Table 4 Attribution of foodborne disease due to five dairy-associated hazards in Rwanda to the dairy food group, dairy types and products. Table 4A provides estimates of the proportion of foodborne disease that is attributed to the dairy food group, based on WHO FERG [11]. Table 4B provides unconditional probabilities of attributing the burden of a foodborne pathogen to dairy types and products, based on [16]. For example, 89% (represented in tables as a proportion of 0.89) of the dairy-associated burden of Campylobacter spp. is attributed to milk from cattle. Food types are indicated in italics. Of the 89% attributed to milk from cattle, 33% is attributed to consuming raw cattle milk, while other food products make up for the remaining 56%. Food products are indicated in plain text

From: Estimates of disease burden caused by foodborne pathogens in contaminated dairy products in Rwanda