Valuing food safety and nutrition
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<subfield code="a">Valuing food safety and nutrition -- Self-protection, risk information and ex ante values of food safety and nutrition -- Mitigation, product substitution and consumer valuation of undesirable foodborne effects -- Information issues for prinipals and agents in the "market" for food safety and nutrition -- Contingent valuation of health risk reductions for shellfish products -- Experimental auctions to measure willingness to pay for food safety -- Using conjoint analysis to assess consumers'acceptance of pST-Supplemented Pork -- Health risk concern of households vs. food processors -- Valuation by the cost of illness method -- Valuing food safety -- Thoughts about different methods to value food safety -- Using contingent valuation to value food safety -- Anglers'willingness to pay for information about chemical residues in sport fish -- Using contingent valuation methods to value the health risks from pesticide residues when risks are ambiguous -- Contingent valuation of consumers'willingness to purchase pork with lower saturated fat -- Criteria for evaluating results obtained from contingent valuation methods -- Determining foodborne illness in the United States -- Measuring the food safety risk of pesticides -- Adding nutritional quality to analysis of meat demand -- Irradiation and food safety</subfield>
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