In recent weeks, food poisoning incidents have frequently made headlines. Addressing this concerning trend, our Department Head, Prof. Dr. Mustafa Karakaya, warned consumers and emphasized the importance of proper production conditions.

“Such risks can arise in our country when health standards and hygiene rules are not followed during food production,” said Prof. Dr. Karakaya. “There are many critical points that must be considered throughout the process from farm to table. First and foremost, we should consume foods grown in accordance with water and fertilizer regulations set by the ministries of environment and agriculture. We expect meat products to be obtained in healthy environments that comply with hygiene regulations. For example, we should avoid consuming milk that is hand-milked and instead choose milk obtained by machine and rapidly cooled. Meat from animals slaughtered outside of licensed facilities also poses serious food safety risks, and this should not be overlooked,” he stated.

Prof. Dr. Karakaya also highlighted the need for consumers to adopt certain habits for their health. “We must help consumers gain several key habits—starting with reading labels. Sometimes, products past their expiration date or those that are unsafe for consumption still reach the shelves. That’s why consumers must be vigilant,” he added.

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