Lamb

estimated daily intakes (EDIs) → ranged → 0.01 % of the acceptable daily intake (ADI) for pyrimethanil to 12.05 % of the ADI for lambda-cyhalothrin

“The estimated daily intakes (EDIs) ranged from 0.01 % of the acceptable daily intake (ADI) for pyrimethanil to 12.05 % of the ADI for lambda-cyhalothrin”

Escherichia coli O157 → isolated from → 5.9% of samples of lamb products

“During surveillance in 1996, E. coli O157 was isolated from 5.9% of samples of lamb products and from 1.5% of samples of beef products, despite the prevalence in cattle being much higher than in sheep.”

Salmonella typhimurium DT170 → was found in → raw minced lamb and environmental swabs

“Samples of raw minced lamb and several environmental swabs taken at the wholesaler were positive for S. typhimurium DT170”

red meat (beef, lamb, and pork) → caused → 287,485 cases of foodborne disease

“Red meat (beef, lamb, and pork) contributed heavily to deaths, despite lower levels of risk (287,485 cases, risk = 24, case-fatality rate = 57, deaths = 164).”

lambda-cyhalothrin, fipronil, dimethoate, and omethoate → can cause → acute or chronic risks

“Results for lambda-cyhalothrin, fipronil, dimethoate, and omethoate in spinach, zucchini, kaki, and strawberry, respectively, can cause acute or chronic risks when consumed at 0.1 and 0.2 kg day^-1.”

Campylobacter jejuni → was generally the most common species in → beef, lamb, and pork offal (50 to 86%)

“In beef, lamb, and pork offal, <i>C. jejuni</i> was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where <i>C. coli</i> was more prevalent (69%)”

Campylobacter spp. → were detected in → 38% of lamb, 31% of pork, and 14% of beef offal

“with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver)”

Campylobacter prevalence → was significantly higher in → fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively)

“<i>Campylobacter</i> prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively)”