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Journals / Akademik Gıda / 2021 / Cilt: 19 - Sayı: 4

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

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

Çiğdem MUŞTU
Veli CEYLAN
Mehmet SARIIŞIK
Pages
381–392
Publication Date
2021-12-30
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:A questionnaire was sent to 830 consumers, who were responsible for primary shopping and cooking in their households.
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Conclusion & Impact: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.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Gıda güvenliği · Kırmızı et · Kanatlı eti

Abstract

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 (p0.05). 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.

Özet

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

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Cite This Article

MUŞTU, Ç., CEYLAN, V., SARIIŞIK, M. (2021). Food Safety Knowledge, Attitudes and Practices of Consumers Regarding Meat Consumption at Home. Akademik Gıda, Cilt: 19 - Sayı: 4, 381–392. https://ajindex.com/articles/450844

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