Robert M. La Follette School of Public Affairs

An Analysis of Food Safety in Wisconsin

The authors identify two policies to decrease the incidence of food-borne illness and to enhance Wisconsin's food safety system. Their first proposal would mandate quality certification using standards and audits to reduce bacterial contamination in the production and packaging of fruits and vegetables. Their second proposal would involve implementation of a preferential purchasing program for meat raised without large quantities of antibiotics. Presentation slides

Additional Info

  • Volume or issue no.: Workshop in Public Affairs, Public Affairs 869, taught by Andrew Reschovsky in Spring 2010
  • Author(s): Jonathan Hunter, Keri L. Johnson, Joanna Young Marks, Lindsay B. Pascal, and Colleene Thomas
  • Client Name: Wisconsin Legislative Council