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- W1533180055 abstract "The USDA recently approved use of ionizing radiation for refrigerated or uncooked red meats to reduce levels of foodborne pathogens, particularly Escherichia coli 0157:H7. Irradiation techniques have the capability to reduce harmful bacteria, parasites, and viruses such as Campylabacter, Clostridium botulinum, Cycolospora, Escherichia coli 0157:H7, Hepatitis A, Salmonella, Staphylococcus aureus, Listeria monocytogenes, and Toxoplasma gondi (Thomas and Stauber 1997). Besides reducing the levels of foodborne pathogens, can also reduce spoilage and extend the shelf life of perishable food products. Although a large share of meat-especially ground beef-is sold through the food-service sector, perceptions by the supermarket and grocery retailing industry are of particular interest because the industry will likely be strongly influenced by the Food Safety and Inspection Service (FSIS) labeling requirements. The industry has expressed concerns that consumers may view the labeling (the phrase treated with irradiation or treated by irradiation and the radura symbol) as a warning rather than an informational notice (Gay 2001). Additional product costs resulting from irradiation, coupled with perceived consumer concerns, have likely led to cautious industry adoption of of red meats. While a number of studies" @default.
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- W1533180055 date "2001-01-01" @default.
- W1533180055 modified "2023-09-28" @default.
- W1533180055 title "Meat Managers' Expectations Regarding Marketing of Irradiated Red Meats" @default.
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- W1533180055 doi "https://doi.org/10.22004/ag.econ.27325" @default.
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