REASONS OF UNAUTHORIZED USE OF ARTIFICIAL COLORS IN FOOD PREPARATION WITH ANALYTICAL HIERARCHY PROCESS

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KHOSRAVI MASHIZI R.; YUNESIAN M.; GALAVI E.

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Journal: Year:2016 | Volume:6 | Issue:1 (21) Page(s): 75-89

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Information Journal Paper

Title

REASONS OF UNAUTHORIZED USE OF ARTIFICIAL COLORS IN FOOD PREPARATION WITH ANALYTICAL HIERARCHY PROCESS

Author(s)

KHOSRAVI MASHIZI R. | YUNESIAN M. | GALAVI E. | Issue Writer Certificate

Keywords

ANALYTICAL HIERARCHY PROCESSQ1

FOOD HYGIENEQ1

ADULTERATIONQ1

SYNTHETIC DYEQ1

Abstract

The unauthorized use of SYNTHETIC DYEs in food has raised health concerns. Determining the reasons of unauthorized use of them can facilitate management and control actions and it also can be important step to protect the health of the community. A questionnaire on the Analytic Hierarchy Process was used to collect views of 138 persons of food staff in Kerman and health experts about the reasons for unauthorized use of artificial colors. Both health experts and staff believed that the most important reason of unauthorized use of artificial colors is economic criteria and the second criterion is awareness. Although cheaper SYNTHETIC DYEs and low public awareness were selected by experts as the most important sub-criteria, client friendly and low awareness of food staff were selected by food staff. Economy and low awareness are the most important criteria for the unauthorized use of SYNTHETIC DYEs, so increasing public and food staff awareness can be useful to decline unauthorized use of SYNTHETIC DYEs. Effective inspection and dealing decisively with offenders, food labeling and controlled distribution of SYNTHETIC DYEs also can help management of health problems.

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APA: Copy

KHOSRAVI MASHIZI, R., YUNESIAN, M., & GALAVI, E.. (2016). REASONS OF UNAUTHORIZED USE OF ARTIFICIAL COLORS IN FOOD PREPARATION WITH ANALYTICAL HIERARCHY PROCESS. JOURNAL OF FOOD HYGIENE, 6(1 (21)), 75-89. SID. https://sid.ir/paper/222928/en

Vancouver: Copy

KHOSRAVI MASHIZI R., YUNESIAN M., GALAVI E.. REASONS OF UNAUTHORIZED USE OF ARTIFICIAL COLORS IN FOOD PREPARATION WITH ANALYTICAL HIERARCHY PROCESS. JOURNAL OF FOOD HYGIENE[Internet]. 2016;6(1 (21)):75-89. Available from: https://sid.ir/paper/222928/en

IEEE: Copy

R. KHOSRAVI MASHIZI, M. YUNESIAN, and E. GALAVI, “REASONS OF UNAUTHORIZED USE OF ARTIFICIAL COLORS IN FOOD PREPARATION WITH ANALYTICAL HIERARCHY PROCESS,” JOURNAL OF FOOD HYGIENE, vol. 6, no. 1 (21), pp. 75–89, 2016, [Online]. Available: https://sid.ir/paper/222928/en

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