Int J Food Microbiol 2001 Sep 28;693:183-90. doi: 10.1016/s0168-1605(01)00547-5.

Traditional Maori food preparation methods and food safety.

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Descriptions were obtained from Maori elders knowledgeable in traditional methods for the processing of Tiroi (mussels and Puha), Kina (sea urchins), Kanga Kopiro (fermented maize) and Titi (muttonbird). Information for a number of variations of each method was transformed into process flow charts, and these charts were analysed using a HACCP-based approach. Two of the processes (Kanga Kopiro and Titi) were found to be likely to produce safe foods as Kanga Kopiro undergoes an acid fermentation and Titi preparation involves significant cooking steps. However, the information regarding Tiroi and Kina processing did not supply the necessary data to identify definitely whether fermentations were involved, and if they were, what kind they may be. New Zealand has only experienced one outbreak of botulism, and this was associated with the consumption of Tiroi. It is, therefore, desirable to identify the processes occurring in these foods where the nature of these processes is not understood in order to facilitate their safe future production.

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Genes referenced: LOC100887844