Food Safety Perception and Willing to Pay For Labelled Fish in Turkey: Case of Middle Mediterranean Region

Year 2019, Volume: 2 Issue: 1, 40 - 45, 01.01.2019

Arzu Seçer , Esmeray Kuley Boga , Faruk Emeksiz

Abstract

Recently, food safety is discussed strictly. In this study, consumers’ food safety perceptions and willing to pay fish labelled food safety in the Middle Mediterranean Region was investigated. The primary data was gathered from interview with 768 consumers. The collected data on consumers’ demographic characteristics and food safety perception was presented by frequencies, ratios and averages. Most of the consumers (86,2%) heart this term before and defined it as “foods are checked and certified by certain institutions”. For consumer the most reliable food group were fish and other seafood. However almost half of them supposed that fish was less reliable than in previous years. Consumer expressed mostly that fish selling units should be improved; consumers should be informed about importance of fish consumption, fishes should be sold at more reasonable prices.

Keywords

Fish, Middle Mediterranean Region, Food safety, Willing to pay, Middle Mediterranean Region

References

• Angulo AM, Gil JM. 2007. Risk perception and consumer willingness to pay for certified beef in Spain. Food Quality and Preference. 18(8): 1106-1117.
• Aydın M, Karadurmus U. 2013. Trabzon ve Giresun bölgelerindeki su ürünleri tüketim alışkanlıkları. Karadeniz Fen Bilimleri Dergisi, 3(9): 57-71.
• Azabagaoglu MO, Abdikoglu I, Unakıtan G. 2016. Consumer’s Fish Purchase Behavior in Tekirdag. Journal of Tekirdag Agricultural Faculty, 13 (4): 145-151.
• Erdoğan BE, Mol S, Cosansu S. 2011. Factors Influencing the consumption of seafood in Istanbul, Turkey. Turk J Fish & Aquat Sci, 11: 631-639.
• Ergönül B. 2013. Consumer Awareness and Perception to Food Safety: A Consumer Analysis. Food Control, 32(2): 461–471.
• Gil L, Ruiz P, Escrivá L, Font G, Manyes L. 2017. A decade of food safety management system based on ISO 22000: A GLOBAL overview. Toxicología, 34: 84-93.
• Hatırlı SA, Demircan V, Aktaş AR. 2004. Isparta ilinde ailelerin balık tüketiminin analizi. SDU İktisadi ve İdari Bilimler Fakültesi Derg, 9(1): 245-256.
• Herdiana DS. 2015. Sardines product quality control in terms of HACCP to improve food security in Blambangan Foodpacker Indonesia company limited, Banyuwangi. International Food Research Journal, 22(4): 1507-1512.
• Iwamoto M, Ayers, T, Mahon, BE, Swerdlow DL, 2010. Epidemiology of seafood-associated infections in the United States. Clin Microbiol Rev, 23(2): 399–411.
• Kılıç D. 2008. Tüketicilerin gıda güvenliği ile ilgili bilgi-tutum ve davranışları gazi üniversitesi eğitim bilimleri enstitüsü aile ekonomisi ve beslenme eğitimi bilim dalı (yüksek lisans tezi), Ankara.
• Kreider CR, Gempesaw CM, Bacon JR, Toensmeyer UC, Groff A. 1993. An Analysis of consumer perceptions of fresh fish and seafood in the Delmarva region. FDRS, 24(2): 37-48.
• Lunestad BT. 2008. Microbiological quality and safety of farmed fish. In Lie, O. (ed.) Improving farmed fish quality and safety. Woodhead Pub. Ltd., Cambridge, UK, pp. 399-427.
• Malhotra NK. 2004. Marketing research (an applied orientation). Pearson Prentice Hill. 713s.
• Meas T, Hu W. 2014. Consumers’ willingness to pay for seafood attributes: a multi-species and multi-state comparison. Southern Agricultural Economics Association Annual Meeting, Dallas, February 1-4.
• Onurlubaş E. Gürler Z. 2015. tüketicilerin gıda güvenliği konusunda bilinç düzeylerinin ölçülmesi: Tokat ili örneği. S. 180, Doktora Tezi, Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Tarım Ekonomisi Anabilim Dalı. Tokat.
• Sanlier N, Konaklioglu E. 2012. Food safety knowledge, attitude and food handling practices of students. British Food Journal, 114 (4): 469-480.
• Saygı H, Saka Ş, Fırat K, Katağan T. 2006. İzmir merkez ilçelerinde kamuoyunun balık tüketimi ve balık yetiştiriciliğine yaklaşımı. EgeJFAS, 23(1-2): 133-138.
• Sen B, Canpolat Ö, Sevim AF, Sönmez F. 2008. Elazıg ilinde balık eti tüketimi Fırat Üniv Fen ve Müh Bil Derg, 20(3): 433-437.
• Sen İ, Sahin A. 2017. Mersin’de yaşayan tüketicilerin balık tüketim tercihlerini demografik faktörler açısından ele alan bir araştırma. AKU İktisadi ve İdari Bilimler Fakültesi Derg, XVIII(1): 33-46.
• Sivri N, Seker DZ, Cilingirtürk AM. 2011. İstanbul’da farklı ortaöğretim okullarında eğitim gören bireylerin balık tüketimi ve kıyısal alan kullanımı bilinç düzeylerinin belirlenmesi. 7. Kıyı Mühendisliği Sempozyumu, Trabzon, Türkiye.
• Toldra F, Reig M. 2016. Seafood, In: the stability and shelf life of food (Second Edition), Subramaniam P. (ed.), Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, UK, pp. 505-519.
• Türk IE. 2005. Yetişkin tüketicilerin besin güvenliği konusunda bilgi ve davranışları. (Yüksek Lisans Tezi), Hacettepe Üniversitesi, Ankara.
• Yücel S, Baki B. 2017. Fish consumption habits of teachers. IJERA, 7(2): 59-63.
• Yüksel F, Karaton N, Özer Eİ. 2011. Tunceli ili balık tüketim alışkanlığının belirlenmesi. Karadeniz Fen Bilimleri Dergisi, 2(5): 28-36.