FDA/Center for Food Safety and Applied Nutrition
USDA/Food Safety and Inspection Service
Centers for Disease Control and Prevention
January 2001

Draft Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods

Appendix 5: Food Categories Modeled Distributions and Related Information

(Also available in PDF format, 268 KB)

1. Smoked Seafood Food Category Consumption
Contamination at Retail
Post Retail Growth 2. Raw Seafood Food Category Consumption
Contamination at Retail
Post Retail Growth 3. Preserved Fish Food Category Consumption
Contamination at Retail
Post Retail Growth 4. Cooked Ready-to-Eat Crustaceans Food Category Consumption
Contamination at Retail
Post Retail Growth 5. Vegetables Food Category Consumption
Contamination at Retail
Post Retail Growth 6. Fruits Food Category Consumption
Contamination at Retail
Post Retail Growth 7. Soft Mold-Ripened and Blue-Veined Cheeses Food Category Consumption
Contamination at Retail
Post Retail Growth 8. Goat, Sheep, and Feta Cheese Food Category Consumption
Contamination at Retail
Post Retail Growth 9. Fresh Soft Cheeses Food Category Consumption
Contamination at Retail
Post Retail Growth 10. Heat-Treated Natural Cheeses and Processed Cheese Food Category Consumption
Contamination at Retail
Post Retail Growth 11. Aged Cheese Food Category Consumption
Contamination at Retail
Post Retail Growth 12. Pasteurized Fluid Milk Food Category Consumption
Contamination at Retail
Post Retail Growth 13. Fluid Milk, Unpasteurized Food Category Consumption
Contamination at Retail
Post Retail Growth 14. Ice cream and Frozen Dairy Products Food Category Consumption
Contamination at Retail
Post Retail Growth 15. Miscellaneous Dairy Products Food Categories Consumption
Contamination at Retail
Post Retail Growth 16. Frankfurters Food Category Consumption
Contamination at Retail
Post Retail Growth 17. Dry/Semi-Dry Fermented Sausages Food Category Consumption
Contamination at Retail
Post Retail Growth 18. Deli Meats Food Category Consumption
Contamination at Retail
Post Retail Growth 19. Pâté and Meat Spreads Food Category Consumption
Contamination at Retail
Post Retail Growth 20. Deli Salads Food Category Consumption
Contamination at Retail
Post Retail Growth

1. Smoked Seafood Food Category

Consumption

Table A5.1.1. Foods Included in Consumption Data Set

Food Code Food

26100190 Fish, not specified as to type, smoked

26119190 Herring, smoked, kippered

26137190 Salmon, smoked

26151190 Trout, smoked

26315190 Oysters, smoked

Source Survey: CSFII

Figure A5.1.1. Cumulative Distribution for Serving Size

Table A5.1.2. Frequency Distribution for Amount Consumed per Serving

Percentiles (grams per serving)^a

50^th 75^th 95^th 99^th

57
75 136 142

Contamination at Retail
Table A5.1.3. Foods Included in Contamination Level Data Set

Foods Reference

Finfish, cold smoked
Jemmi, 1990

Finfish, hot smoked
Jemmi, 1990

Finfish, hot/cold smoked
Dillon et al., 1994

Fish, smoked
Teufel and Bendzulla, 1993
Hartemink and Georgsson, 1991
Weagant et al., 1988

Halibut, cold smoked
Jorgensen and Huss, 1998

Mussels, smoked
Hudson et al., 1992

Salmon, cold smoked
Eklund et al., 1995
Farber, 1991b
Guyer and Jemmi, 1990
Jorgensen and Huss, 1998

Salmon, smoked
Cortesi et al., 1997
Garland, 1995
Hudson et al., 1992

Figure A5.1.2. Cumulative Distribution for Contamination at Retail

Table A5.1.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model
Parameter 1

Parameter 2

Parameter 3

Probability

Lognormal
8.60x 10^-5 9 0.28

Weibull
7.97 x 10^-2 8.47 x 10^-4 0.42

Beta
1.89 x 10^-2 30350.483 1.00 x 10⁹ 0.30

Post Retail Growth
Table A5.1.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Cod, cold smoked
Dillon and Patel, 1993

Salmon, cold smoked
Duffes et al., 1999
Hudson and Mott, 1993b
Pelroy et al., 1994b
Pelroy et al., 1994a
Peterson et al., 1993
Nilsson et al., 1997

Salmon, smoked
Guyer and Jemmi, 1991
Szabo and Cahill, 1999

Trout, hot smoked
Jemmi and Keusch, 1992

Table A5.1.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum

Mode

Maximum

0.5 6 to 10 15 to 45

Figure A5.1.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)

Table A5.1.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Parameter 3 Parameter 4 Probability

Lognormal
-2.02 0.38 0.36

Gamma
7.2 0.02 0.31

Triangular
0.04 0.11 0.27 0.16

Beta
3.95 2767.20 0.03 75.02 0.16

Table A5.1.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.155 0.100
25

NOTE: EGR derived using random sampling of growth data.

Table A5.1.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

2. Raw Seafood Food Category
Consumption
Table A5.2.1. Foods Included in Consumption Data Set

Food Code Food

2611500 Flounder, raw

2613110 Pompano, raw

2615310 Tuna, fresh, raw

2621110 Roe, sturgeon

2621310 Squid, raw

2631510 Oysters, raw

5815113 Sushi, with vegetables and fish

Source Survey: NHANES III

Figure A5.2.1. Cumulative Distribution for Serving Size

Table A5.2.2. Frequency Distribution for Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

16 28 77 136

Contamination at Retail
Table A5.2.3. Foods Included in Contamination Level Data Set

Foods Reference

Catfish, fresh^a Buchanan et al., 1989

Clam, raw Buchanan et al., 1989
El-Shenawy and El-Shenawy, 1995
Fuchs and Surendran, 1989

Coquina, fresh El-Shenawy and El-Shenawy, 1995

Crab^a Degnan et al., 1994
El-Shenawy and El-Shenawy, 1995

Crabmeat/scallops^a Ng and Seah, 1995

Crustacean/shellfish Teufel and Bendzulla, 1993

Fin fish and non-fin fish Iida et al., 1998

Fin fish, fresh Buchanan et al., 1989
El-Shenawy and El-Shenawy, 1995
Manoj et al., 1991
Masuda et al., 1992

Fin fish, frozen El-Shenawy and El-Shenawy, 1995
Weagant et al., 1988

Fin fish, raw minced Rorvik and Yndestad, 1991

Fin fish, ready-to-eat Hudson et al., 1992

Fin fish/shellfish Heinitz, 1999

Fin fish, aquaculture Pullela et al., 1998

Fin fish, tropical Jeyasekaran et al., 1996

Fish Hartemink and Georgsson, 1991
Karunasagar et al., 1992
Ryu et al., 1992

Fish, frozen Fuchs and Surendran, 1989

Fish, sushi Ryu et al., 1992

Fish and fish parts Teufel and Bendzulla, 1993

Fish and non-fish Wong et al., 1990

Fish and products McLauchlin and Gilbert, 1990

Fish cakes, fingers^a Ng and Seah, 1995

Fish, raw Anderson and Nørrung, 1995
Fuchs and Surendran, 1989

Lobster tail, frozen^a Weagant et al., 1988

Mollusks, bivalve, mussels de Simon et al., 1992

Mussels, depurated Decastelli et al., 1993

Mussels, fresh Ferrer and de Simón, 1993

Mussels, predepuration Decastelli et al., 1993

Oysters, frozen Weagant et al., 1988

Oysters, raw Buchanan et al., 1989
Colburn et al., 1990
El-Shenawy and El-Shenawy, 1995
Ferrer and de Simon, 1993
Kaysner et al., 1990
Masuda et al., 1992
Motes, 1991

Prawn, raw, sushi Ryu et al., 1992

Rainbow trout Draughon et al., 1999

Scallops, frozen^a Weagant et al., 1988

Scallops, raw^a Buchanan et al., 1989

Shellfish Monfort et al., 1998

Shellfish, non-oysters Masuda et al., 1992

Shellfish, ready-to-eat Hudson et al., 1992

Shellfish, tropical Jeyasekaran et al., 1996

Shrimp^a El-Shenawy and El-Shenawy, 1995
Farber, 1991b

Shrimp, brined^a Rorvik and Yndestad, 1991

Shrimp, frozen^a Hofer and Ribeiro, 1990

Shrimp, raw^a Motes, 1991
Ravomanana et al., 1993

Shrimp, raw/frozen^a Buchanan et al., 1989
Weagant et al., 1988

Shrimp, raw/process^a Manoj et al., 1991

Squid, langostinos^a Weagant et al., 1988

Surimi, frozen ^a Weagant et al., 1988

Surimi, crab^a Buchanan et al., 1989

Surimi, various^a Farber, 1991b

Trout, fresh Hartemink and Georgsson, 1991

Tuna Ng and Seah, 1995

Tuna, sushi Ryu et al., 1992

^aThese foods are not generally eaten raw, but contamination data for these foods are likely to reflect contamination levels in seafoods that are consumed raw.

Figure A5.2.2. Cumulative Distribution for Contamination at Retail

Table A5.2.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model

Parameter 1

Parameter 2

Parameter 3

Probability

Lognormal
8.85 x 10^-7 7.393979256 0.33

Weibull
8.89 x 10^-2 8.02 x 10^-7 0.33

Beta
7.43 x 10^-3 760247.173 1.00 x 10⁰⁹ 0.35

Post Retail Growth
Table A5.2.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Catfish, raw
Fernandes et al., 1998
Leung et al.,1992

Crab, raw
Lovett et al., 1990

Fin fish, raw
Harrison et al.,1991
Shineman and Harrison, 1994

Oysters, raw
Kaysner et al., 1990

Shrimp, raw
Harrison et al.,1991
Lovett et al., 1990
Shineman and Harrison, 1994

Surimi
Lovett et al., 1990

Trout, raw
Fernandes et al.,1998

Whitefish, raw
Lovett et al., 1990

Table A5.2.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 1 to 2 10 to 20

Figure A5.2.3. Cumulative Distribution for the Reference Exponential Growth Rates Adjusted to 5 ° C

Table A5.2.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Parameter 3 Probability

Rectangular
0.06 0.26 0.50

Triangular
3.13 x 10^-2 1.0 x 10^-1 0.30 0.17

Lognormal
-2.0 0.45 0.16

Gamma
5.06 0.03 0.16

Table A5.2.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.152 0.126 5

NOTE: EGR derived using random sampling of growth data.

Table A5.2.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

3. Preserved Fish Food Category
Consumption

Table A5.3.1. Foods Included in Consumption Data Set

Food Code Food

2610017 Fish, not specified as to type, dried

2610918 Cod, dried, salted, salt removed in water

2611918 Herring, pickled

2715103 Marinated fish (Ceviche)

Source Survey: NHANES III

Figure A5.3.1. Cumulative Distribution for Serving Size

Table A5.3.2 Frequency Distribution of Amount Consumed per Serving

Percentile (grams per serving)

50^th 75^th 95^th 99^th

70 125 130 250

Contamination at Retail
Table A5.3.3. Foods Included in Contamination Level Data Set

Food Reference

Ceviche
Fuchs and Sirvas, 1991

Fin fish, pickled
Jemmi, 1990

Fin fish, smoked and/or salted
El-Shenawy and El-Shenawy, 1995

Fish and products, ready-to-eat
McLauchlin and Gilbert, 1990

Fish, dried, salted
Fuchs and Surendran, 1989

Fish, preserved
Anderson and Nørrung, 1995

Fish, processed
Teufel and Bendzulla, 1993

Gravad
Hartemink and Georgsson, 1991

Gravad fish
Jorgensen and Huss, 1998
Loncarevic et al., 1996

Haddock, dried
Hartemink and Georgsson, 1991

Trout, Gravad
Ericsson et al., 1997

Figure A5.3.2. Cumulative Distribution for Contamination at Retail

Table A5.3.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal 8.60 x 10^-5 9 0.28

Weibull 7.97 x 10^-2 8.47 x 10^-4 0.42

Beta 1.89 x 10 ^-2 30350.483 1 x 10⁹ 0.30

Post Retail Growth

Table A5.3.5. Foods Included in Post Retail Growth Data Set

Food Reference

Not Applicable; no growth.

Table A5.3.6. Consumer Storage Times Used in this Risk Assessment (days)

Not applicable; no growth

Table A5.3.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Not applicable; no growth

Table A5.3.8. Maximum Growth at Various Temperatures

Maximum growth = 10⁸ cfu/g

4. Cooked Ready-to-Eat Crustaceans Food Category
Consumption
Table A5.4.1. Foods Included in Consumption Data Set

Food Code Food

26305160 Crab, hard shell, steamed

26319130 Shrimp, steamed or boiled

27150110 Shrimp cocktail (shrimp with cocktail sauce)

Source Survey: CSFII

Figure A5.4.1. Cumulative Distribution for Serving Size

Table A5.4.2. Frequency Distribution of Amount Consumed per Serving

Percentile (grams per serving)

50^th 75^th 95^th 99^th

50 96 256 345

Contamination at Retail
Table A5.4.3. Foods Included in Contamination Level Data Set

Food Reference

Crab Degnan et al., 1994
Rawles et al., 1995

Crab, cooked Weagant et al., 1988

Crustaceans, cooked Richmond, 1990

Shellfish, cooked Hartemink and Georgsson 1991

Shrimp, cooked Ravomanana et al., 1993
Weagant et al., 1988

Shrimp, cooked, frozen Valdimarsson et al., 1998

Shrimp, cooked/processed Hartemink and Georgsson, 1991

Shrimp, wholesale Farber, 1991b

Figure A5.4.2. Cumulative Distribution for Retail Contamination

Table A5.4.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail for Cooked Ready-to-Eat Crustaceans

Model Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal
1.66 x 10 ^-6 9 0.35

Weibull
6.36 x 10 ^-2 4.11 x 10^-7 0.39

Beta
9.14 x 10^-3 71251.7732 1.00 x 10⁹ 0.27

Post Retail Growth
Table A5.4.5. Foods Included in Post Retail Growth Data Set

Food Reference

Crab, cooked Farber, 1991b

Crabmeat, pasteurized Buchanan and Klawitter, 1992
Rawles et al., 1995

Fish, smoked Farber, 1991b

Lobster, cooked Farber, 1991b

Shrimp, cooked Farber, 1991b

Table A5.4.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 1 to 2 10 to 20

Figure A5.4.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)

Table A5.4.7. Four Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Parameter 3 Probability

Rectangular
0.25 0.86 0.32

Triangular
0.24 0.34 1.06 0.25

Lognormal
-0.66 0.37 0.24

Gamma
7.69 0.07 0.19

Table A5.4.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.383 0.110 3

NOTE: EGR derived using random sampling of growth data.

