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A Research on Food Safety in Turkey after the Covid-19 Pandemic

Yıl 2022, Cilt: 36 Sayı: 3, 521 - 526, 25.12.2022

Öz

The aim of the study is to investigate the food safety perception of consumers during and after the covid 19 pandemic. Surveys were administered to a total of 1000 people from all regions of Turkey via the internet. The survey data were defined as frequency and percentage, and analyzed by nonparametric test methods for dependent and independent groups. As a result of the analysis, it has been determined that the knowledge and awareness levels of consumers about food safety are generally high, and that there are significant differences according to education, age and region. It was observed that the participants did not differ much between their food preferences before and during COVID-19, but they were more careful about health and packaging safety. In other words, the anxiety level of the participants increased during COVID-19. In addition, it was found that with the increasing of education level and age, the awareness and knowledge of the food preferences of the participants also increased. As another factor affecting consumer behavior, the result of the anxiety level measurement that can be evaluated within the scope of perceived risk, it was determined that 76.4% of the participants would prefer more packaged food products during and during the pandemic period. The results of the study support that consumers' preferences in situations of uncertainty are shaped according to their risk perceptions and there is an increase in their anxiety levels.

Yıl 2022, Cilt: 36 Sayı: 3, 521 - 526, 25.12.2022

Öz

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Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Araştırma Makalesi
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Günel Mikailsoy Bu kişi benim

Yayımlanma Tarihi 25 Aralık 2022
Gönderilme Tarihi 17 Kasım 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 36 Sayı: 3

Kaynak Göster

EndNote Mikailsoy G (01 Aralık 2022) A Research on Food Safety in Turkey after the Covid-19 Pandemic. Selcuk Journal of Agriculture and Food Sciences 36 3 521–526.

Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.