International Food Safety: Economic Incentives, Progress, and Future Challenges
This book introduces the economic frameworks and tools commonly used to examine and support public and private sector strategies to solve food safety problems. It also summarizes the state of the art of private and public initiatives to improve the level of food safety in food supply chains and reduce outbreaks of foodborne diseases. Key insights are as follows: (1) Food safety is a major public health problem worldwide with large economic costs; (2) lack of information about pathogens is the economic problem; (3) the private and public sectors need to collaborate and share information to identify the foods and companies causing foodborne illness; and (4) pathogen control is not prohibitively expensive, and governments have the responsibility of protecting the public and of providing economic incentives for industry to minimize the amount of unsafe food in the markets.
Future food safety challenges discussed include the continued trend toward industrialized food production, the increasingly global impact of large food companies, and the impact of climate change.
KeywordsFood safety Economic incentives Foodborne pathogens Agency theory Externalities Regulatory controls Supply chain management HACCP
Centers for Disease Control and Prevention, USA
Food and Drug Administration, USA
Food Safety Modernization Act, USA
Hazard Analysis at Critical Control Points
Interagency Food Safety Analytics Collaboration
Meat and Poultry Dialogue Group
Office of Inspector General, USDA
US Department of Agriculture
I greatly appreciate the input from coauthors Walter Armbruster, Diogo M. Souza Monteiro, Arie Havelaar, and Patricia Buck. Any mistakes, of course, are mine.
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