Table A5.4.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

5. Vegetables Food Category
Consumption
Table A5.5.1. Foods Included in Consumption Data Set

Food Code Food

41203020 Kidney bean salad

41205070 Hummus

41810200 Bacon strip, meatless

41810250 Bacon bits, meatless

41810400 Breakfast link, pattie, or slice, meatless

41811400 Frankfurter or hot dog, meatless

41811600 Luncheon slice, meatless-beef, chicken, salami or turkey

41811800 Meatball, meatless

41811900 Soyburger

58101940 Taco or tostada salad, meatless, with cheese, fried flour tortilla

58151100 Sushi, not further specified

58151120 Sushi, with vegetables, no fish

58151140 Sushi, with vegetables, rolled in seaweed

71601010 Potato salad with egg

71602010 Potato salad, German style

71603010 Potato salad

71905000 Ripe plantain, raw

72101100 Beet greens, raw

72113100 Dandelion greens, raw

72116000 Endive, chicory, escarole, or romaine lettuce, raw

72116140 Caesar salad (with romaine)

72124100 Radicchio, raw

72125100 Spinach, raw

72130100 Watercress, raw

72201100 Broccoli, raw

73101010 Carrots, raw

73101110 Carrots, raw, salad

73101210 Carrots, raw, salad with apples

74101000 Tomatoes, raw

74102000 Tomatoes, green, raw

74205020 Tomato, green, pickled

74206000 Tomatoes, red, dried

74402100 Salsa, not further specified

74402110 Salsa, red, uncooked

74402150 Salsa, red, cooked, not homemade

74402200 Salsa, red, cooked, homemade

74402250 Enchilada sauce, red

74402260 Enchilada sauce, green

74402310 Green tomato-chile sauce, raw (Salsa de tomate verde cruda)

74403010 Tomato sauce

74405010 Tomato relish

74506000 Tomato and cucumber salad made with tomato, cucumber, oil, and vinegar

75100250 Raw vegetable, not further specified

75100300 Sprouts, not further specified

75100500 Alfalfa sprouts, raw

75100750 Artichoke, Jerusalem, raw

75100800 Asparagus, raw

75101000 Bean sprouts, raw (soybean or mung)

75101800 Beans, string, green, raw

75102500 Beets, raw

75102750 Brussels sprouts, raw

75103000 Cabbage, green, raw

75104000 Cabbage, Chinese, raw

75105000 Cabbage, red, raw

75105500 Cactus, raw

75107000 Cauliflower, raw

75109000 Celery, raw

75109500 Chives, raw

75109550 Cilantro, raw

75109600 Corn, raw

75111000 Cucumber, raw

75111200 Eggplant, raw

75111500 Garlic, raw

75111800 Jicama, raw

75112500 Leek, raw

75113000 Lettuce, raw

75113060 Lettuce, Boston, raw

75113080 Lettuce, arugula, raw

75114000 Mixed salad greens, raw

75115000 Mushrooms, raw

75117010 Onions, young green, raw

75117020 Onions, mature, raw

75119000 Parsley, raw

75120000 Peas, green, raw

75121000 Pepper, hot chili, raw

75121400 Pepper, poblano, raw

75121500 Pepper, Serrano, raw

75122000 Pepper, raw, not further specified

75122100 Pepper, sweet, green, raw

75122200 Pepper, sweet, red, raw

75124000 Pepper, banana, raw

75125000 Radish, raw

75127500 Seaweed, raw

75127750 Snowpeas (pea pod), raw

75128000 Squash, summer, yellow, raw

75128010 Squash, summer, green, raw

75129000 Turnip, raw

75140500 Broccoli salad with cauliflower, cheese, bacon bits, and dressing

75141000 Cabbage salad or coleslaw, with dressing

75141100 Cabbage salad or coleslaw with apples and/or raisins, with dressing

75141200 Cabbage salad or coleslaw with pineapple, with dressing

75142500 Cucumber salad with creamy dressing

75142550 Cucumber salad made with cucumber, oil, and vinegar

75142600 Cucumber salad made with cucumber and vinegar

75143000 Lettuce, salad with assorted vegetables including tomatoes and/or carrots, no dressing

75143050 Lettuce, salad with assorted vegetables excluding tomatoes and carrots, no dressing

75143100 Lettuce, salad with avocado, tomato, and/or carrots, with or without other vegetables, no dressing

75143200 Lettuce, salad with cheese, tomato and/or carrots, with or without other vegetables, no dressing

75143300 Lettuce, salad with egg, tomato, and/or carrots, with or without other vegetables, no dressing

75143350 Lettuce salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing

75144100 Lettuce, wilted, with bacon dressing

75145000 Seven-layer salad (lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs)

75146000 Greek Salad

75147000 Spinach salad, no dressing

75200600 Algae, dried

75201030 Artichoke salad in oil

75221100 Onion, dehydrated

75232000 Seaweed, dried

75232050 Seaweed, prepared with soy sauce

75236000 Yeast

75236500 Yeast extract spread

75302080 Bean salad, yellow and/or green string beans

75412030 Eggplant dip

75416500 Pea salad

75416600 Pea salad with cheese

75500210 Beets, pickled

75501010 Corn relish

75502010 Cauliflower, pickled

75502500 Cabbage, fresh, pickled, Japanese style

75502510 Cabbage, red, pickled

75502520 Cabbage, Kim Chee style

75503010 Cucumber pickles, dill

75503020 Cucumber pickles, relish

75503030 Cucumber pickles, sour

75503040 Cucumber pickles, sweet

75503050 Cucumber pickles, fresh

75503080 Eggplant, pickled

75503090 Horseradish

75503100 Mustard pickles

75503110 Cucumber pickles, dill, reduced salt

75505000 Mushrooms, pickled

75506010 Mustard

75506100 Mustard sauce

75507000 Okra, pickled

75510000 Olives, not further specified

75510010 Olives, green

75510020 Olives, black

75510030 Olives, green, stuffed

75511010 Peppers, hot, sauce

75511020 Peppers, pickled

75511040 Pepper, hot, pickled

75511100 Pickles, not specified as to vegetable

75512010 Radishes, pickled, Hawaiian style

75512510 Recaito (Puerto Rican little coriander)

75515010 Vegetable relish

75515100 Vegetables, pickled

91501100 Gelatin salad with vegetables

91511100 Gelatin salad, dietetic, with vegetables, sweetened with low calorie sweetener

Source Survey: CSFII

Figure A5.5.1. Empirical Cumulative Distribution For The Serving Size

Table A5.5.2. Frequency Distribution of Amount Consumed per Serving

Percentile (grams per serving)

50^th 75^th 95^th 99^th

28 55 135 248

Contamination at Retail
Table A5.5.3. Foods Included in Contamination Level Data Set

Food Reference

Bean sprouts
Velani and Roberts, 1991

Broccoli florets
Odumeru et al., 1997

Cabbage
Heisick, et al., 1989
Salamah, 1993
Velani and Roberts, 1991

Cabbage salad
Monge and Arias, 1996

Carrots
Salamah, 1993
Velani and Roberts, 1991

Celery
Farber et al., 1989
Marranzano et al., 1996
Velani and Roberts, 1991

Coleslaw, mix
Odumeru et al., 1997

Coleslaw, vegetable
Ng and Seah, 1995

Cress
Velani and Roberts, 1991

Cucumber
Heisick et al., 1989
Salamah, 1993
Velani and Roberts, 1991

Fennel
Marranzano et al., 1996

Legumes
Teufel and Bendzulla, 1993

Lettuce^a
Farber et al., 1989
Heisick et al., 1989
Marranzano et al., 1996
Odumeru et al., 1997
Salamah, 1993
Tang et al., 1994
Velani and Roberts, 1991

Mushrooms
Heisick, et al., 1989
Teufel and Bendzulla, 1993
Velani and Roberts, 1991

Onion, spring
Velani and Roberts, 1991

Peppers
Velani and Roberts, 1991

Pepper, green
Odumeru et al., 1997

Radishes
Farber et al., 1989
Heisick, et al., 1989
Velani and Roberts, 1991

Salad
de Simon et al., 1992
Garcia-Gimeno et al., 1996
Heinitz, 1999
Lin et al., 1996
McLauchlin and Gilbert, 1990
Uyttendaele et al., 1999
West and North Yorkshire Joint Working Group, 1991

Salad, mixed
Breer, 1988
Odumeru et al., 1997

Salad, potato
Ryu et al., 1992

Salad, prepackaged, mixed
Velani and Roberts, 1991

Tomato
Farber et al., 1989
Velani and Roberts, 1991

Vegetables, mixed
Beckers, 1988
Breer, 1988
Sizmur and Walker, 1988
Teufel and Bendzulla, 1993
Velani and Roberts, 1991
Wong et al., 1998

Processed Vegetables
McLauchlin and Gilbert, 1990

Watercress
Velani and Roberts, 1991

Figure A5.5.2. Cumulative Distribution for Retail Contamination

Table A5.5.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal 1.01 x 10 ^-6 7.616325 0.31

Weibull 6.98 x 10 ^-2 6.65 x 10 ^-8 0.34

Beta 7.73 x 10 ^-3 471073.015 1.00 x 10⁹ 0.35

Post Retail Growth
Table A5.5.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Asparagus
Berrang et al.,1989

Broccoli
Berrang et al.,1989

Cabbage
Beuchat et al.,1986

Carrots
Beuchat and Brackett, 1990a

Cauliflower
Berrang et al.,1989

Endive
Carlin and Nguyen-The, 1994
Carlin et al.,1996

Lettuce
Beuchat and Brackett, 1990b
Carlin and Nguyen-The, 1994
Steinbrugge et al.,1988

Salads, mixed, prepackaged ^a
Sizmur and Walker, 1988

Tomatoes
Beuchat and Brackett, 1991

^{aIncludes fruits/nuts}

Table A5.5.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 3 to 4 8 to 12

Figure A5.5.3. Cumulative Distribution for the Exponential Growth Rate (EGR) at 5 ° C

Table A5.5.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Parameter 3 Probability

Triangle 1.34 x 10^-4 -4.39 x 10^-2 0.194 0.98

Logistic 4.51 x 10^-2 3.38 x 10^-2 0.01

Normal 0.045 0.056 0.01

Table A5.5.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.065 0.094 22

NOTE: EGR derived using triangular distribution of growth data.

Table A5.5.9. Maximum Growth at Various Temperatures

Temperature (°C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

6. Fruits Food Category

Consumption
Table A5.6.1. Foods Included in Consumption Data Set

Food Code Food

42501000 Nut mixture with dried fruit and seeds

42502000 Nut mixture with seeds

61101010 Grapefruit, raw

61119010 Orange, raw

61125000 Tangelo, raw

61125010 Tangerine, raw

62101000 Fruit, dried, not further specified (assume uncooked)

62101050 Fruit mixture, dried (mixture includes three or more of the following: apples, apricots, dates, papaya, peaches, pears, pineapples, prunes, raisins)

62101100 Apple, dried, uncooked

62101300 Apple chips

62104100 Apricot, dried, uncooked

62107200 Banana chips

62110100 Date

62113100 Fig, dried, uncooked

62114050 Mango, dried

62114110 Papaya, dried

62120100 Pineapple, dried

62121100 Plum, rock salt, dried

62122100 Prune, dried, uncooked

62125100 Raisins

63100100 Fruit, not specified as to type

63101000 Apple, raw

63101150 Applesauce with other fruits

63101420 Apple, pickled

63103010 Apricot, raw

63105010 Avocado, raw

63107010 Banana, raw

63107080 Banana, red, ripe (guineo morado)

63109010 Cantaloupe (muskmelon), raw

63109700 Carambola (starfruit), raw

63110010 Cassaba melon, raw

63111010 Cherries, maraschino

63113010 Cherries, sour, red, raw

63115010 Cherries, sweet, raw (Queen Anne, Bing)

63115200 Cherries, frozen

63119010 Fig, raw

63123010 Grapes, European type, adherent skin, raw

63123020 Grapes, American type, slip skin, raw

63125010 Guava, raw

63126500 Kiwi fruit, raw

63127010 Honeydew melon, raw

63127610 Honeydew, frozen (balls)

63129010 Mango, raw

63129020 Mango, pickled

63131010 Nectarine, raw

63133010 Papaya, raw

63134010 Passion fruit, raw

63135010 Peach, raw

63135620 Peach, frozen, unsweetened

63135630 Peach, frozen, with sugar

63137010 Pear, raw

63137050 Pear, Japanese, raw

63139010 Persimmon, raw

63141010 Pineapple, raw

63143010 Plum, raw

63145010 Pomegranate, raw

63149010 Watermelon, raw

63201010 Blackberries, raw

63201600 Blackberries, frozen

63203010 Blueberries, raw

63203600 Blueberries, frozen, unsweetened

63205010 Boysenberries, raw

63219020 Raspberries, red, raw

63219610 Raspberries, frozen, unsweetened

63219620 Raspberries, frozen, with sugar

63223020 Strawberries, raw

63223030 Strawberries, raw, with sugar

63223610 Strawberries, frozen, unsweetened

63223620 Strawberries, frozen, with sugar

63301010 Ambrosia

63307010 Cranberry-orange relish, uncooked

63307100 Cranberry-raspberry Sauce

63311000 Fruit cocktail or mix (excluding citrus fruits), raw

63311050 Fruit cocktail or mix (including citrus fruits), raw

63311080 Fruit cocktail or mix, frozen

63320100 Fruit salad, Puerto Rican style (Mixture includes bananas, papayas, oranges, grapefruit, etc.) (Ensalada de frutas tropicales)

63401010 Apple salad with dressing

63401020 Apple and cabbage salad with dressing

63401060 Apple, candied

63402950 Fruit salad (excluding citrus fruits) with salad dressing or mayonnaise

63402960 Fruit salad (excluding citrus fruits) with cream

63402970 Fruit salad (excluding citrus fruits) with cream substitute

63402980 Fruit salad (excluding citrus fruits) with marshmallows

63403000 Fruit salad (excluding citrus fruits) with pudding

63403010 Fruit salad (including citrus fruits) with salad dressing or mayonnaise

63403020 Fruit salad (including citrus fruit) with cream

63403030 Fruit salad (including citrus fruits) with cream substitute

63403040 Fruit salad (including citrus fruits) with marshmallows

63403100 Fruit dessert with cream and/or pudding and nuts

63408010 Guacamole with tomatoes

63408200 Guacamole with tomatoes and chili peppers

63409010 Guacamole, not further specified

63409020 Chutney

63411010 Cranberry salad, congealed

63412010 Pear salad with dressing

63413020 Pineapple salad with cream cheese

91501020 Gelatin dessert with fruit

91501040 Gelatin dessert with fruit and whipped cream

91501080 Gelatin dessert with fruit and cream cheese

91501090 Gelatin dessert with fruit, vegetable, and nuts

91511020 Gelatin dessert, dietetic, with fruit, sweetened with low calorie sweetener

91511090 Gelatin dessert, dietetic, with fruit and vegetable(s), sweetened with low calorie sweetener

91511110 Gelatin dessert, dietetic, with fruit and whipped topping, sweetened with low calorie sweetener

Source Survey: CSFII

Figure A5.6.1. Empirical Cumulative Distribution For The Serving Size

Table A5.6.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

118 138 272 570

Contamination at Retail
Table A5.6.3. Foods Included in Contamination Level Data Set

Food Reference

Coconut, grated
McLauchlin and Gilbert, 1990

Fruit products
Heinitz, 1999
Teufel and Bendzulla, 1993

Fruit, fresh
Teufel and Bendzulla, 1993

Fruit and nuts
West and North Yorkshire Joint Working Group, 1991

Nuts/edible seeds
Heinitz, 1999

Salad, fruit/nut/herbs
McLauchlin and Gilbert, 1990

Figure A5.6.2. Cumulative Distribution for Retail Contamination

Table A5.6.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal 1.98 x 10^-3 2.41 0.36

Weibull 2.34 x 10^-1 1.27 x 10^-3 0.34

Beta 1.90 x 10^-2 39405269.6 1.00 x 10⁹ 0.30

Post Retail Growth
Table A5.6.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Orange, juice
Parish and Higgins, 1989

Table A5.6.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 3 to 4 8 to 12

Table A5.6.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.041 NA 1

NOTE: Because of the lack of data from fruits, EGR derived using random sampling of growth data from vegetables.

