Table 7:
Input parameter values with reference/source used in the QMRA model.
| Scope | |||
|---|---|---|---|
|
| |||
| Pathogen | Campylobacter | ||
| Food product | Chicken meat | ||
| Population specification | Tables 8 and 9 | ||
| Population size | Tables 8 and 9 | ||
| Consumption period in days | 365 | ||
|
| |||
| Question | Value | Unit | Ref |
|
| |||
| 1 Portions consumed | |||
| Point estimation: portions per person per month (pppm) | 30.42 | /pppm | (MIDAGRI, 2022) |
| 2 Pathogen prevalence in retail | |||
| Point estimation of prevalence | Table 9 | - | - |
| 3. Portion size | |||
| Portion size: mean | 139.55 | g | (MIDAGRI, 2022) |
| Portion size: st dev | 6.71 | g | |
| 4 Pathogen concentration | |||
| Concentration: mean | Table 9 | log10 (CFU/g) | - |
| Concentration: st dev | Table 9 | log10 (CFU/g) | |
| 5 Storage conditions | |||
| % of portions stored in room | Tables 8 and 9 | - | - |
| % of portions stored in the fridge | Tables 8 and 9 | - | - |
| % of portions stored in freezer | Tables 8 and 9 | - | - |
| 7 Cross-contamination parameters | |||
| % of portions possibly causing cross-contamination | Tables 8 and 9 | - | - |
| 8 Heating categories | |||
| % of portions done | 95 | % | Authors’ estimate |
| % of portions undercooked | 5 | % | |
| % of portions raw | 0 | % | |