Investigating seafood marketing conditions in some important Turkish seafood markets in comparasion xith european countries

Turkish legislation on the wholesale and retail seafood markets was published in 2002, and the aim of this study was to compare important Turkish and European markets and determine whether or not the rules articulated in this legislation have actually been put into the practice. The structure and hygiene conditions of the wholesale and retail fish markets along the east coast of Turkey and in some European countries were compared vis-a-vis this legislation. To enable reliable comparison of retail fish markets and branches of a well-known gross market, the markets of Istanbul, Bodrum, Bobingy, and Bielefeld were inspected. No differences among them were found among retail markets, and they were determined to be working in accordance with the conditions outlined by the legislation. Wholesale fish markets in Istanbul, İzmir, Rungis and Madrid were also compared and to one another discussed vis-avis to the Turkish legislation of 2002. Structural and hygienic problems were detected in two major wholesale fish markets in Turkey when they were compared to wholesale markets in Rungis and Madrid. It is clear that the Turkish legislation which was published on 2002 has not been fully applied in the two main wholesale fish markets in Turkey. Efforts should be made to revive the legislation for the sake of maintaining sanitation.

PDF

___

Anonymous. 2000. Su Ürünleri Toptan ve Perakende Satış Yerleri Yönetmeliği, T.C. Tarım ve Köyişleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü, Ankara.

Anonymous. 2002. Su Ürünleri Kalite Kontrol El Kitabı. T.C. Tarım ve Köyişleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü, Ankara.

Anonymous. 2003. http://www.fao.org/DOCREP/003/ P3407E/ P3407E00.htm

Aran, N. 1993. Gıda Endüstrisinde Sanitasyon ve Hijyen, Gıda Sanayiinde Mikrobiyoloji ve Uygulamaları. Tübitak, Marmara Araştırma Merkezi, Gıda ve Soğutma Teknolojileri Bölümü, Kocaeli, Yayın No: 124,200-216.

Bogh, S.L. and Oisson, P. 1990. The Chill Chain. T.R.Gormley (Ed.), Chilled Foods. Elsevier Applied Science. London and New York: 245-267.

Çelikkale, M.S., Düzgüneş, E. and Okumuş, İ. 1999. Türkiye Su Ürünleri Sektörü Potansiyeli, Mevcut Durumu, Sorunları ve Çözüm Önerileri. İstanbul Ticaret Odası, Yayın no: 1999-2, ISBN 975-512-231-0. İstanbul: 53-64.

Doğan, K. 1993. Türkiye'de Su Ürünleri Politikası ve Su Ürünleri Sektöründe Yatırım Uygulamalarına İlişkin Bir Örnek. MSc Thesis. İstanbul: I.U. İşletme İktisadı Enstitüsü.

Ganowiak, Z.M. 1990. Sanitation in Marine Food Industry. Z.E. Sikorski (Ed.), Seafood: Resources, Nutirional Composition and Preservation. CRC Press Inc. Boca Raton, Florida: 211-230.

Poroy, Y. 2001. Avrupa Birliği Ortak Balıkçılık ve Su Ürünleri Politikası Rehberi. İstanbul ve Marmara, Ege, Akdeniz, Karadeniz Bölgeleri. Deniz Ticaret Odası, Yayın no: 61, İstanbul, 97 pp.

Varlık, C. 1987. Balık ve Kanatlı Etlerinin Soğutulması, Dondurulması ve Depolanması. Soğuk Tekniği Uygulamaları Semineri. Tübitak Marmara Araştırma Merkezi, 1-11.

Yücel, A. 1991. İşletme Hijyeni Ders Notları. Uludağ Üniversitesi, No:36, Bursa, 10-12.