Table 1. Animal source foods involved in exposure to 13 different pathogens [9, 19].

	Animal source foods
Hazards	Beef	Pork	Poultry	Small ruminant meat*	Dairy	Eggs	Finfish	Shellfish1
Campylobacter spp.	×	×	×	×	×
Shiga-toxin producing Escherichia coli	×	×		×	×
Non-typhoidal Salmonella enterica	×	×	×	×	×	×	×	×
Cryptosporidium spp.					×
Brucella spp.	×	×		×	×
Mycobacterium bovis					u
Toxoplasma gondii	×	×	×	×	×	×
Taenia solium		u
Trichinella spp.		u2
Clonorchis sinensis							u
Intestinal flukes							u3
Opisthorchis spp.							u
Paragonimus spp.								u

×: hazard transmitted by this and other food groups (animal source or not), included in expert elicitation.

u: hazard transmitted only by one food group.

¹ Including crustaceans.

² Including wild boar meat. We neglect the small proportion of cases associated with meat from horses, bears and other animals.

³ Includes selected species of the families Echinostomatidae, Gymnophallidae, Heterophyidae, Nanophyetidae, Neodiplostomidae and Plagiorchiidae. We neglect transmission by other foods, such as shellfish, frogs, snails and snakes.

*Small ruminant meat primarily includes goat, sheep and lamb meat