Food Safety in Street Foods: Current Challenges and Improvement Strategies in Gastronomy Tourism
Exploring the Intersection of Gastronomy and Tourism –Trends, Challenges, and Opportunities, YAZICIOĞLU İRFAN,YAYLA ÖZGÜR,IŞIN ALPER,OĞAN YENER,YALÇIN EREN, Editör, Peter Lang Publishing, Inc., Berlin, ss.299-307, 2026
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2026
- Yayınevi: Peter Lang Publishing, Inc.
- Basıldığı Şehir: Berlin
- Sayfa Sayıları: ss.299-307
- Editörler: YAZICIOĞLU İRFAN,YAYLA ÖZGÜR,IŞIN ALPER,OĞAN YENER,YALÇIN EREN, Editör
- Recep Tayyip Erdoğan Üniversitesi Adresli: Evet
Özet
Street delicacies have been produced from the past and are currently sold in the open on the street and consumed on the go. The differences in the ingredients, cooking, presentation, and taste of these delicacies make the products attractive to tourists. Although there is an ever-increasing interest in gastronomy tourism for street delicacies, sometimes questions about whether street delicacies are healthy come to consumers’ minds. In this study, studies that address street delicacies in the context of food safety. For this purpose, the perspectives of tourists on street delicacies in the context of food safety were revealed, and themes such as possible risk factors, hygiene practices, and foodborne diseases were evaluated through the studies.