“It’s Always a Learning Process”: A Preliminary Study of Traditional Food Safety Knowledge and Practices in Kotzebue, Alaska

Abstract

In Kotzebue, Alaska, traditional Qikiqtaġruŋmiut food practices help reduce risks of food-borne diseases from locally harvested foods. Changes to climate and societal change affecting food systems may introduce new pathogens (e.g., avian influenza, neurotoxins from harmful algal blooms) to local food resources or increase the potential for known pathogens to cause illness (e.g., Clostridium botulinum, Brucella spp., Toxoplasma gondii). To learn more about local concerns and knowledge, we first discussed the topic with five knowledgeable Elders, then conducted formal interviews with five Qikiqtaġruŋmiut, from young adults to Elders, selected for experience gathering, processing, and preparing traditional foods. We also reviewed published literature, selected through keyword searches, on our topic to provide a preliminary assessment of how current practices reduce or exacerbate risks from food-borne pathogens. We found that traditional practices, such as inspecting animals and foods, freezing, drying, and cooking, among others, remain effective for reducing some risks, if those practices are followed carefully. We also found that some emerging pathogens (e.g., harmful algal bloom toxins) are likely to evade detection or mitigation using traditional practices, and thus may be a priority for monitoring and raising awareness. Further steps to reducing the risks from food-associated diseases include emphasizing the importance of sustaining Qikiqtaġruŋmiut knowledge and practices as the basis for food safety in the community and supporting mutual learning between traditional food practitioners, wildlife veterinarians, and public health officials. We believe our findings have relevance to other northern communities with similar food resources and practices.