A study about the young consumers' consumption behaviors of street foods


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Sanlier N., Sezgin A. C., ŞAHİN G., YASSIBAŞ E.

CIENCIA & SAUDE COLETIVA, vol.23, no.5, pp.1647-1656, 2018 (SSCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 23 Issue: 5
  • Publication Date: 2018
  • Doi Number: 10.1590/1413-81232018235.17392016
  • Journal Name: CIENCIA & SAUDE COLETIVA
  • Journal Indexes: Social Sciences Citation Index (SSCI), Scopus
  • Page Numbers: pp.1647-1656
  • Keywords: Youth, Street food, Food preference, SAFETY KNOWLEDGE, MICROBIOLOGICAL QUALITY, SAO-PAULO, VENDORS, CITY, SOLD
  • Gazi University Affiliated: Yes

Abstract

As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, doner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.