World Health Organization Estimates of the Relative Contributions of Food to the Burden of Disease Due to Selected Foodborne Hazards: A Structured Expert Elicitation

• Tine Hald ,

  * E-mail: tiha@food.dtu.dk

  Affiliation Technical University of Denmark, Lyngby, Denmark

  ⨯
• Willy Aspinall,

  Affiliations Aspinall & Associates, Tisbury, England, Bristol University, Bristol, England

  ⨯
• Brecht Devleesschauwer,

  Affiliations Ghent University, Merelbeke, Belgium, Université catholique de Louvain, Brussels, Belgium, Institute of Tropical Medicine, Antwerp, Belgium

  ⨯
• Roger Cooke,

  Affiliations Resources for the Future, Washington, District of Columbia, United States of America, Technical University of Delft, Delft, the Netherlands

  ⨯
• Tim Corrigan,

  Affiliation World Health Organization, Geneva, Switzerland

  ⨯
• Arie H. Havelaar,

  Affiliations National Institute for Public Health and the Environment, Bilthoven, the Netherlands, University of Florida, Gainesville, Florida, United States of America, Utrecht University, Utrecht, Netherlands

  ⨯
• Herman J. Gibb,

  Affiliation Gibb Epidemiology Consulting LLC, Arlington, Virginia, United States of America

  ⨯
• Paul R. Torgerson,

  Affiliation University of Zurich, Zurich, Switzerland

  ⨯
• Martyn D. Kirk,

  Affiliation The Australian National University, Canberra, Australia

  ⨯
• Fred J. Angulo,

  Affiliation U.S. Centers for Disease Control and Prevention, Atlanta, Georgia, United States of America

  ⨯
• Robin J. Lake,

  Affiliation Institute of Environmental Science and Research, Christchurch, New Zealand

  ⨯
• Niko Speybroeck,

  Affiliation Université catholique de Louvain, Brussels, Belgium

  ⨯
• Sandra Hoffmann

  Affiliation U.S. Dept. of Agriculture, Economic Research Service, Washington, District of Columbia, United States of America

  ⨯