Food safety in the home consumption of meat in Turkey

Karabudak, Efsun; Baş, Murat; Kızıltan, Gül

doi:10.1016/j.foodcont.2007.04.018

Cited by 49 publications

(50 citation statements)

References 22 publications

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“…With the current low perceived susceptibility, consumers are unlikely to adopt safer practices in their food handling (Merdol et al, 2003;Unusan, 2007). Several studies have identified the need for continued consumer education about the hazards of improper food handling (Finch & Daniel, 2005;Karabudak, Bas, & Kızıltan, 2008;WHO, 2000). Food safety education should be given not only to consumers but also to managers and staff working in food-beverage processing businesses so as to bring behavioral changes and to ensure the adoption of positive attitudes (Coleman & Roberts, 2005;Powell, Attwell, & Massey, 1997).…”

Section: Discussionmentioning

confidence: 99%

The knowledge and practice of food safety by young and adult consumers

2009

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Section: Discussionmentioning

confidence: 99%

The knowledge and practice of food safety by young and adult consumers

2009

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“…The Turkish cuisine has some specialties like lamb kebab, meat dishes that can be consumed throughout the country and people tend to prefer them medium or well done. Chee kufta, or cig köfte is one of the traditional raw meat dish in Turkey (Weichselbaum and Costa 2009;Karabudak et al 2008). Drinking raw egg reflects the negative influence of the belief that is common especially in older consumers that raw egg is more nutritious than cooked ones (Samur 2008).…”

Section: Discussionmentioning

confidence: 99%

Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students

Özilgen

2010

J. Verbr. Lebensm.

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This study evaluated the influence of food safety education on the food safety perceptions, knowledge, attitudes, and practices among Turkish university students. Structured questionnaires were applied to 275 students majoring in ''health or food'' and 570 students majoring in ''non-health or nonfood'' on a face-to-face basis. Food has positive connotations since associated primarily with taste and hunger in both groups. Freshness of the food product was the most important factor for the ''health or food major'' group, which was stated as quality for the ''non-health or non-food major'' group, when shopping for food (p \ 0.05). Food poisoning was the main risk associated with foods in the ''health or food major'' group whereas fats was the most popular choice for the same question in the other group (p \ 0.05). Positive influence of food safety education was clear from the results since a significant difference existed between the mean scores of knowledge, attitudes, and practices according to major discipline (p \ 0.05). However, persistent food safety attitudes and practices showed little improvement with education. Although a significant difference existed between the disciplines, students in both groups did not have knowledge on the risk of raw white cheese consumption (p \ 0.0001). High number of students shared their bowls with other people, consumed raw eggs and raw meat, and ate cooked foods left at room temperature more than 6 h if covered. Scientists and doctors were more trusted sources of information about serious food risks (p \ 0.05). Trust in governmental agencies was significantly less in both groups.

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“…Two main factors responsible for food poisoning by meat are (i) the presence of animal diseases transmissible to humans by meat consumption and (ii) the contamination of the carcass or meat with external agents such as physical, chemical, or biological agents [16,[19][20][21][22]. Public health concerns regarding the safety of meat necessitate both antemortem (AMMI) and post-mortem meat inspection (PMMI) at abattoirs using the guidelines by the South Africa Meat Safety Act of 2000 [23,24].…”

Section: Introductionmentioning

confidence: 99%

A Quantitative Assessment of Causes of Bovine Liver Condemnation and Its Implication for Food Security in the Eastern Cape Province South Africa

et al. 2017

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Food production needs to double, with minimum waste, if hunger and poverty is to be alleviated in South Africa. The condemnation of liver during meat inspection represents a huge waste of a protein food resource. This paper measures the quantity of liver condemned in three abattoirs in the Eastern Cape Province of South Africa and assesses the causes and the monetary loss associated with these condemnations. A retrospective study (RS) (n = 51 302) involving the use of abattoir slaughter records from 2010-2012 and a post-mortem meat inspection (PMMI) (n = 1374) was conducted from July to December 2013. The RS revealed the leading cause of liver wastage as fasciolosis (5.95%, 4.48%, and 2.7%), fibrosis (2.74%, 2.37%, and 1.0%), and abscessation (1.11%, 2.78%, and 1.5%) for the 2010, 2011, and 2012 respectively. During the PMMI, the same factors caused liver condemnation in addition to calcification (8.3%, 6.8%, and 3.2%), Cysticercosis bovis (1.7%, 2.4%, and 1.3%) and improper evisceration (4.8%, 12.4%, and 27.1%) for the abattoirs X, Y, and Z respectively. A total of R 343, 330 (USD 45,271.07) was lost due to the condemnation of liver between 2010 and 2012. The further loss of 3290.4 kg of liver was calculated for the six month in 2013, and its financial value was R 59, 227.2 (USD 5889.82). The result of this study provide baseline information on major causes of liver wastage in cattle slaughtered in South Africa as well as the direct financial losses and demonstrate the huge waste of ideal protein food source.

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Food safety in the home consumption of meat in Turkey

Cited by 49 publications

References 22 publications

The knowledge and practice of food safety by young and adult consumers

The knowledge and practice of food safety by young and adult consumers

Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students

A Quantitative Assessment of Causes of Bovine Liver Condemnation and Its Implication for Food Security in the Eastern Cape Province South Africa

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