Food safety and security of sago starch in rural Papua New Guinea

作者：Andrew R. Greenhill · 发表于：ResearchOnline - JCU (James Cook University) · 年份：2025 · DOI：10.25903/wpss-0g32 · 被引用次数：9 · 研究领域：Cassava research and cyanide、Food Safety and Hygiene、Salmonella and Campylobacter epidemiology

Sago starch is an important source of dietary carbohydrate in lowland and coastal areas of Papua New Guinea (PNG). There have been sporadic reports of severe haemolytic illness resulting from sago starch consumption, termed sago haemolytic disease (SHD), with most reports coming from the Western Province. Despite the occurrence of SHD, and a high likelihood of less severe foodborne illness resulting from consumption of indigenous foods in general in PNG, there have been no detailed studies of the microbiology of sago starch. The aim of this study was to establish a broad basal knowledge of the microbiology of traditionally prepared sago starch in PNG. Sago starch samples and sociological information were collected in two of the main sago eating regions of PNG, the East Sepik Province and the Western Province. Sago starch samples were collected predominantly from the houses of sago starch producers in rural areas of the two provinces, and to a lesser degree from markets in some villages in the East Sepik Province. In addition to these samples considered ‘fit for consumption’, two samples of sago starch that had been associated with outbreaks of SHD were also analysed. Analysis of the sago starch for common bacterial pathogens was done using accepted methods, and where possible was based on the relevant Australian Standards. The findings suggest that faecal contamination of sago starch is widespread, with over three-quarters of all samples tested for faecal coliforms at the upp...