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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. Source


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. Source


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

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


Cpf

Trademark
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.


Trademark
Charoen Pokphand Foods Public Company Ltd | Date: 2007-08-09

Food entrees mainly prepared from vegetables, meat, shrimp or fish. Food entrees mainly prepared from rice, other than for breakfast cereal or cereal bars.

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