Related Experiment Video
Updated: Jul 10, 2026

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
Published on: March 5, 2014
Food Safety and Waste Management in TV Cooking Shows: A Comparative Study of Turkey and the UK
Kemal Enes1,2, Gülbanu Kaptan2, Edgar Meyer2,3
1Vocational School, Tarsus University, Mersin 33400, Türkiye.
Abstract:
This study examines food safety and waste behaviours depicted in the televised cooking competition MasterChef, a globally franchised series that showcases diverse culinary traditions and influences viewers' practices. The research focuses on the MasterChef editions aired in Turkey and the United Kingdom, two countries with distinctly different social and cultural contexts. Video content analysis, based on predefined criteria, was employed to assess observable behaviours related to food safety and waste. Additionally, content analysis of episode transcripts identified verbal references to these themes. Principal Component Analysis was employed to categorise patterns in the observed behaviours. The findings revealed frequent lapses in food safety, with personal hygiene breaches more commonly observed in MasterChef UK, while cross-contamination issues were more prevalent in MasterChef Turkey. In both versions, the use of disposable materials and the discarding of edible food parts emerged as the most common waste-related practices. These behaviours appeared to be shaped by the cultural and culinary norms specific to each country. The study highlights the importance of cooking shows in promoting improved food safety and waste management practices. It recommends involving relevant experts during production and clearly communicating food safety and sustainability messages to increase viewer awareness and encourage positive behaviour change.
Related Concept Videos
Microbes in Food Production
Microbial Spoilage of Food
Pasteurization and Food Preservation
Sources of Food Contamination
Principles of Food Preservation
Methods of Controlling Food Spoilage

