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Consumer Attitudes Towards Food Safety Risks Associated With Meat Processing

Author

Listed:
  • Schroeter, Christiane
Abstract
A focus group study with 37 residents of Manhattan, Kansas, was conducted to examine consumers' risk perceptions of foodborne illnesses from beef. The four focus-group sessions were designed to determine (1) relative preferences for alternative combinations of public food safety (Hazard Analysis and Critical Control Points(HACCP), carcass pasteurization, irradiation) and private protection (home preparation of rare, medium, and well-done hamburgers); (2) how who is at risk (children vs.adults)influences preferences; (3) whether consumers would pay a premium for the higher levels of product safety arising from the adoption of three different innovations in processing plants; and (4) how to improve risk communication about foodborne illnesses and ways to protect against them. Although participants seemed aware of many food safety practices, misinformation and misconception also were found. The majority of the participants preferred well-done, steam-pasteurized or medium, irradiated hamburgers. For a 5-year-old child, the majority chose well-done, steam-pasteurized or well-done, irradiated hamburgers. Concerning willingness-to-pay, the majority of the participants preferred steam-pasteurized ground beef to regular ground beef when both were priced equally. Results indicated that new technologies available for food safety interventions provided a marginal value to participants. Participants also expressed a need for more information.

Suggested Citation

  • Schroeter, Christiane, 2001. "Consumer Attitudes Towards Food Safety Risks Associated With Meat Processing," Discussion Papers 26468, University of Giessen, Center for International Development and Environmental Research.
    • Handle: RePEc:ags:ugiedp:26468
    DOI: 10.22004/ag.econ.26468
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    References listed on IDEAS

    as
    1. Paul Sparks & Richard Shepherd, 1994. "Public Perceptions of the Potential Hazards Associated with Food Production and Food Consumption: An Empirical Study," Risk Analysis, John Wiley & Sons, vol. 14(5), pages 799-806, October.
    2. Buzby, Jean C. & Fox, John A. & Ready, Richard C. & Crutchfleld, Stephen R., 1998. "Measuring Consumer Benefits of Food Safety Risk Reductions," Journal of Agricultural and Applied Economics, Cambridge University Press, vol. 30(1), pages 69-82, July.
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