@article{Caswell:160505,
      recid = {160505},
      author = {Caswell, Julie and Jensen, Helen},
      title = {Food Safety, Nutrition, and Health},
      address = {1994-06},
      number = {1585-2016-134142},
      series = {Issue Papers},
      pages = {12},
      year = {1994},
      abstract = {Traditionally, the key policy issues for the agricultural  and food sector have focused on prices and quantities. For  example, one of the major stated purposes of the 1990 farm  bill is "to ensure consumers an abundance of food and fiber  at reasonable prices." Now, however, assuring the quality  of the food supply is taking on greater importance. Quality  assurance encompasses the management (and often reduction)  of foodborne human health risks arising from multiple  sources: microbiological pathogens (e.g., E. coli),  nutritional risks (e.g., too much fat in the diet),  pesticide and animal drug residues, and naturally occurring  and environmental toxicants. Quality assurance is set also  in the context that consumption of some foods may help in  disease prevention.
Consumers' increased awareness of  relationships between food safety, diet, and personal  health have led them to make quality characteristics more  central to their food choices. Producers and processors  have a stake in providing safer and higher quality products  in order to attract these consumers, to protect themselves  from possible liability attached to inferior quality  products, and to comply with government regulations.  Meanwhile, introduction of new production and processing  technologies as well as increases in international trade  are altering the mix of foods whose quality must be  assured.},
      url = {http://ageconsearch.umn.edu/record/160505},
      doi = {https://doi.org/10.22004/ag.econ.160505},
}