Figure 3. Forest plot showing, on a logarithmic scale, the excess risk for outbreak-related illnesses and hospitalizations caused by consumption of pasteurized and unpasteurized milk and cheese, United States, 2009–2014. Markers indicate mean log IRR of outbreak-related illnesses and hospitalizations caused by the food pathogens Campylobacter spp., Listeria monocytogenes, Salmonella spp., and Shiga toxin–producing Escherichia coli per 1 billion servings of unpasteurized milk or cheese relative to pasteurized products. Error bars indicate 95% credibility interval (CrI). Numbers above markers and bars are the IRR (not in log scale) and 95% CrI. log (IRR) = 0 indicates no difference in incidence rates between unpasteurized and pasteurized milk and cheese. IRR, incidence rate ratio.