Yakın Çağ Dünya Tarihi, Editör: Prof. Dr. Hamiyet Sezer Feyzioğlu, Nobel Yayınevi, Ankara 2019, 403 sayfa, ISBN: 978-605-033-128-8.

Erol, Yasemin Zahide

doi:10.35239/tariharastirmalari.687002

Cited by 1 publication

(2 citation statements)

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“…Foods may pose a public health risk if contaminated with physical, chemical, and/or microbial hazards from farm to fork, including production, processing, distribution, and storage [4]. According to WHO data, 600 million people get sick, 420,000 people die, and 33 million healthy life years (DALYs) are lost every year due to food-borne diseases worldwide [5].…”

Section: Introductionmentioning

confidence: 99%

“…Although home-made food is considered a safer and healthier option by consumers in some studies [12], fast food and packaged foods are increasing in popularity due to their accessibility and affordability, especially in urban life [15][16][17]. However, inadequate food safety standards and compliance can increase the risk of food-borne diseases and epidemics, especially in developing countries [4,16].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye

Erol,

Mutuş,

Ayaz

et al. 2023

Foods

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(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond.

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Section: Introductionmentioning

confidence: 99%