Table A5.6.8. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

7. Soft Mold-Ripened and Blue-Veined Cheeses Food Category
Consumption

Table A5.7.1. Foods Included in Consumption Data Set

Food Code Food

14101010 Cheese, Blue or Roquefort

14103010 Cheese, Camembert

14103020 Cheese, Brie

Source Survey: CSFII

Figure A5.7.1. Cumulative Distribution for Serving Size

Table A5.7.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

17 34 69 87

Contamination at Retail
Table A5.7.3. Foods Included in Contamination Level Data Set

Foods Reference

Brie/Camembert
Beckers, 1988

Blue cheese
Oregon Dept of Agriculture, 2000

Camembert
Oregon Dept of Agriculture, 2000

Cheese, blue-veined
De Boer and Kuik, 1987

Cheese, mold-ripened
Rodler and Korbler, 1989

Cheese, mold-ripened and blue-veined
Greenwood et al., 1991
Loncarevic et al., 1995

Cheese, soft, semi-soft
Breer and Schopfer, 1989

Cheese, white mold
Breer and Schopfer, 1989

Gorgonzola
Pinto and Reali, 1996

Figure A5.7.2. Cumulative Distribution for Retail Contamination

Table A5.7.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal
5.47 x 10 ^-7 9 0.20

Weibull
6.75 x 10^-2 9.04 x 10 ^-7 0.24

Beta
4.90 x 10^-3 4643.10891 1.00 x 10⁹ 0.56

Post Retail Growth
Table A5.7.5 Foods Included in Post Retail Growth Data Set

Foods Reference

Blue cheese
Papageorgiou and Marth, 1989a

Camembert
Back et al., 1993
Farber et al.,1987
Ryser and Marth, 1987b
Sulzer and Busse, 1993

Table A5.7.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 15 to 45

Figure A5.7.3 Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)

Table A5.7.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Probability

Rectangular
0.0001 0.092437 0.42

Exponential
1.79 x 10¹ 0.20

Normal
0.043793 0.041704 0.20

Logistic
4.39 x 10² 2.58 x 10^-2 0.19

Table A5.7.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.058 0.068 7

NOTE: EGR derived using random sampling of growth dat a.

Table A5.7.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

8. Goat, Sheep, and Feta Cheese Food Category

Consumption

Table A5.8.1. Foods Included in Consumption Data Set

Food Code Food

14104400 Cheese, Feta

14104700 Cheese, goat

Source Survey: CSFII

Figure A5.8.1.Cumulative Distribution for Serving Size

graph of cumulative frequency vs. serving size (g) for goat, sheep and feta cheese

Table A5.8.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

26 38 88 113

Contamination at Retail
Table A5.8.3. Foods Included in Contamination Level Data Set

Foods Reference

Anari
McLauchlin et al., 1990

Cheese, goat
Greenwood et al., 1991
McLauchlin et al., 1990
Oregon Dept of Agriculture, 2000
Teufel and Bendzulla, 1993

Cheese, sheep
Greenwood et al., 1991
Oregon Dept of Agriculture, 2000
Sanchez-Rey et al., 1993
Teufel and Bendzulla, 1993

Feta
McLauchlin et al., 1990

Ogjestost
McLauchlin et al., 1990

Halloumi
McLauchlin et al., 1990

Figure A5.8.2.Cumulative Distribution for Retail Contamination

graph for for goat, sheep and feta cheese

Table A5.8.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	1.47 x 10^-7	9		0.34
Weibull	7.07 x 10^-2	2.83 x 10^-8		0.33
Beta	8.03 x 10^-3	1084415.69	1.00 x 10⁹	0.33

Post Retail Growth
Table A5.8.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Cheese, goat
Tham, 1988

Feta
Papageorgiou and Marth, 1989b

Turkish white/ Brined cheese
Sarimehmetoglu and Kaymaz, 1994

Table A5.8.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 15 to 45

Table A5.8.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

The exponential growth rate (log/day at 5 ° C) used a triangular distribution based on the minimum, most frequent and maximum of the three values taken from the literature: 0,0.015, -0.008.

Mean (log₁₀ cfu/g/day) Std. Dev. N

-0.008 0.008 3

Table A5.8.8. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

9. Fresh Soft Cheeses Food Category

Consumption
Table A5.9.1. Foods Included in Consumption Data Set

Food Code Food

14131500 Queso Asadero

14132000 Queso Chihuahua

14133000 Queso Fresco

14203510 Puerto Rican white cheese (queso del pais, blanco)

Source Survey: CSFII

Figure A5.9.1. Cumulative Distribution for Serving Size
graph of cumulative frequency vs. serving size for fresh soft cheese

Table A5.9.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

34 73 185 246

Contamination at Retail
Table A5.9.3. Foods Included in Contamination Level Data Set

Foods Reference

Fresh cheese
Weber et al., 1988
Gelosa, 1990

Hispanic-style soft cheese
Oregon Department of Agriculture, 2000

Quesofresco, requesoy (fresh cheese)
Ubach et al., 1991

NOTE: Data from soft-ripened cheese made from unpasteurized milk (Loncarevic et al., 1995 and Beckers, 1988) were used to describe the shape of the distribution curve. However, the fraction of contaminated samples was adjusted to be consistent with the fresh soft cheese data.

Figure A5.9.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for fresh soft cheeses

Table A5.9.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	3.42 x 10^-2	9		0.31
Weibull	9.40 x 10^-2	9.20 x 10^-1		0.34
Beta	4.14 x 10^-2	6022.86775	1.00 x 10⁹	0.35

Post Retail Growth
Table A5.9.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Queso blanco
Glass et al., 1995

Table A5.9.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 15 to 45

Table A5.9.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

The growth rate for Soft Mold-Ripened and Blue-Veined Cheese was used as a surrogate for Fresh Soft Cheeses.

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.142 NA 1

NOTE: EGR derived using random sampling of growth data.

Table A5.9.8. Maximum Growth at Various Temperatures

Temperature ( ° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

Figure A5.9.3 Soft mold-ripened and Blue-veined Cheese Data used as Surrogate for Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)
graph of cumulative frequency vs. value

Table A5.9.9. Models from Soft mold-ripened and Blue-veined Cheese Data used as Surrogate to characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Probability

Rectangular
0.0001 0.092437 0.42

Exponential
1.79 x 10¹ 0.20

Normal
0.043793 0.041704 0.20

Logistic
4.39x 10^-2 2.58 x 10^-2 0.19

10. Heat-Treated Natural Cheeses and Processed Cheese Food Category

Consumption

Table A5.10.1. Foods Included in Consumption Data Set

Food
Code

Food

14106200

Cheese, Monterey

14106500

Cheese, Monterey, lowfat

14107010

Cheese, Mozzarella, not further specified

14107030

Cheese, Mozzarella, part skim

14107040

Cheese, Mozzarella, low sodium

14107060

Cheese, Mozzarella, nonfat or fat free

14107200

Cheese, Muenster

14200100
Cheese, cottage, not further specified

14201010

Cheese, cottage, creamed, large or small curd

14201200

Cottage cheese, farmer's

14201500

Cheese, Ricotta

14202010

Cheese, cottage, with fruit

14203010

Cheese, cottage, dry curd

14203020

Cheese, cottage, salted, dry curd

14204010

Cheese, cottage, lowfat (1-2% fat)

14204020

Cheese, cottage, lowfat, with fruit

14204030

Cheese, cottage, lowfat, with vegetables

14205010

Cheese, cottage, low sodium

14206010

Cheese, cottage, lowfat, low sodium

14301010

Cheese, cream

14303010

Cheese, cream, lowfat

14410100

Cheese, processed, American and Swiss blends

14410200

Cheese, processed, American or Cheddar type

14410210

Cheese, processed, American or Cheddar type, low sodium

14410300

Cheese, processed, American or Cheddar type, lowfat

14410310

Cheese, processed, American, Cheddar, or Colby, lowfat, low sodium

14410330

Cheese, processed cheese product, American or Cheddar type, reduced fat

14410340

Cheese, processed cheese product, American or Cheddar type, reduced fat, reduced sodium

14410350

Cheese, processed, American or Cheddar type, nonfat or fat free

14410380

Cheese, processed cream cheese product, nonfat or fat free

14410400

Cheese, processed, Swiss

14410410

Cheese, processed, Swiss, low sodium

14410420

Cheese, processed, Swiss, lowfat

14410440

Cheese, processed, Swiss, lowfat, low sodium

14410450

Cheese, processed cheese product, Swiss, reduced fat

14410500

Cheese, processed cheese food

14410600

Cheese, processed, with vegetables

14410710

Cheese, processed, Mozzarella, low sodium

14420200

Cheese spread, cream cheese or Neufchatel base

14420300

Cheese spread, pressurized can

14501010

Imitation cream cheese

14502010

Imitation cheese, American or cheddar type

14502040

Imitation cheese, American or cheddar type, low cholesterol

14504010

Imitation mozzarella cheese

14610200

Cheese, cottage cheese, with gelatin dessert

14610210

Cheese, cottage cheese, with gelatin dessert and fruit

Source Survey: CSFII

Figure A5.10.1. Empirical Cumulative Distribution For The Serving Size

graph of cumulative frequency vs. serving size for heat-treated natural cheese and processed cheese

Table A5.10.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

21 42 113 226

Contamination at Retail

Table A5.10.3. Foods Included in Contamination Level Data Set

Foods
Reference

Cottage cheese
McLauchlin and Gilbert, 1990
West and North Yorkshire Joint Working Group, 1991

Cream cheese
Oregon Dept of Agriculture, 2000

Monterey Jack
Oregon Dept of Agriculture, 2000

Mozzarella
Pinto and Reali, 1996
Oregon Dept of Agriculture, 2000

Muenster
Oregon Dept of Agriculture, 2000

String cheese
Oregon Dept of Agriculture, 2000

Unripened soft cheese
Greenwood et al., 1991

Figure A5.10.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for heat-treated natural cheese and processed cheese

Table A5.10.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	5.47 x 10^-7	9		0.20
Weibull	6.75 x 10^-2	9.04 x 10^-7		0.24
Beta	4.90 x 10^-3	4643.10891	1.00 x 10⁹	0.59

Post Retail Growth
Table A5.10.5. Foods Included in Post Retail Growth Data Set

Foods
Reference

Cottage cheese
Genigeorgis et al., 1991
Chen and Hotchkiss, 1993
Fedio et al., 1994
El-Shenawy and Marth, 1990

Cream cheese
Genigeorgis et al., 1991
Cottin et al., 1990

Ricotta
Papageorgiou et al., 1996
Genigeorgis et al., 1991

Teleme cheese
Genigeorgis et al., 1991

Mozzarella
Stecchini et al., 1995

Table A5.10.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 15 to 45

Figure A5.10.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 °C)

graph of cumulative frequency vs. value

Table A5.10.7. Three Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Probability

Normal
0.058 0.057 0.49

Logistic
0.058 0.094 0.48

Cauchy
0.056 0.060 0.03

Table A5.10.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.105 0.289 28

NOTE: EGR derived using random sampling of growth data.
Table A5.10.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

11. Aged Cheese Food Category

Consumption

Table A5.11.1. Foods Included in Consumption Data Set

Food
Code

Food

14010100

Cheese, Cheddar or American type, Not Specified as to natural or processed

14100100

Cheese, natural, not further specified

14102010

Cheese, Brick

14104010

Cheese, natural, Cheddar or American type

14104020

Cheese, Cheddar or American type, dry, grated

14104200

Cheese, Colby

14104250

Cheese, Colby Jack

14104600

Fontina

14105010

Cheese, Gouda or Edam

14105200

Cheese, Gruyere

14106010

Cheese, Limburger

14108010

Cheese, Parmesan, dry grated

14108020

Cheese, Parmesan, hard

14108050

Cheese, Parmesan, low sodium

14108060

Parmesan cheese topping, fat free

14108400

Cheese, Provolone

14108410

Cheese, Provolone, reduced fat, reduced sodium

14109010

Cheese, Swiss

14109020

Cheese, Swiss, low sodium

14109030

Cheese, Swiss, lowfat

14110010

Cheese, Cheddar or Colby, low sodium

14110020

Cheese, Cheddar or Colby, low sodium, lowfat

14110030

Cheese, Cheddar or Colby, lowfat

14131000

Queso Anejo (aged Mexican cheese)

Source Survey: CSFII

Figure A5.11.1. Cumulative Distribution for Serving Size
graph of cumulative frequency vs. serving size for aged cheese

