FDA/Center for Food Safety and Applied Nutrition
USDA/Food Safety and Inspection Service
Centers for Disease Control and Prevention
September 2003

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

Appendix 10: Additional Risk Characterization Information

(Also available in PDF)

Table A10-1. Predicted Mean Number of Cases of Listeriosis per Serving for Each Food Category and Subpopulation
Table A10-2. Predicted Mean Number of Cases of Listeriosis per Annum for Each Food Category and Subpopulation
Table A10-3. Predicted Median Number of Deaths From Listeriosis per Serving Basis for Each Food Category and Subpopulation
Table A10-4. Predicted Median Number of Deaths From Listeriosis per Annum Basis for Each Food Category and Subpopulation

**Table A10-1. Predicted Mean Number of Cases of Listeriosis per Serving for Each Food Category and Subpopulation**
Food Category		Predicted Number of Cases of Listeriosis per Serving^a
		Intermediate-Age ^b			Elderly			Perinatal^c			Total
		Percentiles			Percentiles			Percentiles			Percentiles
		Mean	5^th	95^th	Mean	5^th	95^th	Mean	5^th	95^th	Mean	5^th	95^th
SEAFOOD	Smoked Seafood	3.1x10^-8	8.8x10^-11	1.2x10^-7	2.6x10^-7	9.7x10^-10	1.0x10^-6	1.1x10^-5	4.3x10^-8	4.6x10^-5	8.4x10^-8	3.0x10^-10	3.3x10^-7
	Raw Seafood	8.6x10^-11	1.1x10^-17	2.9x10^-10	8.9x10^-10	1.7x10^-14	2.9x10^-9	6.8x10^-8	7.4x10^-12	2.0x10^-7	1.4x10^-10	7.4x10^-15	4.6x10^-10
	Preserved Fish	9.6x10^-10	5.5x10^-20	2.6x10^-9	8.2x10^-9	3.9x10^-17	2.2x10^-8	3.6x10^-7	2.1x10^-14	9.9x10^-7	2.7x10^-9	6.9x10^-17	7.5x10^-9
	Cooked RTE Crustaceans	5.4x10^-9	2.5x10^-10	2.1x10^-8	4.2x10^-8	2.4x10^-9	1.6x10^-7	1.6x10^-6	9.7x10^-8	6.1x10^-6	1.2x10^-8	6.5x10^-10	4.6x10^-8
PRODUCE	Vegetables	1.2x10^-11	1.5x10^-19	6.3x10^-11	1.1x10^-10	3.7x10^-16	5.7x10^-10	5.8x10^-9	1.4x10^-13	3.1x10^-8	3.6x10^-11	2.8x10^-16	1.9x10^-10
PRODUCE	Fruits	1.3x10^-9	6.0x10^-20	9.6x10^-9	8.0x10^-9	5.3x10^-17	5.7x10^-8	4.3x10^-7	1.3x10^-14	3.0x10^-6	3.2x10^-9	4.5x10^-17	2.3x10^-8
DAIRY	Fresh Soft Cheese	5.0x10^-10	4.6x10^-13	2.1x10^-9	4.1x10^-9	5.0x10^-12	1.7x10^-8	1.6x10^-7	2.6x10^-10	7.0x10^-7	6.9x10^-10	8.0x10^-13	2.9x10^-9
	Soft Unripened Cheese	3.1x10^-9	8.4x10^-14	1.6x10^-8	2.5x10^-8	7.2x10^-13	1.2x10^-7	1.1x10^-6	4.8x10^-11	5.3x10^-6	8.9x10^-9	2.8x10^-13	4.4x10^-8
	Soft Ripened Cheese	2.7x10^-10	1.8x10^-21	1.3x10^-9	2.4x10^-9	3.3x10^-18	1.1x10^-8	1.2x10^-7	3.5x10^-15	5.2x10^-7	5.6x10^-10	7.9x10^-18	2.6x10^-9
	Semi-soft Cheese	1.3x10^-10	9.3x10^-17	2.9x10^-10	1.2x10^-9	5.5x10^-15	2.7x10^-9	6.3x10^-8	9.2x10^-13	1.4x10^-7	2.6x10^-10	2.5x10^-15	5.8x10^-10
