Data/hora: 11/06/2024 13:57:20

Provedor de dados: | 31
País: | United States
Título: | CONSUMER FOOD SAFETY BEHAVIOR:  A CASE STUDY IN HAMBURGER COOKING AND ORDERING
Autores: | Starke,   Yolanda; Ralston,   Katherine L.; Brent,   C. Philip; Riggins,   Toija; Lin,   Chung-Tung Jordan.
Data: | 2004-10-29
Ano: | 2002
Palavras-chave: | Hamburger doneness; Ground beef; Food safety; Food safety education; E. coli O157:H7; Consumer behavior; Survey; Risk; Foodborne illness; Risk perceptions; Palatability; Information; Microbial pathogens; Food Consumption/Nutrition/Food Safety.
Resumo: | More Americans are eating hamburgers more well-done than in the past, according to national surveys. This change reduced the risk of E. coli O157:H7 infection by an estimated 4.6 percent and reduced associated medical costs and productivity losses by an estimated $7.4 million annually. In a 1996 survey, respondents who were more concerned about the risk of foodborne illness cooked and ordered hamburgers more well-done than those who were less concerned. However, respondents who strongly preferred hamburgers less well-done cooked and ordered them that way, even after accounting for their concern about the risk of illness.
Tipo: | Report
Idioma: | Inglês

Identificador:

15207

http://purl.umn.edu/34061

Editor: | AgEcon Search

Relação:

United States Department of Agriculture&gt;Economic Research Service&gt;Agricultural Economics Reports

Agricultural Economic Report Number 804

Formato:

29

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