Food Safety When Eating Out—Perspectives of Young Adult Consumers in Poland and Turkey—A Pilot Study

Wojciech Kolanowski, Ayse Demet Karaman, Filiz Yildiz Akgul, Katarzyna Ługowska and Joanna Trafialek
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Wojciech Kolanowski: Institute of Health Sciences, Faculty of Medical and Health Sciences, Siedlce University, Prusa Str. 14, PL-08-110 Siedlce, Poland
Ayse Demet Karaman: Department of Dairy Technology, Faculty of Agriculture, Aydın Adnan Menderes University, South Campus, TR-35-470 Aydın, Turkey
Filiz Yildiz Akgul: Department of Dairy Technology, Faculty of Agriculture, Aydın Adnan Menderes University, South Campus, TR-35-470 Aydın, Turkey
Katarzyna Ługowska: Institute of Health Sciences, Faculty of Medical and Health Sciences, Siedlce University, Prusa Str. 14, PL-08-110 Siedlce, Poland
Joanna Trafialek: Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), str. Nowoursynowska 166, 02-787 Warsaw, Poland

IJERPH, 2021, vol. 18, issue 4, 1-13

Abstract: Food safety is perceived differently by consumers in different countries. The objective of this study was to examine the experience of young adults regarding the safety of meals eaten outside the home in Poland and Turkey. Questionnaire surveys were conducted on a group of 400 young adults. The findings provided new insights into cross-cultural consumer perceptions of the food safety of meals eaten out. Differences in the perception of the safety of the meals eaten out concerned both the manner in which consumers chose an eating establishment, the frequency with which they ate out, their experience of the meals consumed, and their practice of lodging complaints. Consumers in Poland and Turkey experienced different problems with the health quality of meals eaten out. The experience of consumers in Turkey reflected the occurrence of numerous cases of meals of poor quality, while in Poland it was smaller. This suggests that meals eaten out in Poland (an EU country) may have a lower health risk than in Turkey (a non-EU country). The method described in this study could be an additional tool for checking the operation of food safety systems in eating out establishments.

Keywords: eating behavior; eating out; food safety; food quality (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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