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Hazards and critical control points for traditional sago starch production in Papua New Guinea: Implications for food safety education

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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. ISSN 0956-7135

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Article Link(s): http://dx.doi.org/10.1016/j.foodcont.2009.10.003

Abstract

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. (C) 2009 Elsevier Ltd. All rights reserved.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Sago starch Fermentation Storage Food safety HACCP fermentation technology Food Science & Technology
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Plant culture
Plant culture > Harvesting, curing, storage
Deposited On:17 Jan 2023 01:07
Last Modified:17 Jan 2023 01:07

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