美国消费者对自制坚果制造的乳制品类型和浸泡坚果的做法
Maeve Swinehart1, Linda J Harris2, Nathan M Anderson3
1Department of Food Science, Purdue University, 745 Agricultural Mall Drive, West Layfette, IN 47907, USA.
Journal of food protection
|July 19, 2023
概括
消费者对浸泡和制备以坚果为基础的乳制品类型的做法有很大差异. 许多家庭食品处理树核的方法缺乏足够的安全调查,突出需要进一步的风险评估.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 消费者行为 消费者行为
背景情况:
- 树木坚果通常被认为是食物传播疾病的低风险食物.
- 增加树核和以坚果为基础的乳制品类别 (NBDA) 的消费与食源性疾病爆发相关.
- 对于树核的家庭制备方法需要进一步的安全评估.
研究的目的:
- 评估美国消费者对树木坚果的处理做法,特别是浸泡和NBDA制备.
- 确定在家庭环境中使用的常见方法和条件.
- 为未来对树核的食品安全风险评估提供信息.
主要方法:
- 开发了一项在线调查,并分发给美国消费者.
- 符合浸泡树坚果或准备NBDA标准的参与者 (n=981) 完成了调查.
- 收集和分析了关于处理实践,温度和添加剂的调查数据.
主要成果:
- 杏仁,果仁,核桃和 pistachios 是最受欢迎的坚果浸泡.
- 浸泡发生在直接消费或NBDA制备,使用不同的温度和时间条件.
- 一些消费者将酸或盐添加到浸泡水中;干燥通常发生在46°C以下.
- 发酵NBDA制剂需要添加益生菌或初始培养物,通常在较低的温度下进行短时间的制备.
结论:
- 在家中准备树果和NBDA的消费者做法是多样化的,从安全角度来看还不完全理解.
- 研究结果强调,需要进一步研究这些家庭食品处理实践的安全性.
- 这项研究为未来的风险评估和模拟家庭环境中的树核食品安全提供了关键数据.
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