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- Title
Food Safety Implications of Online Recipes for Preparing Soaked Nuts and Nut-Based Dairy Analogs.
- Authors
Swinehart, Maeve; Harris, Linda J.; Louvau, Hanna; Yaohua Feng
- Abstract
Foodborne outbreaks have been associated with tree nuts and nut-related products that include a soaking step. A content analysis of consumer-shared recipes for soaking tree nuts and subsequently preparing nut-based dairy analogs was conducted to explore consumer handling practices and evaluate available food safety information. A keyword search was performed on YouTube and Google for videos and blogs, respectively. Recipes (n = 505) were coded for general characteristics, handling practices, and food safety messages. Of the 465 recipes that included a soaking step, 76% (353) included soaking for >8 h or overnight, and 17% (79) soaked at room temperature or warmer. Among the 66 recipes that included dried soaked nuts, 22 (33%) specified drying below 65°C (150°F). In recipes that included a fermentation step (212), commercial probiotics (63%; 133) were the most common starter culture, and the most frequently cited (14%; 30) temperature and time combination was 20 to 35°C (68 to 95°F) for 24 to 48 h. Of all the analyzed recipes, 49% (99) of videos and 30% (84) of blogs lacked food safety messages. These findings will aid development of sciencebased validation studies and educational materials for consumers and content creators for safe preparation of homemade soaked tree nut products.
- Publication
Food Protection Trends, 2024, Vol 44, Issue 1, p19
- ISSN
1541-9576
- Publication type
Academic Journal
- DOI
10.4315/FPT-23-016