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Article: Valuing risk reduction: the example of nitrates in drinking water.(includes related article on estimating the value consumers place on possible reduction in health risks)
- Article from:
- Food Review
- Article date:
- January 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 U.S. Department of Agriculture. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Consumers make choices about the food and drink they consume based on a number of factors, including price and convenience. Quality, as perceived through appearance, texture, smell, and product information is a major influence. All products have particular attributes that give an indication of product quality, as with evidence of spoilage, poor appearance, or discoloration for meat and poultry or with cloudiness or unpleasant odor for drinking water.
However, sometimes quality is not immediately or easily noticeable. Bacteria or chemicals invisible to the naked eye may be present in food and drinking water. In such cases, consumers would not be able to determine ...