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 |
|||
50th | 75th | 95th | 99th |
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 |
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 | 1.00 x 109 | 0.30 |
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 |
Minimum |
Mode |
Maximum |
0.5 | 6 to 10 | 15 to 45 |
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 |
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 |
Table A5.2.2. Frequency Distribution for Amount Consumed per Serving
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
16 | 28 | 77 | 136 |
Foods | Reference |
Catfish, fresha | 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 |
Craba |
Degnan et al., 1994 El-Shenawy and El-Shenawy, 1995 |
Crabmeat/scallopsa | 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, fingersa | Ng and Seah, 1995 |
Fish, raw |
Anderson and Nørrung, 1995 Fuchs and Surendran, 1989 |
Lobster tail, frozena | 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, frozena | Weagant et al., 1988 |
Scallops, rawa | 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 |
Shrimpa |
El-Shenawy and El-Shenawy, 1995 Farber, 1991b |
Shrimp, brineda | Rorvik and Yndestad, 1991 |
Shrimp, frozena | Hofer and Ribeiro, 1990 |
Shrimp, rawa |
Motes, 1991 Ravomanana et al., 1993 |
Shrimp, raw/frozena |
Buchanan et al., 1989 Weagant et al., 1988 |
Shrimp, raw/processa | Manoj et al., 1991 |
Squid, langostinosa | Weagant et al., 1988 |
Surimi, frozen a | Weagant et al., 1988 |
Surimi, craba | Buchanan et al., 1989 |
Surimi, variousa | Farber, 1991b |
Trout, fresh | Hartemink and Georgsson, 1991 |
Tuna | Ng and Seah, 1995 |
Tuna, sushi | Ryu et al., 1992 |
a These 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
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 1 to 2 | 10 to 20 |
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. |
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) |
|||
50th | 75th | 95th | 99th |
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 |
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 |
Food | Reference |
Not Applicable; no growth. |
Not applicable; no growth |
Not applicable; no growth |
Maximum growth = 108 cfu/g |
Food Code | Food |
26305160 | Crab, hard shell, steamed |
26319130 | Shrimp, steamed or boiled |
27150110 | Shrimp cocktail (shrimp with cocktail sauce) |
Source Survey: CSFII |
Table A5.4.2. Frequency Distribution of Amount Consumed per Serving
Percentile (grams per serving) |
|||
50th | 75th | 95th | 99th |
50 | 96 | 256 | 345 |
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 |
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 |
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 |
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 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.383 | 0.110 | 3 |
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 |
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 |
Percentile (grams per serving) |
|||
50th | 75th | 95th | 99th |
28 | 55 | 135 | 248 |
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 |
Lettucea |
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 |
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 |
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 |
a Includes fruits/nuts |
Minimum | Mode | Maximum |
0.5 | 3 to 4 | 8 to 12 |
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 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
118 | 138 | 272 | 570 |
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 |
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 |
Foods | Reference |
Orange, juice |
Parish and Higgins, 1989 |
Minimum | Mode | Maximum |
0.5 | 3 to 4 | 8 to 12 |
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. |
Temperature (° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
Food Code | Food |
14101010 | Cheese, Blue or Roquefort |
14103010 | Cheese, Camembert |
14103020 | Cheese, Brie |
Source Survey: CSFII |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
17 | 34 | 69 | 87 |
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 |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 15 to 45 |
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 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.058 | 0.068 | 7 |
NOTE: EGR derived using random sampling of growth dat a. |
Temperature (° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
Food Code | Food |
14104400 | Cheese, Feta |
14104700 | Cheese, goat |
Source Survey: CSFII |
Table A5.8.2. Frequency Distribution of Amount Consumed per Serving
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
26 | 38 | 88 | 113 |
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 |
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 |
Foods | Reference |
Cheese, goat |
Tham, 1988 |
Feta |
Papageorgiou and Marth, 1989b |
Turkish white/ Brined cheese |
Sarimehmetoglu and Kaymaz, 1994 |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 15 to 45 |
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 |
Temperature (° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
Food Code | Food |
14131500 | Queso Asadero |
14132000 | Queso Chihuahua |
14133000 | Queso Fresco |
14203510 | Puerto Rican white cheese (queso del pais, blanco) |
Source Survey: CSFII |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
34 | 73 | 185 | 246 |
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. |
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 |
Foods | Reference |
Queso blanco |
Glass et al., 1995 |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 15 to 45 |
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. |
Temperature ( ° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
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 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
21 | 42 | 113 | 226 |
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 |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 15 to 45 |
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 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.105 | 0.289 | 28 |
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 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
27 | 43 | 85 | 142 |
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 |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 90 to 180 |
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 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
-0.031 | 0.080 | 8 |
Temperature (° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
244 | 245 | 488 | 732 |
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, 2000b Kozak et al., 1996b Laciar 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 |
a The 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.b Samples collected in the United States. |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 3 to 5 | 10 to 12 |
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 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.262 | 0.115 | 10 |
NOTE: EGR derived using random sampling of growth data. |
Temperature (5 ° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
7 | 7.5 | 8 |
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) |
The cumulative distribution for Pasteurized Fluid Milk was used, see Fig. A5.12.1.
