Identification of Economic Incentives Directed Toward Food Safety Practices: The Case of Turkish Meat Processing Firms

Food safety concepts have a major impact on food processing at the firm level. This study introduces economic incentives intended for food safety practices in meat processing plants in Aydin, western Turkey. Survey studies were employed using a whole count method with 26 meat processing firms, and questions were prepared for in-depth firm level interviews. The evaluations were accomplished on the basis of meat processing capacities per day: 0.001-0.50, 0.51-1.0 and 1.1-3.0 tones, classified as small, middle and large scale firms, respectively. Although many good practices were carried out in the plants, the "never" responses were found to be more prevalent in small scale enterprises. It was found to be necessary to stress more vigorous enforceable incentives for these businesses. ; Adnan Menderes University (ADU)Adnan Menderes University [ZRF-10012] ; This study was summarized from the project "Food Safety Practices in Food Businesses in Aydin," ZRF-10012, supported by the Scientific Research Project at Adnan Menderes University (ADU)