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CONSUMER WILLINGNESS TO PAY FOR SAFER FOOD PRODUCTS 1
Author(s) -
SHIN SEUNGYOULL,
KLIEBENSTEIN JAMES,
HAYES DERMOT J.,
SHOGREN JASON F.
Publication year - 1992
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1992.tb00094.x
Subject(s) - safer , willingness to pay , business , food safety , environmental health , marketing , economics , medicine , microeconomics , computer security , pathology , computer science
Existing estimates of societal costs of food‐borne pathogens use only out‐of‐pocket expenses, such as hospital charges, and ignore the cost of (or willingness to pay to avoid) the pain and suffering associated with a food‐borne disease. This paper develops and implements a method to determine consumers’willingness to pay for safer food products. The results show that, for each meal that may be contaminated, participants in this study would pay 55 cents to eliminate Salmonella and 81 cents to eliminate Trichinella spiralis.