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The Economic Forces Driving Food Safety Quality in Meat and Poultry
Author(s) -
Ollinger Michael,
Moore Danna L.
Publication year - 2008
Publication title -
applied economic perspectives and policy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.4
H-Index - 49
eISSN - 2040-5804
pISSN - 2040-5790
DOI - 10.1111/j.1467-9353.2008.00405.x
Subject(s) - quality (philosophy) , food safety , business , poultry meat , agricultural economics , food quality , marketing , food science , economics , biology , philosophy , epistemology
This article examines the impact of regulation and market‐driven private actions on food safety performance in the meat and poultry industries. We find that private actions account for about 80% and regulation about 20% of the overall reduction in the share of samples of cattle and hog carcasses, ground beef, and broilers testing positive for Salmonella if all regulation and private actions were increased by identical amounts.