An Economic Assessment of Food Safety Regulations

Alternatives to Regulation

As discussed earlier, there are many places along the

path from farm to table where pathogen reduction is

possible.  Consumers, retailers, and foodservice workers

can take actions to reduce the likelihood of food contami-

nation or illness from microbial pathogens in meat and

poultry.   These actions fall into three broad categories:

time and temperature control, proper cooking, and

proper handling.

Education About and Promotion of Safe Food

Handling by Consumers, Retailers, and Foodservice

Workers

Storing uncooked meat and poultry products at room

temperature allows bacterial pathogens that may be in

the products to grow and multiply, thereby increasing the

risk of illness when the products are consumed.  It is

essential, then, that foods be properly chilled and kept