Costs of Improving Food Safety in the Meat Sector

Posted: 31 Jul 1998

See all articles by Helen H. Jensen

Helen H. Jensen

Iowa State University - Department of Economics

Laurian J. Unnevehr

U.S. Department of Agriculture (USDA) - Economic Research Service (ERS)

Miguel Ignacio Gomez

Cornell University - Food Industry Management Program

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

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

Helen H. Jensen (Contact Author)

Iowa State University - Department of Economics ( email )

260 Heady Hall
Ames, IA 50011
United States
515-294-6253 (Phone)
515-294-6336 (Fax)

Laurian J. Unnevehr

U.S. Department of Agriculture (USDA) - Economic Research Service (ERS) ( email )

355 E Street, SW
Washington, DC 20024-3221
United States
202-694-5401 (Phone)

Miguel Ignacio Gomez

Cornell University - Food Industry Management Program ( email )

Department of Applied Economics and Management
Ithaca, NY 14853
United States
607-255-8472 (Phone)
607-255-4776 (Fax)

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