Economic Assessment of Food Safety Regulations: The New Approach to Meat and Poultry Inspection

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英文名称：

Economic Assessment of Food Safety Regulations: The New Approach to Meat and Poultry Inspection

作者：

Steve Crutchfield; Jean C. Buzby; Tanya Roberts; Michael Ollinger; C. T. Jordan Lin

工作单位：

USDA's Economic Research Service

来源地址：

https://www.ers.usda.gov/publications/pub-details/?pubid=40808

关键词：

food safety;  foodborne illness;  microbial pathogens;  meat and poultry inspection;  HACCP;  cost of illness;  consumer education;  irradiation; 

年份：

1997

出版地：

Washington, DC, USA

总页数：

24 pp

语种：

English

摘要：

USDA is now requiring all Federally inspected meat and poultry processing and slaughter plants to implement a new system called Hazard Analysis and Critical Control Points (HACCP) to reduce potentially harmful microbial pathogens in the food supply. This report finds that the benefits of the new regulations, which are the medical costs and productivity losses that are prevented when foodborne illnesses are averted, will likely exceed the costs, which include spending by firms on sanitation, temperature control, planning and training, and testing. Other, nonregulatory approaches can also improve food safety, such as providing market incentives for pathogen reduction, irradiation, and education and labeling to promote safe food handling and thorough cooking.