	Hard Cheese	1.2x10^-12	5.3x10^-47	1.9x10^-12	1.1x10^-11	5.8x10^-39	1.9x10^-11	8.9x10^-10	3.4x10^-32	1.3x10^-9	3.1x10^-12	2.5x10^-35	5.5x10^-12
	Processed Cheese	5.2x10^-13	3.2x10^-30	2.3x10^-12	5.1x10^-12	8.8x10^-25	2.2x10^-11	4.8x10^-10	6.6x10^-20	1.4x10^-9	1.4x10^-12	5.4x10^-23	6.0x10^-12
	Pasteurized Fluid Milk	1.2x10^-9	2.8x10^-11	5.7x10^-9	8.6x10^-9	2.5x10^-10	3.9x10^-8	3.8x10^-7	1.2x10^-8	1.7x10^-6	2.7x10^-9	7.5x10^-11	1.3x10^-8
	Unpasteurized Fluid Milk	1.6x10^-8	3.5x10^-11	6.8x10^-8	1.2x10^-7	3.4x10^-10	5.1x10^-7	5.5x10^-6	1.7x10^-8	2.3x10^-5	3.8x10^-8	9.7x10^-11	1.6x10^-7
	Ice Cream/Frozen Dairy Products	2.2x10^-12	2.7x10^-35	1.8x10^-12	1.7x10^-11	1.4x10^-28	1.9x10^-11	7.4x10^-10	2.7x10^-23	1.3x10^-9	5.7x10^-12	1.7x10^-26	6.3x10^-12
	Cultured Milk Products	6.6x10^-12	2.4x10^-40	1.7x10^-11	6.4x10^-11	6.5x10^-33	1.7x10^-10	3.8x10^-9	5.1x10^-26	9.9x10^-9	1.8x10^-11	3.3x10^-29	4.9x10^-11
	High Fat and Other Dairy Products	2.2x10^-9	1.0x10^-10	8.2x10^-9	1.6x10^-8	8.9x10^-10	5.7x10^-8	5.8x10^-7	3.7x10^-8	2.0x10^-6	5.3x10^-9	2.9x10^-10	1.9x10^-8
MEATS	Frankfurters (reheated)	8.3x10^-11	4.2x10^-15	3.4x10^-10	8.5x10^-10	8.6x10^-13	3.4x10^-9	6.1x10^-8	2.1x10^-10	2.6x10^-7	2.0x10^-10	2.7x10^-13	8.0x10^-10
	Frankfurters (not reheated)	7.1x10^-8	3.1x10^-9	2.8x10^-7	6.1x10^-7	3.2x10^-8	2.3x10^-6	2.2x10^-5	1.3x10^-6	8.3x10^-5	1.4x10^-7	7.1x10^-9	5.2x10^-7
	Dry/Semi-Dry Fermented Sausages	5.7x10^-10	6.8x10^-20	2.7x10^-9	5.2x10^-9	2.0x10^-16	2.4x10^-8	2.5x10^-7	5.1x10^-14	1.1x10^-6	1.4x10^-9	1.5x10^-16	6.3x10^-9
	Deli Meats	3.0x10^-8	6.8x10^-9	4.1x10^-8	2.7x10^-7	5.8x10^-8	3.9x10^-7	1.1x10^-5	3.2x10^-6	1.4x10^-5	7.0x10^-8	1.7x10^-8	9.9x10^-8
	Pâté and Meat Spreads	3.9x10^-8	1.0x10^-9	1.4x10^-7	3.2x10^-7	1.1x10^-8	1.1x10^-6	1.3x10^-5	4.7x10^-7	4.5x10^-5	9.6x10^-8	3.1x10^-9	3.3x10^-7
COMBINATION FOODS	Deli-type Salads	4.7x10^-11	1.8x10^-31	1.3x10^-10	3.5x10^-10	3.3x10^-25	1.2x10^-9	1.4x10^-8	9.3x10^-20	5.5x10^-8	1.3x10^-10	8.0x10^-23	4.1x10^-10
^aThis table provides estimates of the mean rate of listeriosis per serving and the confidence intervals about that estimate. ^bThe Intermediate-age group includes susceptible populations not captured in the other groups. ^cThe Perinatal population is a susceptible population that includes fetuses and neonates. Exposure occurs in utero from contaminated food eaten by the pregnant woman. The predicted cases are predominately neonatal, therefore to estimate the perinatal cases presented in this table, an exposure period of 10 days was used. The value of 10 approximately corresponds to the mean of the triangle distribution (1, 7, 30) used in the simulation.

