Food Safety Economics : Incentives for a Safer Food Supply /: Incentives for a Safer Food Supply. ([2018])

• Record Type: Book
• Further Information: Note: Tanya Roberts, editor.
• Editors: Roberts, Tanya
• Contents: Intro; Dedication; Preface and Acknowledgments; Contents; Part I: Food Safety Economic Incentives in Regulations and in the Private Sector; Chapter 1: Overview of Food Safety Economics; 1.1 Introduction to Food Safety Economics; 1.2 Overview of Economic Theory Applied to Food Safety; 1.3 The Societal Burden of Foodborne Illness; 1.4 Case Studies in Applied Food Safety Economics; 1.5 Summary; Reference; Chapter 2: Pathogen Information Is the Basic Problem for Economic Incentives; 2.1 Economic Theory of Information; 2.2 Linking Illnesses to Contaminated Foods: The Principal Information Problem 2.3 Pathogen Testing and Economic Incentives2.4 Empirical Examples of Uses of Pathogen Testing Data; 2.5 Economic Incentives of Public Pathogen Information; 2.6 Discussion and Policy Implications; Appendix: A Model of Optimal Deterrence; References; Chapter 3: Economics of Food Chain Coordination and Food Safety Standards: Insights from Agency Theory; 3.1 Introduction; 3.2 Agency Theory and the Economics of Information; 3.2.1 Principal Agent Model and Contracting; 3.2.2 Limitations of Agency Theory; 3.3 Applications of the Theory of Incentives; 3.3.1 Government vs. Industry as Principals 3.3.2 Contracting with Multiple Agents3.4 International Private Standards; 3.5 Final Remarks; References; Chapter 4: Benefit/Cost Analysis in Public and Private Decision-Making in the Meat and Poultry Supply Chain; 4.1 Different Applications of Benefit/Cost Analysis in the Meat and Poultry Industry; 4.2 Public Decision-Making for Pathogen Control under HACCP; 4.3 Use of BCA in HACCP; 4.4 BCA for Private Investment in Chinese Chicken Production; 4.5 Conclusion; References; Chapter 5: Economic Impact of Posting Restaurant Ratings: UK and US Experience; 5.1 Introduction; 5.2 Outline 5.3 Economic Theory5.4 UK Experience with Posting Restaurant Ratings; 5.5 UK Evaluation Evidence on Restaurant Ratings; 5.6 US Experience with Posting Restaurant Ratings; 5.7 General Lessons and Conclusions; References; Part II: Economics of Foodborne Illness Metrics: When to Use What; Chapter 6: Burden and Risk Assessment of Foodborne Disease; 6.1 Introduction; 6.2 Risk-Based Food Safety; 6.3 Burden Assessment; 6.4 Quantifying the Health Impact of Foodborne Disease; 6.5 Quantifying the Economic Impact of Foodborne Disease; 6.5.1 Costs Associated with Foodborne Disease 6.5.2 Methods Used to Estimate the Costs6.5.2.1 Cost-of-Illness; 6.5.2.2 Willingness to Pay; 6.5.2.3 Costs to Industry; 6.6 Critical Appraisal of Foodborne Disease Burden Estimates; 6.7 Conclusion; References; Chapter 7: The Global Burden of Foodborne Disease; 7.1 Why Estimate the Global Burden of Foodborne Disease?; 7.2 Methodological Framework for WHO Estimates of the Global Burden of Foodborne Disease; 7.3 Global Estimates and Regional Comparisons of the Global Burden of Foodborne Disease; 7.4 Discussion; 7.5 Conclusion; References
• Publisher Details: Cham, Switzerland : Springer
• Publication Date: 2018
• Extent: 1 online resource
• Subjects: 363.19/2; Food industry and trade -- Safety measures; Food -- Microbiology; Electronic books
• Languages: English
• ISBNs: 9783319921389
• Related ISBNs: 331992138X; 9783319921372; 3319921371
• Notes: Note: Description based on online resource; title from digital title page (viewed on January 22, 2019).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
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