Tüketicilerin Gıda Güvenliği Konusunda Bilinç ve Davranış Düzeylerinin Belirlenmesi: Denizli İli Örneği

Many factors are related to food security and safety, such as adequate supply of food, the production of safe foods, and the equal sharing of produced food. The main purpose of this study is to determine the level of consciousnesson of consumers about food safety and their relationship with education in the center of Denizli. For this purpose, the results obtained from the questionnaires applied by face to face interview method with 402 consumers in Denizli city center were evaluated with χ2 test. As a result of the research, the first thing that consumers think of in terms of food safety concept is “hygiene” 68%. 37.6% of consumers do not put fresh foods and non-food products in the same bag, 58.21% of additives are used to prolong the life of food, 55.47% of them return to the place they receive when they encounter an unsuitable situation in food, creating a food risk. The highest response rate of all participants in determining the source of food risk factors was “chemically sourced”.It is at the forefront with the possibility of contaminating the disease-causing microorganism and the presence of drug residues in the degree of concern of consumers in terms of food safety. In the way of understanding and destroying the spoiled products, consumers are at the forefront with “I look at the expiration date without opening the product, put it in a separate bag and throw it in the trash”.