Consumer Food Safety Behavior: A Case Study in Hamburger Cooking and Ordering
Katherine Ralston, C. Philip Brent, Yolanda Starke, Toija Riggins, and C.T. Jordan Lin
Agricultural Economic Report No. (AER804) 33 pp,
May 2002
This report examines changes in hamburger preparation behavior, the reasons for the changes, the medical costs saved as a result of the changes, and the implications for future food safety education.
Keywords: food safety, hamburger, ground beef, education, information, safe handling recommendations, e. coli 0157:H7
In this report ... Chapters are
in Adobe Acrobat PDF format.
- Table of Contents, 14 Kb
- Frontmatter, 13 Kb
- Summary, 9 Kb
- Introduction 18 Kb
- Measuring Hamburger Cooking and Ordering Behavior, 26 Kb
- Modeling the Effect of Attitudes on Usual Cooking and
Ordering, 43 Kb
- Recent Changes in Behavior, 55 Kb
- Estimating the Reduction in Illness and Medical Costs from Changes in Behavior, 28 Kb
- Conclusions, 19 Kb
- References, 21 Kb
- Appendix, 22 Kb
- Entire report, 160 Kb
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Updated date: May 18, 2002
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