Hazards and critical control points for traditional sago starch production in Papua New Guinea: implications for food safety education
Greenhill, A.R., Shipton, W.A., Blaney, B.J., Amoa, B., Kopel, E., Pelowa, D., Gena, M., and Warner, J.M. (2010) Hazards and critical control points for traditional sago starch production in Papua New Guinea: implications for food safety education. Food Control, 21 (5). pp. 657-662.
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Sago starch is an important food in lowland Papua New Guinea (PNG), however cases of severe illness following its consumption have been documented. A hazard analysis of traditional sago starch production and consumption was conducted, based on observations of the preparation process, and findings from sociological and microbiological studies. Hazards identified included common pathogenic bacteria and toxigenic fungi. Critical control points (CPP) were identified at various stages of the production process, including tree selection, starch extraction, sago storage and cooking. Storage methods that promoted spontaneous fermentation were deemed the most important risk reduction process in the production of safe sago starch. The CCPs formed the basis of an education campaign that was developed to provide guidance on how to maximise the safety of sago starch within the cultural and socio-economic context of rural PNG.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||sago starch, fermentation, storage, food safety, HACCP|
|FoR Codes:||06 BIOLOGICAL SCIENCES > 0605 Microbiology > 060501 Bacteriology @ 50%|
11 MEDICAL AND HEALTH SCIENCES > 1108 Medical Microbiology > 110801 Medical Bacteriology @ 50%
|SEO Codes:||92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920406 Food Safety @ 100%|
|Deposited On:||08 Feb 2011 13:13|
|Last Modified:||18 Oct 2013 01:10|
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