Costs of Improving Food Safety in the Meat Sector

Helen Jensen, Laurian Unnevehr and Miguel Gomez

ISU General Staff Papers from Iowa State University, Department of Economics

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.

Date: 1998-07-01
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Related works:
Journal Article: COSTS OF IMPROVING FOOD SAFETY IN THE MEAT SECTOR (1998)
Journal Article: Costs of Improving Food Safety in the Meat Sector (1998)
Working Paper: Costs of Improving Food Safety in the Meat Sector, The (1998)
Working Paper: Costs of Improving Food Safety in the Meat Sector (The) (1998)
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Persistent link: https://EconPapers.repec.org/RePEc:isu:genstf:199807010700001233

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