Food quality has become an increasing concern in the public health arena over recent years. Food manufactures and processors hygiene performance plays a crucial part in producing safer food products. While there are inspections assessing plants' hygiene performance, there is little direct...

In recent years, the numbers of functional foods being developed and subjected to scientific evaluation have increased substantially. The main characteristic of functional foods that distinguishes them from conventional foods is the potential health benefit, which can be considered to be a...

A discrete choice experiment is applied to examine consumer valuation of a new generation of functional foods. Data were collected from 1,704 households in Ohio through a mail survey. Results indicate health benefits and ingredient naturalness are positively valued but such preferences depend on...

Private sector responses to the challenge of managing food safety are explored. This paper clarifies the objectives of this special issue, introducing the key issues in each of the following articles. The degree and manner of regulatory compliance, an important element of any strategic food...

Four measures are introduced to evaluate the likelihood of meat and poultry recalls and how firms and FSIS manage such events. These measures include the proportion of product retrieved (recovery rate), time to complete a case, the ratio of recovery rate and completion, and the hazard rate. This...

This paper provides a novel methodology to measure the impact of food safety regulation. An output directional distance function approach is applied to estimate the opportunity cost of food safety regulation. Such a measure should be included as part of the overall cost for a more precise...