Search results

1 – 3 of 3
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 15 March 2016

Asli Uçar, Munevver Arısoy, Funda Pınar Çakıroğlu and Sabri Candar

This study was aimed to determine the presence of Enterobius vermicularis in workers in hospital kitchens in Ankara, Turkey and the levels of their food hygiene knowledge

456

Abstract

Purpose

This study was aimed to determine the presence of Enterobius vermicularis in workers in hospital kitchens in Ankara, Turkey and the levels of their food hygiene knowledge

Design/methodology/approach

The study included 270 employees of six catering companies that cater to hospitals in Ankara who agreed to participate in the study. Two-part questionnaires were used. The first part solicited demographic information, and the second part’s questions determined the workers’ personal hygiene knowledge. Samples taken from the participants to determine the presence of Enterobius vermicularis were collected using the cellophane application method.

Findings

The parasite was found in 78.1% of the personnel. The average hygiene knowledge scores were 58.94+18.1 on a 100-point scale. The changes introduced by the new "Food Hygiene Regulation" should be implemented without abolishing the food handler examination.

Originality/value

Food safety is an important issue that can affect lots of people. Food handlers are an important part for contamination of food. Because of this reason their hygiene knowledge and personal hygiene are very important. Because of high rate of Enterobius vermicularis the results show that they are not careful about their personal hygiene rules. So they can contaminate to food and can cause food-borne illnesses. The paper highlights the importance of education that affects food safety practices in food industry

Details

British Food Journal, vol. 118 no. 5
Type: Research Article
ISSN: 0007-070X

Access Restricted. View access options
Article
Publication date: 28 September 2010

Canan Talas, Asli Uçar and Ayşe Özfer Özçelik

This paper seeks to determine the attitudes of women, who are mainly in charge of preparing food at home, towards food safety.

1449

Abstract

Purpose

This paper seeks to determine the attitudes of women, who are mainly in charge of preparing food at home, towards food safety.

Design/methodology/approach

The research was carried out among 250 married women who were chosen from those enrolled in five Public Education Centers affiliated to the Ministry of Education. The research data were collected through a questionnaire and face‐to‐face interviews.

Findings

The mean food safety attitude score was determined to be 29.97+2.91. The food safety attitudes of women varied according to education and age. Therefore, it is important that food safety education provided is continuous in order for the effects of the education to be lasting.

Originality/value

Food safety requires correct handling from production through consumption. Poor food‐handling practices in the home kitchen are thought to cause a significant number of food borne illnesses. The paper highlights the importance of education that affects food safety practices in the home.

Details

British Food Journal, vol. 112 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Access Restricted. View access options
Article
Publication date: 5 September 2008

Ays¸e Özfer Özc¸elik and Asli Uçar

This study was planned and carried out among the academic staff working in Ankara (Turkey) in order to determine their perception of organic foods.

1971

Abstract

Purpose

This study was planned and carried out among the academic staff working in Ankara (Turkey) in order to determine their perception of organic foods.

Design/methodology/approach

A total of 240 academicians from three institutes at the Ankara University were selected to participate in the research. Data were collected through a survey questionnaire, in which a Likert type scale was used to determine the perception of organic foods. The institutes where the academic staff work are considered as the variables in the study (science, health sciences, and social sciences).

Findings

The research results indicated that there was a significant correlation between the institutes and academicians agreement with 12 statements in the survey questionnaire. Considering the institute variable, no significant difference was found in the organic foods perceptions of individuals from different institutes.

Originality/value

Organic products are widely on the market today. Consumer demand for organic foods has been steadily rising worldwide. Organic food consumption has slightly increased in Turkey in recent years, too. Still, many Turkish consumers do not have enough knowledge about organic foods yet. This study is valuable in that it explores at least some of the Turkish consumers' perception of organic foods whose consumption in the world is increasing fast.

Details

British Food Journal, vol. 110 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 3 of 3
Per page
102050