Consumer awareness and acceptance of irradiated foods: Results of a survey conducted on Turkish consumers

Güneş, Gürbüz; Tekin, Mahmut

doi:10.1016/j.lwt.2005.03.001

Cited by 58 publications

(50 citation statements)

References 9 publications

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“…Consequently, consumers start questioning the real need for and the safety of a new technology (Cardello, 2003;Bäckström, Pirtillä-Backman, & Tuorila, 2003;Deliza, Rosenthal, & Silva, 2003). Like other emerging and non-conventional technologies, consumers still tend to see food irradiation unfavourably (Fox & Olson, 1998;Lusk, Fox, & McSilvain,1999;Hayes, Fox, & Shogren, 2002;Gunes & Tekin, 2006). This seems to be mostly due to misconceptions about the nature, the safety and the regulation of the process, which may result in a higher perception of risk in technology (Macfarlane, 2002;Cardello, 2003;Deliza et al, 2003).…”

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

See 1 more Smart Citation

Brazilian consumer views on food irradiation

Behrens

Barcellos²,

Frewer

et al. 2009

Innovative Food Science & Emerging Technologies

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Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

“…Despite all these benefits, this technology still remains underutilized not only in Brazil, but also in other countries. The main reason appears to be consumer concerns and doubts about the use of radiation in food processing (Resurreccion, Galvez, Fletcher, & Misra, 1995;ICGFI, 1999;Cardello, 2003;Gunes & Tekin, 2006).…”

Section: Introductionmentioning

confidence: 99%

Brazilian consumer views on food irradiation

Behrens

Barcellos²,

Frewer

et al. 2009

Innovative Food Science & Emerging Technologies

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“…Consumer awareness and acceptance of irradiated foods in Turkey were investigated by Gunes and Tekin (2006). They reported that awareness of the irradiated foods is very low, and the majority of consumers (80%) are uncertain about the safety of irradiated foods.…”

Section: Irradiated Seafood Consumptionmentioning

confidence: 99%

Untitled

Mol¹,

Erdogan²,

Alakavuk³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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This survey was carried out to measure the knowledge and attitudes of dietitians regarding seafood consumption and common processing/preservation technologies. It was also aimed to compare knowledge of dietitians with the other respondents, educated in other sciences. Eighty-five of the respondents were educated in nutrition science (dietitian) and 221 in other sciences (non-dietitian=ND). Opinions of the respondents were generally dependent of being a dietitian (p<0.05). Dietitians were generally against or not recommending the consumption of mussels, lakerda, salted and smoked seafood, while non-dietitians more prone to their consumption. On the other hand, dietitians had a more positive approach to the consumption of canned and frozen seafood, fish oil, surimi, sous-vide and MAP-packed seafood, spirulina, and aquaculture fish than the NDs. It was seen that, most of the processed seafoods are not known by the substantial part of the respondents. Receiving high percentages of the answer "I don't know what it is" from the dietitians was remarkable, and indicated their ignorance.As a result, the need of dietitian education on seafood products and common processing/preservation technologies was determined. Since dietitians guide consumer preferences, their education may help to achieve a better guided consumer and to improve market recognition of seafood.Keywords: Anket, gıda tüketim sıklığı; balık tüketimi, diyet. Diyetisyenlerin Su Ürünlerinin Tüketimi ve İşleme/Muhafaza Yöntemleri Konusundaki Yaklaşımları ve Bilgi Düzeyleri ÖzetBu anket çalışması diyetisyenlerin su ürünleri tüketimi ve yaygın kullanılan işleme /muhafaza teknolojileri hakkındaki bilgi ve yaklaşımlarını değerlendirmek üzere yapılmıştır. Diyetisyenlerin bilgi düzeyinin başka bilim dallarında eğitilmiş kişilerle karşılaştırılması da amaçlanmıştır. Ankete katılanların 85'i beslenme alanında (diyetisyen); 221'i ise diğer alanlarda eğitilmiş (diyetisyen olmayan=ND) kişilerdir. Anket katılımcılarının fikirleri genellikle diyetisyen olmalarına bağlı bulunmuştur (P<0.05). Diyetisyenler genellikle midye, lakerda, tuzlanmış ve dumanlanmış su ürünlerinin tüketilmesine karşıyken, diyetisyen olmayanlar bunların tüketilmesi konusunda daha açık görüşlüdür. Diğer yandan, diyetisyenler konserve ve donmuş su ürünleri, balık yağı, surimi, sous-vide ve MAP paketlenmiş su ürünleri, spirulina ve çiftlik balığı tüketimine ND'lerden daha olumlu yaklaşmışlardır. İşlenmiş su ürünlerinin çoğunun anket katılımcılarının önemli bir kısmı tarafından bilinmediği görülmüştür. Diyetisyenlerden büyük oranda "Bunun ne olduğunu bilmiyorum" cevabının alınması dikkat çekici olup, onların bu konudaki bilgi yetersizliğini göstermektedir.Sonuç olarak, diyetisyenlerin su ürünleri ve yaygın olarak kullanılan işleme/muhafaza teknolojileri konusunda eğitilmelerinin gerekliliği tespit edilmiştir. Diyetisyenler tüketici tercihlerini yönlendirdiklerinden, onların eğitilmesi tüketicinin daha iyi yönlendirilmesi ve su ürünleri pazarında farkındalığın artırılması açısından yararlı...

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“…Although the degree of public acceptance of irradiated foods is not always high in some consumer communities (Gunes & Tekin, 2006), irradiation of several types of foods, such as meat products, fish and seafood, and fresh vegetables, is widely recognized and is approved in more than 50 countries. The mechanism of microbial inactivation by ionizing radiation is primarily damage to nucleic acids.…”

Section: Introductionmentioning

confidence: 99%