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Tinwongger S.,Tokyo University of Marine Science and Technology | Proespraiwong P.,Charoen Pokphand Foods Public CO. | Thawonsuwan J.,Coastal Aquatic Animal Health Research Institute | Sriwanayos P.,Coastal Aquatic Animal Health Research Institute | And 7 more authors.
Fish Pathology | Year: 2014

Acute hepatopancreatic necrosis disease (AHPND) is caused by a unique strain of Vibrio parahaemolyticus that has a plasmid harboring virulent genes. A rapid and accurate diagnosis method is necessary for surveillance of this infectious disease in aquaculture. In this study, three primer sets (TUMSAT-Vp1, Vp2 and Vp3) were designed based on the plasmid DNA sequence. We examined 98 strains of bacteria isolated from shrimp farms in different areas in Thailand. These included 48 strains of V. parahaemolyticus (AHPND strain), 38 strains of non-AHPND V. parahaemolyticus and 12 strains of non-V. parahaemolyticus. All the AHPND strains were detected by TUMSAT-Vp1, Vp2 and Vp3. However, one non-AHPND strain tested positive for TUMSAT-Vp1 and Vp2. The accuracy of AHPND detection was validated with two other primer publicly available sets (AP1 nad AP2). AP1 and AP2 primers gave a few false positives in non-AHPND strains. Only TUMSAT-Vp3 primer detected the AHPND strains examined in this study with 100% accuracy. © 2014 The Japanese Society of Fish Pathology.

Keawcharoen J.,Chulalongkorn University | Thongmee T.,Chulalongkorn University | Panyathong R.,Charoen Pokphand Foods Public Company Ltd | Joiphaeng P.,B.F. Feed Co. | And 4 more authors.
Virus Genes | Year: 2013

Phylogenetic analysis of partial ORF1 and ORF2 genes of Hepatitis E virus (HEV) strains from pigs in Thailand during 2011-2012 was performed. The result indicated that the current Thai strains belonged to the genotype 3 subgroup 3f, which were similar to the previous HEVs circulating in humans in Thailand. © 2012 Springer Science+Business Media New York.

Kuendee N.,Khon Kaen University | Klaynongsruang S.,Khon Kaen University | Bunyatratchata W.,Khon Kaen University | Tengjaroenkul B.,Khon Kaen University | And 4 more authors.
Israeli Journal of Aquaculture - Bamidgeh | Year: 2015

Nile tilapia (Oreochromis niloticus, Cichlidae) are cultured worldwide, however, the study of humoral immunity in these fish has been neglected, leading to mismanagement of prevention of common diseases by vaccination. In this study we purified and characterized the Nile tilapia immunoglobulin type M (IgM). In addition, we have described the production of a mouse polyclonal antibody for the investigation of the onset of antibody responses. After one-step purification using protein G sepharose beads, SDS-PAGE, and mass fingerprint analysis we found that the heavy chain of Nile tilapia IgM was 70 kDa, whereas the light chain was 27 kDa. Western immunoblotting techniques using mouse anti-Nile tilapia IgM antibody, produced by intraperitoneal injection with purified Nile tilapia IgM for 3, periods with booster inoculations every 10 days, could effectively detect the onset of antibody responses in Nile tilapia sera at 42 days post-hatch. © 2015, Israeli Journal of Aquaculture - Bamidgeh, All Rights Reserved.

Sritunyalucksana K.,Mahidol University | Sritunyalucksana K.,National Science and Technology Development Agency | Srisala J.,Mahidol University | Srisala J.,National Science and Technology Development Agency | And 2 more authors.
Aquaculture | Year: 2010

