Post-disaster food safety and food security: An example of the Türkiye earthquake

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Security Pub Date : 2025-04-22 DOI:10.1007/s12571-025-01539-3

Muhammet Ali ÇAKIR, Yeliz MERCAN, Necattin Cihat İÇYER, Fatih BOZKURT

{"title":"Post-disaster food safety and food security: An example of the Türkiye earthquake","authors":"Muhammet Ali ÇAKIR, Yeliz MERCAN, Necattin Cihat İÇYER, Fatih BOZKURT","doi":"10.1007/s12571-025-01539-3","DOIUrl":null,"url":null,"abstract":"<div>The present study aimed to determine the risk levels affecting food safety and security in foods distributed to earthquake victims by organizations. This descriptive and cross-sectional study was conducted in food distribution organizations in Kahramanmaraş and Hatay between 20–24 February 2023 (N = 40). The data were collected face-to-face by using the Descriptive Data Form and Food Safety and Security Observation Form (FSSOF) developed by the researchers. According to FSSOF, organizations had a 41.6% risk concerning food safety and security. According to the multiple linear regression analysis, organizations that did not control the foods were found to be associated with an increased total score of FSSOF (β: -0.527, p = 0.010). No relationships could be found between the type of organization, the population served, having a food technologist and/or dietitian, the distance between the organization and waste, and the total scores of FSSOF (p > 0.05). The organizations that did not control the food were found to be associated with Organization-specific conditions (β: -0.623, p = 0.002), Food distribution conditions (β: -0.531, p = 0.015), Personnel hygiene (β: -0.608, p = 0.005), Food security (β: -0.480, p = 0.036) and Environmental conditions (β: -0.537, p = 0.018) were found to be associated with an increased level of risks. Also, not having an engineer and/or dietitian was associated with an increased risk of Food storage practices (β: -0.469, p = 0.005), and increased the number of staff was associated with an increased risk of Organization-specific conditions (β: 0.348, p = 0.007). The level of risk of the organizations concerning food safety and security was found to be relatively high. Control of the food provided was the most important determinant of food safety and security.</div>","PeriodicalId":567,"journal":{"name":"Food Security","volume":"17 3","pages":"671 - 685"},"PeriodicalIF":5.6000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12571-025-01539-3.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Security","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12571-025-01539-3","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The present study aimed to determine the risk levels affecting food safety and security in foods distributed to earthquake victims by organizations. This descriptive and cross-sectional study was conducted in food distribution organizations in Kahramanmaraş and Hatay between 20–24 February 2023 (N = 40). The data were collected face-to-face by using the Descriptive Data Form and Food Safety and Security Observation Form (FSSOF) developed by the researchers. According to FSSOF, organizations had a 41.6% risk concerning food safety and security. According to the multiple linear regression analysis, organizations that did not control the foods were found to be associated with an increased total score of FSSOF (β: -0.527, p = 0.010). No relationships could be found between the type of organization, the population served, having a food technologist and/or dietitian, the distance between the organization and waste, and the total scores of FSSOF (p > 0.05). The organizations that did not control the food were found to be associated with Organization-specific conditions (β: -0.623, p = 0.002), Food distribution conditions (β: -0.531, p = 0.015), Personnel hygiene (β: -0.608, p = 0.005), Food security (β: -0.480, p = 0.036) and Environmental conditions (β: -0.537, p = 0.018) were found to be associated with an increased level of risks. Also, not having an engineer and/or dietitian was associated with an increased risk of Food storage practices (β: -0.469, p = 0.005), and increased the number of staff was associated with an increased risk of Organization-specific conditions (β: 0.348, p = 0.007). The level of risk of the organizations concerning food safety and security was found to be relatively high. Control of the food provided was the most important determinant of food safety and security.

查看原文本刊更多论文

灾后食品安全与粮食保障：以日本地震为例

本研究旨在确定影响各组织分发给地震灾民的食品安全和安全的风险水平。这项描述性和横断面研究于2023年2月20日至24日在kahramanmaraku和Hatay的食品分配组织中进行（N = 40）。采用自行编制的描述性数据表和食品安全保障观察表面对面采集数据。根据FSSOF的数据，组织在食品安全和保障方面的风险为41.6%。根据多元线性回归分析，发现不控制食品的组织与FSSOF总分增加相关（β: -0.527, p = 0.010）。机构类型、服务人群、是否有食品技师和/或营养师、机构与废物之间的距离与FSSOF总分之间没有关系（p > 0.05）。未控制食品的组织被发现与组织特定条件（β: -0.623, p = 0.002）、食品分配条件（β: -0.531, p = 0.015）、人员卫生（β: -0.608, p = 0.005）、食品安全（β: -0.480, p = 0.036）和环境条件（β: -0.537, p = 0.018）相关，风险水平增加。此外，没有工程师和/或营养师与食品储存操作风险增加相关（β: -0.469, p = 0.005），工作人员数量的增加与本组织特定条件风险增加相关（β: 0.348, p = 0.007）。各组织在食品安全和保障方面的风险水平相对较高。对所提供食品的控制是食品安全和保障的最重要决定因素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Security FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.00

自引率

6.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Security is a wide audience, interdisciplinary, international journal dedicated to the procurement, access (economic and physical), and quality of food, in all its dimensions. Scales range from the individual to communities, and to the world food system. We strive to publish high-quality scientific articles, where quality includes, but is not limited to, the quality and clarity of text, and the validity of methods and approaches. Food Security is the initiative of a distinguished international group of scientists from different disciplines who hold a deep concern for the challenge of global food security, together with a vision of the power of shared knowledge as a means of meeting that challenge. To address the challenge of global food security, the journal seeks to address the constraints - physical, biological and socio-economic - which not only limit food production but also the ability of people to access a healthy diet. From this perspective, the journal covers the following areas: Global food needs: the mismatch between population and the ability to provide adequate nutrition Global food potential and global food production Natural constraints to satisfying global food needs: § Climate, climate variability, and climate change § Desertification and flooding § Natural disasters § Soils, soil quality and threats to soils, edaphic and other abiotic constraints to production § Biotic constraints to production, pathogens, pests, and weeds in their effects on sustainable production The sociological contexts of food production, access, quality, and consumption. Nutrition, food quality and food safety. Socio-political factors that impinge on the ability to satisfy global food needs: § Land, agricultural and food policy § International relations and trade § Access to food § Financial policy § Wars and ethnic unrest Research policies and priorities to ensure food security in its various dimensions.