Abstract：
Tree nuts, a low-moisture food, are typically perceived as being a low risk for foodborne illness. In the past five decades, the consumption of tree nuts (dry, soaked, or as nut-based dairy analogs [NBDA]) has increased along with corresponding foodborne illness outbreaks and recalls associated with these products. We developed an online survey to assess tree nut handling practices of U.S. consumers, and to select study participants who have soaked tree nuts and/or made NBDA at home. We distributed our initial survey questions in October 2021 to a convenience sample (n = 12) to test for clarity and comprehension. In January 2022, participants (n = 981) who met the criteria completed the survey. The most popular soaked tree nuts were almonds (54%), followed by cashews (36%), walnuts (32%), and pistachios (22%). Participants soaked tree nuts for direct consumption (67%) and during the preparation of NBDA (80%). Participants soaked tree nuts under refrigerated conditions for 1-24 h (22%), on the countertop at room temperature (est. 65-75°F [18-24°C]) for 1-5 h (21%), or at room temperature for 12 h or more (6%); 16% used a hot or boiling water, short time treatment. Some participants added acid (28%) or salt (25%) to the soaking water. Among those participants who dried their tree nuts after soaking (63%), 89% reported drying at a temperature lower than 46°C (115°F). Some participants (34%) used their tree nuts to make fermented dairy analogs (e.g., \"cheese\" or \"yogurt\") by adding \"probiotics\" (56-86%) or a yogurt starter culture (37-99%), respectively, and then, most frequently, holding at or below 20°C (68°F) for 12 h or less (29%). The safety of many of these practices has not been adequately investigated, but the findings of this study will inform future risk assessment and risk modeling studies on tree nut food safety in home kitchen settings.
摘要：
树坚果，一种低水分的食物，通常被认为是食源性疾病的低风险。在过去的五十年里，坚果的消费(干，湿透了,或作为基于坚果的乳制品类似物[NBDA]）随着与这些产品相关的相应食源性疾病爆发和召回而增加。我们开发了一项在线调查，以评估美国消费者的树坚果处理实践，并选择浸泡过坚果和/或在家制作NBDA的研究参与者。我们在2021年10月将我们的初步调查问题分发给了一个方便的样本(n=12)，以测试清晰度和理解。2022年1月，符合标准的参与者（n=981）完成了调查。最受欢迎的浸泡树坚果是杏仁(54%)，其次是腰果(36%)，核桃（32%），开心果(22%)。参与者浸泡坚果以直接食用（67％）和制备NBDA（80％）。参与者将树坚果在冷藏条件下浸泡1-24小时（22％），在室温下在台面上（Est。65-75°F[18-24°C])持续1-5小时(21%),或在室温下12小时或更长时间（6％）;16％使用热水或沸水，短时间治疗。一些参与者向浸泡水中添加酸(28%)或盐(25%)。在浸泡后干燥树坚果的参与者中(63%)，89%报告在低于46°C(115°F)的温度下干燥。一些参与者(34%)用他们的树坚果制作发酵乳制品类似物(例如，\“奶酪\”或\“酸奶\”）通过添加\“益生菌\”（56-86％）或酸奶发酵剂（37-99％），分别,然后,最常见的是,保持在或低于20°C（68°F）12小时或更短（29％）。其中许多做法的安全性尚未得到充分调查，但是这项研究的结果将为未来在家庭厨房环境中对树坚果食品安全的风险评估和风险建模研究提供信息。
