The Consumer Council has urged the Food and Drug Administration (FDA) to intensify control over processed meats, requiring clear labeling of preservatives on packaging. They also called for market surveillance, with strict legal action against products found violating standards, following three consecutive years of residue levels exceeding limits reported by the Department of Medical Sciences.
Popular foods such as sausages, ham, and pork jerky are facing safety concerns after the Department of Medical Sciences released surveillance results on processed meats over the past three years (2024–2026), revealing contamination with preservative chemicals from the nitrate-nitrite group in several products.
Some samples contained preservative levels exceeding the standard, with ready-to-eat meat products showing nitrite concentrations as high as 3,880 milligrams per kilogram—almost 50 times above the legal limit. Consuming such products risks acute oxygen deprivation and could be life-threatening, especially for vulnerable groups like children.
The Consumer Council called on the FDA to strengthen inspection efforts and enforce mandatory disclosure of preservative information on labels, enabling consumers to better assess health risks.
Pharmacist Phanuchot Thongyang, Chair of the Food, Drug, and Health Products Subcommittee of the Consumer Council, stated that the Department of Medical Sciences' data aligns with the Council's November 2025 surveillance. In collaboration with the Consumer Magazine and the Foundation for Consumers, they announced test results from sampling 20 pork jerky and dried meat products from online stores and retailers, testing for four preservatives: benzoic acid, sorbic acid, nitrate, and nitrite.
Test results showed that 16 samples, or 80 percent, contained preservatives, with some showing very high levels.
Consistent data from both government and civil sectors highlight the need for serious regulation of preservative use in processed meats, as the issue has been detected repeatedly over several years, not just recently.
At the same time, the Department of Medical Sciences should disclose the names of products that fail standards to inform the public and enable the FDA to follow up with legal action.
The Consumer Council urged the FDA to intensify monitoring and inspection of processed meat products, particularly enforcing the Ministry of Public Health’s food labeling regulations that require producers to clearly disclose food additives on packaging.
Pharmacist Phanuchot added that food labels are vital information consumers use before purchase and consumption. Labels should not rely solely on international standard codes for food additives, known as INS numbers, which the general public does not understand. Instead, preservative names should be clearly stated so consumers can assess health risks themselves. Furthermore, products without preservatives should clearly state this on labels to offer health-conscious consumers an informed choice.
The FDA should establish a systematic and timely food recall process for unsafe products, especially those with preservative residues exceeding standards, to mitigate risks and protect consumers from hazardous items. Legal action against manufacturers and sellers should be firmly enforced.
Although nitrate and nitrite are used in the food industry to preserve products, maintain meat color, and inhibit certain bacteria, prolonged accumulation in the body or exposure to high heat (such as grilling, roasting, or burning) can transform them into nitrosamines, which are carcinogenic.
The Consumer Council recommends that the public modify consumption habits by limiting intake of processed meats and being cautious of unnatural bright red coloring. Additionally, before purchasing, consumers should carefully check product labels for manufacturer details, FDA registration numbers, production and expiration dates, and information on preservatives to ensure product safety and traceability.