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
244 | 245 | 488 | 732 |
Foodsa | 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., 1988b Doyle and Schoeni, 1986b El-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, 1988b Lovett et al., 1987 b Luisjuan-Morales et al., 1995 Lund et al., 1991b McLauchlin and Gilbert, 1990 Moura et al., 1993 Oni et al., 1989 Patterson et al., 1989b Razavi-Rohani and Hedaiatinia, 1990 Rea et al., 1992 Rodler and Koerbler, 1989 Rohrbach et al., 1992, 1991b 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 |
a The 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.b North American data. |
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 10a | 0.33 |
The growth rate distribution for Pasteurized Milk was also used for Unpasteurized Fluid Milk
Minimum | Mode | Maximum |
0.5 | 3 to 4 | 6 to 10 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.262 | 0.115 | 10 |
NOTE: EGR derived using random sampling of growth data.
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 |
Temperature (° C) | <5 | 5-7 | >7 |
Maximum Growth |
7 |
7.5 |
8 |
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 |
Percentile (grams per serving) |
|||
50th | 75th | 95th | 99th |
132 | 186 | 330 | 454 |
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 |
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 |
Foods | Reference |
No growth was modeled for this category. |
Minimum | Mode | Maximum |
Not Relevant |
Temperature (°C) | <5 | 5-7 | >7 |
Maximum Growth |
Not Relevant |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
15 | 61 | 254 | 490 |
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 |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 15 to 45 |
Model | Parameter 1 | Parameter 2 | Parameter 3 | Probability |
Triangle |
-0.034 | -0.045 | 0.37 | 0.55 |
Rectangular |
-0.25 | 0.25 | 0.45 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.014 | 0.192 | 11 |
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 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
57 |
114 | 171 | 285 |
Distribution | Parameter 1 | Parameter 2 | Parameter 3 | |
Temperature (° C) |
Uniform | 2.0 | 5.0 | |
time (days) |
Triangle | 10 | 20 | 30 |
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 |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 5 to 7 | 90 to 180 |
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 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.125 |
0.058 |
4 |
NOTE: EGR derived using random sampling of growth data.
Temperature (°C) | <5 | 5-7 | >7 |
Maximum Growth | 0.5 | 6.5 | 8 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
46 | 69 | 161 | 161 |
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 |
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 |
Foods | Reference |
No growth was modeled for this category |
Not Relevant
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
56 | 75 | 113 | 196 |
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 |
Distribution |
Parameter 1 |
Parameter 2 |
Parameter 3 |
|
Temperature (° C) |
Uniform |
2.0 |
5.0 |
|
time (days) |
Triangle |
10 |
20 |
30 |
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 |
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 |
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 |
Minimum | Mode | Maximum |
0.5 | 5 to 7 | 20 to 30 |
Mean (log10 cfu/g/day) | Std. Dev. | N |
0.244 |
0.137 |
17 |
NOTE: EGR derived using random sampling of growth data. |
Temperature (5 ° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
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 |
50th | 75th | 95th | 99th |
57 | 85 | 128 | 454 |
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 |
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 |
Foods | Reference |
Pâté |
Farber et al.,1995 Hudson and Mott, 1993a |
Minimum | Mode | Maximum |
0.5 | 6 to 10 | 15 to 45 |
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.
Temperature (5 ° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
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 |
Percentiles (grams per serving) |
|||
50th | 75th | 95th | 99th |
104 | 177 | 338 | 531 |
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 |
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 |
Foods | Reference |
No data |
Minimum | Mode | Maximum |
0.5 | 3 to 4 | 8 to 12 |
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. |
Temperature (5 ° C) | <5 | 5-7 | >7 |
Maximum Growth (log 10 cfu/g) |
5 | 6.5 | 8 |
Hypertext updated by ear/cjm 2000-JAN-19