Assessing the costs and benefits of pathogen reduction

摘要

Modernization of the federal inspection of meat and poultry processing and slaughter plants is detailed. The economic benefits of Hazard Analysis Critical Control Points (HACCP) are evaluated by estimating how implementing the new inspection systemwill affect the level of food-borne illness. A methodology is required to express the value of food safety in economic terms. Four issues are addressed: effectiveness of HACCP; pathogen reduction and food borne illness; present value of benefits; and valuing premature death. The social savings yielded by the HACCP rule are discussed and the costs of the HACCP rule are considered. It is concluded that the benefits of the rule outweigh the costs.