Dietitians Employed by Health Care Facilities Preferred a HACCP System Over Irradiation or Chemical Rinses for Reducing Risk of Foodborne Disease

Consumers’ willingness to pay for safer meat depends on the risk reduction methods – A Danish case study on Salmonella risk in minced pork

“…explanation could be that families with children have a tighter budget than couples without children which could make them more sensitive to price changes. Our results point towards the same ranking of risk reducing strategies as Giamalva et al (1998), with the least preferred strategy being chemical rinses. In contrast to the study by Giamalva et al (1998), we find that respondents in our survey on average dislike all risk reduction methods relative to the current situation.…”

“…Our results point towards the same ranking of risk reducing strategies as Giamalva et al (1998), with the least preferred strategy being chemical rinses. In contrast to the study by Giamalva et al (1998), we find that respondents in our survey on average dislike all risk reduction methods relative to the current situation. This discrepancy may be explained by differences in consumer samples.…”

“…You can choose between products with the following risk of containing Salmonella: 0, 1 out of 1000 packages, or 5 out of 1000 packages. present context is Giamalva, Redfern, and Bailey (1998). The authors conducted a CV survey among dieticians in the US health care system to estimate their WTP for three different methods to reduce food borne risks in chicken meat.…”

The Impact of Information on Consumer Preferences for Different Animal Food Production Methods

“…A system that would guarantee campylobacter-free outdoor-reared chicken would require additional procedures in the production process, such as decontamination, which may affect the demand and WTP for such chicken. This is not built into the design of the present study; however, other studies (Giamalva et al 1998;Nayga 1996) have shown that, for more minor interventions like irradiation or decontamination with water/steam, consumers' WTP does not decrease, though this may be the case with for example the use of chlorine or lactic acid. o.p.…”

Consumer reactions to risk information on bovine spongiform encephalopathy in Japan

“…Giamalva et al [9] used the WTP approach to investigate dietitians' acceptance of three methods to reduce the risk of foodborne disease, namely the Hazard Analysis and Critical Control Point (HACCP) system, chemical washing, and irradiation. They reported that dietitians were most accepting of the HACCP system, less accepting of irradiation, and least accepting of new chemical washes.…”