Costs of Improving Food Safety in the Meat Sector (The)
AbstractRecently enacted food safety regulations require processors to meet product standards for microbial contamination in meat products. An analysis of the cost-effectiveness of several technological interventions for microbial control in beef and pork processing shows that marginal improvements in food safety can be obtained, but at increasing costs. The additional food safety intervention costs represent about 1 percent of total processing costs for beef and pork. Some interventions and combinations are more cost-effective than others.
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Bibliographic InfoPaper provided by Iowa State University, Department of Economics in its series Staff General Research Papers with number 1156.
Date of creation: 01 Jul 1998
Date of revision:
Publication status: Published in Journal of Agricultural and Applied Economics, July 1998, vol. 30 no. 1, pp. 83-94
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Postal: Iowa State University, Dept. of Economics, 260 Heady Hall, Ames, IA 50011-1070
Phone: +1 515.294.6741
Fax: +1 515.294.0221
Web page: http://www.econ.iastate.edu
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Other versions of this item:
- Helen H. Jensen & Laurian J. Unnevehr & Miguel I. Gomez, 1998. "Costs of Improving Food Safety in the Meat Sector, The," Center for Agricultural and Rural Development (CARD) Publications 98-wp189, Center for Agricultural and Rural Development (CARD) at Iowa State University.
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
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