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|
|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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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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Agricultural and Applied Economics Association, vol. 77(3), pages 471-485.
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- 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.
- Hayenga, Marvin L., 1997. "Cost Structures of Pork Slaughter and Processing Firms: Behavioral and Performance Implications," ISU General Staff Papers 199705200700001287, Iowa State University, Department of Economics. Full references (including those not matched with items on IDEAS)