**Table A10-2. Predicted Mean Number of Cases of Listeriosis per Annum for Each Food Category and Subpopulation**
Food Category		Predicted Number of Cases of Listeriosis per Annum^a
		Intermediate-Age ^b			Elderly			Perinatal^c			Total
		Percentiles			Percentiles			Percentiles			Percentiles
		Mean	5^th	95^th	Mean	5^th	95^th	Mean	5^th	95^th	Mean	5^th	95^th
SEAFOOD	Smoked Seafood	5.1	<0.1	19.4	10.6	<0.1	43.2	1.4	<0.1	5.8	17.2	0.1	68.1
	Raw Seafood	<0.1	<0.1	0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.1
	Preserved Fish	0.1	<0.1	0.2	0.2	<0.1	0.5	<0.1	<0.1	0.1	0.3	<0.1	0.8
	Cooked Ready-to-Eat Crustaceans	2.5	0.1	10.0	3.5	0.2	13.2	0.6	<0.1	2.2	6.6	0.4	25.7
PRODUCE	Vegetables	0.8	<0.1	4.3	1.9	<0.1	9.7	0.3	<0.1	1.6	3.0	<0.1	15.7
PRODUCE	Fruits	47.3	<0.1	351.4	95.8	<0.1	680.4	12.2	<0.1	85.4	155.2	<0.1	1127.7
DAIRY	Fresh Soft Cheese	<0.1	<0.1	0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.1	<0.1	0.2
	Soft Unripened Cheese	10.5	<0.1	52.3	26.0	<0.1	128.8	2.8	<0.1	13.6	39.3	<0.1	193.5
	Soft Ripened Cheese	0.5	<0.1	2.1	0.5	<0.1	2.1	0.2	<0.1	0.7	1.1	<0.1	4.9
	Semi-soft Cheese	0.2	<0.1	0.5	0.2	<0.1	0.4	0.1	<0.1	0.2	0.5	<0.1	1.1
	Hard Cheese	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.1
	Processed Cheese	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.1
	Pasteurized Fluid Milk	85.9	2.0	410.1	127.9	3.7	584.4	20.9	0.7	95.8	234.7	6.5	1084.6
	Unpasteurized Fluid Milk	6.0	<0.1	24.7	9.1	<0.1	38.3	1.5	<0.1	6.5	16.6	<0.1	69.2
	Ice Cream/Frozen Dairy Products	<0.1	<0.1	<0.1	0.1	<0.1	0.1	<0.1	<0.1	<0.1	0.1	<0.1	0.1
	Cultured Milk Products	<0.1	<0.1	0.1	0.1	<0.1	0.2	<0.1	<0.1	<0.1	0.1	<0.1	0.4
	High Fat and Other Dairy Products	35.3	1.7	135.0	66.2	3.8	241.3	7.3	0.5	25.3	108.8	6.0	398.9
MEATS	Frankfurters (reheated)	0.5	<0.1	1.9	0.5	<0.1	2.0	0.3	<0.1	1.1	1.2	<0.1	4.9
	Frankfurters (not reheated)	29.9	1.3	119.4	27.0	1.4	103.0	7.3	0.4	26.9	64.2	3.3	245.4
	Dry/Semi-Dry Fermented Sausages	0.9	<0.1	4.1	1.3	<0.1	6.0	0.3	<0.1	1.3	2.5	<0.1	11.2
	Deli Meats	528.1	120.6	736.4	767.1	164.6	1106.2	146.6	44.5	197.0	1441.7	341.2	2038.2
	Pâté and Meat Spreads	3.8	0.1	13.2	6.6	0.2	23.5	1.0	<0.1	3.4	11.4	0.4	39.5
COMBINATION FOODS	Deli-type Salads	0.5	<0.1	1.3	1.1	<0.1	3.7	0.1	<0.1	0.4	1.7	<0.1	5.4
^aThis table provides estimates of the mean rate of listeriosis per annum and the confidence intervals about that estimate. ^bThe intermediate-age group includes susceptible populations not captured in other goups, such as cancer, AIDS, and transplant patients, for whom there are insufficient data to consider as a separate population. ^cThe Perinatal population is a susceptible population that includes fetuses and neonates. Exposure occurs in utero from contaminated food eaten by the pregnant woman.

