Food Protection Trends - September/October 2019 - 378

for home food preservation. The National Center for Home
Food Preservation (NCHFP), established with funding from
the Cooperative State Research, Education and Extension
Service (CSREES-USDA) in 2000 to continue to update
food preservation recommendations, has recognized the
popularity of home canned salsa and the concern for safe
acidity levels in mixtures of low-acid foods such as salsa. In
2013, the NCHFP developed a "Choice Salsa" recipe that
was tested with a wide variety of tomatoes, peppers and
onions to ensure the necessary acidification for boiling water
bath (BWB) canning and still allow for some consumer
choice in ingredients (as to variety, not volume) (2, 24).
Historically, home-canned vegetables have been the
most common cause of botulism outbreaks in the United
States (7). Two recent botulism outbreaks in 2015 and
2018 involving improperly home canned foods demonstrate
that this risk continues (3, 7, 22). Foodborne botulism
is a potentially fatal paralytic illness caused by ingestion
of neurotoxin produced by the spore-forming bacterium
Clostridium botulinum (7). Foodborne botulism outbreaks
caused by home canned vegetables have highlighted critical
areas of concern in home canning and in food preparation
knowledge and practices, as well as the need for targeted
educational outreach activities to home canners to prevent
botulism (3, 7, 9, 11, 22). Between 2009 and 2015, 12%
of recorded outbreaks of foodborne diseases in the United
States were attributed to foods prepared in the home (8), but
surveys have demonstrated that consumers do not perceive
their homes as a place they are likely to acquire a foodborne
disease (26), highlighting the need for a food safety focus in
home canning education, instruction and recipes.
In recent decades, the rise of digital technology has contributed significantly to changes in consumer information-seeking behavior. Weblogs, or 'blogs', initially defined as pages
displaying a list of the writings of an individual or group in
reverse chronological order, have evolved into more subject-specific websites curated by individuals or small groups,
retaining some biographical content. These have become
one of the most abundant types of social media platforms,
particularly with regard to food-related topics. Among other
unique features of blogs is their mixture of biographical and
informational content, which results in development of a
virtual relationship between the writer and the reader (12).
This aspect allows blog content to transcend the disconnection of the digital platform and serve as a surrogate for faceto-face communication, resulting in a perception of greater
trustworthiness and expertise, particularly by readers who
view blogs frequently (12). Surveys have demonstrated that
food blogs are a popular go-to site for home canners (4, 5).
The two-way nature of communication through social platforms has been suggested as one explanation of consumers'
increasing preference to seek information outside of traditional "authoritative" sources, such as government agencies
and universities (30).

378

Food Protection Trends September/October

The cultural omnipresence of food television in the early
21st century sparked interest in the behavior modeling of
TV chefs. Multiple investigators have found high prevalence
of improper behaviors, including lack of handwashing and
failure to monitor the internal temperature of meat products,
demonstrated on cooking shows (6, 19). A recent evaluation
of popular cookbooks reported similar results, with only
8.2% of nearly 1,500 recipes reviewed providing an endpoint
temperature for animal products (17). Both the general food
safety and nutritional quality of food blog recipes have raised
concerns in recent reviews and raised a call for intervention by experts (dietitians and food safety authorities) to
target educational materials for food blog writers (23, 29).
Additionally, a study demonstrated that recipes modified
to include food safety information for consumers had the
potential to improve behaviors so as to reduce foodborne
illness (20).
Although food blogs are increasingly popular sources for
cooking tips and recipes, there has been little investigation of
food safety messaging from them. A recent evaluation of popular food blogs found that food handling practices were rarely
recommended, and when recommendations were provided,
they did not correspond to current government recommendations (23). Food blogs can potentially be an important
influence on home canning habits of readers (viewers).
The purpose of this research was to examine adherence of
canned salsa recipes on food blogs to USDA and NCHFP
recommended home canning guidelines. These recommendations exist to ensure proper acidification, prevention of
cross-contamination and adequate thermal processing and
vacuum sealing to reduce risk. Knowing that the public is
accessing information via new technologies such as food
blogs, this research is needed to assess the adherence of these
popular resources to USDA and NCHFP research-based
guidance and to identify methods to improve dissemination
of information to individuals using them.
MATERIALS AND METHODS
The University of Maine Institutional Review Board noted
that this study did not meet the federal regulations definition
of human subjects research and therefore did not require
submission to the institutional review board.
Blogs and recipe selection
Salsa recipes were compiled using search engine results
for the query "canned salsa." Individual food blogs were
screened for recent activity (minimum of one post within
the past 24 months) and active social media presence,
defined as the existence of a Facebook page with a minimum
of 500 followers. Recipes for salsas that were not canned
were rejected, as were those that did not use tomatoes as a
base ingredient (e.g., fruit salsas, zucchini salsa, etc.), n =
8. Recipes were required to state specifically that they were
intended to be used for home canning in a BWB. Finally, all



Food Protection Trends - September/October 2019

Table of Contents for the Digital Edition of Food Protection Trends - September/October 2019

