Behavioral Ethics and the Incidence of Foodborne Illness Outbreaks
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Behavioral Ethics and the Incidence of Foodborne Illness Outbreaks Harvey S. James Jr.1 · Michelle S. Segovia1 Accepted: 3 November 2020 / Published online: 16 November 2020 © Springer Nature B.V. 2020
Abstract Cognitive biases play an important role in creating and perpetuating problems that lead to foodborne illness outbreaks. By using insights from behavioral ethics, we argue that sometimes people engage in unethical behavior that increases the likelihood of foodborne illness outbreaks without necessarily intending to or being consciously aware of it. We demonstrate these insights in an analysis of the 2011 Listeriosis outbreak in the U.S. from the consumption of contaminated cantaloupes. We then provide policy implications that can improve our understanding of other kinds of disease outbreaks and epidemics. Keywords Food safety · Foodborne illness outbreaks · Cognitive biases · Behavioral ethics
Introduction Foodborne illnesses occur when individuals eat foods contaminated with harmful germs, viruses and other microorganisms. According to the U.S. Centers for Disease Control and Prevention (CDC), nearly one in six people in the U.S. get sick each year from a foodborne illness, resulting in more than 100,000 hospitalizations and 3000 deaths (CDC 2020a). The World Health Organization (WHO) reports that globally about one out of every 10 people fall ill to a foodborne illness annually. There are also 420,000 deaths each year around the world, and children under the age of five comprise 40% of this total (WHO 2020). The social and economic impacts of foodborne illness outbreaks are severe. In addition to straining limited healthcare resources, foodborne illnesses result in lost productivity and employment opportunities, especially in developing countries. * Harvey S. James Jr. [email protected] Michelle S. Segovia [email protected] 1
Division of Applied Social Sciences, University of Missouri, Columbia, MO 65211, USA
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As noted by the World Bank (2018, n.p.), “The total productivity loss associated with foodborne disease in low- and middle-income countries is estimated to cost $95.2 billion per year, and the annual cost of treating foodborne illnesses is estimated at $15 billion.” The WHO (2020, n.p.) states that “unsafe food creates a vicious cycle of diarrhoea and malnutrition, threatening the nutritional status of the most vulnerable.” While effective food safety handling techniques by consumers can reduce the incidence of foodborne illnesses caused by contaminated food (WHO 2020), the management practices of farmers and food processors are also important. This is why the WHO (2012) created a report directed at food producers outlining “five keys to growing safer fruits and vegetables.” The reason is that contamination at the point where food is produced or distributed can lead to a foodborne illness outbreak. A foodborne illness outbreak occurs “when two or more people get the same illness from the same contaminated food or drink” (FDA 202
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