**Table A10-3. Predicted Median Number of Deaths From Listeriosis per Serving Basis for Each Food Category and Subpopulation**
Food Category		Predicted Number of Deaths of Listeriosis per Serving^a
		Intermediate-Age ^b			Elderly			Perinatal^c			Total
		Percentiles			Percentiles			Percentiles			Percentiles
		Median	5^th	95^th	Median	5^th	95^th	Median	5^th	95^th	Median	5^th	95^th
SEAFOOD	Smoked Seafood	1.9x10^-10	7.8x10^-12	1.1x10^-08	5.2x10^-09	2.6x10^-10	2.8x10^-07	1.8x10^-08	9.5x10^-10	1.0x10^-06	1.3x10^-09	6.5x10^-11	7.0x10^-08
	Raw Seafood	1.1x10^-12	9.7x10^-19	2.6x10^-11	3.5x10^-11	4.5x10^-15	7.8x10^-10	1.5x10^-10	1.6x10^-13	4.4x10^-09	2.5x10^-12	1.4x10^-15	6.0x10^-11
	Preserved Fish	5.6x10^-13	4.9x10^-21	2.3x10^-10	1.8x10^-11	1.0x10^-17	6.0x10^-09	9.0x10^-11	4.6x10^-16	2.2x10^-08	5.0x10^-12	1.4x10^-17	1.6x10^-09
	Cooked RTE Crustaceans	1.9x10^-10	2.2x10^-11	1.9x10^-09	5.0x10^-09	6.4x10^-10	4.4x10^-08	1.6x10^-08	2.1x10^-09	1.3x10^-07	1.0x10^-09	1.3x10^-10	8.8x10^-09
PRODUCE	Vegetables	7.4x10^-14	1.4x10^-20	5.6x10^-12	2.2x10^-12	1.0x10^-16	1.5x10^-10	1.1x10^-11	3.1x10^-15	6.7x10^-10	5.8x10^-13	5.9x10^-17	3.9x10^-11
PRODUCE	Fruits	4.4x10^-13	5.3x10^-21	8.5x10^-10	1.4x10^-11	1.4x10^-17	1.5x10^-08	6.2x10^-11	2.9x10^-16	6.7x10^-08	4.2x10^-12	9.6x10^-18	4.8x10^-09
DAIRY	Fresh Soft Cheese	1.1x10^-11	4.0x10^-14	1.8x10^-10	2.8x10^-10	1.3x10^-12	4.6x10^-09	9.1x10^-10	5.7x10^-12	1.5x10^-08	2.2x10^-11	1.2x10^-13	3.7x10^-10
	Soft Unripened Cheese	5.2x10^-11	7.5x10^-15	1.4x10^-09	1.3x10^-09	1.9x10^-13	3.3x10^-08	4.4x10^-09	1.0x10^-12	1.2x10^-07	3.7x10^-10	6.1x10^-14	9.5x10^-09
	Soft Ripened Cheese	1.8x10^-13	1.6x10^-22	1.1x10^-10	5.9x10^-12	8.8x10^-19	3.1x10^-09	2.9x10^-11	7.7x10^-17	1.1x10^-08	9.5x10^-13	1.4x10^-18	4.7x10^-10
	Semi-soft Cheese	2.6x10^-13	8.2x10^-18	2.6x10^-11	8.0x10^-12	1.5x10^-15	7.3x10^-10	3.4x10^-11	2.0x10^-14	3.2x10^-09	1.2x10^-12	4.0x10^-16	1.0x10^-10
	Hard Cheese	3.0x10^-16	4.7x10^-48	1.7x10^-13	2.5x10^-15	1.5x10^-39	5.1x10^-12	1.8x10^-14	7.5x10^-34	2.8x10^-11	6.8x10^-16	5.0x10^-36	1.1x10^-12
	Processed Cheese	1.3x10^-15	2.8x10^-31	2.1x10^-13	2.5x10^-14	2.4x10^-25	5.9x10^-12	1.5x10^-13	1.4x10^-21	3.1x10^-11	7.9x10^-15	1.2x10^-23	1.2x10^-12
	Pasteurized Fluid Milk	3.9x10^-11	2.5x10^-12	5.1x10^-10	9.0x10^-10	6.6x10^-11	1.1x10^-08	3.2x10^-09	2.6x10^-10	3.8x10^-08	2.1x10^-10	1.5x10^-11	2.4x10^-09
