RESUMEN
OBJECTIVE: This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products. DESIGN: This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products. SETTING: This research was carried out in Izmir, which is Turkey's third largest city. The survey was conducted in 2016 by holding face to face interviews with forty-three specialist doctors, sixteen doctors, twelve dentists, sixty-four nurses and fourteen pharmacists. SUBJECTS: Nationally representative sample of healthcare professionals in Turkey. RESULTS: People educated in healthcare are especially cautious about the consumption of processed red meat products. The results of the research revealed the importance of processing and cooking patterns in red meat consumption preferences. CONCLUSIONS: The consequences of the research, in terms of breaking down prejudices and overcoming the anxieties of those with health concerns who do not consume red meat, are important. In fact, the results show that healthcare professionals consume red meat, but they are more careful in their consumption of processed red meat products. This result is in line with the WHO report.
Asunto(s)
Conducta Alimentaria , Personal de Salud/psicología , Productos de la Carne/estadística & datos numéricos , Carne Roja/estadística & datos numéricos , Adolescente , Adulto , Animales , Actitud del Personal de Salud , Carcinógenos , Bovinos , Comportamiento del Consumidor , Culinaria , Femenino , Preferencias Alimentarias , Alimentos en Conserva , Humanos , Masculino , Productos de la Carne/efectos adversos , Carne Roja/efectos adversos , Ovinos , Encuestas y Cuestionarios , Turquía , Organización Mundial de la Salud , Adulto JovenRESUMEN
Recent global developments concerning food quality and food safety have influenced and stimulated food legislation in Turkey in accordance with internal and international trade and agreements. In this study, the way in which the dairy industry conforms to this legislation was analyzed through a case study of Izmir province, which generally has all the structural characteristics of the dairy sector in Turkey. A survey in which dairy plant managers responded to a special questionnaire was used to collect data from 86 dairy plants chosen on the basis of proportional sampling. According to the results of this study, (i) there are many dairy processors in the region, (ii) most managers have a limited education concerning their positions, (iii) most firms handle small volumes of milk and have little control over the raw milk supply, (iv) resources are too limited in these firms, limiting their ability to adopt most regulations, and (v) few processors apply the regulatory practices imposed by governmental agencies. Thus, food legislation is not enough to ensure food safety in the dairy industry in Turkey. Technical and educational support should be given to farmers and the staff of dairy firms by the Ministry of Agriculture to form an appropriate food safety infrastructure in Turkey for the milk and processed dairy products industry.