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Consumer And Food Store Manager Perceptions Of Food Inspection Requirements

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  • Potakey, Harold
  • Schupp, Alvin R.
  • Montgomery, Donna E.

Abstract

Federal and state governments operate inspection systems to help assure consumers of the wholesomeness and cleanliness of food products. Each major outbreak of human illness attributed to foodborne pathogens or to cancer-causing residues in foods raises questions as to the effectiveness of this food inspection. How do food store managers and consumers differ in their perceptions of needed food inspection? Mail surveys of households and food stores in three urban and five rural Louisiana parishes in 1992 provided data on consumer perceived inspection requirements for domestically processed seafood, imported seafood and red meats, and for maximum permissible content of cancer-causing substances.

Suggested Citation

  • Potakey, Harold & Schupp, Alvin R. & Montgomery, Donna E., 1994. "Consumer And Food Store Manager Perceptions Of Food Inspection Requirements," Journal of Food Distribution Research, Food Distribution Research Society, vol. 25(2), pages 1-8, September.
    • Handle: RePEc:ags:jlofdr:27600
    DOI: 10.22004/ag.econ.27600
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    References listed on IDEAS

    as
    1. Mason-Jenkins, Gayle, 1991. "Consumer Concerns About Seafood," Journal of Food Distribution Research, Food Distribution Research Society, vol. 22(1), pages 1-10, February.
    2. C.-T Jordan Lin & J. Walter Milon, 1993. "Attribute and Safety Perceptions in a Double-Hurdle Model of Shellfish Consumption," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 75(3), pages 724-729.
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