	Unpasteurized Fluid Milk	2.6x10^-10	3.1x10^-12	6.1x10^-09	6.0x10^-09	9.2x10^-11	1.4x10^-07	2.2x10^-08	3.8x10^-10	5.1x10^-07	1.4x10^-09	2.0x10^-11	3.2x10^-08
	Ice Cream/Frozen Dairy Products	1.1x10^-15	2.4x10^-36	1.6x10^-13	2.5x10^-14	3.9x10^-29	5.1x10^-12	1.4x10^-13	6.0x10^-25	2.8x10^-11	1.0x10^-14	3.8x10^-27	1.3x10^-12
	Cultured Milk Products	8.4x10^-16	2.1x10^-41	1.5x10^-12	1.5x10^-14	1.7x10^-33	4.5x10^-11	1.0x10^-13	1.1x10^-27	2.2x10^-10	6.6x10^-15	6.5x10^-30	9.9x10^-12
	High Fat and Other Dairy Products	9.2x10^-11	9.1x10^-12	7.3x10^-10	2.2x10^-09	2.4x10^-10	1.5x10^-08	6.9x10^-09	8.2x10^-10	4.4x10^-08	5.7x10^-10	6.2x10^-11	4.0x10^-09
MEATS	Frankfurters (reheated)	2.4x10^-12	3.7x10^-16	3.0x10^-11	7.1x10^-11	2.3x10^-13	9.1x10^-10	3.4x10^-10	4.5x10^-12	5.6x10^-09	1.1x10^-11	5.7x10^-14	1.5x10^-10
	Frankfurters (not reheated)	2.9x10^-09	2.7x10^-10	2.5x10^-08	7.9x10^-08	8.6x10^-09	6.3x10^-07	2.4x10^-07	2.9x10^-08	1.8x10^-06	1.2x10^-08	1.3x10^-09	9.2x10^-08
	Dry/Semi-Dry Fermented Sausages	5.3x10^-13	6.0x10^-21	2.4x10^-10	1.7x10^-11	5.3x10^-17	6.5x10^-09	8.1x10^-11	1.1x10^-15	2.4x10^-08	3.4x10^-12	2.8x10^-17	1.2x10^-09
	Deli Meats	2.9x10^-09	6.0x10^-10	3.7x10^-09	8.0x10^-08	1.6x10^-08	1.0x10^-07	2.6x10^-07	7.1x10^-08	3.1x10^-07	1.5x10^-08	3.2x10^-09	1.9x10^-08
	Pâté and Meat Spreads	1.1x10^-09	9.2x10^-11	1.2x10^-08	2.9x10^-08	2.9x10^-09	3.0x10^-07	9.8x10^-08	1.0x10^-08	9.9x10^-07	6.5x10^-09	6.5x10^-10	6.9x10^-08
COMBINATION FOODS	Deli-type Salads	1.5x10^-14	1.6x10^-32	1.1x10^-11	3.8x10^-13	8.8x10^-26	3.2x10^-10	1.9x10^-12	2.0x10^-21	1.2x10^-09	1.2x10^-13	1.6x10^-23	9.1x10^-11
^aThis table provides estimates of the median rate of listeriosis per serving and the confidence intervals about that estimate. ^bThe Intermediate-age group includes susceptible populations not captured in other groups, such as cancer, AIDS, and transplant patients, for whom there are insufficient data to consider as a separate population. ^cThe Perinatal population is a susceptible population that includes fetuses and neonates. Exposure occurs in utero from contaminated food eaten by the pregnant woman. (Estimates for the perinatal group can be made by multiplying the neonatal values by 2.5.) To estimate the number of servings in each food category for the perinatal group, the number of servings for the intermediate-aged population was multiplied by 0.0174 (fraction of pregnant women) and 3/12 (for exposure during the last three months of pregnancy).

