Table 15.

Occurrence levels and subcategories of the main contributing foods considered in the exposure assessment and shown in Figures 9, 10 and 11

Category as listed in Figures 9, 10 and 11	Linking categoryc	LB MEAN μg/kg	UB MEAN μg/kg
Cheese	Cheese (on Foodex2 level)a	1.68	2.43
Meat and meat products	Boar meat (Sus scrofa)	0.05	0.13
	Ham, pork	3.03	3.09
	Liver and kidney, farmed animals	0.04	4.67
	Pastes, pâtés and terrines	0.07	0.12
	Preserved meat	2.20	2.27
	Sausages	0.94	1.11
Fresh and dried fruits, and fruit products	Dried apricots (Prunus armeniaca)	0.28	1.12
	Dried dates (Phoenix dactylifera)	1.83	2.27
	Dried figs (Ficuscarica)	3.63	4.12
	Dried fruits (not defined)	2.16	2.74
	Dried vine fruits (currants, raisins and sultanas)	1.86	2.44
	Berries and small fruits (not defined)	0.13	1.61
	Dates (Phoenix dactylifera)	0.01	1.72
	Figsb	1.27	1.44
	Fruit, canned	0.02	0.25
	Jam, marmalade and other fruit spreads	0.13	0.65
Grains and grain‐based productsd	Bread and rolls	0.16	0.34
	Breakfast cereals	0.15	0.42
	Fine bakery wares	0.05	0.26
	Muesli	0.23	0.43
	Pasta (Raw)	0.07	0.36
	Pastries and cakes	0.15	0.48

^aFresh cheeses, such as mozzarella, robiola, etc. were not taken into consideration.

^bDerived from occurrence levels of ‘Dried figs’.

^cCategory used in the exposure assessment for matching the occurrence and consumption data.

^dIncludes ‘Grains for human consumption’, ‘Grain milling products’, ‘Bread and rolls’, ‘Pasta (Raw)’, ‘Breakfast cereals’, ‘Fine bakery wares’ in 55 subcategories (Annex, Table 3).