10. The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks

  1. Jennylynd James PhD
  1. Linda Calvin1,†,
  2. Belem Avendaño2 and
  3. Rita Schwentesius3

Published Online: 4 NOV 2005

DOI: 10.1002/0470007761.ch10

Microbial Hazard Identification in Fresh Fruit and Vegetables

Microbial Hazard Identification in Fresh Fruit and Vegetables

How to Cite

Calvin, L., Avendaño, B. and Schwentesius, R. (2006) The Economics of Food Safety and Produce: The Case of Green Onions and Hepatitis A Outbreaks, in Microbial Hazard Identification in Fresh Fruit and Vegetables (ed J. James), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0470007761.ch10

Editor Information

  1. Food Consultant, Dublin, Ireland

Author Information

  1. 1

    USDA-Economic Research Service, 1800 M Street, N.W. Washington, District of Columbia, USA

  2. 2

    Facultad de Economica de la Universidad, Autonoma de Baja California, Mexico

  3. 3

    Center for Economic, Social, and Technological Research on Agroindustry and World Agriculture, Universidad Autonoma de Chapingo, Chapingo, Mexico

  1. The views expressed here are those of the authors and may not be attributed to the Economic Research Service or the U.S. Department of Agriculture.

Publication History

  1. Published Online: 4 NOV 2005
  2. Published Print: 1 AUG 2006

ISBN Information

Print ISBN: 9780471670766

Online ISBN: 9780470007761

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Keywords:

  • economics of food safety and produce;
  • U.S. and Mexican green onion industry - hepatitis A outbreaks;
  • economic impact of outbreaks

Summary

This chapter contains sections titled:

  • Introduction

  • Benefits and Costs of Adopting Better Food-Safety Practices

  • U.S. and Mexican Green Onion Industry

  • The Hepatitis A Outbreaks

  • Economic Impact of the Outbreaks

  • Impact of Outbreaks Across Growers

  • Response to the Outbreaks

  • Conclusions

  • References