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.

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