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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
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