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. 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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|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|
|Contact details of provider:|| 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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Staff General Research Papers
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