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Measuring Consumer Benefits of Food Safety Risk Reductions

Author

Listed:
  • Buzby, Jean C.
  • Fox, John A.
  • Ready, Richard C.
  • Crutchfleld, Stephen R.

Abstract

Microbial pathogens and pesticide residues in food pose a financial burden to society which can be reduced by incurring costs to reduce these food safety risks. We explore three valuation techniques that place a monetary value on food safety risk reductions, and we present a case study for each: a contingent valuation survey on pesticide residues, an experimental auction market for a chicken sandwich with reduced risk of Salmonella, and a cost-of-illness analysis for seven foodborne pathogens. Estimates from these techniques can be used in cost/benefit analyses for policies that reduce food safety risks.

Suggested Citation

  • Buzby, Jean C. & Fox, John A. & Ready, Richard C. & Crutchfleld, Stephen R., 1998. "Measuring Consumer Benefits of Food Safety Risk Reductions," Journal of Agricultural and Applied Economics, Cambridge University Press, vol. 30(1), pages 69-82, July.
    • Handle: RePEc:cup:jagaec:v:30:y:1998:i:01:p:69-82_00
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