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  • 标题:CONSUMER FOOD SAFETY BEHAVIOR: A CASE STUDY IN HAMBURGER COOKING AND ORDERING
  • 本地全文:下载
  • 作者:Starke, Yolanda ; Ralston, Katherine L. ; Brent, C. Philip
  • 期刊名称:Journal of Agribusiness
  • 印刷版ISSN:0738-8950
  • 出版年度:2002
  • 期号:suppl
  • 出版社:Journal of Agribusiness
  • 摘要:More Americans are eating hamburgers more well-done than in the past, according to national surveys. This change reduced the risk of E. coli O157:H7 infection by an estimated 4.6 percent and reduced associated medical costs and productivity losses by an estimated $7.4 million annually. In a 1996 survey, respondents who were more concerned about the risk of foodborne illness cooked and ordered hamburgers more well-done than those who were less concerned. However, respondents who strongly preferred hamburgers less well-done cooked and ordered them that way, even after accounting for their concern about the risk of illness.
  • 关键词:hamburger doneness;ground beef;food safety;food safety education;E. coli O157:H7;consumer behavior;survey;risk;foodborne illness;risk perceptions;palatability;information;microbial pathogens
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