Table A5.11.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

27 43 85 142

Contamination at Retail
Table A5.11.3. Foods Included in Contamination Level Data Set

Foods	Reference
Cheese, semi-soft and hard	Teufel and Bendzulla, 1993 Oregon Dept of Agriculture, 2000 Pinto and Reali, 1996
Cheese, hard	Breer and Schopfer, 1989 Greenwood et al., 1991 McLauchlin and Gilbert, 1990 Oregon Dept of Agriculture, 2000 West and North Yorkshire Joint Working Group, 1991 Weber et al., 1988

Figure A5.11.2. Cumulative Distribution for Retain Contamination

graph of frequency vs. cfu/g for aged cheese

Table A5.11.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model
Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal
2.51 x 10^-7 1.21x 10¹ 0.30

Weibull
1.21 x 10^-1 2.26 x 10^-7 0.29

Beta
1.29 x 10 ^-3 1881.29903 1.00 x 10⁹ 0.41

Post Retail Growth

Table A5.11.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Brick, surface ripened
Ryser and Marth, 1989a

Cheddar
Ryser and Marth, 1987a

Colby
Yousef and Marth, 1988

Emmenthaler
Bachmann and Spahr, 1995
Kaufmann, 1990

Gouda
Northolt et al.,1988

Gruyere
Kaufmann, 1990

Havarté
Ryser and Marth, 1989a

Limburger
Ryser and Marth, 1989a

Parmesan
Yousef and Marth, 1990

Swiss
Buazzi et al.,1992

Tilsiter
Bachmann and Spahr, 1995

Trappist
Ryser and Marth, 1989a
Kovincic et al., 1991

Table A5.11.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 90 to 180

Figure A5.11.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)
graph of cumulative frequency vs. value

Table A5.11.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Rectangle	-0.007	0.003		0.67
Triangle	-0.008	-0.012	0.007	0.33

Table A5.11.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

-0.031 0.080 8

Table A5.11.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

12. Pasteurized Fluid Milk Food Category
Consumption

Table A5.12.1. Foods Included in Consumption Data Set

Food Code Food

11100000 Milk, not further specified

11111000 Milk, cow's, fluid, whole

11111160 Milk, calcium fortified, cow's, fluid, 1% fat

11111170 Milk, calcium fortified, cow's, fluid, skim or nonfat

11112000 Milk, cow's, fluid, lowfat, not specified as to percent fat

11112110 Milk, cow's, fluid, 2% fat

11112120 Milk, cow's, fluid, acidophilus, 1% fat

11112130 Milk, cow's, fluid, acidophilus, 2% fat

11112210 Milk, cow's, fluid, 1% fat

11113000 Milk, cow's, fluid, skim or nonfat, 0.5% or less butterfat

11114300 Milk, cow's, fluid, lactose reduced, 1% fat

11114310 Milk, cow's, fluid, lactose reduced, 1% fat, fortified with calcium

11114320 Milk, cow's, fluid, lactose reduced, nonfat

11114321 Milk, cow's, fluid, lactose reduced, nonfat, fortified with calcium

11114330 Milk, cow's, fluid, lactose reduced, 2% fat

11116000 Milk, goat's, fluid, whole

11511000 Milk, chocolate, not further specified

11511100 Milk, chocolate, whole milk-based

11511200 Milk, chocolate, lowfat milk-based

11511300 Milk, chocolate, skim milk-based

11519050 Milk, flavors other than chocolate, whole milk-based

11520000 Milk, malted, unfortified, not specified as to flavor, made with milk

11525000 Milk, malted, fortified, natural flavor, made with milk

11526000 Milk, malted, fortified, chocolate, made with milk

11527000 Milk, malted, fortified, not specified as to flavor, made with milk

Source Survey: CSFII

Figure A5.12.1. Empirical Cumulative Distribution For The Serving Size

Table A5.12.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

244 245 488 732

Contamination at Retail

Table A5.12.3. Foods Included in Contamination Level Data Set

Foods References

Pasteurized fluid milk
Ahrabi et al., 1997
Arnold and Coble, 1995
Beckers, 1988
Casarotti et al., 1994
Farber et al., 1989
Fernandez-Garayzbal et al., 1986
Frey, et al., 2000b
Gelosa, 1990
Harvey and Gilmour, 1992
Gohil et al., 1995
Greenaway and Drew, 1990
Greenwood et al., 1991
Ibrahim et al., 1992
International Dairy Foods Association, 2000^bKozak et al., 1996^bLaciar et al., 1999
McLauchlin and Gilbert, 1990
Mícková, 1991
Moura et al., 1993
Rola, 1994
Roy, 1992
Sharif and Tunail, 1991
Teufel and Bendzulla, 1993
Tiscione et al., 1994
Venables, 1989
West and North Yorkshire Joint Working Group, 1991

^{aThe data for milk were employed in two steps. First, all available data from North America and Europe were used to derive a distribution of contamination data for these milk food categories. Second, the non U.S. data were removed, and the distributions were refit by adjusting only the scale parameters (e.g. the mean) to make the distribution consistent with U.S. prevalence data.
^{bSamples collected in the United States.}}

Figure A5.12.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for milk, pasteurized

Table A5.12.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	1.17 x 10 ^-8	5.114583		0.34
Weibull	1.62 x 10 ^-1	2.48 x 10 ^-7		0.33
Beta	6.47 x 10 ^-4	6.8 x 10⁸	1.0 x 10^-9	0.33

Post Retail Growth
Table A5.12.5. Foods Included in Post Retail Growth Data Set

Food Reference

Fluid milk, pasteurized
Northolt et al., 1988

Fluid milk, unpasteurized
Farber et al.,1990
Northolt et al., 1988

Fluid milk, skim/whole/chocolate
Rosenow and Marth, 1987

Fluid milk, UHT
Rajkowski et al., 1994

Table A5.12.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 3 to 5 10 to 12

Figure A5.12.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 °C)

graph of cumulative frequency vs. EGR (logs/day)

Table A5.12.7. Four Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model Parameter 1 Parameter 2 Parameter 3 Parameter 4 Probability

Rectangular
0.092 0.434 0.72

Triangular
0.070 0.169 0.554 0.12

Beta
0.902 0.799 0.084 0.419 0.09

Gamma
5.185 0.052 0.07

Table A5.12.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.262 0.115 10

NOTE: EGR derived using random sampling of growth data.

Table A5.12.9 Maximum Growth at Various Temperatures

Temperature (5 ° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 7 7.5 8

13. Fluid Milk, Unpasteurized Food Category

Consumption
Table A5.13.1. Foods Included in Consumption Data Set

Food Code Food

None

NOTE: Unpasteurized Fluid Milk consumption was estimated to be 0.5% of pasteurized milk (see Table A5.12.1. Fluid milk, pasteurized food category)

Figure A5.13.1. Cumulative Distribution for Serving Size

The cumulative distribution for Pasteurized Fluid Milk was used, see Fig. A5.12.1.

Table A5.13.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

244 245 488 732

Contamination at Retail
Table A5.13.3. Foods Included in Contamination Level Data Set

Foods^a	Reference
Unpasteurized fluid milk, cow	Anon., 1989 Arias et al., 1994 Beckers et al., 1987 Casarotti et al., 1994 Davidson et al., 1989 Desmasures et al., 1997 Dominguez Rodrigues et al., 1985 Donnelly et al., 1988^b Doyle and Schoeni, 1986^bEl-Leboudy and Fayed, 1992 El Marrakchi et al., 1993 Farber et al.,1988 Fedio and Jackson, 1990 Fenlon and Wilson, 1989 Fenlon et al., 1995 Fernandez Garayzabul et al., 1987 Gledel, 1986 Greenwood et al., 1991 Harvey and Gilmour, 1992 Laciar et al., 1999 Liewen and Plautz, 1988^b Lovett et al., 1987^bLuisjuan-Morales et al., 1995 Lund et al., 1991^bMcLauchlin and Gilbert, 1990 Moura et al., 1993 Oni et al., 1989 Patterson et al., 1989^bRazavi-Rohani and Hedaiatinia, 1990 Rea et al., 1992 Rodler and Koerbler, 1989 Rohrbach et al., 1992, 1991^b Slade and Collins-Thompson, 1988 Steele et al., 1997 Stone, 1987 Takai et al., 1990 Teufel and Bendzulla, 1993
Unpasteurized fluid milk, goat	McLauchlin et al., 1990
Unpasteurized fluid milk, non-bovine	McLauchlin and Gilbert, 1990 Teufel and Bendzulla, 1993
^{aThe data were employed in two steps. First, all available data from North America and Europe were used to derive a distribution of contamination data for these milk food categories. Second, the non European data were removed, and the distributions were refit by adjusting only the scale parameters (e.g. the mean) to make the distribution consistent with U.S. prevalence data. ^{bNorth American data.}}

Figure A5.13.2. Cumulative Distribution for Contamination at Retail

graph of frequency vs. cfu/g for fluid milk, unpasteurized

Table A5.13.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	9.46 x 10^-4	2.219432		0.33
Weibull	01.23	1.86 x 10^-6		0.33
Beta	4.93 x 10^-3	3.9 x 10⁷	1.0 x 10^a	0.33

Post Retail Growth
Table A5.13.5. Growth Rate

The growth rate distribution for Pasteurized Milk was also used for Unpasteurized Fluid Milk

Table A5.13.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 3 to 4 6 to 10

Table A5.13.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.262 0.115 10

NOTE: EGR derived using random sampling of growth data.

Figure A5.13.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 °C), same as Fig. A5.12.3)

graph of cumulative frequence vs. EGR (logs/day)

Table A5.13.8. Four Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates (Same as Table A5.12.8)

Model Parameter 1 Parameter 2 Parameter 3 Parameter 4 Probability

Rectangular 0.092 0.434 0.72

Triangular 0.070 0.169 0.554 0.12

Beta 0.902 0.799 0.084 0.419 0.09

Gamma 5.185 0.052 0.07

Table A5.13.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g)

7

7.5

8

14. Ice cream and Frozen Dairy Products Food Category

Consumption

Table A5.14.1. Foods Included in Consumption Data Set

Food Code	Food
11459990	Yogurt, frozen, not specified as to flavor, not specified as to type of milk
11460000	Yogurt, frozen, flavors other than chocolate, not specified as to type of milk
11460100	Yogurt, frozen, chocolate, not specified as to type of milk
11460150	Yogurt, frozen, not specified as to flavor, lowfat milk
11460160	Yogurt, frozen, chocolate, lowfat milk
11460170	Yogurt, frozen, flavors other than chocolate, lowfat milk
11460190	Yogurt, frozen, not specified as to flavor, nonfat milk
11460200	Yogurt, frozen, chocolate, nonfat milk
11460250	Yogurt, frozen, flavors other than chocolate, with sorbet or sorbet coated
11460300	Yogurt, frozen, flavors other than chocolate, nonfat milk
11460400	Yogurt, frozen, chocolate, nonfat milk, with low calorie sweetener
11460410	Yogurt, frozen, flavors other than chocolate, nonfat milk, with low calorie sweetener
11460420	Yogurt, frozen, not specified as to flavor, whole milk
11460430	Yogurt, frozen, chocolate, whole milk
11460440	Yogurt, frozen, flavors other than chocolate, whole milk
11461200	Yogurt, frozen, sandwich
11461250	Yogurt, frozen, cone, chocolate
11461260	Yogurt, frozen, cone, flavors other than chocolate
11461270	Yogurt, frozen, cone, flavors other than chocolate, lowfat milk
13110000	Ice cream, not further specified
13110100	Ice cream, regular, flavors other than chocolate
13110110	Ice cream, regular, chocolate
13110120	Ice cream, rich, flavors other than chocolate
13110130	Ice cream, rich, chocolate
13110200	Ice cream, soft serve, flavors other than chocolate
13110210	Ice cream, soft serve, chocolate
13110220	Ice cream, soft serve, not specified as to flavor
13110400	Milk dessert, frozen, flavors other than chocolate (no butterfat)
13110450	Milk dessert, frozen, chocolate (no butterfat)
13120050	Ice cream bar or stick, not chocolate covered or cake covered
13120100	Ice cream bar or stick, chocolate covered
13120110	Ice cream bar or stick, chocolate or caramel covered, with nuts
13120120	Ice cream bar or stick, rich chocolate ice cream, thick chocolate covering
13120121	Ice cream bar or stick, rich ice cream, thick chocolate covering
13120130	Ice cream bar or stick, rich ice cream, chocolate covered, with nuts
13120140	Ice cream bar or stick, chocolate ice cream, chocolate covered
13120300	Ice cream bar, cake covered
13120400	Ice cream bar or stick with fruit
13120500	Ice cream sandwich
13120550	Ice cream cookie sandwich
13120700	Ice cream cone with nuts, flavors other than chocolate
13120710	Ice cream cone, chocolate covered, with nuts, flavors other than chocolate
13120720	Ice cream cone, chocolate covered or dipped, flavors other than chocolate
13120730	Ice cream cone, no topping, flavors other than chocolate
13120740	Ice cream cone, no topping, not specified as to flavor
13120750	Ice cream cone with nuts, chocolate ice cream
13120770	Ice cream cone, no topping, chocolate ice cream
13120790	Ice cream sundae cone
13120800	Ice cream soda, flavors other than chocolate
13120810	Ice cream soda, chocolate
13121100	Ice cream sundae, fruit topping, with whipped cream
13121200	Ice cream sundae, prepackaged type, flavors other than chocolate
13121300	Ice cream sundae, chocolate or fudge topping, with whipped cream
13122100	Ice cream pie, no crust
13122500	Ice cream pie, with cookie crust, fudge topping, and whipped cream
13124100	Sorbet and ice cream
13125100	Ice cream with sherbet
13126000	Ice cream, fried
13130100	Ice milk, not further specified
13130300	Ice milk, flavors other than chocolate
13130310	Ice milk, chocolate
13130350	Ice milk, premium, flavors other than chocolate
13130360	Ice milk, premium, chocolate
13130590	Ice milk, soft serve, not specified as to flavor
13130600	Ice milk, soft serve, flavors other than chocolate
13130610	Ice milk, soft serve, chocolate
13130620	Ice milk, soft serve cone, flavors other than chocolate
13130630	Ice milk, soft serve cone, chocolate
13130640	Ice milk, soft serve cone, not specified as to flavor
13135000	Ice milk sandwich
13140100	Ice milk bar or stick, chocolate coated
13140110	Ice milk bar or stick, chocolate covered, with nuts
13140550	Ice milk cone, chocolate
13140600	Ice milk sundae, soft serve, chocolate or fudge topping, with whipped cream
13140630	Ice milk sundae, soft serve, fruit topping, with whipped cream
13140660	Ice milk sundae, soft serve, chocolate or fudge topping (without whipped cream)
13140670	Ice milk sundae, soft serve, fruit topping (without whipped cream)
13140680	Ice milk sundae, soft serve, not fruit or chocolate topping (without whipped cream)
13140700	Ice milk creamsicle or dreamsicle
13140900	Ice milk, fudgesicle
13141100	Ice milk, with sherbet or ice cream
13142000	Milk dessert bar or stick, frozen, with coconut
13150000	Sherbet, all flavors
13160100	Milk dessert, frozen, lowfat, made with low calorie sweetener, flavors other than chocolate
13160150	Milk dessert, frozen, nonfat, made with low calorie sweetener, chocolate
13160160	Milk dessert, frozen, nonfat, made with low calorie sweetener, flavors other than chocolate
13160200	Milk dessert, frozen, lowfat, flavors other than chocolate
13160210	Milk dessert, frozen, lowfat, chocolate
13160400	Milk dessert, frozen, milkfat free, flavors other than chocolate
13160410	Milk dessert, frozen, milkfat free, chocolate
13160600	Milk dessert, frozen, made with low calorie sweetener, flavors other than chocolate
13160650	Milk dessert, frozen, made with low calorie sweetener, chocolate
13161000	Milk dessert bar, frozen, made from lowfat milk
13161600	Milk dessert bar, frozen, made from lowfat milk and low calorie sweetener
13161630	Ice milk bar or stick, with low calorie sweetener, chocolate coated
Source Survey: CSFII

