Evaluating the knowledge, attitudes and practices of adults on food safety: a cross-sectional sample from Turkey

Abstract

Purpose The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of consumer. Design/methodology/approach In total, 1,161 volunteers were included in this study, which has been developed to measure the knowledge, attitudes and behaviors of adults on food safety. Study data were collected through an online survey technique. Findings A statistically significant difference was determined between male and female participants and also at the education level considering total food safety attitude and practice scores (p < 0,001). It was determined that university graduates had higher scores at all scales than the median scores. When an assessment was made on the body mass index of the participants, it was seen that the implementation and attitude scales were statistically different from each other, and in paired comparisons on these scales, the average scores of normal-weight individuals were observed higher in the sub-dimensions than slightly obese individuals (p < 0.007; p < 0.001). Research limitations/implications Even though the population of the study was adults living in different cities, the results should not be generalized to all adults and the whole country. Also, the fact that the answers to the questions were not face-to-face, could create a bias. Although the reliability coefficient was found to be high, the data reported by the individuals participating in the study about their behavior formed the study results. Originality/value This study makes an important contribution to the literature. Determining the knowledge, attitude and behavior of consumers about food safety is important in ensuring food safety.

Consumers' Food Safety Perceptions in Three Mediterranean Countries

“…Consumers' concerns over food safety have escalated, making them more precise about their food choices and more demanding in terms of healthy and safe food (Liu and Ma, 2016;Gracia and de Magistris, 2016). In other words, nowadays, the consciousness of consumers with regard to the risks of foodborne diseases has been increased (Göbel et al, 2022). According to the European Food Safety Authority (2019), one of the most important factors for Europeans when purchasing food is food safety, since 41% of them declare that they are personally interested in this topic.…”