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HACCP in Pork Processing: Costs and Benefits

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Author Info

  • Jensen, Helen H.
  • Unnevehr, Laurian J.

Abstract

To help pork processing firms evaluate the costs of pathogen-reducing interventions, Jensen and Unnevehr explore the various trade-offs associated with multiple pathogen reduction targets. They find that the costs of individual pathogen reduction technologies range from $0.03 to $0.20 per carcass for hogs, and the costs of optimal combinations of technologies may be as high a $0.47 per carcass. While these estimates represent less than 2 percent of packing costs, they are still considerably larger than initial FSIS estimates of the Hazard Analysis and Critical Control Point systems (HACCP) costs to industry. Jensen and Unnevehr note, however, that improvements in food safety may be achieved through relatively modest investments in large plants.

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Bibliographic Info

Paper provided by Iowa State University, Department of Economics in its series Staff General Research Papers with number 1632.

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Date of creation: 01 Sep 1999
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Handle: RePEc:isu:genres:1632

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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
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Web page: http://www.econ.iastate.edu
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References

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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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  1. Tanya Roberts & Jean C. Buzby & Michael Ollinger, 1996. "Using Benefit and Cost Information to Evaluate a Food Safety Regulation: HACCP for Meat and Poultry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1297-1301.
  2. James M. MacDonald & Stephen Crutchfield, 1996. "Modeling the Costs of Food Safety Regulation," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1285-1290.
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Cited by:
  1. Cao, Kay & Maurer, Oswin & Scrimgeour, Frank G., 2003. "Estimating The Cost Of Food Safety Regulation To The New Zealand Seafood Industry," 2003 Conference (47th), February 12-14, 2003, Fremantle, Australia 57840, Australian Agricultural and Resource Economics Society.
  2. Romano, Donato & Cavicchi, Alessio & Rocchi, Benedetto & Stefani, Gianluca, 2004. "Costs and Benefits of Compliance for HACCP Regulation in the Italian Meat and Dairy Sector," 84th Seminar, February 8-11, 2004, Zeist, The Netherlands 24983, European Association of Agricultural Economists.
  3. Hinson, Roger A. & Whitley, Daniel B., 2003. "Cost Of And Approaches To Haccp Implementation: An Oyster Industry Example," Journal of Food Distribution Research, Food Distribution Research Society, vol. 34(03), November.
  4. Antle, John M., 1999. "Benefits and costs of food safety regulation," Food Policy, Elsevier, vol. 24(6), pages 605-623, December.
  5. Hinson, Roger A. & Whitley, Daniel B., 2001. "Technology Adoption In Oyster Processing: A Haccp Stimulus?," Journal of Food Distribution Research, Food Distribution Research Society, vol. 32(01), March.
  6. Hooker, Neal H. & Teratanavat, Ratapol P. & Salin, Victoria, 2005. "Crisis management effectiveness indicators for US meat and poultry recalls," Food Policy, Elsevier, vol. 30(1), pages 63-80, February.
  7. Miller, Gay Y. & Liu, Xuanli & McNamara, Paul E. & Barber, David A., 2004. "The Influence Of Salmonella In Pigs Pre-Harvest On Salmonella Human Health Costs And Risk From Pork," 2004 Annual meeting, August 1-4, Denver, CO 20258, American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association).

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