Food safety in the home consumption of meat in Turkey

Karabudak E., Bas M., Kiziltan G.

FOOD CONTROL, cilt.19, sa.3, ss.320-327, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.foodcont.2007.04.018
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.320-327
  • Anahtar Kelimeler: food safety, meat, home, consumer, INTERNAL COOKED COLOR, KNOWLEDGE, BEEF, OUTBREAKS, DISEASE
  • Acıbadem Mehmet Ali Aydınlar Üniversitesi Adresli: Hayır

Özet

In this study, we investigated consumer meat-handling practices in Turkey. We conducted face-to-face interviews with 1090 consumers who included meat in their diet and were the primary shopper and food handier in their home. The subjects also completed a questionnaire about their meat-handling practices. We found that many of those individuals failed to store meat at the correct temperature or did not correctly defrost meat. Food-handling practices varied according to the socioeconomic group and level of education of the respondent, and gaps in food safety knowledge were noted. Turkish meat consumers must be informed about the safe handling of meat products to prevent foodborne illness and ensure optimal food safety. (c) 2007 Elsevier Ltd. All rights reserved.