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Fish and seafood from Cambodia
Pha-ork is Cambodian freshwater fish fermented with salt and a carbohydrate. It is much less salty than prahok (mean 8.65 % salt against 21.2 % in one market survey). The small-fish form, Pha-ork Kontrey, has a low salt content and a short ferment of a few days at room temperature; paork chav, made with brown glutinous rice, is stored at room temperature for up to a year, says a 2020 paper that expects more biogenic amines in such products.
| Freshwater fish | Freshwater fish are listed for paork chav in the Ly et al. market survey[ly2020] |
| Salt | [chrun2023] |
| A carbohydrate | Brown glutinous rice in paork chav[chrun2023][ly2019][ly2020] |
| Starter | mostly spontaneous, as for Cambodian fermented fish in general (Chrun et al. 2023); a Lactobacillus plantarum starter was tested for Pha-ork Kontrey |
Total time across the recorded steps: 2 days – 5 days
What changes: Salt draws water out of the cleaned fish
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pha-ork is Cambodian freshwater fish fermented with salt and a carbohydrate. It is much less salty than prahok (mean 8.65 % salt against 21.2 % in one market survey). The small-fish form, Pha-ork Kontrey, has a low salt content and a short ferment of a few days at room temperature; paork chav, made with brown glutinous rice, is stored at room temperature for up to a year, says a 2020 paper that expects more biogenic amines in such products. Made in 5 steps over 2 days – 5 days. The longest step, ferment at room temperature, takes 2–5 days (Chrun R 2020) and runs at 28–32 °C (Chrun R 2020). Salt is 9–14 % (Ly D 2020). Lactobacillus plantarum strains isolated from other fermented fish, tested as a starter culture for Pha-ork Kontrey and Lactobacillus acidipiscis do most of the fermenting.
| Main step | 2–5 daysMeasured[chrun2020] | Ferment at room temperature |
|---|---|---|
| Temperature | 28–32 °CMeasured[chrun2020] | Ferment at room temperature |
| Salt | 9–14 %Measured[ly2020] | Room-temperature storage (paork chav) |
| Acidity | pH 3.9–6.2Measured[chrun2023] | Finished pha-ork at market |
Pha-ork has far less salt than prahok (mean 8.65 % against 21.2 % in the same survey) and adds a carbohydrate; its mean pH was 4.86 against 6.17 for prahok.
Many Enterobacteriaceae from Cambodian fermented foods, E. coli among them, could still grow at 8 % salt, but most could not survive at pH 4 or below (Chrun et al. 2023). E. coli was found in a third of market pha-ork samples. In a trial, a Lactobacillus plantarum starter cut spiked E. coli and S. aureus in 48 h instead of 120 h (Chrun et al. 2020). Histamine was high in paork chav, 32–840 ppm in seven samples, and four of the seven were above 400 ppm, the EU limit for fishery products that undergo enzyme maturation in brine, which the authors cite. Two reached 500 ppm or more, a level the authors link to outbreaks (Ly et al. 2020). Those samples were tested after storage at 4 °C, and the authors expect more biogenic amines in products kept at room temperature. Cook pha-ork before eating, as is usual for Cambodian fermented fish (Ly et al. 2020), though the FDA says heat cannot remove histamine once it has formed. Botulism is rare but can be fatal (WHO), and no source we read tested pha-ork for C. botulinum itself. Sulfite-reducing clostridia, proposed as a marker of that risk, reached 9 × 10^4 cfu/g in paork chav, though the authors judged the microbes they found acceptable (Ly et al. 2020). WHO names fermented fish among foods that have carried botulinum toxin. This mix stays packed at room temperature. For fish kept unrefrigerated, the FDA's limits that stop C. botulinum include pH 4.6 or below and water activity 0.85 or below. Market samples averaged pH 4.86 and water activity 0.81 but ran as high as pH 6.17 and 0.94 (Chrun et al. 2023). Acid does not remove toxin already formed. Heat can destroy it, with boiling for 10 minutes as the FDA's example, but the FDA says not to rely on that because the toxin is so potent. Liver fluke occurs in Cambodia, and a review of Thai cases names fish preserved under 7 days as a likely source.
Hazards the sources name: Escherichia coli in 33 % of 64 market samples; Staphylococcus aureus (spiked into Pha-ork Kontrey in a starter trial); Histamine at 32–840 ppm in seven paork chav samples; the study measured the histamine and did not identify which bacteria formed it.
Every number is labelled with how it is known. How this atlas is made
