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Improper pest control in food production sites across Türkiye continues to raise concern, with experts warning that mistakes in this process can trigger serious health problems.
Professor Ismail Yilmaz from Namik Kemal University said that every chemical used in these facilities must be officially approved, adding that failure to follow the rules could expose consumers to food-borne illnesses.
Yilmaz explained that pest control in restaurants, bakeries and patisseries should only be carried out by firms licensed by the Ministry, since unapproved methods directly threaten consumer safety. He underlined that hygiene standards must cover the entire chain, starting from the moment raw materials enter a facility to the point when the final product reaches the customer.
According to him, “If the rules are not followed, we may face serious food poisoning cases.”
Highlighting the items that require especially close attention, Yilmaz noted that chicken, mussels, cream-based desserts, mayonnaise and different types of salads can deteriorate quickly under unsuitable conditions. He said consumers should monitor these products more carefully, as they fall into the highest risk category.
Yilmaz added that food items with geographical indication labels tend to offer an extra layer of safety because their production and inspection processes are more tightly regulated. He suggested that choosing branded and officially registered products may help consumers reduce potential risks.
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