Araştırma Makalesi
Yıl 2021,
Cilt: 12 Sayı: 4, 731 - 736, 29.09.2021
Öz
Kaynakça
- 1. Centers for Disease Control and Prevention. (2020a). 2019 Novel Coronavirus, (2020). Retrieved from https://www.cdc.gov/coronavirus/2019-ncov/about/transmission.html
- 2. Guo, Yan-Rong, et al. The origin, transmission and clinical therapies on coronavirus disease 2019 (COVID-19) outbreak–an update on the status. Military Medical Research, 2020, 7.1: 1-10.
- 3. Van Doremalen, Neeltje, et al. Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. New England Journal of Medicine, 2020, 382.16: 1564-1567.
- 4. U.S. Food and Drug Administration. (2020). Coronavirus Disease 2019 (COVID-19) and the Food Supply Chain. https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
- 5. Desai, Angel N.; Aronoff, David M. Food Safety and COVID-19. Jama, 2020, 323.19: 1982-1982.
- 6. Oktay, Kutay; Kızı, G. Katagan. Türk Dünyası ülkelerinde online yemek satış siteleri üzerine bir araştırma. Manas Sosyal Araştırmalar Dergisi, 2017, 6.5: 147-162.
- 7. Büyükköroğlu, A. M. E-Ticaret Yoluyla Gıda Maddeleri Satın Almaya Yönelik Tokat İl Merkezinde Yaşayan Tüketicilerin Tutumunu Etkileyen Faktörlerin Analizi. Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Tarım Ekonomisi Ana Bilim Dalı Yüksek Lisans Tezi, Tokat, 2011, 18. 8. Tunçel, Harun. Anadolu Şehirlerinde Semt Pazarları: Elazığ Örneği. Journal of Social Science, 2003, 49.
- 9. Gızaw, Zemichael. Public health risks related to food safety issues in the food market: A systematic literature review. Environmental health and preventive medicine, 2019, 24.1: 68.
- 10. World Health Organization. (2020b). Rational use of personal protective equipment for coronavirus disease (COVID-19): interim guidance, 27 February 2020 (No. WHO/2019-nCov/IPCPPE_use/2020.1). World Health Organization.
- 11. Centers for Disease Control and Prevention. (2020b). How to Remove Gloves. Retrieved from https://www.cdc.gov/vhf/ebola/pdf/poster-how-to-remove-gloves.pdf
- 12. Fung, Isaac Chun‐Hai; Caırncross, Sandy. Effectiveness of handwashing in preventing SARS: a review. Tropical medicine & international health, 2006, 11.11: 1749-1758.
- 13. Larson, Elaine. A causal link between handwashing and risk of infection? Examination of the evidence. Infection Control & Hospital Epidemiology, 1988, 9.1: 28-36.
- 14. Grayson, M. Lindsay, et al. Efficacy of soap and water and alcohol-based hand-rub preparations against live H1N1 influenza virus on the hands of human volunteers. Clinical Infectious Diseases, 2009, 48.3: 285-291.
- 15. Centers for Disease Control and Prevention. (2020c). Cleaning and Disinfection for Households. Retrieved from https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/cleaning-disinfection.html
- 16. National Environment Agency. Interim Guidelines for Environmental Cleaning and Disinfection of Areas Exposed to Confirmed Case(s) of 2019 Novel Coronavirus (2019-nCoV) in Non-Healthcare Commercial Premises. Available at https://www.nea.gov.sg/ . Accessed May 5, 2020
- 17. U.S. Environmental Protection Agency. (2020). List N: Disinfectants for Use Against SARS-CoV-2. Retrieved from https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-againstsars-cov-2
- 18. Sağdıç, Osman, et al. Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri. Avrupa Bilim ve Teknoloji Dergisi, 2020, 18: 927-933.
- 19. Ramos, Bárbara, et al. Fresh fruits and vegetables—an overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies, 2013, 20: 1-15.
- 20. Kelebek, Hasim, et al. Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. Journal of the Institute of Brewing, 2017, 123.3: 407-416.
- 21. Yang, Hua, et al. Inactivation of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella typhimurium with compounds available in households. Journal of food protection, 2009, 72.6: 1201-1208.
