An analysis of consumers' food purchasing attitudes and habits in relation to food safety

Basit Öğe Kaydı
dc.contributor.authorOnay, Didem
dc.contributor.authorQuadir, Seher Ersoy
dc.contributor.authorAkman, Mehmet
dc.date.accessioned2020-03-26T18:22:09Z
dc.date.available2020-03-26T18:22:09Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThrough the recent developments in food industry, natural and synthetic additive substances are being used in food production to increase the quality and taste of food, to prolong their shelf life and to decrease costs. Despite their many benefits, these applications can sometimes cause allergy, chronic or acute food poisonings, deaths and labor force loss. Therefore, it is crucial that consumers perceive risks stemming from food and learn how to manage them when purchasing and thereby decide whether the food is safe or not. The aim of this study is to examine consumers' attitudes pertaining to food safety when buying food and their habits of taking precautions against this matter. The sample of the study was composed of 546 civil servants and teachers residing in the city center of Konya. It was found out that the subjects in the sample group had correct habits in terms of paying attention to food safety but their attitudes in this issue were inadequate. Teachers were found to be more sensitive to the risks stemming from the food additives than civil servants (p<0.01). As for the attitudes to precautions taken in food purchase, teachers were found to be less careless (p<0.05). Contrary to our expectations, it was found out that those with lower educational levels were found to display more conscious consumer attitudes (p<0.05). In terms of habits, women were seen to observe the precautions to be taken when purchasing food more carefully compared to men (p<0.001). Younger consumers were found to pay more attention to the precautions mentioned than older ones (p<0.05). © Asian Network for Scientific Information, 2011.en_US
dc.identifier.doi10.3923/pjn.2011.241.248en_US
dc.identifier.endpage248en_US
dc.identifier.issn1680-5194en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage241en_US
dc.identifier.urihttps://dx.doi.org/10.3923/pjn.2011.241.248
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27179
dc.identifier.volume10en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAsian Network for Scientific Informationen_US
dc.relation.ispartofPakistan Journal of Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectFood purchasingen_US
dc.subjectFood safetyen_US
dc.subjectRisk factors in readyen_US
dc.subjectSemi-ready food productsen_US
dc.titleAn analysis of consumers' food purchasing attitudes and habits in relation to food safetyen_US
dc.typeArticleen_US

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