Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention
Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control poin...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2006
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/4178 |
| _version_ | 1855537695673024512 |
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| author | Nganje, W.E. Siaplay, M. Kaitibie, S. Acquah, E.T. |
| author_browse | Acquah, E.T. Kaitibie, S. Nganje, W.E. Siaplay, M. |
| author_facet | Nganje, W.E. Siaplay, M. Kaitibie, S. Acquah, E.T. |
| author_sort | Nganje, W.E. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control point (HACCP) implementation and 26.6% after HACCP implementation. Salmonella and other microbial outbreaks have greatly contributed to the large number of food recalls in the meat and poultry industry; therefore, processed turkey constitutes a prime commodity for HACCP intervention analysis. Value-at-risk provides a framework for assisting firm management to assess food safety risks in monetary terms, and to evaluate the economic incentives of control measures like HACCP. Results show that food safety losses as measured by downside risk significantly declined following HACCP implementation. Medium- and large-scale turkey processors are more likely to derive more benefit from implementing an augmented HACCP plan than a generic HACCP plan. |
| format | Journal Article |
| id | CGSpace4178 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace41782023-09-12T09:53:00Z Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention Nganje, W.E. Siaplay, M. Kaitibie, S. Acquah, E.T. food safety poultry Turkey is an important food commodity whose total value of U.S. production amounted to $2.72 billion in 2003. Empirical evidence suggests that among broilers, eggs, turkeys, and chickens, Salmonella contamination of ground turkey is highest at 49.9% prior to hazard analysis and critical control point (HACCP) implementation and 26.6% after HACCP implementation. Salmonella and other microbial outbreaks have greatly contributed to the large number of food recalls in the meat and poultry industry; therefore, processed turkey constitutes a prime commodity for HACCP intervention analysis. Value-at-risk provides a framework for assisting firm management to assess food safety risks in monetary terms, and to evaluate the economic incentives of control measures like HACCP. Results show that food safety losses as measured by downside risk significantly declined following HACCP implementation. Medium- and large-scale turkey processors are more likely to derive more benefit from implementing an augmented HACCP plan than a generic HACCP plan. 2006 2011-07-13T17:54:46Z 2011-07-13T17:54:46Z Journal Article https://hdl.handle.net/10568/4178 en Open Access Wiley Nganje, W.E., Siaplay, M., Kaitibie, S. and Acquah, E.T. 2006. Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention. Agribusiness 22(4):475-489. |
| spellingShingle | food safety poultry Nganje, W.E. Siaplay, M. Kaitibie, S. Acquah, E.T. Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention |
| title | Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention |
| title_full | Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention |
| title_fullStr | Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention |
| title_full_unstemmed | Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention |
| title_short | Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention |
| title_sort | predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point haccp intervention |
| topic | food safety poultry |
| url | https://hdl.handle.net/10568/4178 |
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