Figure A5.14.1. Empirical Cumulative Distribution For The Serving Size

graph of cumulative frequency vs. serving size (g) for ice cream and frozed dairy products

Table A5.14.2. Frequency Distribution of Amount Consumed per Serving

Percentile (grams per serving)

50^th 75^th 95^th 99^th

132 186 330 454

Contamination at Retail
Table A5.14.3. Foods Included in Contamination Level Data Set

Foods	Reference
Ice cream	Arnold and Coble, 1995 Ciftcioglu et al., 1992 Farber et al., 1989 Greenwood et al., 1991 Heinitz, 1999 International Dairy Foods Assoc., 1999 Kozak et al., 1996 Maifreni et al., 1993 McLauchlin and Gilbert, 1990 Monge et al., 1994 Ng and Seah, 1995 West and North Yorkshire Joint Working Group, 1991
Ice cream, iced products	Teufel and Bendzulla, 1995
Ice cream, mix	Farber et al., 1989
Ice cream novelty	Farber et al., 1989 International Dairy Foods Assoc., 1999 Kozak et al., 1996
Ice milk	Kozak et al., 1996

Figure A5.14.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for ice cream and frozen dairy products

Table A5.14.4. Three Models Used to Characterize the Cumulative Distribution for Retail Contamination.

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	2.66 x 10^-11	7.407		0.32
Weibull	1.71 x 10^-1	4.49 x 10^-7		0.29
Beta	4.76 x 10^-4	87	1.0 x 10^-9	0.39

Post Retail Growth
Table A5.14.5. Growth Rate

Foods Reference

No growth was modeled for this category.

Table A5.14.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

Not Relevant

Table A5.14.7. Maximum Growth at Various Temperatures (log)

Temperature (°C) <5 5-7 >7

Maximum Growth
Not Relevant

15. Miscellaneous Dairy Products Food Categories

Consumption

Table A5.15.1. Foods Included in Consumption Data Set

Food Code	Food
11115000	Buttermilk, fluid, nonfat
11115200	Buttermilk, fluid, 2% fat
11410000	Yogurt, not specified as to type of milk or flavor
11411010	Yogurt, plain, not specified as to type of milk
11411100	Yogurt, plain, whole milk
11411200	Yogurt, plain, lowfat milk
11411300	Yogurt, plain, nonfat milk
11420000	Yogurt, vanilla, lemon, or coffee flavor, not specified as to type of milk
11421000	Yogurt, vanilla, lemon, or coffee flavor, whole milk
11422000	Yogurt, vanilla, lemon, maple, or coffee flavor, lowfat milk
11423000	Yogurt, vanilla, lemon, maple, or coffee flavor, nonfat milk
11424000	Yogurt, vanilla, lemon, maple, or coffee flavor, nonfat milk, sweetened with low calorie sweetener
11425000	Yogurt, chocolate, not specified as to type of milk
11427000	Yogurt, chocolate, nonfat milk
11430000	Yogurt, fruit variety, not specified as to type of milk
11431000	Yogurt, fruit variety, whole milk
11432000	Yogurt, fruit variety, lowfat milk
11433000	Yogurt, fruit variety, nonfat milk
11433500	Yogurt, fruit variety, nonfat milk, sweetened with low-calorie sweetener
11512000	Cocoa, hot chocolate, not from dry mix, made with whole milk
11512500	Spanish style hot chocolate drink, Puerto Rican style, made with evaporated milk
11513000	Cocoa and sugar mixture, milk added, not specified as to type of milk
11513100	Cocoa and sugar mixture, whole milk added
11513200	Cocoa and sugar mixture, lowfat milk added
11513300	Cocoa and sugar mixture, skim milk added
11513400	Chocolate syrup, milk added, not specified as to type of milk
11513500	Chocolate syrup, whole milk added
11513600	Chocolate syrup, lowfat milk added
11513700	Chocolate syrup, skim milk added
11516000	Cocoa, whey, and low calorie sweetener mixture, lowfat milk added
11519000	Milk beverage, made with whole milk, flavors other than chocolate
11531000	Eggnog, made with whole milk
11541000	Milk shake, not specified as to flavor or type
11541110	Milk shake, homemade or fountain type, chocolate
11541120	Milk shake, homemade or fountain type, flavors other than chocolate
11541400	Milk shake with malt
11541500	Milk shake, made with skim milk, chocolate
11541510	Milk shake, made with skim milk, flavors other than chocolate
11542100	Carry-out milk shake, chocolate
11542200	Carry-out milk shake, flavors other than chocolate
11551050	Milk fruit drink
11552200	Milk-based fruit drink
11560000	Chocolate flavored drink, whey- and milk-based
11560020	Flavored milk drink, whey- and milk-based, flavors other than chocolate
12100100	Cream, not specified as to light, heavy, or half and half
12110100	Cream, light, fluid
12110300	Cream, light, whipped, unsweetened
12120100	Cream, half and half
12130100	Cream, heavy, fluid
12140000	Cream, heavy, whipped, sweetened
12140100	Cream, whipped, pressurized container
12310100	Sour cream
12310200	Sour cream, half and half
12310300	Sour cream, reduced fat
12310350	Sour cream, light
12310370	Sour cream, fat free
12320200	Sour cream, filled, sour dressing, nonbutterfat
12350000	Dip, sour cream base
12350020	Dip, sour cream base, reduced calorie
12350100	Spinach dip, sour cream base
14620100	Dip, cream cheese base
14620120	Shrimp dip, cream cheese base
14620150	Dip, cheese with chili pepper (chili con queso)
14620200	Dip, cheese base other than cream cheese
81100500	Butter, not further specified
81101000	Butter, stick, salted
81101010	Butter, whipped, tub, salted
81101020	Butter, whipped, stick, salted
81101100	Butter, stick, unsalted
81101110	Butter, whipped, tub, unsalted
81101500	Light butter, stick, salted
81101510	Light butter, stick, unsalted
81101520	Light butter, whipped, tub, salted
81104500	Vegetable oil-butter spread, stick, salted
81104510	Vegetable oil-butter spread, tub, salted
81104550	Vegetable oil-butter spread, reduced calorie, stick, salted
81104560	Vegetable oil-butter spread, reduced calorie, tub, salted
81105010	Butter-margarine blend, stick, salted
81105020	Butter-margarine blend, tub, salted
81105030	Butter-margarine blend, stick, unsalted
81105500	Butter-Vegetable oil blend
Source Survey: CSFII

Figure A5.15.1. Empirical Cumulative Distribution For The Serving Size
graph of cumulative frequency vs. serving size (g) for miscellaneous dairy products

graph of cumulative frequency vs. serving size (g) for miscellaneous dairy products

Table A5.15.2 Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

15 61 254 490

Contamination at Retail
Table A5.15.3. Foods Included in Contamination Level Data Set

Foods Reference

Butter
Kozak et al., 1996
Teufel and Bendzulla, 1993

Cream
Greenwood et al., 1991
Kozak et al., 1996
McLauchlin and Gilbert, 1990
Ng and Seah, 1995

Food - imitation milk product
Heinitz, 1999

Food - Cream half & half
Kozak et al., 1996

Milk products
Heinitz, 1999

Yogurt
Greenwood et al., 1991
McLauchlin et al., 1990
McLauchlin and Gilbert, 1990
Ng and Seah, 1995
West and North Yorkshire Joint Working Group, 1991

Dairy spreads
Ng and Seah, 1995

Figure A5.15.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for miscellaneous dairy products

Table A5.15.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	2.96 x 10^-5	3.189266		0.34
Weibull	1.19 x 10^-1	1.85 x 10^-7		0.33
Beta	5.52 x 10^-3	1765751539	1.00 x 10⁹	0.34

Post Retail Growth
Table A5.15.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Butter
Olsen et al., 1988

Buttermilk
Choi et al., 1988
Schaack and Marth, 1988

Cream
Rosenow and Marth, 1987

Milk, evaporated
Farrag et al., 1990

Milk, sweetened condensed
Farrag et al., 1990

Yogurt
Choi et al., 1988
Schaack and Marth, 1988
Siragusa and Johnson, 1988b

Table A5.15.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 15 to 45

Figure A5.15.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 °C)
graph of cumulative frequency vs. value

Table A5.15.7. Models Used to Characterize the Cumulative Distribution for the Exponential Growth Rate

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Triangle	-0.034	-0.045	0.37	0.55
Rectangular	-0.25	0.25		0.45

Table A5.15.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.014 0.192 11

NOTE: EGR derived using random sampling of growth data.

Table A5.15.9. Maximum Growth at Various Temperatures

Temperature (° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

16. Frankfurters Food Category

Consumption

Table A5.16.1. Foods Included in Consumption Data Set

Food Code	Food
25210110	Frankfurter, wiener, or hot dog, not further specified
25210150	Frankfurter or hot dog, cheese-filled
25210210	Frankfurter or hot dog, beef
25210220	Frankfurter or hot dog, beef and pork
25210230	Frankfurter or hot dog, beef and pork, lowfat
25210250	Frankfurter or hot dog, meat and poultry, fat free
25210280	Frankfurter or hot dog, meat and poultry
25210310	Frankfurter or hot dog, chicken
25210410	Frankfurter or hot dog, turkey
25210510	Frankfurter or hot dog, low salt
25210610	Frankfurter or hot dog, beef, lowfat
25210700	Frankfurter or hot dog, meat and poultry, lowfat
27120210	Frankfurter or hot dog, with chili, no bun
27120250	Frankfurter or hot dog with tomato-based sauce (mixture)
27560300	Corn dog (frankfurter or hot dog with cornbread coating)
27560320	Frankfurter or hot dog, plain, on bun
27560330	Frankfurter or hot dog, with cheese, plain, on bun
27560340	Frankfurter or hot dog, with catsup and/or mustard, on bun
27560350	Pig in a blanket (frankfurter or hot dog wrapped in dough)
27560360	Frankfurter or hot dog, with chili, on bun
27560370	Frankfurter or hot dog with chili and cheese, on bun
Source Survey: CSFII

Figure A5.16.1. Cumulative Distribution for Serving Size

graph of cumulative frequency vs. serving size (g) for frankfurters

Table A5.16.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

57
114 171 285

Table A5.16.3. Parameters for pre-retail growth for FSIS data sets

Distribution Parameter 1 Parameter 2 Parameter 3

Temperature (° C)
Uniform 2.0 5.0

time (days)
Triangle 10 20 30

Contamination at Retail
Table A5.16.4. Foods Included in Contamination Level Data Set

Foods Reference

Hot dogs
Hayes et al., 1992
Levine, 2000
Wang and Muriana, 1994

Hot dogs, chicken/pork
Ng and Seah, 1995

Hot dogs, turkey
Wenger et al., 1990

Figure A5.16.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for frankfurters

Table A5.16.5. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Accumulative distribution for the distribution of Listeria monocytogenes in hot dogs. Three models were used to characterize the cumulative distribution for contamination at retail.

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	2.23 x 10^-4	5.499648		0.39
Weibull	1.37 x 10^-1	6.15 x 10^-4		0.39
Beta	1.60 x 10^-2	6161333.69	1.00 x 10⁹	0.22

Post Retail Growth
Table A5.16.6. Foods Included in Post Retail Growth Data Set

Foods
Reference

Frankfurters
Glass and Doyle, 1989
McKellar et al.,1994

Hot dog, poultry
McKellar et al.,1994

Hot dog, turkey
Wederquist et al.,1994

Table A5. 16.7. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 5 to 7 90 to 180

Figure A5.16.3. Cumulative Distribution for the Exponential Reference Growth Rate at

graph of cumulative frequency vs. value

Table A5.16.8. Models Used to Characterize the Cumulative Exponential Growth Rate

Model
Parameter 1 Parameter 2 Parameter 3 Probability

Rectangle
0.056 0.195 0.76

Triangle
0.059 0.064 0.248 0.16

Lognormal
-2.16 0.41 0.04

Gamma
6.19 0.020 0.03

Table A5.16.9. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.125

0.058

4

NOTE: EGR derived using random sampling of growth data.

