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Economics of Food Safety

  • Book
  • © 1991

Overview

Editors:
  1. Julie A. Caswell

    1. Department of Resource Economics, University of Massachusetts at Amherst, Amherst, USA

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-ix
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  2. Modeling Consumer Demand for Food Safety and Nutrition

    1. Front Matter

      Pages 1-1
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    2. Consumer Demand for Food and Food Safety: Models and Applications

      • David M. Smallwood, James R. Blaylock
      Pages 3-27

    3. Modeling the Effect of Risk on Food Demand and the Implications for Regulation

      • E. Kwan Choi, Helen H. Jensen
      Pages 29-44

    4. A Model of the Demand and Supply of the Health Effects of Food Substances

      • Cesar Falconi, Terry Roe
      Pages 45-66

  3. Application of Risk Assessment Methodology to Food Safety

    1. Front Matter

      Pages 67-67
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    2. Modeling Chronic Versus Acute Human Health Risk from Contaminants in Food

      • A. L. Carriquiry, Helen H. Jensen, S. M. Nusser
      Pages 69-87

    3. Conservatism in Risk Assessment and Food Safety Policy

      • Erik Lichtenberg
      Pages 89-102

    4. Risk Assessment for Estimating the Economic Costs of Foodborne Disease Caused by Microorganisms

      • Tanya Roberts, Peggy M. Foegeding
      Pages 103-129

    5. An Economic Framework for Assessing Foodborne Disease Control Strategies with an Application to Salmonella Control in Poultry

      • Leo Curtin, Ronald Krystynak
      Pages 131-151

  4. Measurement of Consumer Response to Safety and Health Information

    1. Front Matter

      Pages 153-153
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    2. The Impact of Health Risk Information on Food Demand: A Case Study of Alar and Apples

      • Eileen O. van Ravenswaay, John P. Hoehn
      Pages 155-174

    3. Consumers’ Perceptions of Risks from Pesticide Residues and Demand for Certification of Residue-Free Produce

      • Stephen L. Ott, Chung L. Huang, Sukant K. Misra
      Pages 175-188

    4. Consumer Reaction to the Introduction of Bovine Somatotropin

      • Warren P. Preston, Anya M. McGuirk, Gerald M. Jones
      Pages 189-210

    5. Information, Advertising, and Health Choices: A Study of the Cereal Market

      • Pauline M. Ippolito, Alan D. Mathios
      Pages 211-246

    6. Assessing the Effects of Diet/Health Awareness on the Consumption and Composition of Fat Intake

      • Daniel S. Putler, Elizabeth Frazao
      Pages 247-270

  5. Analysis of the Supply of Food Safety

    1. Front Matter

      Pages 271-271
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    2. Firm Strategic Response to Food Safety and Nutrition Regulation

      • Julie A. Caswell, Gary V. Johnson
      Pages 273-297

    3. A Model of Firm Costs of Compliance with Food Labeling Regulations

      • Michael T. French, Dierdre M. Neighbors
      Pages 299-325

    4. An Economic Model of FDA’s Imported Foods Enforcement Program

      • Josephine A. Mauskopf, Chris C. Chapman
      Pages 327-354
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Keywords

About this book

Public concern about the safety and healthfulness of the food supply grew markedly during the 1980s. Numerous government, academic, interest group, and media reports questioning the adequacy of the food safety regulatory system formed the basis for this increase in concern. While public concern focused most directly on pesticide residues in food, scientists emphasized the risks of illness associated with microbiological contamination of food. Much additional attention was focused on the food supply as a result of the striking consensus on dietary recommendations that emerged in the late 1980s based on increased scientific knowledge of linkages between diet and health. Relatively little research on the economic aspects of food safety and nutrition issues had been conducted up to the mid-1980s. These aspects are complex. On the consumer demand side, they include consumers' perceptions of the risks associated with particular food products, how demographic characteristics influence consumers' processing of risk information and subsequent changes in food demand behavior, and the monetary value consumers might place on changes in the risk profiles of products. The economic benefits and costs associated with current food consumption patterns are a major determinant of demand for improved food safety and dietary change through government regulation. While a more complete picture of risks, benefits, and costs has been emerging recently, much is yet unknown.

Editors and Affiliations

  • Department of Resource Economics, University of Massachusetts at Amherst, Amherst, USA

    Julie A. Caswell

Bibliographic Information

  • Book Title: Economics of Food Safety

  • Editors: Julie A. Caswell

  • DOI: https://doi.org/10.1007/978-94-011-7076-5

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Elsevier Science Publishing Co., Inc. 1991

  • Softcover ISBN: 978-94-011-7078-9Published: 09 March 2012

  • eBook ISBN: 978-94-011-7076-5Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: IX, 356

  • Number of Illustrations: 4 b/w illustrations

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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