Nham is a kind of fermented meat. It is made from the combination of raw pork, cooked pork skins, steamed rice, garlic, salt, fresh chili and other ingredients. Compressed in a plastic bag and wrapped with banana leaves, Nham is left for fermentation for 3 days before it is ready to serve. When fully fermented, the lactobacillus and the lactic acid in fermented pork sausage give sour taste and unique fragrance. These characteristics make Nham popular among the consumers.

This is why fermented pork sausage is best eaten uncooked. Cooking it only distorts the fragrance and the taste. Therefore, the consumers of fermented pork sausage are at risk of contracting bacteria andparasitic worms from pork such as Trichinellaspiralis, Taemiasolium and Salmonella bacteria which are responsible for diarrhea.

In order to make eating raw Nham without taking these risks, Thai InnoFood Co., Ltd. has invested in Gamma irradiation technology for food to produce fermented pork sausage. Customers can rest assured that our sanitised fermented pork sausage is totally safe and clean.

Gamma radiation is a highly penetrative electromagnetic radiation that arises from the radioactive decay. It is capable of eliminating bacteria and parasitic worms in food without leaving any radioactive substances. Therefore, Gamma irradiated foods are free of radioactive substances and bacteria while still preserve their original tastes. Furthermore, the amount of nutrients in sanitised fermented pork sausage lost from the irradiation process is relatively small, comparing to the amount of nutrients lost from other kinds of food preservation.

According to research by the Office of Atoms for Peace, 2 kilorays (kGy) of Gamma ray can completely eliminate Salmonella bacteria and also improve the quality of microbes in fermented pork sausage. The Faculty of Veterinary Medicine, Kasetsart University also found that parasitic worms can be eliminated by Gamma ray as well.

Irradiated fermented pork sausage must be fermented for 1 to 3 days for its best flavor. Sanitised fermented pork sausage products are irradiated at the Center of Irradiation for Food and Agricultural Products which is located in the Office of Atoms for Peace, Ministry of Science and Technology. Fermented pork sausage products receive Gamma ray directly from the source. After the irradiation process, sanitised fermented pork sausage will be tested to ensure that the amount of radiation does not exceed limit.

Irradiated fermented pork sausage can be preserved up to 10 days at room temperature, and up to 2 month if kept in a refrigerator. All in all, it can be preserved 2 weeks longer than non-irradiated fermented pork sausage.

Gray is a unit of the absorption of radiation. 1 Gy is the absorption of 1 joule of radiation energy per 1 kilogram of matter.

Made from high-quality ingredients without adding starch, our Moohyor (white pork sausage) is rich in flavor and guaranteed to melt in your mouth with each bite. Containing no preservatives, our Mooyor is manufactured using cutting-edge food technology. It is totally clean and safe to cook in various dishes.

Yet another fine quality product made from high-quality ingredients, Sliced Mooyor with Chili is blended with fresh chilies and a variety of spices. Available in original flavor and black pepper, Sliced Moohyor with Chili does not contain preservatives, and the chilies are imported from farms free of pesticide residue. With high-tech food processing, Sliced Moohyor with Chili is guaranteed safe and clean.

Perfectly blended with fresh pork loin, pork rinds, rice and selected garlic, Don Muang sanitized fermented pork sausage is uniquely flavorful and aromatic. Our sanitized fermented pork sausage is processed using cutting-edge food technology.

Our sanitized fermented pork sausage is processed with irradiated food technology in order to eliminate parasitic worms responsible for food poisoning. Customers can rest assured that our sanitized fermented pork sausage is as safe as it is delicious.