Evaluation of an Educational Intervention Using the Enhanced Food Safety Cost-of-Illness Model

Authors: Scharff, Robert L.¹; McDowell, Joyce²; Medeiros, Lydia²

Source: Journal of Food Protection®, Volume 72, Number 1, January 2009 , pp. 137-141(5)

Publisher: International Association for Food Protection

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Abstract:

In recent years, a number of federally sponsored state-based food safety education programs have conducted economic evaluations aimed at demonstrating the efficacy of their approaches. These evaluations have typically been based on the "Virginia method," a comprehensive, but overly simplistic means of estimating benefit-cost ratios for food safety and nutrition education programs. In this article, we use the enhanced food safety cost-of-illness model, coupled with a more complete food safety education intervention model to evaluate the efficacy of the Ohio Family Nutrition Program. We find that, under most reasonable assumptions, the derived benefit-cost ratios imply that this program is socially beneficial. The model presented here is of particular use because it can be replicated to evaluate other broad-based food safety programs.

Document Type: Research article

Affiliations: 1: Department of Consumer Sciences, The Ohio State University, 1787 Neil Avenue, Columbus, Ohio 43210-1295, USA 2: Department of Human Nutrition, The Ohio State University, 1787 Neil Avenue, Columbus, Ohio 43210-1295, USA

Publication date: 2009-01-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Evaluation of an Educational Intervention Using the Enhanced Food Safety Cost-of-Illness Model

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