Türk Televizyonlarında Yayınlanan Yemek Programlarında Gözlemlenen Gıda Güvenliği Davranışı (Food Safety Behavior Observed in Turkish Television Cooking Shows)

Purpose – The purpose of this paper is to determine how well cooking shows promote safe food handling via TV and to suggest their use for providing good hygiene and good cooking practices examples for consumers. Design/methodology/approach – Principal component analysis was applied for the multivariate statistical analysis of the cooking shows, the components being: personal hygiene, cross-contamination, cooking and storing practices and risk communication. Data were collected via a questionnaire special designed for the purpose of the study. The positive attributes were converted into numbers using a nine-point Likert scale. This conversion enabled ranking of the cooking shows as a function of the total results obtained and considering the best show as the one with the maximum score attained. Findings – Evaluation of cooking practices by food safety professionals highlighted the most frequent safety errors and poor practices that are disseminated by the TV shows. Practical implications – While the repetition of good food handling and cooking practices risks antagonizing viewers, an increase in occasional emphasis of good hygiene would be of benefit to domestic viewers and potentially improve food safety practices among the public. Originality/value – This is the first study that gives an European perspective on presentation of safety practices during food handling and preparation in a range of TV cooking shows as it examines 19 such shows broadcasted in six European countries over three months. Adherence to food safety standards and introduction of a star rating system for safety practices in TV cooking shows is proposed.

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Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs

Food Research International ◽

10.1016/j.foodres.2019.108631 ◽

2019 ◽

Vol 125 ◽

pp. 108631 ◽

Cited By ~ 5

Author(s):

Claudia Titze Hessel ◽

Susana de Oliveira Elias ◽

João Pedro Pessoa ◽

Laís Mariano Zanin ◽

Elke Stedefeldt ◽

...

Keyword(s):

Food Safety ◽

Chicken Meat ◽

Safety Behavior ◽

Handling Practices ◽

Meat And Eggs

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Towards an extended food safety culture model: Studying the moderating role of burnout and jobstress, the mediating role of food safety knowledge and motivation in the relation between food safety climate and food safety behavior

Trends in Food Science & Technology ◽

10.1016/j.tifs.2017.01.004 ◽

2017 ◽

Vol 62 ◽

pp. 202-214 ◽

Cited By ~ 18

Author(s):

E. De Boeck ◽

A.V. Mortier ◽

L. Jacxsens ◽

L. Dequidt ◽

P. Vlerick

Keyword(s):

Food Safety ◽

Safety Culture ◽

Safety Climate ◽

Safety Behavior ◽

Mediating Role ◽

Culture Model ◽

Safety Knowledge ◽

Food Safety Culture ◽

Moderating Role

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Do hospitality and tourism management students perform food safety behavior well in workplaces?: Applying the health belief model

10.5176/2251-3426_thor13.34 ◽

2013 ◽

Author(s):

Kuei-I Lee

Keyword(s):

Food Safety ◽

Health Belief Model ◽

Health Belief ◽

Safety Behavior ◽

Tourism Management ◽

Hospitality And Tourism Management ◽

Hospitality And Tourism ◽

Belief Model ◽

Management Students ◽

The Health Belief Model

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Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh

International Journal of Food Science ◽

10.1155/2014/483519 ◽

2014 ◽

Vol 2014 ◽

pp. 1-9 ◽

Cited By ~ 23

Author(s):

Md. Khairuzzaman ◽

Fatema Moni Chowdhury ◽

Sharmin Zaman ◽

Arafat Al Mamun ◽

Md. Latiful Bari

Keyword(s):

Food Safety ◽

Food Poisoning ◽

Monitoring And Evaluation ◽

Control Measures ◽

Safety Behavior ◽

Middle Income ◽

Street Food ◽

Safety Standards ◽

And Control ◽

The Impact

The street foods play an important socioeconomic role in meeting food and nutritional requirements of city consumers at affordable prices to the lower and middle income people. The number of food poisoning notifications rose steadily worldwide since the inception ofE. coliO157:H7 outbreak in the 1980s to date. This may be partly attributed to improved surveillance, increased global trade and travel, changes in modern food production, the impact of modern lifestyles, changes in food consumption, and the emergence of new pathogens. Consumer’s knowledge and attitude may influence food safety behavior and practice. For the sake of public health, it is important to understand the epidemiology of foodborne illnesses that help in prevention and control efforts, appropriately allocating resources to control foodborne illness, monitoring and evaluation of food safety measures, development of new food safety standards, and assessment of the cost-effectiveness of interventions. This review paper described the sociodemographic characteristics, common hazards, and occupational hazards of street food vendors, microbial risk associated with street food, food safety interventions and control measures, regulatory aspects and legal requirements, financial constraints, and attitudes.

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Older Adult Consumer Knowledge, Attitudes, and Self-Reported Storage Practices of Ready-to-Eat Food Products and Risks Associated with Listeriosis

Journal of Food Protection ◽

10.4315/0362-028x.jfp-15-312 ◽

2016 ◽

Vol 79 (2) ◽

pp. 263-272 ◽

Cited By ~ 25

Author(s):

ELLEN W. EVANS ◽

ELIZABETH C. REDMOND

Keyword(s):

Older Adults ◽

Food Safety ◽

Food Products ◽

Safety Education ◽

Safety Behavior ◽

Food Safety Education ◽

Positive Attitudes ◽

Cognitive Risk ◽

Combining Data ◽

And Behavior

ABSTRACT Consumer implementation of recommended food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) food products associated with listeriosis are crucial. This is particularly the case for at-risk consumers such as older adults, given the increased listeriosis incidence reported internationally among adults aged ≥60 years. However, data detailing older adults' cognitive risk factors associated with listeriosis are lacking. Combining data about knowledge, self-reported practices, and attitudes can achieve a cumulative multilayered in-depth understanding of consumer food safety behavior and cognition. This study aims to ascertain older adults' cognition and behavior in relation to domestic food handling and storage practices that may increase the risks associated with L. monocytogenes. Older adults (≥60 years) (n = 100) participated in an interview and questionnaire to determine knowledge, self-reported practices, and attitudes toward recommended practices. Although the majority (79%) had positive attitudes toward refrigeration, 84% were unaware of recommended temperatures (5°C) and 65% self-reported “never” checking their refrigerator temperature. Although most (72%) knew that “use-by” dates indicate food safety and 62% reported “always” taking note, neutral attitudes were held, with 67% believing it was safe to eat food beyond use-by dates and 57% reporting doing so. Attitudes toward consuming foods within the recommended 2 days of opening were neutral, with 55% aware of recommendations and <84% reporting that they consume RTE foods beyond recommendations. Although knowledgeable of some key practices, older adults self-reported potentially unsafe practices when storing RTE foods at home, which may increase risks associated with L. monocytogenes. This study has determined that older adults' food safety cognition may affect their behaviors; understanding consumer food safety cognition is essential for developing targeted food safety education.

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