Costs of Improving Food Safety in the Meat Sector
Posted: 31 Jul 1998
Abstract
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% of total processing costs for beef and pork. Some interventions and combinations are more cost-effective than others.
JEL Classification: Q18, Q13
Suggested Citation: Suggested Citation
Jensen, Helen H. and Unnevehr, Laurian J. and Gomez, Miguel Ignacio, Costs of Improving Food Safety in the Meat Sector. Available at SSRN: https://ssrn.com/abstract=94455
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