consumer food safety behavior a case study in hamburger cooking and ordering by katherine ralston c philip brent yolanda starke toija riggins t jordan lin rural economics division economic research service us department of agriculture agricultural report no 804 abstract more americans are eating hamburgers well done than the past according to national surveys this change reduced risk e coli o157 h7 infection an estimated 4 6 percent associated medical costs productivity losses 7 million annually 1996 survey respondents who were concerned about foodborne illness cooked ordered ham burgers those less however respon dents strongly preferred them that way even after accounting for their concern keywords doneness ground beef education percep tions palatability information microbial pathogens acknowledgments authors would like thank following reviews very helpful sugges carol levin jean buzby jay variyam wen chern helen
