Montenegro-Benthancourt Gabriela, Glesener Hannah, Torres Olga, Seegmiller Emeline, Rohloff Peter, Voth-Gaeddert Lee E
Center for Indigenous Health Research, Wuqu' Kawoq|Maya Health Alliance, Tecpan, Chimaltenango, 04006, Guatemala.
Biodesign Center for Health Through Microbiomes, Arizona State University, Tempe, AZ, 85281, USA.
J Agric Food Res. 2024 Dec;18. doi: 10.1016/j.jafr.2024.101512. Epub 2024 Nov 12.
Fungal toxins in local food supplies are a critical environmental health risk to communities globally. To better characterize hypothesized toxin control points among households, we conducted household surveys across four departments (first administrative division) in Guatemala. Data gathered included maize harvesting, processing, storage, and traditional nixtamalization practices. In total, n = 33 households participated in the survey and were from 4 unique departments, 17 unique municipalities, and represented 4 different languages. The results suggested that the majority of households consumed a combination of personally cultivated and purchased maize. There was significant variation in how this maize was stored, in regards to pre-processing (kernel vs whole cob), as well as storage system type. For nixtamalization, the largest differences in practices (e.g., cooking time) were based on household size while the majority of households reported practices that aligned with previously reported best practices. Lastly, all reported maize-based food products produced by households utilized the nixtamalization process except one. Current maize handling and nixtamalization practices reported by a majority of households aligned with best practices, however, with locally tailored and culturally sensitive guidance disseminated by key stakeholders, the prevalence of best practice use among households can be improved. Further community-based research on traditional farming and nixtamalization practices can improve these recommendations.
当地食品供应中的真菌毒素对全球社区的环境卫生构成重大风险。为了更好地描述家庭中假设的毒素控制点，我们在危地马拉的四个省（一级行政区）开展了家庭调查。收集的数据包括玉米的收获、加工、储存以及传统的碱化处理方法。共有33户家庭参与了此次调查，他们来自4个不同的省、17个不同的市，代表4种不同的语言。结果表明，大多数家庭食用的是自家种植和购买的玉米的混合品种。这种玉米在储存方式上存在显著差异，包括预处理方式（玉米粒还是整穗玉米）以及储存系统类型。对于碱化处理，操作上的最大差异（如烹饪时间）取决于家庭规模，而大多数家庭报告的操作与先前报告的最佳做法一致。最后，除了一种产品外，所有家庭报告的以玉米为基础的食品都采用了碱化处理工艺。大多数家庭报告的当前玉米处理和碱化处理操作与最佳做法一致，然而，通过关键利益相关者传播因地制宜且具有文化敏感性的指导意见，可以提高家庭中最佳做法的使用率。进一步开展基于社区的传统农业和碱化处理方法研究可以完善这些建议。
