Table 8. Contribution of different food products to the exposure of humans to EEC through meat at the moment of consumption.
| food animal | product | exposure per contaminated portion (No. EEC/portion) | fraction of contami-nated portions | exposure per portion (No. EEC/portion) | total number of consumed portions per year | total exposure (No. EEC per year) |
|---|---|---|---|---|---|---|
| Beef | Filet americaina | 2.86E+1 | 7.79E-2 | 2.23E+0 (3) | 3.21E+8 | 7.16E+8 [61.3%] |
| Chicken | Chicken fillet | 1.73E+0 | 1.25E-1 | 2.17E-1 (11) | 6.77E+8 | 1.47E+8 [12.6%] |
| Beef | Ossenworstb | 2.92E+1 | 7.79E-2 | 2.27E+0 (2) | 4.46E+7 | 1.01E+8 [8.7%] |
| Beef | Steak tartare | 1.26E+1 | 4.25E-2 | 5.35E-1 (5) | 8.76E+7 | 4.69E+7 [4.0%] |
| Beef | Hamburger | 6.06E+0 | 1.34E-2 | 8.13E-2 (21) | 2.80E+8 | 2.28E+7 [2.0%] |
| Pork | Teewurstc | 6.16E+1 | 4.00E-2 | 2.46E+0 (1) | 6.44E+6 | 1.59E+7 [1.4%] |
| Beef&Pork | Salami | 3.20E+0 | 1.72E-2 | 5.51E-2 (31) | 2.34E+8 | 1.29E+7 [1.1%] |
| Beef&Pork | Cervelat | 2.46E+0 | 1.94E-2 | 4.77E-2 (33) | 2.66E+8 | 1.27E+7 [1.1%] |
| Chicken | Chicken leg | 2.00E+0 | 1.27E-1 | 2.55E-1 (10) | 4.61E+7 | 1.18E+7 [1.0%] |
| Chicken | Chicken drumstick | 1.58E+0 | 1.21E-1 | 1.91E-1 (14) | 5.51E+7 | 1.06E+7 [0.9%] |
| Chicken | Chicken roast | 2.15E+0 | 2.03E-1 | 4.38E-1 (7) | 2.29E+7 | 1.00E+7 [0.9%] |
| Chicken | Chicken half | 2.59E+0 | 2.32E-1 | 6.02E-1 (4) | 9.08E+6 | 5.46E+6 [0.5%] |
| Chicken | Chicken strips | 1.65E+0 | 2.14E-1 | 3.55E-1 (8) | 8.25E+6 | 2.92E+6 [0.3%] |
| Chicken | Chicken snacks | 1.96E+0 | 1.40E-1 | 2.74E-1 (9) | 5.99E+6 | 1.64E+6 [0.1%] |
| Veal | Veal roulade | 5.10E+0 | 8.64E-2 | 4.41E-1 (6) | 7.10E+5 | 3.13E+5 [0.0%] |
The table upper part shows the 10 products with highest total exposure, ranked from high to low. This was supplemented with products that complete the top 10 of products with highest exposure per portion (lower part of the table). The total number of consumed portions and total exposure refer to the consumption by the Dutch population in a year. (): rank number high to low on the list of 246 products. []:total exposure per product as percentage of overall total exposure.
afilet americain = spread of raw minced beef mixed with a spicy sauce,
bossenworst = sausage of raw minced beef with salt and spices added,
cTeewurst = sausage of spreadable raw minced pork and bacon with salt and spices added.