Tags

Type your tag names separated by a space and hit enter

Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease.
J Am Diet Assoc. 1998 Aug; 98(8):885-8.JA

Abstract

OBJECTIVE

To survey dietitians in health care facilities about the acceptability of alternative meat and poultry processing methods designed to reduce the risk of foodborne disease and their willingness to pay for these processes.

SUBJECTS

A geographically representative sample of 600 members of The American Dietetic Association who work in health care facilities. The response rate was 250 completed questionnaires from 592 eligible subjects (42%).

DESIGN

A mail survey was used to gather information on the acceptability of a Hazard Analysis and Critical Control Point (HACCP) system, chemical rinses, and irradiation for increasing the safety of food. Discrete choice contingent valuation was used to determine the acceptability at current prices and at 5, 10, and 25 cents per pound above current prices.

STATISTICAL ANALYSES

Logistic regression was used to estimate mean willingness to pay (the maximum amount respondents are willing to pay) for each process. A simultaneous equations regression model was used to estimate the effects of other variables on acceptability.

RESULTS

Respondents expressed a high level of concern for food safety in health care facilities. The estimated mean willingness to pay was highest for a HACCP system and lowest for chemical rinses.

CONCLUSIONS/APPLICATIONS

The successful adoption of alternative methods to increase food safety depends on their acceptance by foodservice professionals. The professionals sampled were most accepting of a HACCP system, somewhat less accepting of irradiation, and least accepting of new chemical rinses. Poultry and beef processors and government agencies concerned with food safety may want to take into account the attitudes of foodservice professionals.

Links

Publisher Full Text

Authors+Show Affiliations

Giamalva JN
Dale Bumpers College of Agricultural, Food and Life Sciences, University of Arkansas, Fayetteville 72701, USA.
Redfern M
No affiliation info available
Bailey WC
No affiliation info available

MeSH

AnimalsCattleData CollectionDieteticsDisinfectionFood HandlingFood InspectionFood IrradiationFoodborne DiseasesHumansMeatPoultry ProductsRisk Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

9710658

Citation

Giamalva, J N., et al. "Dietitians Employed By Health Care Facilities Preferred a HACCP System Over Irradiation or Chemical Rinses for Reducing Risk of Foodborne Disease." Journal of the American Dietetic Association, vol. 98, no. 8, 1998, pp. 885-8.
Giamalva JN, Redfern M, Bailey WC. Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease. J Am Diet Assoc. 1998;98(8):885-8.
Giamalva, J. N., Redfern, M., & Bailey, W. C. (1998). Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease. Journal of the American Dietetic Association, 98(8), 885-8.
Giamalva JN, Redfern M, Bailey WC. Dietitians Employed By Health Care Facilities Preferred a HACCP System Over Irradiation or Chemical Rinses for Reducing Risk of Foodborne Disease. J Am Diet Assoc. 1998;98(8):885-8. PubMed PMID: 9710658.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease. AU - Giamalva,J N, AU - Redfern,M, AU - Bailey,W C, PY - 1998/8/26/pubmed PY - 1998/8/26/medline PY - 1998/8/26/entrez SP - 885 EP - 8 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 98 IS - 8 N2 - OBJECTIVE: To survey dietitians in health care facilities about the acceptability of alternative meat and poultry processing methods designed to reduce the risk of foodborne disease and their willingness to pay for these processes. SUBJECTS: A geographically representative sample of 600 members of The American Dietetic Association who work in health care facilities. The response rate was 250 completed questionnaires from 592 eligible subjects (42%). DESIGN: A mail survey was used to gather information on the acceptability of a Hazard Analysis and Critical Control Point (HACCP) system, chemical rinses, and irradiation for increasing the safety of food. Discrete choice contingent valuation was used to determine the acceptability at current prices and at 5, 10, and 25 cents per pound above current prices. STATISTICAL ANALYSES: Logistic regression was used to estimate mean willingness to pay (the maximum amount respondents are willing to pay) for each process. A simultaneous equations regression model was used to estimate the effects of other variables on acceptability. RESULTS: Respondents expressed a high level of concern for food safety in health care facilities. The estimated mean willingness to pay was highest for a HACCP system and lowest for chemical rinses. CONCLUSIONS/APPLICATIONS: The successful adoption of alternative methods to increase food safety depends on their acceptance by foodservice professionals. The professionals sampled were most accepting of a HACCP system, somewhat less accepting of irradiation, and least accepting of new chemical rinses. Poultry and beef processors and government agencies concerned with food safety may want to take into account the attitudes of foodservice professionals. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/9710658/Dietitians_employed_by_health_care_facilities_preferred_a_HACCP_system_over_irradiation_or_chemical_rinses_for_reducing_risk_of_foodborne_disease_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(98)00203-X DB - PRIME DP - Unbound Medicine ER -