Table A5.16.10. Maximum Growth at Various Temperatures (log)

Temperature (°C) <5 5-7 >7

Maximum Growth 0.5 6.5 8

17. Dry/Semi-Dry Fermented Sausages Food Category
Consumption

Table A5.17.1. Foods Included in Consumption Data Set

Food Code Food

25220120 Beef sausage, smoked, stick

25220420 Bologna, Lebanon

25221250 Pepperoni

25221500 Salami, not further specified

25221520 Salami, dry or hard

25221530 Salami, beef

25221810 Thuringer

Source Survey: CSFII

Figure A5.17.1. Empirical Cumulative Distribution For The Serving Size

graph of cumulative frequency vs. serving size (g) for dry/semi-dry fermented sausages

Table A5.17.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

46 69 161 161

Contamination at Retail
Table A5.17.3. Foods Included in Contamination Level Data Set

Foods Reference

Beef, salami
Trüssel, 1989

Salami
Breer and Schopfer, 1989

Salami and pork
Cantoni et al., 1988

Sausage
Teufel and Bendzulla, 1993

Sausage, smoked
Lahellec et al., 1996

Sausage, cooked, cured
Teufel and Bendzulla, 1993

Sausage, fermented
Buncic, 1991
Farber et al., 1989
Levine, 2000
Uyttendaele et al., 1999

Sausage, dried
Lahellec et al., 1996

Figure A5.17.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for dry/semi-dry fermented sausages

Table A5.17.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model Parameter 1 Parameter 2 Parameter 3 Probability

Lognormal
8.81 x 10 ^-7 7.769275 0.37

Weibull
5.88 x 10^-2 1.00 x 10^-8 0.33

Beta
6.08 x 10 ^-3 81379.7449 1.0 x 10⁹ 0.30

Post Retail Growth
Table A5.17.5. Growth Rate

Foods	Reference
No growth was modeled for this category

Table A5.17.6. Maximum Growth at Various Temperatures

Not Relevant

18. Deli Meats Food Category

Consumption

Table A5.18.1. Foods Included in Consumption Data Set

Food Code	Food
21002000	Beef, pickled
22311210	Ham, smoked or cured, low sodium, cooked, lean and fat eaten
22311450	Ham, prosciutto
23322100	Deer bologna
25220010	Cold cut, not further specified
25220390	Bologna, beef, lowfat
25220400	Bologna, pork and beef
25220410	Bologna, not further specified
25220430	Bologna, beef
25220440	Bologna, turkey
25220450	Bologna ring, smoked
25220460	Bologna, pork
25220470	Bologna, beef, lower sodium
25220480	Bologna, chicken, beef, and pork
25220500	Bologna, beef and pork, lowfat
25220910	Head cheese
25221210	Mortadella
25221480	Mettwurst
25221710	Souse
25230210	Ham, sliced, prepackaged or deli, luncheon meat
25230220	Ham, sliced, low salt, prepackaged or deli, luncheon meat
25230230	Ham, sliced, extra lean, prepackaged or deli, luncheon meat
25230310	Chicken or turkey loaf, prepackaged or deli, luncheon meat
25230410	Ham loaf, luncheon meat
25230430	Ham and cheese loaf
25230510	Ham, luncheon meat, chopped, minced, pressed, spiced, not canned
25230520	Ham, luncheon meat, chopped, minced, pressed, spiced, lowfat, not canned
25230550	Ham, pork, and chicken, luncheon meat, chopped, minced, pressed, spiced, canned, reduced sodium
25230560	Liverwurst
25230610	Luncheon loaf (olive, pickle, or pimiento)
25230710	Sandwich loaf, luncheon meat
25230790	Turkey ham, sliced, extra lean, prepackaged or deli, luncheon meat
25230800	Turkey ham
25230810	Veal loaf
25230820	Turkey pastrami
25230840	Turkey salami
25230900	Turkey or chicken breast, prepackaged or deli, luncheon meat
25231110	Beef, sliced, prepackaged or deli, luncheon meat
25231150	Corned beef, pressed
27500100	Meat sandwich, not further specified
27510700	Meatball and spaghetti sauce submarine sandwich, on roll
27510950	Reuben sandwich (corned beef sandwich with sauerkraut and cheese), with spread
27513010	Roast beef sandwich
27513040	Roast beef submarine sandwich, on roll, with lettuce, tomato and spread
27513050	Roast beef sandwich with cheese
27513060	Roast beef sandwich with bacon and cheese sauce
27513070	Roast beef submarine sandwich, on roll, au jus
27515000	Steak submarine sandwich, on roll, with lettuce and tomato
27515010	Steak sandwich, plain, on roll
27515020	Steak and cheese submarine sandwich, on roll, with lettuce and tomato
27515030	Steak and cheese sandwich, plain, on roll
27515040	Steak and cheese submarine sandwich, plain, on roll
27515070	Steak and cheese submarine sandwich, with fried peppers and onions, on roll
27515080	Steak sandwich, plain, on biscuit
27515150	Steak patty (breaded, fried) sandwich, with mayonnaise or salad dressing, lettuce, and tomato, on bun
27516010	Gyro sandwich (pita bread, beef, lamb, onion, condiments), with tomato and spread
27520130	Bacon, chicken, and tomato club sandwich, with lettuce and spread
27520160	Bacon, chicken, and tomato club sandwich, on multigrain roll with lettuce and spread
27520250	Ham on biscuit
27520300	Ham sandwich, with spread
27520320	Ham and cheese sandwich, with lettuce and spread
27520360	Ham and cheese sandwich, on bun, with lettuce and spread
27520370	Hot ham and cheese sandwich, on bun
27520380	Ham and cheese on English muffin
27520390	Ham and cheese submarine sandwich, on multigrain roll, with lettuce, tomato and spread
27520500	Pork, barbecue sauce, onions and dill pickles on white roll
27520540	Ham and tomato club sandwich, with lettuce and spread
27540110	Chicken sandwich, with spread
27540130	Chicken barbecue sandwich
27540140	Chicken fillet (breaded, fried) sandwich
27540150	Chicken fillet (breaded, fried) sandwich with lettuce, tomato and spread
27540180	Chicken patty sandwich or biscuit
27540190	Chicken patty sandwich, with lettuce and spread
27540200	Fajita-style chicken sandwich with cheese, on pita bread, with lettuce and tomato
27540230	Chicken patty sandwich with cheese, on wheat bun, with lettuce, tomato and spread
27540240	Chicken fillet, (broiled), sandwich, on whole wheat roll, with lettuce, tomato and spread
27540260	Chicken fillet, broiled, sandwich, on oat bran bun, with lettuce, tomato and spread
27540270	Chicken fillet, broiled, sandwich, with lettuce, tomato and non-mayonnaise type spread
27540280	Chicken fillet, broiled, sandwich with cheese, on bun, with lettuce, tomato and spread
27540310	Turkey sandwich, with spread
27540350	Turkey submarine sandwich, on roll, with cheese, lettuce, tomato and spread
27560110	Bologna sandwich, with spread
27560120	Bologna and cheese sandwich, with spread
27560910	Submarine, cold cut sandwich, on bun, with lettuce
Source Survey: CSFII

Figure A5.18.1. Empirical Cumulative Distribution for Serving Size

graph of cumulative frequency vs. serving size (g) for deli meats

Table A5.18.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99^th

56 75 113 196

Contamination at Retail
Table A5.18.3. Foods Included in Contamination Level Data Set

Foods Reference

Ham, cooked/sliced
Uyttendaele et al., 1999

Ham , luncheon means, sliced
Lahellec et al., 1996
Levine, 2000
Ng and Seah, 1995

Poultry, cooked
Levine, 2000

Roast, cooked
Levine, 2000

Corned Beef, cooked
Levine, 2000

Large diameter, cooked sausage
Levine, 2000

Table A5.18.4. Parameters for pre-retail growth for FSIS data sets

Distribution

Parameter 1

Parameter 2

Parameter 3

Temperature (° C)

Uniform

2.0

5.0

time (days)

Triangle

10

20

30

Figure A5.18.2. Cumulative Distribution for Contamination at Retail

graph of frequency vs. cfu/g for deli meats

Table A5.18.5. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	1.95 x 10 ^-7	8.839461549		0.34
Weibull	6.44 x 10 ^-2	1.00 x 10 ^-8		0.29
Beta	1.09 x 10 ^-2	7101658.11	1.00 x 10⁹	0.37

Post Retail Growth
Table A5.18.6. Foods Included in Post Retail Growth Data Set

Foods	Reference
Bologna	Glass and Doyle, 1989
Chicken, fillets/breaded	Siragusa and Johnson, 1988a
Chicken, homogenate	Siragusa and Johnson., 1988a
Chicken, sliced/vacuum packed	Glass and Doyle, 1989
Corned beef	Grau and Vanderline, 1992
Ham, cooked	Beumer et al.,1996 Glass and Doyle, 1989
Ham, vacuum packed	Grau and Vanderline, 1992
Roast beef	Grant et al.,1993
Turkey loaf, cooked, uncured, vacuum packed	Ingham and Tautorus, 1991
Turkey, sliced	Glass and Doyle, 1989
Turkey, sliced, vacuum packed	Glass and Doyle, 1989

Figure A5.18.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C).

Table A5.18.7. Four Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Rectangle	0.0412	0.437		0.62
Triangular	0.037	0.096	0.608	0.23
Beta	1.365	1.687	0.0158	0.09
Weibull	1.82	0.281		0.06

Table A5.18.8. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 5 to 7 20 to 30

Table A5.18.9. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.244

0.137

17

NOTE: EGR derived using random sampling of growth data.

Table A5.18.10. Maximum Growth at Various Temperatures

Temperature (5 ° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

19. Pâté and Meat Spreads Food Category

Consumption
Table A5.19.1. Foods Included in Consumption Data Set

Food Code Food

25112200 Liver paste or pâté, chicken

25240000 Meat spread or potted meat

25240110 Chicken salad spread

25240210 Ham, deviled or potted

25240220 Ham salad spread

25240310 Roast beef spread

27563010 Meatspread or potted meat sandwich

Source Survey: CSFII

Figure A5.19.1. Cumulative Distribution for Serving Size

graph of cumulative frequency vs. serving size (g) for pate and meat spreads

Table A5.19.2. Frequency Distribution of Amount Consumed per Serving

50^th	75^th	95^th	99th
57	85	128	454

Contamination at Retail
Table A5.19.3. Foods Included in Contamination Level Data Set

Foods References

Aspic, mince
Uyttendaele et al., 1999

Meat spreads
Levine, 2000

Pâté
Anderson and Nørrung, 1995
Lahellec et al., 1996
Levine, 2000
Morris and Ribeiro, 1989
McLauchlin and Gilbert, 1990

Pâté mince
Uyttendaele et al., 1999

Pâté, fish and seafood
Nichols et al., 1998

Pâté, meat based
Nichols et al., 1998

Pâté, poultry based
Nichols et al., 1998

Pâté, undefined
Nichols et al., 1998

Figure A5.19.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for pate and meat spreads

Table A5.19.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	5.32 x 10^-8	9		0.33
Weibull	6.48 x 10^-2	1.00 x 10^-8		0.34
Beta	4.80 x 10 ^-3	1.40 x 10⁵	1.0 x 10⁹	0.33

Post Retail Growth

Table A5.19.5. Foods Included in Post Retail Growth Data Set

Foods Reference

Pâté
Farber et al.,1995
Hudson and Mott, 1993a

Table A5.19.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 6 to 10 15 to 45

Table A5.19.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.250 0.156 2

A rectangular distribution was used to model the exponential reference growth rate (the growth rate at 5 ° C) for hot dogs. The parameters corresponded to the two data points: 0.143 and 0.361 logs/day.

Table A5.19.8. Maximum Growth at Various Temperatures

Temperature (5 ° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

20. Deli Salads Food Category
Consumption

Table A5.20.1. Foods Included in Consumption Data Set

Food Code	Food
27416250	Beef salad
27420020	Ham or pork salad
27446200	Chicken or turkey salad
27446220	Chicken or turkey salad with egg
27446300	Chicken or turkey garden salad (chicken and/or turkey, tomato and/or carrots, other vegetables), no dressing
27446310	Chicken or turkey garden salad (chicken and/or turkey, other vegetables excluding tomato and carrots), no dressing
27446350	Oriental chicken or turkey garden salad (chicken and/or turkey, lettuce, fruit, nuts) no dressing
27450010	Crab salad
27450020	Lobster salad
27450030	Salmon salad
27450060	Tuna salad
27450070	Shrimp salad
27450080	Seafood salad
27450090	Tuna salad with cheese
27450100	Tuna salad with egg
27450110	Shrimp garden salad (shrimp, eggs, tomato and/or carrots, other vegetables), no dressing
27450120	Shrimp garden salad (shrimp, eggs, vegetables excluding tomato and carrots), no dressing
27450130	Crab salad made with imitation crab
27450180	Seafood garden salad with seafood, vegetables excluding tomato and carrots, no dressing
27450190	Seafood garden salad with seafood, tomato and/or carrots, other vegetables, no dressing
27460490	Julienne salad (meat, cheese, eggs, vegetables), no dressing
27460510	Antipasto with ham, fish, cheese, vegetables
27520340	Ham salad sandwich
27540120	Chicken salad or chicken spread sandwich
27540320	Turkey salad or turkey spread sandwich
27550710	Tuna salad sandwich, with lettuce
27550720	Tuna salad sandwich
27550750	Tuna salad submarine sandwich, on roll, with lettuce
32103000	Egg salad
32203010	Egg salad sandwich
58101930	Taco or tostada salad with beef and cheese, fried flour tortilla
58148110	Macaroni salad
58148120	Macaroni salad with egg
58148130	Macaroni salad with tuna
58148140	Macaroni salad with crab meat
58148150	Macaroni salad with shrimp
58148160	Macaroni salad with tuna and egg
58148170	Macaroni salad with chicken
58148180	Macaroni salad with cheese
58148500	Pasta salad (macaroni or noodles, vegetables, dressing)
58148550	Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing)
Source Survey: CSFII

Figure A5.20.1. Empirical Cumulative Distribution for Serving Size

graph of cumulative frequency vs. serving size (g) for deli salads

Table A5.20.2. Frequency Distribution of Amount Consumed per Serving

Percentiles (grams per serving)

50^th 75^th 95^th 99th

104 177 338 531

Contamination at Retail
Table A5.20.3. Foods Included in Contamination Level Data Set

Foods Reference

Salad, seafood
Buchanan et al., 1989
Hartemink and Georgsson, 1991

Salad, meat/egg
Teufel and Bendzulla 1993

Salad, chicken
Uyttendaele et al., 1999

Salad, fish/shrimp
Uyttendaele et al., 1999

Salad, ham
Uyttendaele et al., 1999

Salad, egg
West and North Yorkshire Joint Working Group, 1991

Salad, with fish
West and North Yorkshire Joint Working Group, 1991

Salad, with meat/egg
West and North Yorkshire Joint Working Group, 1991

Salads, various meat and poultry
Levine, 2000

Salads, various
Wilson, 1996

Figure A5.20.2. Cumulative Distribution for Retail Contamination

graph of frequency vs. cfu/g for deli salads

Table A5.20.4. Three Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Model	Parameter 1	Parameter 2	Parameter 3	Probability
Lognormal	1.04 x 10 ^-5	6.61195		0.34
Weibull	6.61 x 10^-2	1.59 x 10 ^-7		0.39
Beta	7.50- x 10 ^-3	98427.5752	1.00x 10⁹	0.26

Post Retail Growth
Table A5.20.5. Foods Included in Post Retail Growth Data Set

Foods Reference

No data

Table A5.21.6. Consumer Storage Times Used in this Risk Assessment (days)

Minimum Mode Maximum

0.5 3 to 4 8 to 12

Table A5.20.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

The growth rate for deli meats was used as an analog for deli salads.

