Costs of Improving Food Safety in the Meat Sector, The
Recently enacted food safety regulations require processors to meet product standards for microbial contamination in meat products. This paper investigates the production function for food safety in meat processing to gain a better understanding of the costs to meat processing firms of changing food safety levels. 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.
|Date of creation:||Feb 1998|
|Date of revision:|
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- Melton, Brian & Huffman, Wallace, 1995.
"Beef and Pork Packing Costs and Input Demands: Effects of Unionization and Technology,"
Staff General Research Papers
5043, Iowa State University, Department of Economics.
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- 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.
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- Morrison, Rosanna Mentzer & Buzby, Jean C. & Lin, C.T. Jordan, 1997. "Irradiating Ground Beef to Enhance Food Safety," Food Review: The Magazine of Food Economics, United States Department of Agriculture, Economic Research Service, vol. 20(1).
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