Abstract The risk of norovirus food poisoning from oyster consumption can be minimized by consumers, as thorough cooking can destroy norovirus. This paper uses data from 23 prefectures in Japan during 1970–2010 to examine how the demand for oysters responds to this manageable risk. We find that the incidence rate of norovirus has no effect on the price of oysters in prefectures that specialize in oysters for cooking, whereas it has significant negative impacts in prefectures that produce oysters to be eaten raw. These results indicate that consumers respond differently to manageable and non-manageable risks.

中文翻译：

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可管理的风险和对食品的需求：牡蛎案例

摘要 消费者可以将因食用牡蛎而导致诺如病毒食物中毒的风险降至最低，因为彻底煮熟可以消灭诺如病毒。本文使用 1970 年至 2010 年日本 23 个县的数据来研究对牡蛎的需求如何应对这种可管理的风险。我们发现，诺如病毒的发病率对专门生产牡蛎烹饪的地级市的牡蛎价格没有影响，而对生产生吃牡蛎的地级市有显着的负面影响。这些结果表明，消费者对可管理和不可管理风险的反应不同。