The Costs of Improving Food Safety in the Meat Sector

Helen H. Jensen, Laurian J. Unnevehr and Miguel I. Gomez

No 18435, Hebrew University of Jerusalem Archive from Hebrew University of Jerusalem

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.

Keywords: Food Consumption/Nutrition/Food Safety; Livestock Production/Industries (search for similar items in EconPapers)
Pages: 23
Date: 1998
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Persistent link: https://EconPapers.repec.org/RePEc:ags:hebarc:18435

DOI: 10.22004/ag.econ.18435

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