The aim of this study was to examine whether shrimp yellow head virus (YHV) from processed shrimp tissue infected at the pre-patent disease level could be transmitted to naïve shrimp in a laboratory setting. In a preliminary test, 120 YHV-free shrimp were injected intramuscularly with a virulent YHV stock to yield 5 × 105 (pre-patent disease level) and 2500 (carrier level) viral copies/g shrimp tissue (60 shrimp each dose). These are possible infection levels for grossly normal shrimp from normal harvest ponds (i.e., not shrimp from disease outbreak ponds). These yielded 1-step and 2-step positive (nested) RT-PCR reactions, respectively, in pleopods at 6 h post-injection of the viral stock. After being subjected to standard industrial processing conditions, only fresh frozen whole or peeled shrimp injected with pre-patent dose gave positive RT-PCR test results for YHV. None of the naïve shrimp exposed to the chopped processed products for 24 h and then reared on a standard diet for 14 days showed any significant mortality or gave any positive test results for YHV using nested RT-PCR assays. Based on these preliminary test results, a large-scale test was carried out using only the high, pre-patent injection dose with 1000 fresh frozen whole shrimp. The negative control consisted of 1000 buffer-injected shrimp. A random sample of 60 shrimp from the YHV-injected group after processing, revealed 57 positive for YHV by 1-step RT-PCR assay. Of the 3 remaining, 2 were positive and 1 negative by nested RT-PCR assay. All 60 shrimp from the buffer-injected, control group were negative for YHV by nested RT-PCR assay. Exposure of these whole shrimp to naïve shrimp resulted in no significant mortality and no positive RT-PCR test results for YHV by nested RT-PCR assay in the exposed naïve shrimp. Our results showed that grossly normal whole shrimp processed by chilling and freezing would present negligible YHV disease transmission risks, even if they were 1-step RT-PCR positive for YHV. Thus, shrimp subjected to any additional processing steps such as peeling or cooking should present even lower transmission risks. © 2010 Elsevier B.V. All rights reserved.


Charoen Pokphand Foods Public Company Ltd | Date: 2012-09-04

Meat; Processed meat; Food package combinations consisting primarily of meat; Fish meat; Processed fish; Food package combinations consisting primarily of fish; Shrimp meat; Processed shrimp; Food package combinations consisting primarily of shrimp; Egg; Processed eggs; Food package combinations consisting primarily of eggs; Tofu; Poultry (not live); Fish (not live); Shrimp (not live); Gravy; Soup extracts; Milk; Milk products excluding ice cream, ice milk and frozen yogurt; Cooked vegetables; Cooked fruits; Food package combinations consisting primarily of vegetables; Food package combinations consisting primarily of fruits.

Charoen Pokphand Foods Public Company Ltd | Date: 2016-03-02

Table napkins of paper, Place mat of paper, Food boxes of paper, Bags of paper or plastic for packaging, Printed advertisement boards of paper or cardboard. Provision of food and drink; Self-service restaurants; Restaurants.


Charoen Pokphand Foods Public Company Ltd | Date: 2016-04-12

Beef, chicken, pork, shrimp, fish, all not live; frozen processed food made from shrimp, namely, shrimp sausages, stuffed shrimp, shrimp based foodstuffs, shrimp meal for human consumption, shrimp croquettes; frozen processed food made from fish, namely, fish sausages, frozen fish, fish based foodstuffs, fish fillets, fish meal for human consumption, fish croquettes; cooked food made from shrimp, namely, cooked shrimp, shrimp nugget, shrimp paste; cooked food made from fish, namely, cooked fish, fish nugget; food mainly made from egg, namely, egg white, egg yolks, egg substitute; eggs; preserved vegetables and fruits; cooked mushroom; processed mushroom; preserved mushroom; cooked vegetables and fruits; dried vegetables and fruits; pickles. Sugar; food mainly made from rice, namely, cooked rice, rice cake, ready meals, rice-based foods; food made from flour, namely, flour, wheat flour, flour-based foods; food made from cereal, namely, cereal preparations, cereal-based snack foods (ready to eat), cereal-based foods; sauces; condiments, namely, soy sauce, seasonings, spices, food flavorings other than essential oil; chili sauce; desserts, namely, Thai desserts, Thai sweet sticky rice with durian, Thai sweet sticky rice with mango, sticky rice and egg custard, Thai tapioca flour noodle in sweet coconut milk, sweet green bean compote, tapioca balls with black beans; confectionery, namely, sugar confectionary, peanut confectionery, sherbets, tarts; ice cream; pastry; pastry made from cereal; coffee based beverages; cocoa based beverages; chocolate based beverages; tea based beverages; cooked food made from shrimp, namely, shrimp dumplings; cooked food made from fish, namely, fish dumplings.

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