Table 5 B. Dairy food types and food products
From: Estimates of disease burden caused by foodborne pathogens in contaminated dairy products in Rwanda
Food groups* | Food types | Food products | Attribution estimates |
|---|---|---|---|
Campylobacter spp. | |||
Milk from cattle | 0.89 (0.50-1.00) ^ | ||
Raw | 0.33 (0.00-0.68) | ||
Fermented traditional | 0.19 (0.00-0.56) | ||
Fermented industrial | 0.22 (0.00-0.59) | ||
Heat treated | 0.07 (0.00-0.45) | ||
Other products | 0.08 (0.00-0.43) | ||
Milk from other animal species | 0.11 (0.00-0.50) | ||
Non-typhoidal Salmonella enterica | |||
Milk from cattle | 0.94 (0.50-1.00) | ||
Raw | 0.46 (0.12–0.74) | ||
Fermented traditional | 0.22 (0.01–0.49) | ||
Fermented industrial | 0.15 (0.01–0.42) | ||
Heat treated | 0.06 (0.00-0.43) | ||
Other products | 0.05 (0.00-0.35) | ||
Milk from other animal species | 0.06 (0.00-0.50) | ||
Cryptosporidium spp. | |||
Milk from cattle | 0.89 (0.50-1.00) | ||
Raw | 0.43 (0.05–0.79) | ||
Fermented traditional | 0.23 (0.00-0.57) | ||
Fermented industrial | 0.10 (0.00-0.38) | ||
Heat treated | 0.05 (0.00-0.41) | ||
Other products | 0.08 (0.00-0.34) | ||
Milk from other animal species | 0.11 (0.00-0.50) | ||
Brucella spp. | |||
Milk from cattle | 0.93 (0.49-1.00) | ||
Raw | 0.61 (0.19–0.90) | ||
Fermented traditional | 0.19 (0.00-0.48) | ||
Fermented industrial | 0.06 (0.00-0.32) | ||
Heat treated | 0.04 (0.00-0.42) | ||
Other products | 0.03 (0.00-0.19) | ||
Milk from other animal species | 0.07 (0.00-0.51) | ||
Mycobacterium bovis | |||
Milk from cattle | 0.94 (0.50-1.00) | ||
Raw | 0.63 (0.19–0.91) | ||
Fermented traditional | 0.16 (0.01–0.50) | ||
Fermented industrial | 0.06 (0.00-0.34) | ||
Heat treated | 0.05 (0.00-0.43) | ||
Other products | 0.04 (0.00-0.20) | ||
Milk from other animal species | 0.06 (0.50-1.00) |