Costs of Improving Food Safety in the Meat Sector, The

Helen H. Jensen, Laurian J. Unnevehr, Miguel I. Gomez
February 1998  [98-WP 189]

Download Full Text

Suggested citation:

Jensen, H.H., L. Unnevehr, and M. Gomez. 1998. "Costs of Improving Food Safety in the Meat Sector, The." Working paper 98-WP 189. Center for Agricultural and Rural Development, Iowa State University.


Recently enacted food safety regulations require processors to meet product standards for microbial contamination in meat products. This paper investigates the production function for food safety in meat processing to gain a better understanding of the costs to meat processing firms of changing food safety levels. An analysis of the cost-effectiveness of several technological interventions for microbial control in beef and pork processing shows that marginal improvements in food safety can be obtained, but at increasing costs.