CONSUMER FOOD SAFETY BEHAVIOR: A CASE STUDY IN HAMBURGER COOKING AND ORDERING

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dc.creatorStarke, Yolanda
dc.creatorRalston, Katherine L.
dc.creatorBrent, C. Philip
dc.creatorRiggins, Toija
dc.creatorLin, Chung-Tung Jordan
dc.date2017-04-01T20:05:42Z
dc.date.accessioned2026-07-09T04:22:32Z
dc.descriptionMore Americans are eating hamburgers more well-done than in the past, according to national surveys. This change reduced the risk of E. coli O157:H7 infection by an estimated 4.6 percent and reduced associated medical costs and productivity losses by an estimated $7.4 million annually. In a 1996 survey, respondents who were more concerned about the risk of foodborne illness cooked and ordered hamburgers more well-done than those who were less concerned. However, respondents who strongly preferred hamburgers less well-done cooked and ordered them that way, even after accounting for their concern about the risk of illness.
dc.identifierdoi:10.22004/ag.econ.34061
dc.identifierhttps://ageconsearch.umn.edu/record/34061/files/ae020804.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/34061
dc.identifier.urihttp://hdl.handle.net/123456789/548981
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/34061
dc.titleCONSUMER FOOD SAFETY BEHAVIOR: A CASE STUDY IN HAMBURGER COOKING AND ORDERING
dc.typeText

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