Mean (log₁₀ cfu/g/day) Std. Dev. N

0.296 0.220 17

NOTE: EGR derived using random sampling of growth data.

Table A5.20.8. Maximum Growth at Various Temperatures

Temperature (5 ° C) <5 5-7 >7

Maximum Growth
(log ₁₀ cfu/g) 5 6.5 8

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Food Code	Food
26100190	Fish, not specified as to type, smoked
26119190	Herring, smoked, kippered
26137190	Salmon, smoked
26151190	Trout, smoked
26315190	Oysters, smoked
Source Survey: CSFII

Percentiles (grams per serving)^a
50^th	75^th	95^th	99^th
57	75	136	142

Foods	Reference
Finfish, cold smoked	Jemmi, 1990
Finfish, hot smoked	Jemmi, 1990
Finfish, hot/cold smoked	Dillon et al., 1994
Fish, smoked	Teufel and Bendzulla, 1993 Hartemink and Georgsson, 1991 Weagant et al., 1988
Halibut, cold smoked	Jorgensen and Huss, 1998
Mussels, smoked	Hudson et al., 1992
Salmon, cold smoked	Eklund et al., 1995 Farber, 1991b Guyer and Jemmi, 1990 Jorgensen and Huss, 1998
Salmon, smoked	Cortesi et al., 1997 Garland, 1995 Hudson et al., 1992

Foods	Reference
Cod, cold smoked	Dillon and Patel, 1993
Salmon, cold smoked	Duffes et al., 1999 Hudson and Mott, 1993b Pelroy et al., 1994b Pelroy et al., 1994a Peterson et al., 1993 Nilsson et al., 1997
Salmon, smoked	Guyer and Jemmi, 1991 Szabo and Cahill, 1999
Trout, hot smoked	Jemmi and Keusch, 1992

Mean (log₁₀ cfu/g/day)	Std. Dev.	N
0.155	0.100	25
NOTE: EGR derived using random sampling of growth data.

Temperature (° C)	<5	5-7	>7
Maximum Growth (log ₁₀ cfu/g)	5	6.5	8

Food Code	Food
2611500	Flounder, raw
2613110	Pompano, raw
2615310	Tuna, fresh, raw
2621110	Roe, sturgeon
2621310	Squid, raw
2631510	Oysters, raw
5815113	Sushi, with vegetables and fish
Source Survey: NHANES III

Percentiles (grams per serving)
50^th	75^th	95^th	99^th
16	28	77	136

Foods	Reference
Catfish, fresh^a	Buchanan et al., 1989
Clam, raw	Buchanan et al., 1989 El-Shenawy and El-Shenawy, 1995 Fuchs and Surendran, 1989
Coquina, fresh	El-Shenawy and El-Shenawy, 1995
Crab^a	Degnan et al., 1994 El-Shenawy and El-Shenawy, 1995
Crabmeat/scallops^a	Ng and Seah, 1995
Crustacean/shellfish	Teufel and Bendzulla, 1993
Fin fish and non-fin fish	Iida et al., 1998
Fin fish, fresh	Buchanan et al., 1989 El-Shenawy and El-Shenawy, 1995 Manoj et al., 1991 Masuda et al., 1992
Fin fish, frozen	El-Shenawy and El-Shenawy, 1995 Weagant et al., 1988
Fin fish, raw minced	Rorvik and Yndestad, 1991
Fin fish, ready-to-eat	Hudson et al., 1992
Fin fish/shellfish	Heinitz, 1999
Fin fish, aquaculture	Pullela et al., 1998
Fin fish, tropical	Jeyasekaran et al., 1996
Fish	Hartemink and Georgsson, 1991 Karunasagar et al., 1992 Ryu et al., 1992
Fish, frozen	Fuchs and Surendran, 1989
Fish, sushi	Ryu et al., 1992
Fish and fish parts	Teufel and Bendzulla, 1993
Fish and non-fish	Wong et al., 1990
Fish and products	McLauchlin and Gilbert, 1990
Fish cakes, fingers^a	Ng and Seah, 1995
Fish, raw	Anderson and Nørrung, 1995 Fuchs and Surendran, 1989
Lobster tail, frozen^a	Weagant et al., 1988
Mollusks, bivalve, mussels	de Simon et al., 1992
Mussels, depurated	Decastelli et al., 1993
Mussels, fresh	Ferrer and de Simón, 1993
Mussels, predepuration	Decastelli et al., 1993
Oysters, frozen	Weagant et al., 1988
Oysters, raw	Buchanan et al., 1989 Colburn et al., 1990 El-Shenawy and El-Shenawy, 1995 Ferrer and de Simon, 1993 Kaysner et al., 1990 Masuda et al., 1992 Motes, 1991
Prawn, raw, sushi	Ryu et al., 1992
Rainbow trout	Draughon et al., 1999
Scallops, frozen^a	Weagant et al., 1988
Scallops, raw^a	Buchanan et al., 1989
Shellfish	Monfort et al., 1998
Shellfish, non-oysters	Masuda et al., 1992
Shellfish, ready-to-eat	Hudson et al., 1992
Shellfish, tropical	Jeyasekaran et al., 1996
Shrimp^a	El-Shenawy and El-Shenawy, 1995 Farber, 1991b
Shrimp, brined^a	Rorvik and Yndestad, 1991
Shrimp, frozen^a	Hofer and Ribeiro, 1990
Shrimp, raw^a	Motes, 1991 Ravomanana et al., 1993
Shrimp, raw/frozen^a	Buchanan et al., 1989 Weagant et al., 1988
Shrimp, raw/process^a	Manoj et al., 1991
Squid, langostinos^a	Weagant et al., 1988
Surimi, frozen ^a	Weagant et al., 1988
Surimi, crab^a	Buchanan et al., 1989
Surimi, various^a	Farber, 1991b
Trout, fresh	Hartemink and Georgsson, 1991
Tuna	Ng and Seah, 1995
Tuna, sushi	Ryu et al., 1992
^aThese foods are not generally eaten raw, but contamination data for these foods are likely to reflect contamination levels in seafoods that are consumed raw.

Foods	Reference
Catfish, raw	Fernandes et al., 1998 Leung et al.,1992
Crab, raw	Lovett et al., 1990
Fin fish, raw	Harrison et al.,1991 Shineman and Harrison, 1994
Oysters, raw	Kaysner et al., 1990
Shrimp, raw	Harrison et al.,1991 Lovett et al., 1990 Shineman and Harrison, 1994
Surimi	Lovett et al., 1990
Trout, raw	Fernandes et al.,1998
Whitefish, raw	Lovett et al., 1990

Mean (log₁₀ cfu/g/day)	Std. Dev.	N
0.152	0.126	5
NOTE: EGR derived using random sampling of growth data.

Temperature (° C)	<5	5-7	>7
Maximum Growth (log ₁₀ cfu/g)	5	6.5	8

Food Code	Food
2610017	Fish, not specified as to type, dried
2610918	Cod, dried, salted, salt removed in water
2611918	Herring, pickled
2715103	Marinated fish (Ceviche)
Source Survey: NHANES III

Percentile (grams per serving)
50^th	75^th	95^th	99^th
70	125	130	250

Food	Reference
Ceviche	Fuchs and Sirvas, 1991
Fin fish, pickled	Jemmi, 1990
Fin fish, smoked and/or salted	El-Shenawy and El-Shenawy, 1995
Fish and products, ready-to-eat	McLauchlin and Gilbert, 1990
Fish, dried, salted	Fuchs and Surendran, 1989
Fish, preserved	Anderson and Nørrung, 1995
Fish, processed	Teufel and Bendzulla, 1993
Gravad	Hartemink and Georgsson, 1991
Gravad fish	Jorgensen and Huss, 1998 Loncarevic et al., 1996
Haddock, dried	Hartemink and Georgsson, 1991
Trout, Gravad	Ericsson et al., 1997

Food Code	Food
26305160	Crab, hard shell, steamed
26319130	Shrimp, steamed or boiled
27150110	Shrimp cocktail (shrimp with cocktail sauce)
Source Survey: CSFII

Food	Reference
Crab	Degnan et al., 1994 Rawles et al., 1995
Crab, cooked	Weagant et al., 1988
Crustaceans, cooked	Richmond, 1990
Shellfish, cooked	Hartemink and Georgsson 1991
Shrimp, cooked	Ravomanana et al., 1993 Weagant et al., 1988
Shrimp, cooked, frozen	Valdimarsson et al., 1998
Shrimp, cooked/processed	Hartemink and Georgsson, 1991
Shrimp, wholesale	Farber, 1991b

Mean (log₁₀ cfu/g/day)	Std. Dev.	N
0.383	0.110	3
NOTE: EGR derived using random sampling of growth data.

Food Code	Food
41203020	Kidney bean salad
41205070	Hummus
41810200	Bacon strip, meatless
41810250	Bacon bits, meatless
41810400	Breakfast link, pattie, or slice, meatless
41811400	Frankfurter or hot dog, meatless
41811600	Luncheon slice, meatless-beef, chicken, salami or turkey
41811800	Meatball, meatless
41811900	Soyburger
58101940	Taco or tostada salad, meatless, with cheese, fried flour tortilla
58151100	Sushi, not further specified
58151120	Sushi, with vegetables, no fish
58151140	Sushi, with vegetables, rolled in seaweed
71601010	Potato salad with egg
71602010	Potato salad, German style
71603010	Potato salad
71905000	Ripe plantain, raw
72101100	Beet greens, raw
72113100	Dandelion greens, raw
72116000	Endive, chicory, escarole, or romaine lettuce, raw
72116140	Caesar salad (with romaine)
72124100	Radicchio, raw
72125100	Spinach, raw
72130100	Watercress, raw
72201100	Broccoli, raw
73101010	Carrots, raw
73101110	Carrots, raw, salad
73101210	Carrots, raw, salad with apples
74101000	Tomatoes, raw
74102000	Tomatoes, green, raw
74205020	Tomato, green, pickled
74206000	Tomatoes, red, dried
74402100	Salsa, not further specified
74402110	Salsa, red, uncooked
74402150	Salsa, red, cooked, not homemade
74402200	Salsa, red, cooked, homemade
74402250	Enchilada sauce, red
74402260	Enchilada sauce, green
74402310	Green tomato-chile sauce, raw (Salsa de tomate verde cruda)
74403010	Tomato sauce
74405010	Tomato relish
74506000	Tomato and cucumber salad made with tomato, cucumber, oil, and vinegar
75100250	Raw vegetable, not further specified
75100300	Sprouts, not further specified
75100500	Alfalfa sprouts, raw
75100750	Artichoke, Jerusalem, raw
75100800	Asparagus, raw
75101000	Bean sprouts, raw (soybean or mung)
75101800	Beans, string, green, raw
75102500	Beets, raw
75102750	Brussels sprouts, raw
75103000	Cabbage, green, raw
75104000	Cabbage, Chinese, raw
75105000	Cabbage, red, raw
75105500	Cactus, raw
75107000	Cauliflower, raw
75109000	Celery, raw
75109500	Chives, raw
75109550	Cilantro, raw
75109600	Corn, raw
75111000	Cucumber, raw
75111200	Eggplant, raw
75111500	Garlic, raw
75111800	Jicama, raw
75112500	Leek, raw
75113000	Lettuce, raw
75113060	Lettuce, Boston, raw
75113080	Lettuce, arugula, raw
75114000	Mixed salad greens, raw
75115000	Mushrooms, raw
75117010	Onions, young green, raw
75117020	Onions, mature, raw
75119000	Parsley, raw
75120000	Peas, green, raw
75121000	Pepper, hot chili, raw
75121400	Pepper, poblano, raw
75121500	Pepper, Serrano, raw
75122000	Pepper, raw, not further specified
75122100	Pepper, sweet, green, raw
75122200	Pepper, sweet, red, raw
75124000	Pepper, banana, raw
75125000	Radish, raw
75127500	Seaweed, raw
75127750	Snowpeas (pea pod), raw
75128000	Squash, summer, yellow, raw
75128010	Squash, summer, green, raw
75129000	Turnip, raw
75140500	Broccoli salad with cauliflower, cheese, bacon bits, and dressing
75141000	Cabbage salad or coleslaw, with dressing
75141100	Cabbage salad or coleslaw with apples and/or raisins, with dressing
75141200	Cabbage salad or coleslaw with pineapple, with dressing
75142500	Cucumber salad with creamy dressing
75142550	Cucumber salad made with cucumber, oil, and vinegar
75142600	Cucumber salad made with cucumber and vinegar
75143000	Lettuce, salad with assorted vegetables including tomatoes and/or carrots, no dressing
75143050	Lettuce, salad with assorted vegetables excluding tomatoes and carrots, no dressing
75143100	Lettuce, salad with avocado, tomato, and/or carrots, with or without other vegetables, no dressing
75143200	Lettuce, salad with cheese, tomato and/or carrots, with or without other vegetables, no dressing
75143300	Lettuce, salad with egg, tomato, and/or carrots, with or without other vegetables, no dressing
75143350	Lettuce salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing
75144100	Lettuce, wilted, with bacon dressing
75145000	Seven-layer salad (lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs)
75146000	Greek Salad
75147000	Spinach salad, no dressing
75200600	Algae, dried
75201030	Artichoke salad in oil
75221100	Onion, dehydrated
75232000	Seaweed, dried
75232050	Seaweed, prepared with soy sauce
75236000	Yeast
75236500	Yeast extract spread
75302080	Bean salad, yellow and/or green string beans
75412030	Eggplant dip
75416500	Pea salad
75416600	Pea salad with cheese
75500210	Beets, pickled
75501010	Corn relish
75502010	Cauliflower, pickled
75502500	Cabbage, fresh, pickled, Japanese style
75502510	Cabbage, red, pickled
75502520	Cabbage, Kim Chee style
75503010	Cucumber pickles, dill
75503020	Cucumber pickles, relish
75503030	Cucumber pickles, sour
75503040	Cucumber pickles, sweet
75503050	Cucumber pickles, fresh
75503080	Eggplant, pickled
75503090	Horseradish
75503100	Mustard pickles
75503110	Cucumber pickles, dill, reduced salt
75505000	Mushrooms, pickled
75506010	Mustard
75506100	Mustard sauce
75507000	Okra, pickled
75510000	Olives, not further specified
75510010	Olives, green
75510020	Olives, black
75510030	Olives, green, stuffed
75511010	Peppers, hot, sauce
75511020	Peppers, pickled
75511040	Pepper, hot, pickled
75511100	Pickles, not specified as to vegetable
75512010	Radishes, pickled, Hawaiian style
75512510	Recaito (Puerto Rican little coriander)
75515010	Vegetable relish
75515100	Vegetables, pickled
91501100	Gelatin salad with vegetables
91511100	Gelatin salad, dietetic, with vegetables, sweetened with low calorie sweetener
Source Survey: CSFII

