Publication Date
2-1998
Series Number
98-WP 189
Abstract
Recently enacted food safety regulations require processors to meet product standards for microbial contamination in meat products. This paper investigates the production function for food safety in meat processing to gain a better understanding of the costs to meat processing firms of changing food safety levels. 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.
Publication Information
This paper was presented at the annual meeting of the Southern Agricultural Economics Association, Little Rock, Arkansas, January 31-February 3, 1998.
Recommended Citation
Jensen, Helen H.; Unnevehr, Laurian J.; and Gomez, Miguel I., "The Costs of Improving Food Safety in the Meat Sector" (1998). CARD Working Papers. 225.
https://lib.dr.iastate.edu/card_workingpapers/225
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