- 22. Bakır, Sena, et al. Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology, 2017, 243.12: 2083-2094.
- 23. Unusan, N. Yumurtanın evlerde hijyenik olarak kullanılmasının belirlenmesi arastırması. Saglık ve Toplum, 2001, 11.3: 57-60.
- 24. Koçak, Hüsniye Yazar; Hasipek, Seniha Tez Danışmanı. Amasya İli Merkez İlçesi Ve Köylerinde Yiyecek Hazırlama, Pişirme Ve Saklama Uygulamaları. 2005. Phd Thesis. Ankara Üniversitesi Fen Bilimleri Enstitüsü Ev Ekonomisi (Beslenme Bilimleri) Anabilim Dalı.
- 25. Derın, Didem Önay; Işık, Nermin; Erdem, Nuran. Konya İl Merkezinde Yaşayan Kadınların Yiyecek Hazırlama, Pişirme Ve Saklama Uygulamaları Üzerine Bir Araştırma. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2016, 35: 87-101.
- 26. WHO (World Health Organization). (2020d). Coronavirus disease 2019 (COVID-19) Situation Report – 32. https://www.who.int/docs/default-source/coronaviruse/situation-reports/20200221-sitrep-32-covid-19.pdf?sfvrsn=4802d089_2
Changing Behaviors of Adults for Ensuring the Food Hygiene During Covid-19 Outbreak: The Case of Turkey
Öz
The aim of this study is to determine the behavior of individuals for buying, preparing, and cooking processes of the foods during the Covid-19 epidemic. This study carried out with 999 adult individuals, 15.0% (n = 150) men and 85.0% (n = 849) women, aged 19-65. The questionnaire includes questions regarding the provision of food hygiene before and during the Covid-19 outbreak. According to the results, while the preference rate for markets' take-out services increased in the Covid-19 epidemic process (22.8% before Covid-19; 55.7% in the Covid-19 outbreak), there was a decrease in the proportion of those who preferred neighborhood farm markets (66.8% before Covid-19; 27.5% during Covid-19 outbreak) (p <0.01). The proportion of those who chose to buy packaged bread and fruit during the epidemic also increased (p = 0.001). No scientific data are available on the consumption of nutrients with a potentially contaminated risk and the transmission of the virus. However, it is believed that the concerns about carrying this virus with food can be prevented by the consumers more carefully applying the routine hygiene rules.
Anahtar Kelimeler
Kaynakça
- 1. Centers for Disease Control and Prevention. (2020a). 2019 Novel Coronavirus, (2020). Retrieved from https://www.cdc.gov/coronavirus/2019-ncov/about/transmission.html
- 2. Guo, Yan-Rong, et al. The origin, transmission and clinical therapies on coronavirus disease 2019 (COVID-19) outbreak–an update on the status. Military Medical Research, 2020, 7.1: 1-10.
- 3. Van Doremalen, Neeltje, et al. Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. New England Journal of Medicine, 2020, 382.16: 1564-1567.
- 4. U.S. Food and Drug Administration. (2020). Coronavirus Disease 2019 (COVID-19) and the Food Supply Chain. https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19
- 5. Desai, Angel N.; Aronoff, David M. Food Safety and COVID-19. Jama, 2020, 323.19: 1982-1982.
- 6. Oktay, Kutay; Kızı, G. Katagan. Türk Dünyası ülkelerinde online yemek satış siteleri üzerine bir araştırma. Manas Sosyal Araştırmalar Dergisi, 2017, 6.5: 147-162.
- 7. Büyükköroğlu, A. M. E-Ticaret Yoluyla Gıda Maddeleri Satın Almaya Yönelik Tokat İl Merkezinde Yaşayan Tüketicilerin Tutumunu Etkileyen Faktörlerin Analizi. Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü Tarım Ekonomisi Ana Bilim Dalı Yüksek Lisans Tezi, Tokat, 2011, 18. 8. Tunçel, Harun. Anadolu Şehirlerinde Semt Pazarları: Elazığ Örneği. Journal of Social Science, 2003, 49.
