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    Start Over You searched for: Subject Term food safety Remove constraint Subject Term: food safety Subject Term meat Remove constraint Subject Term: meat Subject Term poultry Remove constraint Subject Term: poultry

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    4. Food safety knowledge, behavior and attitudes of vendors of poultry products sold at Pennsylvania farmers' markets

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    5. Is there a real difference between conventional and organic meat? Investigating consumers' attitudes towards both meat types as an indicator of organic meat's market potential

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    6. Do consumer responses to media food safety information last?

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    8. Social media hypes about agro-food issues: activism, scandals and conflicts

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    9. Nutrition and food

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    10. Ethical challenges for livestock production: meeting consumer concerns about meat safety and animal welfare

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    13. Say "cheese." Fighting bioterrorism and enhancing operations with video technology

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    14. Department of Agriculture must release meeting calendars

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    15. The impact of pork advertising on US meat demand in the presence of competing beef advertising and food safety events

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    16. Effect of an educational program on attitudes of California consumers toward food irradiation

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    17. Food scares and demand recovery patterns: an econometric investigation

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    21. Consumer price formation with demographic translating

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    23. Country-of-origin labeling for foods

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    24. Producers, processors losing online food news battle to interest groups

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    25. Organic poultry: consumer perceptions, opportunities and regulatory issues

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    26. Risk perceptions and willingness-to-pay for organic fresh chicken in Argentina

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    29. Willingness to pay for traceable meat attributes: a meta-analysis

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    30. Do Canadian consumers have concerns about genetically modified animal feeds?

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    32. Antimicrobial animal drug sales and distribution reporting

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    34. Analyzing the impact of food safety information on food demand in China

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    38. CSPI's perverted pyramid

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    39. Food safety myths exposed

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    45. Traceability and information technology in the meat supply chain: implications for firm organization and market structure

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    47. New poll data shows that consumers don't know proper burger cook temps to ensure safety and don't use instant read thermometers

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    50. Consumers are shunning chicken

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    51. Food irradiation may start to take off; the process, which can kill most bacteria in ground beef and poultry, is still not a widespread food treatment

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    52. Effects of advertising, food safety and health concerns on meat demand in Canada

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    59. Consumer acceptance of irradiated meat and poultry products

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