Akademik Veri Yönetim Sistemi
1st International Congress of Hygiene Research in Hospitality Industry, Kocaeli, Türkiye, 5 - 07 Mayıs 2023, ss.69, (Özet Bildiri)
The objective of this study was to determine the knowledge, attitude, and behaviors of elderly people who are at high risk of foodborne illnesses in terms of kitchen hygiene and food safety and to present suggestions for the measures that can be taken in this regard. A quantitative survey was conducted with 1589 elderly living in Istanbul. Interviews were carried out in Family Healthcare Centres in Istanbul located in 25 districts, a face-to-face method using a questionnaire between demographic section, the second part on kitchen hygiene knowledge, and the third part on kitchen hygiene practices. Knowledge Score (KS) and Practice Score (PS) and Total Score (TS) are calculated Results were presented using descriptive analysis; statistical analysis with Mann-Whitney U and Kruskal Wallis tests the Spearman’s rank-order correlation coefficient. Out of the 1589 elderly participating consisted of 797 (%50.2) females with a mean age of 71.4±5.9. The most incorrectly answered statement was “Irradiated food is safe” (17.4%). Most of the participants stated potentially wrong practices on reheating, defrosting, and tasting leftover food. While education was affected only knowledge scores (p<0.01), gender, marital status and education had a statistically significant effect on
PS (p<0.05). The results showed that some practices are not in accordance with the knowledge and principles of good hygiene practices. The elderly do not always follow all hygiene and food safety rules during food preparation. Food safety education can improve the risk perception and food safety practices of the elderly.