Table 6.
Summary and ranking of the estimated mean probability of illness per serving blanched frozen vegetables (bfV) compared to 13 RTE food subcategories for elderly females and males (65–74 years old) in the EU using the mgQMRA model and the baseline, best‐case and worst‐case uncertainty scenarios for bfV (see input parameters in Table 2)
| Females | Males | ||||||
|---|---|---|---|---|---|---|---|
| Rank | Food subcategory | Mean probability of illness per serving | Number of cases per 1012 servings | Rank | Food subcategory | Mean probability of illness per serving | Number of cases per 1012 servings |
| 1 | Gravad fish, NAP | 6.1 × 10−7 | 610,000 | 1 | Gravad fish, NAP | 7.5 × 10−7 | 750,000 |
| 2 | Hot‐smoked fish, ROP | 7.2 × 10−8 | 72,000 | 2 | Hot‐smoked fish, ROP | 9.6 × 10−8 | 96,000 |
| 3–4 | Cold‐smoked fish, ROP | 6.4 × 10−8 | 64,000 | 3–4 | Cold‐smoked fish, ROP | 8.4 × 10−8 | 84,000 |
| 3–4 | Hot‐smoked fish, NAP | 6.0 × 10−8 | 60,000 | 3–4 | Hot‐smoked fish, NAP | 8.0 × 10−8 | 80,000 |
| 5 | Paté, NAP | 3.9 × 10−8 | 39,000 | 5 | Paté, NAP | 4.8 × 10−8 | 48,000 |
| 6–8 | Paté, ROP | 2.7 × 10−8 | 27,000 | 6–8 | Cold‐smoked fish, NAP | 3.6 × 10−8 | 36,000 |
| 6–8 | Cold‐smoked fish, NAP | 2.6 × 10−8 | 26,000 | 6–8 | Paté, ROP | 3.2 × 10−8 | 32,000 |
| 6–8 | Gravad fish, ROP | 2.3 × 10−8 | 23,000 | 6–8 | Gravad fish, ROP | 2.9 × 10−8 | 29,000 |
| 9–12 | Cooked meat, ROP | 1.1 × 10−8 | 11,000 | 9–12 | Cooked meat, NAP | 1.5 × 10−8 | 15,000 |
| 9–12 | Cooked meat, NAP | 1.1 × 10−8 | 11,000 | 9–12 | Cooked meat, ROP | 1.5 × 10−8 | 15,000 |
| 9–12 | Sausage, NAP | 1.0 × 10−8 | 10,000 | 9–12 | Sausage, NAP | 1.3 × 10−8 | 13,000 |
| 9–12 | Sausage, ROP | 9.7 × 10−9 | 9,700 | 9–12 | Sausage, ROP | 1.3 × 10−8 | 13,000 |
| 13 | bfV, uncooked (worst‐case) | 2.6 × 10−9 | 2,600 | 13 | bfV, uncooked (worst‐case) | 3.8 × 10−9 | 3,800 |
| 14 | Soft and semi‐soft cheese | 2.1 × 10−9 | 2,100 | 14 | Soft and semi‐soft cheese | 2.6 × 10−9 | 2,600 |
| 15 | bfV, uncooked (baseline) | 4.0 × 10−10 | 400 | 15 | bfV, uncooked (baseline) | 1.9 × 10−9 | 1,900 |
| 16 | bfV, uncooked (best case) | 2.8 × 10−10 | 280 | 16 | bfV, uncooked (best case) | 4.0 × 10−10 | 400 |
| 17 | bfV, cooked (worst case) | 1.0 × 10−11 | 10 | 17 | bfV, cooked (worst‐case) | 1.5 × 10−11 | 15 |
| 18 | bfV, cooked (baseline) | 2.3 × 10−13 | 0.23 | 18 | bfV, cooked (baseline) | 5.3 × 10−13 | 0.53 |
| 19 | bfV, cooked (best case) | 7.9 × 10−14 | 0.079 | 19 | bfV, cooked (best case) | 1.2 × 10−13 | 0.12 |
bfV: Blanched frozen vegetables; NAP: normal atmosphere packaging; ROP: reduced oxygen packaging.