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

Yıl 2021, Cilt: 19 Sayı: 4, 381 - 392, 30.12.2021
https://doi.org/10.24323/akademik-gida.1050759

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.

Kaynakça

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

Yıl 2021, Cilt: 19 Sayı: 4, 381 - 392, 30.12.2021
https://doi.org/10.24323/akademik-gida.1050759

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.

Kaynakça

  • [1] Bolek, S. (2020). Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis. Trends in Food Science & Technology, 102, 242-248.
  • [2] Mol, S., Akay, K.U., Guney, G.Ç. (2018). Seafood safety at home: Knowledge and practices. International Journal of Gastronomy and Food Science, 13, 95-100.
  • [3] Clayton, D.A., Griffith, C.J., Price, P. (2003). An investigation of the factors underlying consumers’ implementation of specific food safety practices. British Food Journal, 105(7), 434-453.
  • [4] Jevšnik, M., Hlebec, V., Raspor, P. (2008). Consumers’ awareness of food safety from shopping to eating. Food Control, 19(8), 737-745.
  • [5] Badrie, N., Gobin, A., Dookeran, S., Duncan, R. (2006). Consumer awareness and perception to food safety hazards in Trinidad, West Indies. Food Control, 17(5), 370-377.
  • [6] Bryan, F.L. (1988). Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases, Journal of food protection, 51(8), 663-673.
  • [7] Lange, M., Göranzon, H., Marklinder, I. (2014). Teaching young consumers’–food safety in home and consumer studies from a teacher's perspective. International Journal of Consumer Studies, 38(4), 357-366.
  • [8] Redmond, E., Griffith, C., Redmond, E.C. Griffith, C.J. (2006). Assessment of consumer food safety education provided by local authorities in the UK. British Food Journal, 108(9), 732-752.
  • [9] World Health Organization (WHO). (2015), Food Safety: What you should know? available at: http://www.searo.who.int/entity/world_health_day/2015/whd-what-you-should-know/en/#targetText=Food%20safety%20is%20about%20producing,organic%20or%20locally%20produced%20food%3F (accessed 20 May 2020)
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  • [11] Meredith, L., Lewis, R., Haslum, M. (2001). Contributory factors to the spread of contamination in a model kitchen, British Food Journal, 103(1), 23-36.
  • [12] York, V.K., Brannon, L.A., Shanklin, C.W., Roberts, K.R., Barrett, B.B., Howells, A.D. (2009). Intervention improves restaurant employees' food safety compliance rates. International Journal of Contemporary Hospitality Management, 21(4), 459-478.
  • [13] European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC). (2016). The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015. The EFSA Journal (European food Safety Authority), 14(12), 1-231.
  • [14] Flynn, K., Villarreal, B.P., Barranco, A., Belc, N., Björnsdóttir, B., Fusco, V., Jörundsdóttir, H.Ó. (2019). An introduction to current food safety needs. Trends in Food Science & Technology, 84, 1-3.
  • [15] Kennedy, J., Nolan, A., Gibney, S., O'Brien, S., McMahon, M.A.S., McKenzie, K., Healy, B., McDowell, D., Fanning, S., Wall, P.G. (2011). Deteminants of cross‐contamination during home food preparation. British Food Journal, 113(2), 280-297.
  • [16] Karabudak, E., Bas, M., Kiziltan, G. (2008). Food safety in the home consumption of meat in Turkey. Food Control, 19(3), 320-327.
  • [17] Akhtar, S., Sarker, M.R. Hossain, A. (2014). Microbiological food safety: a dilemma of developing societies. Critical Reviews in Microbiology, 40(4), 348-359.
  • [18] Milton, A., Mullan, B. (2010). Consumer food safety education for the domestic environment: A systematic review. British Food Journal, 112(9), 1003-1022.
  • [19] Lando, A.M., Verrill, L., Liu, S., Smith, E. Branch, C.S. (2016). 2016 FDA Food Safety Survey, available at: https://www.fda.gov/media/101366/download (accessed 17 May 2020)
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  • [21] Walker, E., Pritchard, C., Forsythe, S. (2003). Food handlers’ hygiene knowledge in small food businesses. Food Control, 14(5), 339-343.
  • [22] Bas, M., Ersun, A.S., Kivanc, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey. Food Control, 17(4), 317-322.
  • [23] Tokuc, B., Ekuklu, G., Berberoglu, U., Bilge, E., Dedeler, H. (2009). Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey. Food Control, 20(6), 565-568.
  • [24] Abdul-Mutalib, N.A., Abdul-Rashid, M.F., Mustafa, S., Amin-Nordin, S., Hamat, R.A., Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27(2), 289-293.
  • [25] Sani, N.A., Siow, O.N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37, 210-217.
  • [26] Moreb, N.A., Priyadarshini, A., Jaiswal, A.K. (2017). Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control, 80, 341-349.
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  • [29] Sanlıer, N. (2009). The knowledge and practice of food safety by young and adult consumers. Food Control, 20(6), 538-542.
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  • [49] Alonso-Herhanndo, A., Alonso Calleja, C., Capita, R. (2013). Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions. Food Control, 34(2), 574-580.
  • [50] Gong, S., Wang, X., Yang, Y., Bai, L. (2016). Knowledge of food safety and handling in households: A survey of food handlers in Mainland China. Food Control, 64, 45-53.
  • [51] Hessel, C.T., de Oliveira Elias, S., Pessoa, J.P., Zanin, L.M., Stedefeldt, E. Tondo, E. C. (2019). Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs. Food Research International, 125, 108631.
  • [52] FSIS (US Food Safety and Inspection Service). (2013). Be smart. Keep foods apart. Don’t cross-contaminate, available at: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/be-smart-keep-foods-apart/ct_index (accessed 20 May 2020)
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  • [54] Jaberi, R., Kaban, G., Kaya, M. (2019). Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat. Asian-Australasian Journal of Animal Sciences, 32(3), 421.
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Toplam 79 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Çiğdem Muştu 0000-0003-0703-6877

