Consumer food safety knowledge and practices in the home in Turkey

Ünüsan, Nurhan

doi:10.1016/j.foodcont.2005.08.006

Cited by 145 publications

(164 citation statements)

References 22 publications

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“…Prevalence of some risky behavior was found to increase with increasing socioeconomic status in Altekruse et al's study (1999). Interestingly, in both the Knight et al (2003) and Unusan (2007) studies, males were found to be more involved with food handling and preparation at home, compared to earlier times.…”

Section: Literature Reviewmentioning

confidence: 95%

Safe Food Handling: Knowledge, Perceptions, and Self-Reported Practices of Turkish Consumers

Aygen¹

2012

IJBM

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This study examines Turkish consumers' perceptions and knowledge of safe food handling practices. Their attitudes, opinions, and self-reported practices in the purchase, transportation, storage, preparation, and consumption of food were studied. Data was collected from a total of 440 consumers living in Istanbul, Turkey through the use of a self-administered, structured, and undisguised questionnaire. A combination of stratified and systematic random sampling was used based on the incidence of having or not having experienced food-related illness within the past year. Significant differences were found to exist in the perceptions, opinions, knowledge, and self-reported practices of those who had experienced food-borne illness in the past twelve months versus those who had not. Significant differences were also found with respect to various demographic variables, especially, with respect to age and education levels. Implications of the study for various parties, namely, consumers, producers, retailers, and the state together with further research are also presented in the paper. These implications may be applicable in different countries as well, since food-borne diseases experienced due to bad food-handling practices still present a major challenge to peoples' health, in both the developed and the developing world.

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Section: Literature Reviewmentioning

confidence: 95%

Safe Food Handling: Knowledge, Perceptions, and Self-Reported Practices of Turkish Consumers

Aygen¹

2012

IJBM

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“…Moreover, majority individuals of all ages generally think that they know the appropriate solution for food safety issue, their self-reported food-handling behaviors in the previous researches notwithstanding did not confirm such confidence (Unusan, 2007). The most valuable asset of people is health, college students will become the powerful consumer force in the future, and hence their health need to be taken care of thoroughly.…”

Section: International Journal Of Research Studies In Management 39mentioning

confidence: 87%

A case study on the food safety issues of college students in Taiwan

Dong¹,

Ching²

2015

IJRSM

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The research is designed as a case study of students in Taiwan. It uses the quantitative method by questionnaire distribution. There are 369 participants in this study. The findings denote knowledge has positive impact students' on both their attitude and behavior. Furthermore, the result shows the need to enhance knowledge of students as well as their confidence in food safety issue. Thenceforth, this brings out some practical contribution for the academia, food industry and government. Besides, the improved model is suggested in theoretical contribution.

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“…The World Health Organization (FAO/WHO, 2001) lists key risks to which a tourist may be exposed to while traveling and food safety is one of them. Food safety is defined as an assurance that the food will not cause harm to the costumer -tourist when it is prepared or consumed according to its intended use (Unusan, 2007). Currently, the quality and the safety of food are expressed through the nutrition of patients program (Lazarides, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…The allergens in foods, and certain food ingredients, have a harmful effects reaction on human health (Johansson et al, 2001;Stanković, 2008;Boné et al, 2009). Godwin et al (2005) state that food quality and safety are essential elements in human nutrition, making them a very important factor which affects the customer retentions and safety at tourist destinations (Unusan, 2007).…”

Section: Introductionmentioning

confidence: 99%

Hypersensitivity to certain food and food ingredients in the function of age and employment of customers on a cruise ship

Vuksanović¹,

Popov‐Raljić²,

Portić³

et al. 2016

Food & Feed Res

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ABSTRACT:Over the last few decades there has been a tendency to use the word "allergy" to describe all kinds of unexpected reactions to certain foods and food ingredients. The recent literature is plentiful and discusses food allergens and people who are hypersensitive to certain foods. The literature suggests the prevalence of food allergy to specific allergens to be changing with age. The aim of this empirical research was to examine the hypersensitivity to certain foods in relation to age and employment of the population consisting of customers on cruise ships. The study included 404 tourists on a cruise ship who voluntarily filled food sensitivity questionnaires and submitted them to the ship staff. These questionnaires were used to analyze the allergy trends and their connection to age and employment. The procedures of descriptive statistics and Chi-square test were used to process the obtained data. The results of the research suggested that there was a statistically significant relationship between the persons who were hypersensitive to certain foods relative to employment and age.

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Consumer food safety knowledge and practices in the home in Turkey

Cited by 145 publications

References 22 publications

Safe Food Handling: Knowledge, Perceptions, and Self-Reported Practices of Turkish Consumers

Safe Food Handling: Knowledge, Perceptions, and Self-Reported Practices of Turkish Consumers

A case study on the food safety issues of college students in Taiwan

Hypersensitivity to certain food and food ingredients in the function of age and employment of customers on a cruise ship

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