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Cultural Values and the Coliform Bacterial Load of “Masato,” an Amazon Indigenous Beverage

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dc.contributor.author Bussalleu Cavero, Alejandra Estefania
dc.contributor.author Di-Liberto, A.
dc.contributor.author Cárcamo Cavagnaro, César Paul Eugenio
dc.contributor.author Carrasco Escobar, Gabriel
dc.contributor.author Zavaleta Cortijo, Claudia Carol
dc.contributor.author King, M.
dc.contributor.author Berrang-Ford, L.
dc.contributor.author Maurtua Torres, Dora Jesus
dc.contributor.author Llanos Cuentas, Elmer Alejandro
dc.contributor.author Garcia Funegra, Patricia Jannet
dc.contributor.author Harper, S.L.
dc.contributor.author Edge, V.
dc.contributor.author Ford, J.
dc.contributor.author Lwasa, S.
dc.contributor.author Namanya, D.B.
dc.contributor.author Indigenous Health and Adaption to Climate Change Research Group (IHACC)
dc.date.accessioned 2020-12-14T16:06:10Z
dc.date.available 2020-12-14T16:06:10Z
dc.date.issued 2020
dc.identifier.uri https://hdl.handle.net/20.500.12866/8672
dc.description.abstract Access to safe drinking water is limited in many isolated areas, such as the Amazon where Indigenous peoples frequently reside. Identifying safe forms of drinking water accepted by the communities could have positive health benefits for Indigenous peoples. Many Amazon Indigenous peoples traditionally prepare and consume a fermented beverage called masato, which is frequently the only form of water consumption. Despite its widespread consumption and evidence of the health benefits of fermentation, masato remains poorly investigated. We partnered with a Shawi Indigenous community in the Peruvian Amazon to conduct participatory photography to research masato preparation, and to characterize key cultural features and to assess the presence of total and fecal coliform bacteria by using a membrane filter technique. Pictures show that masato preparation is a key part of cultural practices and that there are clear gender roles in the preparation process. We found that 100% of communal water sources (26/26) were contaminated with coliform bacteria; by contrast, fewer, 18% of masato samples (2/11), were positive for coliform. This exploratory study suggests that fermented beverages like masato merit further investigation as they represent an Indigenous method to improve water quality in Amazonian communities where water safety cannot be assured. en_US
dc.language.iso eng
dc.publisher Springer
dc.relation.ispartofseries EcoHealth
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject Water safety en_US
dc.subject Fermentation en_US
dc.subject Indigenous food en_US
dc.subject Amazonia en_US
dc.subject Shawi en_US
dc.subject Peru en_US
dc.subject Masato en_US
dc.subject Indigenous knowledge en_US
dc.title Cultural Values and the Coliform Bacterial Load of “Masato,” an Amazon Indigenous Beverage en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1007/s10393-020-01498-5
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.03.05
dc.relation.issn 1612-9210


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