Geleneksel Pişirme Tekniklerinin Koronavirüse Yakalanma Üzerine Etkisi

Abstract

Many factors are effective in catching coronavirus disease. These include not wearing masks, not following social distance rules, and not paying attention to hygiene rules. This study, it was aimed to reveal the situation of individuals catching coronavirus disease depending on food preparation, cooking, and storage practices. The sample set of the study consists of 625 individuals who take an active role in food applications. It was revealed that 30% (n=189) of the individuals participating in the study had positive PCR (Polymerase Chain Reaction) screening test or CT (Computerized Tomography) method test results. Research data of the individuals participating in the study were collected by online survey method. The data were evaluated in the SPSS 23.0 package data program, ANOVA Test, and Chi-square (X2) significance test were used to statistical analysis, and a p-value less than 0.05 was considered statistically significant. The correct answers given by the individuals participating in the study to the applications related to foods were scaled as 1 Point and the wrong answers as 0 Points. According to the results of the analysis, the individual with the lowest score received 3 points, and the individual with the highest score received 14 points. The average correctness of individuals is 8.88. According to the results of the study, a significant difference was found between the decrease in the rate of catching coronavirus disease and the application of the right methods for food (p<0.05). In addition, a significant difference was found between the rate of contracting coronavirus disease and gender and monthly income levels (p<0.05). Among the issues to be considered to protect from infectious diseases, especially coronavirus, the application of the right methods during the purchasing, preparation, cooking, and storage stages of foods can be shown.