CONSUMER AND FOOD STORE MANAGER PERCEPTIONS OF FOOD INSPECTION REQUIREMENTS

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dc.creatorPotakey, Harold
dc.creatorSchupp, Alvin R.
dc.creatorMontgomery, Donna E.
dc.date2017-04-01T19:29:27Z
dc.date.accessioned2026-07-09T03:59:07Z
dc.descriptionFederal and state governments operate inspection systems to help assure consumers of the wholesomeness and cleanliness of food products. Each major outbreak of human illness attributed to foodborne pathogens or to cancer-causing residues in foods raises questions as to the effectiveness of this food inspection. How do food store managers and consumers differ in their perceptions of needed food inspection? Mail surveys of households and food stores in three urban and five rural Louisiana parishes in 1992 provided data on consumer perceived inspection requirements for domestically processed seafood, imported seafood and red meats, and for maximum permissible content of cancer-causing substances.
dc.identifierdoi:10.22004/ag.econ.27600
dc.identifierhttps://ageconsearch.umn.edu/record/27600/files/25020024.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/27600
dc.identifier.urihttp://hdl.handle.net/123456789/543014
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/27600
dc.titleCONSUMER AND FOOD STORE MANAGER PERCEPTIONS OF FOOD INSPECTION REQUIREMENTS
dc.typeText

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