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	Provedor de dados AgEcon (2) Autor Lin, Chung-Tung Jordan (2) Ralston, Katherine L. (2) Starke, Yolanda (2) Adu-Nyako, Kofi (1) Brent, C. Philip (1) Riggins, Toija (1) Mais... Palavra-chave Food Consumption/Nutrition/Food Safety (2) Consumer behavior (1) Consumer/Household Economics (1) E. coli O157:H7 (1) Food safety (1) Food safety education (1) Foodborne illness (1) Ground beef (1) Hamburger doneness (1) Information (1) Microbial pathogens (1) Palatability (1) Risk (1) Risk perceptions (1) Survey (1) Mais... Tipo do documento Conference Paper or Presentation (1) Report (1) Ano 2002 (1) 1998 (1) País United States (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última DETERMINANTS OF UNSAFE HAMBURGER COOKING BEHAVIOR AgEcon Ralston, Katherine L.; Starke, Yolanda; Adu-Nyako, Kofi; Lin, Chung-Tung Jordan. We used a national hamburger preparation survey to estimate a simultaneous equation model of food safety knowledge, attitudes, and hamburger cooking behavior. The results suggest that food safety risk perceptions, palatability attributes, and food safety knowledge play important roles in determining food preparation behavior. Tipo: Conference Paper or Presentation Palavras-chave: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety. Ano: 1998 URL: http://purl.umn.edu/20973 CONSUMER FOOD SAFETY BEHAVIOR: A CASE STUDY IN HAMBURGER COOKING AND ORDERING AgEcon Starke, Yolanda; Ralston, Katherine L.; Brent, C. Philip; Riggins, Toija; Lin, Chung-Tung Jordan. 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 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. Ano: 2002 URL: http://purl.umn.edu/34061 Registros recuperados: 2 Primeira ... 1 ... Última

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