Bacterial contamination of sago starch in Papua New Guinea
Greenhill, A.R., Shipton, W.A., Omoloso, A.D., Amoa, B., and Warner, J.M. (2007) Bacterial contamination of sago starch in Papua New Guinea. Journal of Food Protection, 70 (12). pp. 2868-2872.
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Sago starch is an important food in lowland Papua New Guinea. Extraction of the starch from the palm and storage were performed by way of traditional methods that have been used for thousands of years. Currently, very little is known about the microbiology of sago starch. Sago samples were collected from areas of high starch utilization and analyzed for the presence of bacterial pathogens and indicator organisms. Storage methods and duration were recorded at the time of collection, and pH and water activity on arrival at the laboratory. Sago starch was found to harbor high levels of fecal contamination, as well as various food pathogens including Salmonella, Bacillus cereus, and coagulase-positive staphylococci. Clostridium perfringens was only present infrequently in samples and in very low numbers, while Listeria monocytogenes was not isolated from sago starch. The presence of high levels of fecal contamination in sago starch is of particular concern, and may contribute to diarrheal disease in rural Papua New Guinea.
|Item Type:||Article (Refereed Research - C1)|
|FoR Codes:||11 MEDICAL AND HEALTH SCIENCES > 1108 Medical Microbiology > 110801 Medical Bacteriology @ 100%|
|SEO Codes:||92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920406 Food Safety @ 100%|
|Deposited On:||24 Jul 2009 15:56|
|Last Modified:||22 May 2013 00:28|
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