Self-reported Food Safety Practices Among Adult Consumers in Sibu, Malaysia: A Cross-sectional Study
Adherence of Food Blog Salsa Recipes to Home Canning Guidelines
Developing a Citizen Science Method to Collect Whole Turkey Thermometer Usage Behaviors
Beyond the Bio Gary Acuff
PDG Highlight Viral and Parasitic Foodborne Disease PDG
General Interest Paper Evaluating the Applicability of a Risk-based Approach (Decision Tree) to Mycotoxins Mitigation
General Interest Paper Microbiological Detection Methods — Assuring the Right Fit
General Interest Paper Turning Research into Innovation: A Systems Approach to Innovation in Food Safety
Industry Products
Coming Events
Food Protection Trends - September/October 2019 - Cover1
Food Protection Trends - September/October 2019 - Cover2
Food Protection Trends - September/October 2019 - 359
Food Protection Trends - September/October 2019 - 360
Food Protection Trends - September/October 2019 - 361
Food Protection Trends - September/October 2019 - 362
Food Protection Trends - September/October 2019 - 363
Food Protection Trends - September/October 2019 - 364
Food Protection Trends - September/October 2019 - 365
Food Protection Trends - September/October 2019 - Self-reported Food Safety Practices Among Adult Consumers in Sibu, Malaysia: A Cross-sectional Study
Food Protection Trends - September/October 2019 - 367
Food Protection Trends - September/October 2019 - 368
Food Protection Trends - September/October 2019 - 369
Food Protection Trends - September/October 2019 - 370
Food Protection Trends - September/October 2019 - 371
Food Protection Trends - September/October 2019 - 372
Food Protection Trends - September/October 2019 - 373
Food Protection Trends - September/October 2019 - 374
Food Protection Trends - September/October 2019 - 375
Food Protection Trends - September/October 2019 - 376
Food Protection Trends - September/October 2019 - Adherence of Food Blog Salsa Recipes to Home Canning Guidelines
Food Protection Trends - September/October 2019 - 378
Food Protection Trends - September/October 2019 - 379
Food Protection Trends - September/October 2019 - 380
Food Protection Trends - September/October 2019 - 381
Food Protection Trends - September/October 2019 - 382
Food Protection Trends - September/October 2019 - 383
Food Protection Trends - September/October 2019 - 384
Food Protection Trends - September/October 2019 - 385
Food Protection Trends - September/October 2019 - 386
Food Protection Trends - September/October 2019 - Developing a Citizen Science Method to Collect Whole Turkey Thermometer Usage Behaviors
Food Protection Trends - September/October 2019 - 388
Food Protection Trends - September/October 2019 - 389
Food Protection Trends - September/October 2019 - 390
Food Protection Trends - September/October 2019 - 391
Food Protection Trends - September/October 2019 - 392
Food Protection Trends - September/October 2019 - 393
Food Protection Trends - September/October 2019 - 394
Food Protection Trends - September/October 2019 - 395
Food Protection Trends - September/October 2019 - 396
Food Protection Trends - September/October 2019 - 397
Food Protection Trends - September/October 2019 - 398
Food Protection Trends - September/October 2019 - 399
Food Protection Trends - September/October 2019 - Beyond the Bio Gary Acuff
Food Protection Trends - September/October 2019 - 401
Food Protection Trends - September/October 2019 - 402
Food Protection Trends - September/October 2019 - PDG Highlight Viral and Parasitic Foodborne Disease PDG
Food Protection Trends - September/October 2019 - 404
Food Protection Trends - September/October 2019 - 405
Food Protection Trends - September/October 2019 - General Interest Paper Evaluating the Applicability of a Risk-based Approach (Decision Tree) to Mycotoxins Mitigation
Food Protection Trends - September/October 2019 - 407
Food Protection Trends - September/October 2019 - 408
Food Protection Trends - September/October 2019 - 409
Food Protection Trends - September/October 2019 - 410
Food Protection Trends - September/October 2019 - 411
Food Protection Trends - September/October 2019 - 412
Food Protection Trends - September/October 2019 - 413
Food Protection Trends - September/October 2019 - 414
Food Protection Trends - September/October 2019 - 415
Food Protection Trends - September/October 2019 - 416
Food Protection Trends - September/October 2019 - General Interest Paper Microbiological Detection Methods — Assuring the Right Fit
Food Protection Trends - September/October 2019 - 418
Food Protection Trends - September/October 2019 - 419
Food Protection Trends - September/October 2019 - General Interest Paper Turning Research into Innovation: A Systems Approach to Innovation in Food Safety
Food Protection Trends - September/October 2019 - 421
Food Protection Trends - September/October 2019 - 422
Food Protection Trends - September/October 2019 - 423
Food Protection Trends - September/October 2019 - 424
Food Protection Trends - September/October 2019 - 425
Food Protection Trends - September/October 2019 - 426
Food Protection Trends - September/October 2019 - 427
Food Protection Trends - September/October 2019 - 428
Food Protection Trends - September/October 2019 - 429
Food Protection Trends - September/October 2019 - Industry Products
Food Protection Trends - September/October 2019 - 431
Food Protection Trends - September/October 2019 - 432
Food Protection Trends - September/October 2019 - 433
Food Protection Trends - September/October 2019 - Coming Events
Food Protection Trends - September/October 2019 - Cover3
Food Protection Trends - September/October 2019 - Cover4
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