Chicken meat safety in Türkiye; risks, perceptions and facts

There are lots of wrong information that chicken meat has negative effects on human health due to production processes. For this purpose, in the present thesis is to evaluate the risks, perceptions, and facts about the trust in chicken meat in the eyes of experts and to present some suggestions. In order to collect quantitative data in the thesis; 7 different questionnaires consisting of interview groups for rapid growth-early slaughter age, genetically modified feed additives in feeds, additive-drug, welfare-ethics, slaughter technique, boiling and feather plucking technique, and poisoning risk of chicken meat were created. The first 20 questions of each group were common, and different numbers of extra questions were asked to each group to get information about the subject expertise of the participants. In the meat consumption preferences of the experts, red meat took the first place and white meat took the second place, while they preferred chicken meat as thigh because of its nutritional value. Continuous inspections of industrial production are the reasons for preference. The most important reason for consumers to prefer white meat is that it is cheap. They emphasized that what the experts about chicken meat in universities and research institutions say should be respected. Experts said that the most important factor in the development rate of broilers is genetics and environmental conditions, there is no genetic modification in the structure of the animals, genetic modifications in feed raw materials do not have a negative effect on animal health, hormones and antibiotics are not used during the feeding of animals and it is prohibited, how animal welfare is and that there is no legal directive on how to implement it, that the concept of halal should be in the process from the egg to the end consumer, beyond the slaughter, that no boil can be made during feather plucking, and that the methods of plucking are close to each other, and that there is no substance or poison in chicken meat that will harm human health or poison people. They stated that no compound was used and that it would only result from the deterioration of the cold chain conditions. For this reason, it is recommended that scientific committees be established in institutions with law-making identity on the subject sub-headings and the questions that will answer the concerns of consumers are investigated in detail. It should be ensured that all opinions and suggestions are made by people with expertise, so that consumers have more accurate information about the subject.