Estimating the demand for risk reduction from foodborne pathogens through food irradiation
In this study the response of US consumers to irradiation in meat processing is examined. Despite scientific evidence of the effectiveness and safety of irradiation, meat processors and retailers have been slow to market irradiated beef products due to uncertainty about consumer acceptance. The objective of this study was therefore to examine the factors influencing consumer demand for irradiation using data from a contingent valuation (CV) survey with 819 households in eight midwestern US states. The analysis focused on the value of reduced risk from Escherichia coli O157:H7 and Salmonella in ground beef consumption. Respondents were on average willing to pay a price premium of 22 cents/lb. for safer ground beef. Willingness to Pay (WTP) amounts were influenced by protective actions at home and varied partly with the scope of the risk reduction.
Volume (Year): 53 (2004)
Issue (Month): 8 ()
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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.:
- Krupnick, Alan & Cropper, Maureen & Alberini, Anna & Heintzelman, Martin & Simon, Nathalie & O'Brien, Bernie & Goeree, Ron, 2000.
"Age, Health, and the Willingness to Pay for Mortality Risk Reductions: A Contingent Valuation Survey of Ontario Residents,"
dp-00-37, Resources For the Future.
- Krupnick, Alan, et al, 2002. "Age, Health and the Willingness to Pay for Mortality Risk Reductions: A Contingent Valuation Survey of Ontario Residents," Journal of Risk and Uncertainty, Springer, vol. 24(2), pages 161-86, March.
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