Yetişkin tüketicilerin besin güvenliği konusunda bilgi ve davranışları
Knowledge and behaviour of adult consumer about food safety
Yazar: ELİF TÜRK İNCEL
Danışman: PROF. DR. MİNE YURTTAGÜL
Hacettepe Üniversitesi / Sağlık Bilimleri Enstitüsü / Beslenme Bilimleri Ana Bilim Dalı
Derece: Yüksek Lisans, 2005
Konu: Beslenme ve Diyetetik = Nutrition and Dietetics

Özet:
Bu Ankarailinde 500 tüketicinin (%47 erkek, %53 besinkonusunda bilgi düzeylerinin veBu amaçla anket ile bireylerle yüz yüzebilgi sonucunda bireylerin besinkonusundaki ilgileri erkeklere göre daha ilgili(p<0.05), ilerledikçe (p<0.05) ve seviyesi yükseldikçe besinkonusuna olan ilginin de ( p<0.05). erkekleregöre tükettikleri besinleri daha güvenilir bulurken (p<0.05), her iki grupta dailerledikçe tüketilen besinlere duyulan güvenin (p<0.05).Bireylerin besin bozan unsurlar içerisinde insan üzerinde enetkiye neden unsurun mikrobiyal (%32.4)Mikrobiyal maddeleri (%20.8) ve(%14.8) izlemektedir. bireylerin besinneden bildikleri bakteriler E.coli (%48.8), Brucella(%44.3) ve Salmonella Botilinum (%18.8), Shigella (%10.5), S. Aureus(%3.0) en az bilinen bakterilerdir. Bireylerin besinlere insanbozan metaller en çok bildikleri metal (%42.7). Bunu daha sonra(%35.0), alüminyum (%29.9), civa (%23.1), çinko(%8.5), arsenik(%5.1), krom (%4.3), kalay (%1.7) ve kadmiyum (%1.7) izlemektedir.Renklendiriciler olarak bilinen maddelerinin gelmektedir.Bireylerin maddeleri ile ilgili bilgileri bilgilerinin yetersizBireylerin besinler (%42.4) vegenetik modifiye besinler (%51.0) konusunda bilgi sahibi Bireylerintamamen güvenerek tükettiklerini söyledikleri besinlerPastörize/UHT süt (%59.6), yumurta (%40.6), ve deniz ürünleridir (%40.3).Bireylerin sokakta sütü hiç güvenilirBireylerin besin alma ve besin besinbozabilecek olumsuz Bireylerinbesin ile ilgili uygulamalar bilgileriBireylerin besin konusunda en çok güvendikleri bilgidiyetisyen (%92.7), doktor (%73.2) ve üniversitedeki bilim(%69). Bireyler besin en çok sorumlu kurum olarakdevleti (%52) görmektedir. Bunu besin üreticileri (%43.2), besinsanayicileri (%18.8), tüketici (%17.6), ve (%10) izlemektedir. Son 5içerisinde ederek bir besinin tüketimini azaltan veyatüketmeyen erkeklerden daha fazla (p<0.05).Bireylerin en çok duyarak tüketimini veya tüketmedikleri besingrubu et ürünleridir (%36.9). Besin ile ilgili risk analizleridevlet, üretici ve sanayicilerin besin tüketicilerin de bukonudaAnahtar Kelimeler: Tüketici, besin bilgi,

Abstract:
This study was planned andconducted in order to determine knowledge levels and behaviours of 500 adultconsumers (47 % male, 53 % female) on food safety who live in Ankara. Theinformation is obtained by questionnaires, which are prepared for this purpose andfilled out by individuals at face-to-face interviews. At the end of this research whichaims to assess the interest of individuals in food safety, it is determined that womenare more concerned than men (p<0.05) and as the age (p<0.05) and the educationlevel (p<0.05) of individuals increase, their interest in food safety also increases.Women trust to the safety of the consumed foods more than men does (p<0.05);whereas for both groups, as the age increases, the trust to consumed foods increases(p<0.05). It is determined that individuals consider the microbial contamination(32.4 %) as the most harmful factor for health among the factors which causedamage to the food safety. Microbial contamination is followed by the food additives(20.8 %) and pesticide residues (14.8 %). The most common bacterias, known bythe individuals causing food related disease are E.coli (48.8 %), Brucella (44.3 %)and Salmonella (36.8 %). Botilinum (18.8 % ), Shigella (10.5 %) and S. Aureus(3.0 %) are the least known by the individuals. The most common metal, which isknown by the individuals, to harm health by contamination in foods, is lead (42.7 %).Lead is followed by copper ( 35 %), aluminum (29.9 %), mercury (23.1 %), zinc(8.5 %), arsenic (5.1 %), chromium (4.3 %), tin (1.7 %) and cadmium ( 1.7 %). Foodcolours are the main food addivites which are most commonly known as harmful.When the knowledge of food additives is considered, it is found that individuals haveinsufficient knowledge. Approximately half of the individuals do not have anyknowledge about irradiated foods (42.4 %) and genetic modified foods (51 %). Foodwhich the individuals have declared that they consumed confidently arepastourized/UHT milk (59.6 %), egg (40.6 %), fish and seafoods (40.3 %). Out oftotal, 64.6 % of the individuals declared that they consider unpackaged milk (loosemilk) unsafe. It is determined that individuals have some negative behaviours whichmay damage food safety at the stages of food purchase and preparation. It is alsodetermined that individuals have various incorrect information on food safetyapplications. The information sources which individuals trust mostly are thedietitians (92.7 %), doctors (73.2 %) and academia (69 %). Individuals consider thegoverment as the most responsible body for providing food safety (52 %).Goverment is followed by food producers (43.2 %), food manufacturers (18.8 %),consumers (17.6 %), food distributors and retailers (10 %). It is found that within thelast 5 years, the percentage of women, who reduced or stopped the consumption ofany kind of food as the result of their doubt about safety of that food, is higher thanmen (p<0.05). Meat products (36.9 %) are the major food group which theindividuals have great doubt about their safety and reduce or stop consumption. It issuggested that the related risk assesments on food safety should be carried out;goverment, producers and manufacturers should provide safe foods and train theconsumers on food safety.Key words: Consumer, food safety, knowledge, behaviour