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Gıdanın yeterli düzeyde sağlanabilmesi, güvenli gıdalar üretilmesi, üretilen gıdanın eşit bir şekilde paylaşılabilmesi gibi birçok faktör gıda güvencesi ve güvenliği ile ilgilidir. Bu çalışmanın temel amacı, Denizli ili merkezinde tüketicilerin gıda güvenliği konusundaki bilinç düzeylerini ve eğitimle ile ilişkilerinin belirlenmesidir. Bu amaçla, Denizli kent merkezinde 402 tüketiciyle yüz yüze görüşme yöntemiyle uygulanan anketlerden elde edilen veriler χ2 testi ile değerlendirilmiştir. Araştırma sonucunda gıda güvenliğin kavram karşılığı olarak ilk aklına gelen %68 ile “hijyen” olmuştur. Tüketicilerin %37,6’sı taze gıdalar ile gıda dışı ürünleri aynı poşete koymadığı, %58,21’i gıda katkı maddelerinin kullanılma nedeninin gıdanın raf ömrünü uzatmak için olduğu, %55,47’si gıda içerisinde uygun olmayan bir durumla karşılaştıklarında aldığı yere ifade ettiklerini ifade etmişlerdir. Gıda riski oluşturan etmenlerin kaynağını belirlemede tüm katılımcıların en yüksek cevaplama oranının “kimyasal kaynaklı” olmuştur. Tüketicilerin bozulmuş ürünleri anlama ve imha etme yollarında “Ürünü açmadan son kullanma tarihine bakar, ayrı bir poşete koyar çöpe atarım” ile ön sırada yer almaktadır.
Many factors are related to food security and safety, such as the ability to provide food at a sufficient level, the production of safe foods, the equal distribution of the food produced. The main objective of this study is to determine consumers’ level of awareness about food safety and their relationship with education in the Sea Sea Center. For this purpose, the data obtained from the surveys applied with the method of face-to-face conversation with 402 consumers in the Denizli city center was evaluated by the χ2 test. The study found that 68% of those first thought about food safety were “hygienic”. 37.6 percent of consumers said they did not place fresh food and non-food products in the same bag, 58.21 percent said the reason for the use of food additives was to extend the livelihoods of the food, and 55.47 percent said they did not place where they got when they encountered an inappropriate condition in the food. The highest response rate of all participants in determining the source of food risk factors was "chemical source". Consumers’ ways of understanding and destroying damaged products are in the forefront with "looking on the date of termination without opening the product, putting it in a separate bag and throwing it into the waste."
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”.
Alan : Fen Bilimleri ve Matematik; Mühendislik
Dergi Türü : Uluslararası
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