Tüketicilerin Ev Ortamında Et Tüketimi Konusundaki Gıda Güvenliği Bilgi, Tutum ve Uygulamaları

Yıl 2021, , 381 - 392, 30.12.2021

Çiğdem Muştu , Veli Ceylan , Mehmet Sarıışık

https://doi.org/10.24323/akademik-gida.1050759

Cited By: 1

Öz

Bu çalışma, İstanbul’daki tüketicilerin et satın alma ve taşıma, depolama, hazırlama ve kişisel hijyen uygulamaları ile gıda güvenliği bilgi düzeylerini belirlemek amacıyla yapılmıştır. Anket, hanelerde birincil alışveriş ve yemek yapma sorumluluğunu üstlenen 830 tüketiciye gönderilmiştir. Katılımcılar ankette yer alan ifadelere verdikleri yanıtlarla belirli bir puan almıştır. Katılımcıların gıda güvenliği bilgisindeki puan farklılıklarının sosyo-demografik parametrelerden etkilenip etkilenmediğini araştırmak için ANOVA ve t testleri kullanılmıştır. Katılımcıların et satın alma ve taşıma, depolama, hazırlama ve kişisel hijyen uygulamaları hakkındaki bilgi puanları ile cinsiyet arasında anlamlı bir fark gözlemlenmiştir (p<0.05). Ayrıca katılımcıların et satın alma ve taşıma uygulamaları bilgi puanları aylık gelir faktöründen; depolama ve hazırlama bilgi puanları yaş faktöründen önemli ölçüde etkilenmiştir (p<0.05). Kişisel hijyen ve sosyo-demografik parametreler arasında anlamlı bir farklılık bulunmamıştır (p<0.05). Bu sonuçlar dikkate alınarak, gelecekte yapılacak çalışmalarda Türkiye'nin diğer bölgelerindeki tüketicilerin gıda güvenliği bilgilerinin ölçülmesine yönelik uygulamaların durumunu ortaya çıkarmak ve riskleri ortadan kaldıracak önleyici tedbirlerin planlanması için anket ve görüşmelerin hazırlanması önerilmektedir.

Anahtar Kelimeler

Gıda güvenliği, Kırmızı et, Kanatlı eti, Bilgi, Uygulamalar, Tüketici, Gıda güvenliği, Kırmızı et, Kanatlı eti, Bilgi, Uygulamalar, Tüketici

Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home

Öz

This study is conducted to determine the meat purchase, storage, handling or preparation, and personal hygiene practices of consumers living in Istanbul and their level of knowledge on food safety practices. A questionnaire was sent to 830 consumers, who were responsible for primary shopping and cooking in their households. Participants achieved a certain score with their responses to the statements in the questionnaire. The difference between the sociodemographic characteristics of the participants and their scores was determined by independent samples t-test and one-way ANOVA. A significant difference was observed in participants' knowledge scores about meat purchasing and carrying, storage and preparation practices and gender (p<0.05). In addition, participants' meat purchase and carrying practices information scores were significantly influenced by monthly income while storage and preparation information scores were significantly affected by the age of participants (p<0.05). An insignificant difference between the personal hygiene and socio-demographic parameters was observed (p>0.05). By considering these results, it is recommended to prepare questionnaires and interviews to reveal the status of applications for measuring food safety information of consumers in other regions of Turkey, and planning preventive measures to eliminate risks in future studies.

Anahtar Kelimeler

Food safety, Red meat, Poultry meat, Knowledge, Practices, Consumer, Food safety, Red meat, Poultry meat, Knowledge, Practices, Consumer

Kaynakça

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