Türkiye’de Gıda Zehirlenmesi Vakalarının İncelenmesi: 2016-2020

Yıl 2021, , 281 - 290, 19.10.2021

Burhan Başaran

https://doi.org/10.24323/akademik-gida.1011221

Cited By: 1

Öz

Bu çalışmanın amacı; 2016-2020 yılları arasında Türkiye’de yaşanan gıda zehirlenme vakalarını, bu vakalardan etkilenen kişi sayılarını incelemek ve istatistiksel olarak analiz etmektir. Gıda zehirlenmelerine ait veriler yazılı ve görsel medyada çıkan ve haber niteliği taşıyan kaynaklardan elde edilmiştir. Verilerin değerlendirilmesinde frekans dağılımları, nonparametrik testlerden Kruskal Wallis ve Bonferroni testi kullanılmıştır. 2016-2020 yılları arasında Türkiye’de toplam 504 gıda zehirlenme vakası (100,8 vaka sayısı/yıl, 42 vaka sayısı/ay) yaşanmış ve bu vakalardan tahmini 27 196 kişi etkilenmiştir. Şaşırtıcı bir şekilde gıda zehirlenme vakaları en çok sonbahar ve kış mevsiminde en az yaz mevsiminde gerçekleşmiştir. Gıda zehirlenmelerinden en çok öğrenciler ve çalışanlar etkilenmiştir. Hava sıcaklığı ve nispi nemin gıda zehirlenme vakalarıyla doğrudan bir ilişkisi saptanmamıştır. Çalışma bu alanda Türkiye’de yapılan ilk araştırmadır.

Anahtar Kelimeler

Gıda zehirlenmesi, İklim koşulları, Ortam sıcaklığı, Bağıl nem, Türkiye

A Study of Food Poisoning Cases in Turkey from 2016 to 2020 According to the Written and Visual Media

Öz

This study aims to examine and statistically analyze the cases of food poisoning in Turkey between 2016 and 2020, and the number of people affected by these cases. The data on food poisoning were obtained from news sources published in the written and visual media while weather temperature and relative humidity values were obtained from the Ministry of Agriculture and Forestry. Frequency distributions and Kruskal Wallis and Bonferroni non-parametric tests were used to evaluate the data. A total of 504 cases of food poisoning (100.8 cases/year, 42 cases/month) were experienced in Turkey between 2016 and 2020, and the estimated number of people affected by those cases is 27,196. Surprisingly, most cases of food poisoning occurred in autumn and winter while the lowest number of cases took place in summer. Students and employees were most affected by food poisoning. No direct correlation of food poisoning with ambient temperature and relative humidity was determined. The study is the first research conducted in Turkey in this area, and can be used to develop strategies and policies for food safety.

Anahtar Kelimeler

Food poisoning, Climatic conditions, Seasonal change, Ambient temperature, Relative humidity, Turkey

Kaynakça

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