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Including growers in the “food safety” conversation: enhancing the design and implementation of food safety programming based on farm and marketing needs of fresh fruit and vegetable producers

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Author Info

  • Jason Parker

    ()

  • Robyn Wilson

    ()

  • Jeffrey LeJeune

    ()

  • Douglas Doohan

    ()

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    Abstract

    Experts identified water quality, manure, good handling practices (including personal hygiene and equipment sanitation), and traceability as critical farm problem areas that, if addressed, are likely to decrease risk associated with microbial contamination of fresh produce from all scales of agriculture. However, the diverse nature of production strategies used by produce farmers presents multiple options for addressing foodborne illness issues while simultaneously creating potential complications. We use a mental models methodology to enhance our understanding of the underlying factors and assumptions of small, medium, and large produce growers that influence their decision-making processes for contamination prevention and control. This empirical evidence demonstrates how challenges and opportunities to food safety are related to the scale of production and marketing strategies. We believe that refining the development of standards and existing extension and outreach food safety programs are important to both consumer protection and supporting agricultural communities. Additionally, this approach will help develop and refine food safety programs that will result in empirically grounded recommendations based on identified grower information needs. Copyright Springer Science+Business Media B.V. 2012

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    File URL: http://hdl.handle.net/10.1007/s10460-012-9360-3
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    Bibliographic Info

    Article provided by Springer in its journal Agriculture and Human Values.

    Volume (Year): 29 (2012)
    Issue (Month): 3 (September)
    Pages: 303-319

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    Handle: RePEc:spr:agrhuv:v:29:y:2012:i:3:p:303-319

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    Web page: http://www.springer.com/economics/journal/10460

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    Related research

    Keywords: Food safety; Fresh and fresh-cut produce; Farm scale; Standards; Risk; Policy;

    References

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    1. Shoshanah Inwood & Jeff Sharp & Richard Moore & Deborah Stinner, 2009. "Restaurants, chefs and local foods: insights drawn from application of a diffusion of innovation framework," Agriculture and Human Values, Springer, vol. 26(3), pages 177-191, September.
    2. Kaufman, Phillip R. & Handy, Charles R. & McLaughlin, Edward W. & Park, Kristen & Green, Geoffrey M., 2000. "Understanding The Dynamics Of Produce Markets: Consumption And Consolidation Grow," Agricultural Information Bulletins 33747, United States Department of Agriculture, Economic Research Service.
    3. Webster, Kevin D. & Jardine, Cindy G. & McMullen, Lynn & Cash, Sean B., 2008. "Risk Ranking: Investigating Expert and Public Differences in Evaluating Food Safety Risks," Consumer and Market Demand Network Papers 45495, University of Alberta, Department of Resource Economics and Environmental Sociology.
    4. Diana Stuart, 2008. "The illusion of control: industrialized agriculture, nature, and food safety," Agriculture and Human Values, Springer, vol. 25(2), pages 177-181, June.
    5. Hanson, James C. & Dismukes, Robert & Chambers, William & Greene, Catherine R. & Kremen, Amy, 2003. "Risk And Risk Management In Organic Agriculture: View Of Organic Farmers," Working Papers 28551, University of Maryland, Department of Agricultural and Resource Economics.
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    Cited by:
    1. Jason Parker, 2013. "Integrating culture and community into environmental policy: community tradition and farm size in conservation decision making," Agriculture and Human Values, Springer, vol. 30(2), pages 159-178, June.

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