Determination of consumers' food safety knowledge and awareness: The case of Ankara, Etimesgut; [Tüketicilerin gida güvenliǧi bilgi ve bilinçlerinin belirlenmesi: Ankara, Etimesgut örneǧi]
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2022
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Abstract
Objective: The objective of this study was to determine the relationship between the consumers habits of knowledge and awareness levels of food safety, consciousness in food preparation and consumption stages of the consumers living in Ankara, Etimesgut. Material and Methods: The material of the study consisted of the data obtained from the survey conducted with 517 adult volenteers with different demographic characteristics living in the Ankara, Etimesgut. The questionnaire form consisted of four parts and included questions about demographic characteristics, the level of food safety of consumers, and the level of knowledge and awareness of consumers during food preparation and consumption were asked. Results: As a result of the questions asked to determine the consumer's food preparation and consumption information and consciousness level, it was found that 7,9% of the consumers were low, 77,4% of them were middle, and 14,7% of them were highly conscious. The relationship between the questions in this group and the demographic characteristics were examined and it was concluded that the level of consciousness was statistically significant relation with gender (p <0.05) and income level (p <0.01). Conclusion: The most important resuls of the study were the answers given by the consumers who were concious about food safety but the practices in the kitchenwere wrong. These results show that the concept of food safety is fragmented in terms of knowledge and application and it is believed that if all of these parts is understood correctly, food security can be ensured. © 2022 Journal of Agriculture Faculty of Ege University. All right reserved.