Title
First Nations Food Preservation Methods for Wild Game and Fish: Validation of Environmental Contaminants Exposures Derived by Smoke
Fiscal Year
2013-2014
Community/Region
Lake Babine First Nation and Nee Tahi Buhn Band, British Columbia
Principal Investigator
David D. Kitts
Community Project Lead
Judy Charlie (Lake Babine Nation)
Project Members
Judy Charlie, Barbara Tom, Dr. Kevin Allen and Iain Baird

Project Summary
Members of the Lake Babine First Nation and Nee Tahi Buhn Band in central British Columbia were concerned about their traditional methods for preserving food. Both communities used smoke processing and salt to help ensure the preservation and safety of their traditional foods. The objective of this study was to assess the health impacts of these traditional processing methods, which are used to make smoke-cured game (moose) and fish (salmon). The study’s goal was to determine how the smoking process impacted the levels of polyaromatic hydrocarbons (PAHs), the metal and mineral content, and the salt content of preserved food. The study also examined the impact of the smoking process on food safety and whether the nutritional value of food was retained during preservation and long term storage.
The research team used traditional methods of meat preservation in “smoke houses”. They used different wood sources, a variety of times for smoking, and various amounts of salt. Samples of fish and meat were send to the University of British Columbia for analysis.
The team found smoked meats had high sodium levels, which was a health concern. The study concluded PAH levels were not considered a risk to human health. The study found heavy metals were either not detected or were present in low levels in the samples. The team determined coliform levels were higher than in commercial products, and smoking fish and game did not improve its safety.
The team concluded more attention was needed to reduce salt intake. They also concluded better hygiene practices were needed during the hunting and butchering of meat and following the smoke process to prevent foodborne infections. Finally, the team concluded the smoked fish had a high nutritional quality and a long shelf life.