Consumer Food Safety Behavior: A Case Study In Hamburger Cooking And Ordering
AbstractMore Americans are eating hamburgers more well-done than in the past, according to national surveys. This change reduced the risk of E. coli O157:H7 infection by an estimated 4.6 percent and reduced associated medical costs and productivity losses by an estimated $7.4 million annually. In a 1996 survey, respondents who were more concerned about the risk of foodborne illness cooked and ordered hamburgers more well-done than those who were less concerned. However, respondents who strongly preferred hamburgers less well-done cooked and ordered them that way, even after accounting for their concern about the risk of illness.
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Bibliographic InfoPaper provided by United States Department of Agriculture, Economic Research Service in its series Agricultural Economics Reports with number 34061.
Date of creation: 2002
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hamburger doneness; ground beef; food safety; food safety education; E. coli O157:H7; consumer behavior; survey; risk; foodborne illness; risk perceptions; palatability; information; microbial pathogens; Food Consumption/Nutrition/Food Safety;
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