Veli Ceylan 0000-0001-7098-7777

Mehmet Sarıışık Bu kişi benim 0000-0002-0681-6137

Yayımlanma Tarihi 30 Aralık 2021
Gönderilme Tarihi 15 Kasım 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 19 Sayı: 4

Kaynak Göster

APA Muştu, Ç., Ceylan, V., & Sarıışık, M. (2021). Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home. Akademik Gıda, 19(4), 381-392. https://doi.org/10.24323/akademik-gida.1050759
AMA Muştu Ç, Ceylan V, Sarıışık M. Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home. Akademik Gıda. Aralık 2021;19(4):381-392. doi:10.24323/akademik-gida.1050759
Chicago Muştu, Çiğdem, Veli Ceylan, ve Mehmet Sarıışık. “Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home”. Akademik Gıda 19, sy. 4 (Aralık 2021): 381-92. https://doi.org/10.24323/akademik-gida.1050759.
EndNote Muştu Ç, Ceylan V, Sarıışık M (01 Aralık 2021) Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home. Akademik Gıda 19 4 381–392.
IEEE Ç. Muştu, V. Ceylan, ve M. Sarıışık, “Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home”, Akademik Gıda, c. 19, sy. 4, ss. 381–392, 2021, doi: 10.24323/akademik-gida.1050759.
ISNAD Muştu, Çiğdem vd. “Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home”. Akademik Gıda 19/4 (Aralık 2021), 381-392. https://doi.org/10.24323/akademik-gida.1050759.
JAMA Muştu Ç, Ceylan V, Sarıışık M. Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home. Akademik Gıda. 2021;19:381–392.
MLA Muştu, Çiğdem vd. “Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home”. Akademik Gıda, c. 19, sy. 4, 2021, ss. 381-92, doi:10.24323/akademik-gida.1050759.
Vancouver Muştu Ç, Ceylan V, Sarıışık M. Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home. Akademik Gıda. 2021;19(4):381-92.

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