- 9. Gızaw, Zemichael. Public health risks related to food safety issues in the food market: A systematic literature review. Environmental health and preventive medicine, 2019, 24.1: 68.
- 10. World Health Organization. (2020b). Rational use of personal protective equipment for coronavirus disease (COVID-19): interim guidance, 27 February 2020 (No. WHO/2019-nCov/IPCPPE_use/2020.1). World Health Organization.
- 11. Centers for Disease Control and Prevention. (2020b). How to Remove Gloves. Retrieved from https://www.cdc.gov/vhf/ebola/pdf/poster-how-to-remove-gloves.pdf
- 12. Fung, Isaac Chun‐Hai; Caırncross, Sandy. Effectiveness of handwashing in preventing SARS: a review. Tropical medicine & international health, 2006, 11.11: 1749-1758.
- 13. Larson, Elaine. A causal link between handwashing and risk of infection? Examination of the evidence. Infection Control & Hospital Epidemiology, 1988, 9.1: 28-36.
- 14. Grayson, M. Lindsay, et al. Efficacy of soap and water and alcohol-based hand-rub preparations against live H1N1 influenza virus on the hands of human volunteers. Clinical Infectious Diseases, 2009, 48.3: 285-291.
- 15. Centers for Disease Control and Prevention. (2020c). Cleaning and Disinfection for Households. Retrieved from https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/cleaning-disinfection.html
- 16. National Environment Agency. Interim Guidelines for Environmental Cleaning and Disinfection of Areas Exposed to Confirmed Case(s) of 2019 Novel Coronavirus (2019-nCoV) in Non-Healthcare Commercial Premises. Available at https://www.nea.gov.sg/ . Accessed May 5, 2020
- 17. U.S. Environmental Protection Agency. (2020). List N: Disinfectants for Use Against SARS-CoV-2. Retrieved from https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-againstsars-cov-2
- 18. Sağdıç, Osman, et al. Gıda Güvenliği Açısından COVID-19 Etmeni SARS-CoV-2’nin Değerlendirilmesi ve Korunma Yöntemleri. Avrupa Bilim ve Teknoloji Dergisi, 2020, 18: 927-933.
- 19. Ramos, Bárbara, et al. Fresh fruits and vegetables—an overview on applied methodologies to improve its quality and safety. Innovative Food Science & Emerging Technologies, 2013, 20: 1-15.
- 20. Kelebek, Hasim, et al. Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. Journal of the Institute of Brewing, 2017, 123.3: 407-416.
- 21. Yang, Hua, et al. Inactivation of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella typhimurium with compounds available in households. Journal of food protection, 2009, 72.6: 1201-1208.
- 22. Bakır, Sena, et al. Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology, 2017, 243.12: 2083-2094.
- 23. Unusan, N. Yumurtanın evlerde hijyenik olarak kullanılmasının belirlenmesi arastırması. Saglık ve Toplum, 2001, 11.3: 57-60.
- 24. Koçak, Hüsniye Yazar; Hasipek, Seniha Tez Danışmanı. Amasya İli Merkez İlçesi Ve Köylerinde Yiyecek Hazırlama, Pişirme Ve Saklama Uygulamaları. 2005. Phd Thesis. Ankara Üniversitesi Fen Bilimleri Enstitüsü Ev Ekonomisi (Beslenme Bilimleri) Anabilim Dalı.
- 25. Derın, Didem Önay; Işık, Nermin; Erdem, Nuran. Konya İl Merkezinde Yaşayan Kadınların Yiyecek Hazırlama, Pişirme Ve Saklama Uygulamaları Üzerine Bir Araştırma. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2016, 35: 87-101.
- 26. WHO (World Health Organization). (2020d). Coronavirus disease 2019 (COVID-19) Situation Report – 32. https://www.who.int/docs/default-source/coronaviruse/situation-reports/20200221-sitrep-32-covid-19.pdf?sfvrsn=4802d089_2
Toplam 25 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Beslenme ve Diyetetik |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Yayımlanma Tarihi | 29 Eylül 2021 |
| Gönderilme Tarihi | 12 Nisan 2021 |
| Yayımlandığı Sayı | Yıl 2021Cilt: 12 Sayı: 4 |
