The Costs of Improving Food Safety in the Meat Sector

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dc.creatorJensen, Helen H.
dc.creatorUnnevehr, Laurian J.
dc.creatorGomez, Miguel I.
dc.date2017-04-01T19:48:11Z
dc.date.accessioned2026-07-09T03:24:17Z
dc.descriptionRecently 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.
dc.identifierdoi:10.22004/ag.econ.18435
dc.identifierhttps://ageconsearch.umn.edu/record/18435/files/wp980189.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/18435
dc.identifier.urihttp://hdl.handle.net/123456789/531968
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/18435
dc.titleThe Costs of Improving Food Safety in the Meat Sector
dc.typeText

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University of Minnesota