Table 3.

Groups of agents in the cold-smoked salmon slicing room identified by cluster analysis using either attributes or contamination outcomes over one week.

Cluster	Based on agent attributes (n = 344)			Based on agent contamination (n = 344)
	A-I	A-II	A-III	C-I	C-II	C-III
Number of agents	40	264	40	8	299	37
Zone 1	0	97	36	1	97	35
Zone 2	0	162	4	3	163	0
Zone 3	40	5	0	4	39	2
Representative agent(s)	wall below hand sink	cart handle, cart handle, MBS control panel, slicer on-off switch, table underside	slicer in-belt	slicer gear joints	cutting table underside	cutting table top
Cleanability
Yes	11	232	32	3	243	29
No	29	32	8	5	56	8
Distance from floor (m)a	0.21	0.93	0.85	0.42	0.85	0.84
Area of slicing room
Skinning	2	8	7	0	8	9
Trimming	3	38	7	1	37	10
Slicing	6	28	14	1	31	12
Packing	10	156	5	2	167	2
Mechanical Bone Separator (MBS)	1	7	0	0	8	0
Vacuum	5	22	7	2	32	0
Hand-washing	4	2	0	1	5	0
Ceiling	0	3	0	0	3	0
Cleaning	9	0	0	1	8	0
Number of Out linksa	0.0	0.0	1.1	0.0	0.02	0.97
Number of In linksa	0.1	0.01	1.0	0.0	0.04	0.86
Number of Undirected linksa	0.5	2.0	2.3	1.5	1.8	2.0
Probability of LS contamination at mid-shift a
Monday	0.01	0.01	0.05	<0.01	0.01	0.07
Tuesday	0.02	0.01	0.13	<0.01	0.01	0.17
Wednesday	0.04	0.02	0.22	<0.01	0.02	0.28
Thursday	0.06	0.03	0.29	<0.01	0.03	0.37
Friday	0.07	0.04	0.35	<0.01	0.04	0.45
Concentration at mid-shift a (CFU/cm 2 )
Monday	1.3	0.50	0.25	4.9	0.46	0.39
Tuesday	1.2	0.21	0.12	5.8	0.18	0.14
Wednesday	1.9	0.36	0.12	12	0.26	0.14
Thursday	2.9	0.71	0.13	29	0.24	0.16
Friday	3.8	0.56	0.16	18	0.53	0.20
Contacts by contaminated agenta (per wk, via link)	0.13	1.4	21	0.0	1.0	25
Transfers of contaminationa (per wk, via link)	0.0	0.37	26	0.0	0.17	30
Time contaminateda (hrs)	36	14	38	47	16	43

^aMean of cluster.