Food poisoning in the media Medyada gida zehirlenmeleri

Çetin M., ÖZKAYA F.

Turk Hijyen ve Deneysel Biyoloji Dergisi, vol.76, no.3, pp.285-296, 2019 (Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 76 Issue: 3
  • Publication Date: 2019
  • Doi Number: 10.5505/turkhijyen.2019.83604
  • Journal Name: Turk Hijyen ve Deneysel Biyoloji Dergisi
  • Journal Indexes: Scopus
  • Page Numbers: pp.285-296
  • Keywords: Content analysis, Food hygiene, Food poisoning, Food safety
  • Ankara Haci Bayram Veli University Affiliated: Yes


© 2019, Refik Saydam National Public Health Agency (RSNPHA).Objective: Especially in recent years, there has been mass food poisoning. This study was carried out in order to examine the reflection of the food poisonings which occurred in the period between 01.01.2014 and 11.05.2018. Moreover, it is aimed to raise awareness about the development of effective food safety policies and procedures and the taking of control measures to prevent the occurrence of food safety incidents. Methods: Content analysis method was used in the research. Issued daily in Turkey and located the first three according to the average sales figures on 05.02.2018 Sabah, 01.01.2014 and 05.11.2018 Hürriyet and Sözcü newspapers in food which have taken place in the media is based on the analysis of news related poisoning. Codings were independently conducted by two researchers who specialize in food safety. Results: According to the findings, 9884 people were affected by food poisoning at the date of betting. In this study, the most common occurrence of food poisoning is seen as May (19.17%). The places where food poisoning was most observed were identified as schools (35.23%). Generally, it has been determined that students who are served lunch service are affected by food poisoning. After school, food poisoning was found to be highest in military, business and events, respectively. Conclusion: The vast majority of foodborne poisonings are caused by the use of raw food or foodstuffs by institutions that provide catering services due to the preparation and servicing of food in poor hygiene conditions or by contamination with microorganisms that cause deterioration and food poisoning. Increase of food safety legislation, practices and controls; analysis of pathogenic microorganisms and chemical residues for food hazards and assessment of risk assessments; training of food producers and employees in relation to personal hygiene can greatly reduce or prevent food safety incidents.