Practices of maize handling and nixtamalization to reduce fungal toxin exposure in rural Guatemala

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.