shrimp paste (Kapi) is a culturally significant condiment valued for its flavor and nutritional value. However, inconsistent production practices may lead to microbial contamination and histamine accumulation, posing health risks. Understanding microbial diversity, salt-tolerant pathogens, and the effectiveness of hygienic controls is essential for improving product safety and quality consistency. This study assessed the microbial and physicochemical characteristics of seven Kapi produced under varying hygienic conditions: a certified commercial export product (M1), a traditionally fermented product using 25% (w/w) salt (M2), wet-market bulk products (M3, M4), and sealed community-enterprise products (M5, M6, M7). Microbiological hazards were characterized using Oxford Nanopore sequencing, and physicochemical analyses, including histamine content, were conducted. M1 exhibited the highest safety and quality, with no detected pathogens. In contrast, M3 and M5 contained high microbial loads, including

Indexed as

BacteriaFermented FoodsFood MicrobiologyShellfishAnimalsFermentationFood, ProcessedHistamineThailandHistamineBacterial communityFermented shrimp pasteFood qualityFood safetyHistamine

Identifiers

PMID41769398
PMCPMC12939788

What OpenQuestion holds

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LicenceCC BY
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.