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

  • JOHN N. GIAMALVA
    Affiliations
    J. N. Giamalva is a former research associate, M. Redfern is a professor of agricultural economics, and W.C. Bailey is an associate professor of human environmental sciences in the Dale Bumpers College of Agricultural, Food and Life Sciences, University of Arkansas, Fayetteville, USA.
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  • MARTIN REDFERN
    Correspondence
    Address correspondence to: Martin Redfern, PhD, A221, Dale Bumpers College of Agricultural, Food and Life Sciences, University of Arkansas, Fayetteville, AR 72701.
    Affiliations
    J. N. Giamalva is a former research associate, M. Redfern is a professor of agricultural economics, and W.C. Bailey is an associate professor of human environmental sciences in the Dale Bumpers College of Agricultural, Food and Life Sciences, University of Arkansas, Fayetteville, USA.
    Search for articles by this author
  • WILLIAM C. BAILEY
    Affiliations
    J. N. Giamalva is a former research associate, M. Redfern is a professor of agricultural economics, and W.C. Bailey is an associate professor of human environmental sciences in the Dale Bumpers College of Agricultural, Food and Life Sciences, University of Arkansas, Fayetteville, USA.
    Search for articles by this author

      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. J Am Diet Assoc. 1998;98:885–888.
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