U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts

Swinehart, Maeve; Harris, Linda J.; Anderson, Nathan; Feng, Yaohua

doi:10.1016/j.jfp.2023.100132

Cited by 6 publications

(10 citation statements)

References 44 publications

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“…The second key research question aims to assess the basic food safety practices demonstrated during the preparation of dishes using dried wood ear mushrooms. Previous studies (Barrett and Feng, 2021;Swinehart et al, 2024) have reported that most YouTube recipe videos did not display basic food safety practices, such as handwashing and cleaning. Additionally, some cross-contamination events, such as adding raw ingredients to ready-toeat (RTE) products, have been observed in recipe videos (Barrett and Feng, 2021).…”

Section: Coding Systemmentioning

confidence: 98%

“…Consequently, they are likely to adopt certain food handling practices that they observe being demonstrated on these platforms (Fischer and Frewer, 2008). Previous studies have employed content analysis to gain insights into food handling practices during food preparation as shown in TV shows, YouTube and recipe blogs (Barrett and Feng, 2021;Cohen and Olson, 2016;Maughan et al, 2017;Morrison and Young, 2019;Woods and Bruhn, 2016;Low and Feng, n.d.;Swinehart et al, 2024).…”

Section: Introductionmentioning

confidence: 99%

“…However, some studies have found that recipe videos on YouTube demonstrated inappropriate food handling practices that could cause crosscontamination (Barrett and Feng, 2021;Low and Feng, n.d.). Most recent content analysis studies have also reported that many YouTube recipes either failed to provide evidencebased food safety messages or disseminated misinformation (Low and Feng, n.d.;Swinehart et al, 2024). For example, Swinehart et al (2024) found that some tree nut recipes recommended drying procedure of soaked tree nuts that might not achieve sufficient pathogen reduction.…”

Section: Introductionmentioning

confidence: 99%

“…Most recent content analysis studies have also reported that many YouTube recipes either failed to provide evidencebased food safety messages or disseminated misinformation (Low and Feng, n.d.;Swinehart et al, 2024). For example, Swinehart et al (2024) found that some tree nut recipes recommended drying procedure of soaked tree nuts that might not achieve sufficient pathogen reduction. In addition, the concept of "food safety" is commonly excluded from food preparation videos for popular food items, such as cookies or cookie dough (Barrett and Feng, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have employed content analysis to gain insights into food handling practices during food preparation as shown in TV shows, YouTube and recipe blogs (Barrett and Feng, 2021; Cohen and Olson, 2016; Maughan et al. , 2017; Morrison and Young, 2019; Woods and Bruhn, 2016; Low and Feng, n.d.; Swinehart et al. , 2024).…”

Section: Introductionmentioning

confidence: 99%

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Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Archila-Godínez,

Chen,

Cheng

et al. 2024

BFJ

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PurposeIn 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.Design/methodology/approachThis study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.FindingsMajor steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.Practical implicationsThis study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.Originality/valueThis study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.

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Section: Coding Systemmentioning

confidence: 98%