Content Analysis of Food Safety Information in Apple-Drying Recipes from YouTube, Blogs, Cookbooks, and Extension Materials.

Recurrent foodborne outbreaks associated with low-moisture foods prompted this study to evaluate apple-handling practices presented in apple-drying recipes available to United States consumers, and to explore the food safety implications of the recipes. Because little research is available on the safety of home fruit-drying, we conducted a systematic search of English-language apple-drying recipes from YouTube videos, blog articles, cookbooks, and university extension sources. Our evaluation found that most recipes excluded handwashing instructions, and potential cross-contamination practices were evident in 12% of the videos. Bruised or damaged apples were selected for drying in 16% of the videos, two blogs, and five cookbook recipes. Although more than half the blogs and videos demonstrated pre-treatment procedures, they did so predominantly to minimize browning with almost no mention of antimicrobial benefits. Drying temperature information was missing in 41% of the videos and 35% of the cookbooks that we evaluated. Even when temperatures were mentioned, most were insufficient for pathogen reduction according to the recommendations of previous studies. These videos, blogs, and cookbooks commonly advocated subjective indicators instead of unit measurements when slicing apples and checking for doneness. Our findings reveal the need for drastic improvements in food safety information dissemination to home apple-dryers and recipe developers.

Evaluation of Flour Safety Messages on Commercially Available Packages: An Eye-Tracking Study.

Wheat flour and baking mix have been associated with foodborne outbreaks and recalls, yet many consumers are unaware of the repercussions of consuming raw flour products. The objective of this study was to evaluate the accessibility of flour safety messages on commercially available packages and to identify consumer barriers to processing these messages. Eye-tracking technology was used to track the eye movements of 47 participants to assess their time to fixation (TTF) on the flour safety messages on 10 commercial packages. Notifications that were longer than one sentence were considered "long" messages, while notifications that consisted of only one sentence were considered short (S1-S5 and L1-L5). Only two participants (4.3%) found messages on all 10 packages. Highly accessible messages did not result in a high preference of presentation among participants. Most of the participants (98%) found the message on the S4 package, which correlated with the lowest TTF of 7.08 s. However, only 15% of those who found the S4 message chose it as their preferred message. Many participants who were interviewed said that they preferred messages that identified the reasoning for the warnings. They also preferred the messages that were well separated from other content on the package. Flour safety messages on the current packages are not effective to convey information and change consumer behavior. More science-based messaging strategies need to be developed to provide guidance for flour safety communication.

Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey.

ABSTRACT: Fruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods. This study was conducted to assess the food safety implications during the home drying process, with dried apples as an example. A cohort of home apple dryers (n = 979) participated in an online survey through Qualtrics XM in May 2021. The results showed that participants' knowledge of safe food handling practices regarding dried fruit was low. On average, participants used only 8 of 18 identified food safety practices during apple drying. The survey revealed inadequate frequency of hand washing during apple preparation, potential points of cross-contamination from kitchen tools, lack of hurdle technology without a pretreatment step, failure to incorporate a thermal kill step during drying, and a lack of objective measurements to ensure that target parameters are attained. Participants mainly pretreated apples for sensory improvement instead of microbial reduction. When presented with some benefits of pretreatment, participants who did not pretreat their apples considered doing so to kill bacteria. The use of safe food handling practices differed within demographic groups. Participants 18 to 39 years old (mean = 7.47; 95% confidence interval [CI] = 7.26, 7.67) and 40 to 59 years old (mean = 7.43; 95% CI = 7.16, 7.70) reported using fewer safe practices than did those >60 years old (mean = 8.49; 95% CI = 8.22, 8.75), and participants who identified as male (mean = 7.38; 95% CI = 7.16, 7.60) reported using fewer safe practices than did those identifying as female (mean = 7.92; 95% CI = 7.74, 8.11). The findings of this study provide food handling data to support the development of more accurate food safety risk assessment models and to guide the development of food safety education for consumers who dehydrate produce in the home.

The Impact of Personalized Human Support on Engagement With Behavioral Intervention Technologies for Employee Mental Health: An Exploratory Retrospective Study.

Digital healthcare has grown in popularity in recent years as a scalable solution to address increasing rates of mental illness among employees, but its clinical potential is limited by low engagement and adherence, particularly in open access interventions. Personalized guidance, involving structuring an intervention and tailoring it to the user to increase accountability and social support, is one way to increase engagement with digital health programs. This exploratory retrospective study therefore sought to examine the impact of guidance in the form of personalized prompts from a lay-person (i.e., non-health professional) on user's (N = 88) engagement with a 16-week Behavioral Intervention Technology targeting employee mental health and delivered through a mobile application. Chi-squared tests and Mann-Whitney tests were used to examine differences in retention and engagement between individuals who received personalized prompts throughout their 4-month program and individuals for whom personalized prompts were introduced in the seventh week of their program. There were no significant differences between the groups in the number of weeks they remained active in the app (personalized messages group Mdn = 3.5, IQR = 3; control group Mdn = 2.5, IQR = 4.5; p = 0.472). In the first 3 weeks of the intervention program, the proportion of individuals who explored the educational modules feature and the messaging with health coaches feature was also not significantly associated with group (ps = 1.000). The number of modules completed and number of messages sent to health coaches in the first 3 weeks did not differ significantly between the two groups (ps ≥ 0.311). These results suggest that guidance from a non-health professional is limited in its ability to increase engagement with an open access Behavioral Intervention Technology for employees. Moreover, the findings suggest that the formation of a relationship between the individual and the agent providing the guidance may be necessary in order for personalized guidance to increase engagement.