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	Provedor de dados AgEcon (67) Infoteca-e (6) Ecology and Society (3) Colegio de Postgraduados (2) IBSS Repository (1) Naturalis (1) Mais... Autor Hennessy, David A. (4) Latvala, Terhi (4) Kola, Jukka (3) Marette, Stephan (3) Tisdell, Clement A. (3) Just, David R. (2) Lusk, Jayson L. (2) Newell, Richard G. (2) Roosen, Jutta (2) Saak, Alexander E. (2) Swarna Nantha, Hemanath (2) Wachenheim, Cheryl J. (2) Wilson, Clevo (2) Wu, Steven Y. (2) ANTUNES, J. F. G. (1) Adam, Brian D. (1) Adegbola, Patrice Ygue (1) Adekambi, Souleimane Adeyemi (1) Adhvaryu, Achyuta (1) Akaichi, Faiçal (1) Mais... Palavra-chave Information (80) Food Consumption/Nutrition/Food Safety (15) Marketing (9) Agribusiness (6) Agricultural and Food Policy (6) Consumer/Household Economics (6) Environmental Economics and Policy (6) D83 (5) Food safety (5) Health Economics and Policy (5) International Development (5) Research and Development/Tech Change/Emerging Technologies (5) Resource /Energy Economics and Policy (5) Risk (5) Beef (4) Contingent valuation (4) D12 (4) Demand and Price Analysis (4) Information technology (4) Livestock Production/Industries (4) Mais... Tipo do documento Conference Paper or Presentation (27) Working or Discussion Paper (21) Journal Article (13) Documentos (INFOTECA-E) (4) Peer-Reviewed Reports (2) Report (2) Article (1) Article in monograph or in proceedings (1) Book Chapter (1) Comunicado Técnico (INFOTECA-E) (1) Journal Contribution (1) Peer-Reviewed Insight (1) Presentation (1) Séries anteriores (INFOTECA-E) (1) Tesis (1) Working Paper (1) Mais... Ano 2013 (2) 2012 (2) 2011 (8) 2010 (6) 2009 (5) 2008 (5) 2007 (8) 2006 (8) 2005 (4) 2004 (6) 2003 (8) 2002 (9) 2001 (1) 2000 (1) 1999 (1) 1997 (2) 1996 (1) 1995 (2) 1979 (1) Mais... País United States (67) Brazil (6) Canada (3) Mexico (2) Netherlands (1) Ukraine (1) Mais... Idioma Inglês (67) Português (8) Espanhol (2) Francês (1) Russo (1)		Registro completo Provedor de dados:  AgEcon 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>Economic Research Service>Agricultural Economics Reports Agricultural Economic Report Number 804 Formato:  29 application/pdf Fechar

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