کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4559825 1330477 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Hazards and critical control points for traditional sago starch production in Papua New Guinea: Implications for food safety education
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Hazards and critical control points for traditional sago starch production in Papua New Guinea: Implications for food safety education
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 5, May 2010, Pages 657–662
نویسندگان
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