Consumer Food Safety Behavior: A Case Study in Hamburger Cooking and Ordering
by Katherine Ralston
, C. Philip Brent, Yolanda Starke, Toija Riggins, and C. T. Jordan Lin
Agricultural Economic Report No. (AER-804) 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 publication...
- Table of Contents, 33 kb
- Frontmatter, 32 kb
- Summary, 27 kb
- Introduction, 42 kb
- Measuring Hamburger Cooking and Ordering Behavior, 52 kb
- Modeling the Effect of Attitudes on Usual Cooking and Ordering, 72 kb
- Recent Changes in Behavior, 117 kb
- Estimating the Reduction in Illness and Medical Costs from Changes in Behavior, 53 kb
- Conclusions, 31 kb
- References, 33 kb
- Appendix, 37 kb
- Entire report, 239 kb
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