**Table A10-4. Predicted Median Number of Deaths From Listeriosis per Annum Basis for Each Food Category and Subpopulation**
Food Category		Predicted Number of Deaths of Listeriosis per Annum^a
		Intermediate-Age ^b			Elderly			Perinatal^c			Total
		Percentiles			Percentiles			Percentiles			Percentiles
		Median	5^th	95^th	Median	5^th	95^th	Median	5^th	95^th	Median	5^th	95^th
SEAFOOD	Smoked Seafood	<0.1	<0.1	1.7	0.2	<0.1	11.6	<0.1	<0.1	1.1	0.3	<0.1	14.4
	Raw Seafood	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
	Preserved Fish	<0.1	<0.1	<0.1	<0.1	<0.1	0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.2
	Cooked RTE Crustaceans	0.1	<0.1	0.9	0.4	0.1	3.5	0.1	<0.1	0.4	0.6	0.1	4.9
PRODUCE	Vegetables	<0.1	<0.1	0.4	<0.1	<0.1	2.6	<0.1	<0.1	0.3	<0.1	<0.1	3.3
PRODUCE	Fruits	<0.1	<0.1	31.1	0.2	<0.1	182.4	<0.1	<0.1	16.9	0.2	<0.1	231.4
DAIRY	Fresh Soft Cheese	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
	Soft Unripened Cheese	0.2	<0.1	4.6	1.4	<0.1	34.5	0.10	<0.1	2.7	1.7	<0.1	41.9
	Soft Ripened Cheese	<0.1	<0.1	0.2	<0.1	<0.1	0.6	<0.1	<0.1	0.1	<0.1	<0.1	0.9
	Semi-soft Cheese	<0.1	<0.1	<0.1	<0.1	<0.1	0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.2
	Hard Cheese	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
	Processed Cheese	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
	Pasteurized Fluid Milk	2.8	0.2	36.3	13.4	1.0	156.7	1.6	0.1	18.9	18.1	1.3	208.7
	Unpasteurized Fluid Milk	0.1	<0.1	2.2	0.5	<0.1	10.3	0.1	<0.1	1.3	0.6	<0.1	13.8
	Ice Cream/Frozen Dairy Products	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1	<0.1
	Cultured Milk Products	<0.1	<0.1	<0.1	<0.1	<0.1	0.1	<0.1	<0.1	<0.1	<0.1	<0.1	0.1
	High Fat and Other Dairy Products	1.5	0.2	12.0	9.4	1.0	64.7	0.8	0.1	5.0	11.8	1.3	82.0
MEATS	Frankfurters (reheated)	<0.1	<0.1	0.2	<0.1	<0.1	0.5	<0.1	<0.1	0.2	0.1	<0.1	0.9
	Frankfurters (not reheated)	1.2	0.1	10.6	3.5	0.4	27.6	0.7	0.1	5.3	5.4	0.6	42.9
	Dry/Semi-Dry Fermented Sausages	<0.1	<0.1	0.4	<0.1	<0.1	1.6	<0.1	<0.1	0.3	<0.1	<0.1	2.2
	Deli Meats	52.1	10.7	65.2	227.8	44.1	296.6	31.8	8.8	38.9	311.6	65.5	400.4
	Pâté and Meat Spreads	0.1	<0.1	1.2	0.6	0.1	6.3	0.1	<0.1	0.7	0.8	0.1	8.1
COMBINATION FOODS	Deli-type Salads	<0.1	<0.1	0.1	<0.1	<0.1	1.0	<0.1	<0.1	0.1	<0.1	<0.1	1.2
^aThis table provides estimates of the median rate of listeriosis per annum and the confidence intervals about that estimate. ^bThe Intermediate-age group includes susceptible populations not captured in other groups, such as cancer, AIDS, and transplant patients, for whom there are insufficient data to consider as a separate population. ^cThe perinatal population is a susceptible population that includes fetuses and neonates. Exposure occurs in utero from contaminated food eaten by the pregnant woman.

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FDA/Center for Food Safety and Applied Nutrition USDA/Food Safety and Inspection Service Centers for Disease Control and Prevention September 2003

Quantitative Assessment of Relative Risk to Public Healthfrom Foodborne Listeria monocytogenesAmong Selected Categories of Ready-to-Eat Foods

Appendix 10: Additional Risk Characterization Information

FDA/Center for Food Safety and Applied Nutrition
USDA/Food Safety and Inspection Service
Centers for Disease Control and Prevention
September 2003

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