Food	Reference
Bean sprouts	Velani and Roberts, 1991
Broccoli florets	Odumeru et al., 1997
Cabbage	Heisick, et al., 1989 Salamah, 1993 Velani and Roberts, 1991
Cabbage salad	Monge and Arias, 1996
Carrots	Salamah, 1993 Velani and Roberts, 1991
Celery	Farber et al., 1989 Marranzano et al., 1996 Velani and Roberts, 1991
Coleslaw, mix	Odumeru et al., 1997
Coleslaw, vegetable	Ng and Seah, 1995
Cress	Velani and Roberts, 1991
Cucumber	Heisick et al., 1989 Salamah, 1993 Velani and Roberts, 1991
Fennel	Marranzano et al., 1996
Legumes	Teufel and Bendzulla, 1993
Lettuce^a	Farber et al., 1989 Heisick et al., 1989 Marranzano et al., 1996 Odumeru et al., 1997 Salamah, 1993 Tang et al., 1994 Velani and Roberts, 1991
Mushrooms	Heisick, et al., 1989 Teufel and Bendzulla, 1993 Velani and Roberts, 1991
Onion, spring	Velani and Roberts, 1991
Peppers	Velani and Roberts, 1991
Pepper, green	Odumeru et al., 1997
Radishes	Farber et al., 1989 Heisick, et al., 1989 Velani and Roberts, 1991
Salad	de Simon et al., 1992 Garcia-Gimeno et al., 1996 Heinitz, 1999 Lin et al., 1996 McLauchlin and Gilbert, 1990 Uyttendaele et al., 1999 West and North Yorkshire Joint Working Group, 1991
Salad, mixed	Breer, 1988 Odumeru et al., 1997
Salad, potato	Ryu et al., 1992
Salad, prepackaged, mixed	Velani and Roberts, 1991
Tomato	Farber et al., 1989 Velani and Roberts, 1991
Vegetables, mixed	Beckers, 1988 Breer, 1988 Sizmur and Walker, 1988 Teufel and Bendzulla, 1993 Velani and Roberts, 1991 Wong et al., 1998
Processed Vegetables	McLauchlin and Gilbert, 1990
Watercress	Velani and Roberts, 1991

FDA/Center for Food Safety and Applied Nutrition USDA/Food Safety and Inspection Service Centers for Disease Control and PreventionJanuary 2001

Draft Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods

Appendix 5: Food Categories Modeled Distributions and Related Information

Table of Contents

1. Smoked Seafood Food Category

Consumption

Table A5.1.1. Foods Included in Consumption Data Set

Figure A5.1.1. Cumulative Distribution for Serving Size

Table A5.1.2. Frequency Distribution for Amount Consumed per Serving

Contamination at Retail

Table A5.1.3. Foods Included in Contamination Level Data Set

Figure A5.1.2. Cumulative Distribution for Contamination at Retail

Table A5.1.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Post Retail Growth

Table A5.1.5. Foods Included in Post Retail Growth Data Set

Table A5.1.6. Consumer Storage Times Used in this Risk Assessment (days)

Figure A5.1.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)

Table A5.1.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Table A5.1.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Table A5.1.9. Maximum Growth at Various Temperatures

2. Raw Seafood Food Category

Consumption

Table A5.2.1. Foods Included in Consumption Data Set

Figure A5.2.1. Cumulative Distribution for Serving Size

Table A5.2.2. Frequency Distribution for Amount Consumed per Serving

Contamination at Retail

Table A5.2.3. Foods Included in Contamination Level Data Set

Figure A5.2.2. Cumulative Distribution for Contamination at Retail

Table A5.2.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Post Retail Growth

Table A5.2.5. Foods Included in Post Retail Growth Data Set

Table A5.2.6. Consumer Storage Times Used in this Risk Assessment (days)

Figure A5.2.3. Cumulative Distribution for the Reference Exponential Growth Rates Adjusted to 5 ° C

Table A5.2.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Table A5.2.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Table A5.2.9. Maximum Growth at Various Temperatures

3. Preserved Fish Food Category

Consumption

Table A5.3.1. Foods Included in Consumption Data Set

Figure A5.3.1. Cumulative Distribution for Serving Size

Table A5.3.2 Frequency Distribution of Amount Consumed per Serving

Contamination at Retail

Table A5.3.3. Foods Included in Contamination Level Data Set

Figure A5.3.2. Cumulative Distribution for Contamination at Retail

Table A5.3.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Post Retail Growth

Table A5.3.5. Foods Included in Post Retail Growth Data Set

Table A5.3.6. Consumer Storage Times Used in this Risk Assessment (days)

Table A5.3.7. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Table A5.3.8. Maximum Growth at Various Temperatures

4. Cooked Ready-to-Eat Crustaceans Food Category

Consumption

Table A5.4.1. Foods Included in Consumption Data Set

Figure A5.4.1. Cumulative Distribution for Serving Size

Table A5.4.2. Frequency Distribution of Amount Consumed per Serving

Contamination at Retail

Table A5.4.3. Foods Included in Contamination Level Data Set

Figure A5.4.2. Cumulative Distribution for Retail Contamination

Table A5.4.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail for Cooked Ready-to-Eat Crustaceans

Post Retail Growth

Table A5.4.5. Foods Included in Post Retail Growth Data Set

Table A5.4.6. Consumer Storage Times Used in this Risk Assessment (days)

Figure A5.4.3. Cumulative Distribution for the Exponential Reference Growth Rate (5 ° C)

Table A5.4.7. Four Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

Table A5.4.8. Mean, Standard Deviation and Number of Samples (N) for Exponential Growth Rate (EGR) at 5 ° C

Table A5.4.9. Maximum Growth at Various Temperatures

5. Vegetables Food Category

Consumption

Table A5.5.1. Foods Included in Consumption Data Set

Figure A5.5.1. Empirical Cumulative Distribution For The Serving Size

Table A5.5.2. Frequency Distribution of Amount Consumed per Serving

Contamination at Retail

Table A5.5.3. Foods Included in Contamination Level Data Set

Figure A5.5.2. Cumulative Distribution for Retail Contamination

Table A5.5.4. Models Used to Characterize the Cumulative Distribution for Contamination at Retail

Post Retail Growth

Table A5.5.5. Foods Included in Post Retail Growth Data Set

Table A5.5.6. Consumer Storage Times Used in this Risk Assessment (days)

Figure A5.5.3. Cumulative Distribution for the Exponential Growth Rate (EGR) at 5 ° C

Table A5.5.7. Models Used to Characterize the Cumulative Distribution for Exponential Growth Rates

FDA/Center for Food Safety and Applied Nutrition
USDA/Food Safety and Inspection Service
Centers for Disease Control and Prevention
January 2001

Foods	Reference
Asparagus	Berrang et al.,1989
Broccoli	Berrang et al.,1989
Cabbage	Beuchat et al.,1986
Carrots	Beuchat and Brackett, 1990a
Cauliflower	Berrang et al.,1989
Endive	Carlin and Nguyen-The, 1994 Carlin et al.,1996
Lettuce	Beuchat and Brackett, 1990b Carlin and Nguyen-The, 1994 Steinbrugge et al.,1988
Salads, mixed, prepackaged ^a	Sizmur and Walker, 1988
Tomatoes	Beuchat and Brackett, 1991
^{aIncludes fruits/nuts}

Mean (log₁₀ cfu/g/day)	Std. Dev.	N
0.065	0.094	22
NOTE: EGR derived using triangular distribution of growth data.

Temperature (°C)	<5	5-7	>7
Maximum Growth (log ₁₀ cfu/g)	5	6.5	8

Food Code	Food
42501000	Nut mixture with dried fruit and seeds
42502000	Nut mixture with seeds
61101010	Grapefruit, raw
61119010	Orange, raw
61125000	Tangelo, raw
61125010	Tangerine, raw
62101000	Fruit, dried, not further specified (assume uncooked)
62101050	Fruit mixture, dried (mixture includes three or more of the following: apples, apricots, dates, papaya, peaches, pears, pineapples, prunes, raisins)
62101100	Apple, dried, uncooked
62101300	Apple chips
62104100	Apricot, dried, uncooked
62107200	Banana chips
62110100	Date
62113100	Fig, dried, uncooked
62114050	Mango, dried
62114110	Papaya, dried
62120100	Pineapple, dried
62121100	Plum, rock salt, dried
62122100	Prune, dried, uncooked
62125100	Raisins
63100100	Fruit, not specified as to type
63101000	Apple, raw
63101150	Applesauce with other fruits
63101420	Apple, pickled
63103010	Apricot, raw
63105010	Avocado, raw
63107010	Banana, raw
63107080	Banana, red, ripe (guineo morado)
63109010	Cantaloupe (muskmelon), raw
63109700	Carambola (starfruit), raw
63110010	Cassaba melon, raw
63111010	Cherries, maraschino
63113010	Cherries, sour, red, raw
63115010	Cherries, sweet, raw (Queen Anne, Bing)
63115200	Cherries, frozen
63119010	Fig, raw
63123010	Grapes, European type, adherent skin, raw
63123020	Grapes, American type, slip skin, raw
63125010	Guava, raw
63126500	Kiwi fruit, raw
63127010	Honeydew melon, raw
63127610	Honeydew, frozen (balls)
63129010	Mango, raw
63129020	Mango, pickled
63131010	Nectarine, raw
63133010	Papaya, raw
63134010	Passion fruit, raw
63135010	Peach, raw
63135620	Peach, frozen, unsweetened
63135630	Peach, frozen, with sugar
63137010	Pear, raw
63137050	Pear, Japanese, raw
63139010	Persimmon, raw
63141010	Pineapple, raw
63143010	Plum, raw
63145010	Pomegranate, raw
63149010	Watermelon, raw
63201010	Blackberries, raw
63201600	Blackberries, frozen
63203010	Blueberries, raw
63203600	Blueberries, frozen, unsweetened
63205010	Boysenberries, raw
63219020	Raspberries, red, raw
63219610	Raspberries, frozen, unsweetened
63219620	Raspberries, frozen, with sugar
63223020	Strawberries, raw
63223030	Strawberries, raw, with sugar
63223610	Strawberries, frozen, unsweetened
63223620	Strawberries, frozen, with sugar
63301010	Ambrosia
63307010	Cranberry-orange relish, uncooked
63307100	Cranberry-raspberry Sauce
63311000	Fruit cocktail or mix (excluding citrus fruits), raw
63311050	Fruit cocktail or mix (including citrus fruits), raw
63311080	Fruit cocktail or mix, frozen
63320100	Fruit salad, Puerto Rican style (Mixture includes bananas, papayas, oranges, grapefruit, etc.) (Ensalada de frutas tropicales)
63401010	Apple salad with dressing
63401020	Apple and cabbage salad with dressing
63401060	Apple, candied
63402950	Fruit salad (excluding citrus fruits) with salad dressing or mayonnaise
63402960	Fruit salad (excluding citrus fruits) with cream
63402970	Fruit salad (excluding citrus fruits) with cream substitute
63402980	Fruit salad (excluding citrus fruits) with marshmallows
63403000	Fruit salad (excluding citrus fruits) with pudding
63403010	Fruit salad (including citrus fruits) with salad dressing or mayonnaise
63403020	Fruit salad (including citrus fruit) with cream
63403030	Fruit salad (including citrus fruits) with cream substitute
63403040	Fruit salad (including citrus fruits) with marshmallows
63403100	Fruit dessert with cream and/or pudding and nuts
63408010	Guacamole with tomatoes
63408200	Guacamole with tomatoes and chili peppers
63409010	Guacamole, not further specified
63409020	Chutney
63411010	Cranberry salad, congealed
63412010	Pear salad with dressing
63413020	Pineapple salad with cream cheese
91501020	Gelatin dessert with fruit
91501040	Gelatin dessert with fruit and whipped cream
91501080	Gelatin dessert with fruit and cream cheese
91501090	Gelatin dessert with fruit, vegetable, and nuts
91511020	Gelatin dessert, dietetic, with fruit, sweetened with low calorie sweetener
91511090	Gelatin dessert, dietetic, with fruit and vegetable(s), sweetened with low calorie sweetener
91511110	Gelatin dessert, dietetic, with fruit and whipped topping, sweetened with low calorie sweetener
Source Survey: CSFII

Food	Reference
Coconut, grated	McLauchlin and Gilbert, 1990
Fruit products	Heinitz, 1999 Teufel and Bendzulla, 1993
Fruit, fresh	Teufel and Bendzulla, 1993
Fruit and nuts	West and North Yorkshire Joint Working Group, 1991
Nuts/edible seeds	Heinitz, 1999
Salad, fruit/nut/herbs	McLauchlin and Gilbert, 1990

Mean (log₁₀ cfu/g/day)	Std. Dev.	N
0.041	NA	1
NOTE: Because of the lack of data from fruits, EGR derived using random sampling of growth data from vegetables.

Food Code	Food
14101010	Cheese, Blue or Roquefort
14103010	Cheese, Camembert
14103020	Cheese, Brie
Source Survey: CSFII

Foods	Reference
Brie/Camembert	Beckers, 1988
Blue cheese	Oregon Dept of Agriculture, 2000
Camembert	Oregon Dept of Agriculture, 2000
Cheese, blue-veined	De Boer and Kuik, 1987
Cheese, mold-ripened	Rodler and Korbler, 1989
Cheese, mold-ripened and blue-veined	Greenwood et al., 1991 Loncarevic et al., 1995
Cheese, soft, semi-soft	Breer and Schopfer, 1989
Cheese, white mold	Breer and Schopfer, 1989
Gorgonzola	Pinto and Reali, 1996

Mean (log₁₀ cfu/g/day)	Std. Dev.	N
0.058	0.068	7
NOTE: EGR derived using random sampling of growth dat a.

Food Code	Food
14104400	Cheese, Feta
14104700	Cheese, goat
Source Survey: CSFII