Traditional sago starch processing and storage and their influence on food safety in Papua New Guinea
Conference Publication ResearchOnline@JCUAbstract
Sago starch is the primary source of carbohydrates for many people living in lowland Papua New Guinea (PNG). In such areas communities rely on subsistence agriculture and access to health services is limited, The incidence of gastrointestinal disease is high and a novel haemolytic syndrome with high mortality has been reportedly linked to sago starch consumption. The rapidly increasing population of PNG and environmental impact from industry are resuulting in increased pressure on customary farming practises. This study investigated the link between traditional techniques of sago starch processing and storage with microbial contamination in two regions of high sago consumption, Western Province and East Sepik Province. Sociological studies revealed that the proximity of the water source used during the extraction process to human faecal waste disposal might adversely affect the safety of sago starch. The majority of respondents from East Sepik Province (85 percent) had a preference for storing sago starch in pots, saucepans or buckets with additional water, which may promote fermentation. This storage method was not observed in Western Province, where sago starch is preferentially stored wrapped in leaves. Microbiological studies found that selected storage methods (wrapped in sago leaves, in pots and smoked) and storage duration influenced the growth and survival of total viable bacteria. lactic acid bacteria, yeasts and moulds. Optimising methods of traditional sago storage may reduce food-borne pathogens and lessen the incidence of food-borne illness, thus maximising food safety and security in rural PNG.
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Sago: its potential in food and industry
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978-4-904309-03-2
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Pages Count
10
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Visayas State University, Philippines
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TUAT Press
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Publisher Location
Tokyo, Japan
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