Table 1.

Sources of data used for parameterisation of microsimulation model; reference numbers refer to main text

Parameter	Range or type of values	Source
a. Consumption of barbecued food
Barbecue occurrence	0 to 100	Derived from time-series analyses
Frequency of barbecues per day and across year	Probability on given day of week 0–1 and overall frequency	Idealo Survey 2017 [19]
Contamination of chicken meat	Probability 0–1	Food Standards Agency 2014 [23]
Undercooking of barbecue food	Probability 0–1	Food Standards Agency 2014 [20]
Population that consumes chicken	Proportion 0–1	Poultry Site 2018 [21]
b. Infection from chicken preparation and cooking at home
Purchased chicken is contaminated	Probability 0–1	Food Standards Agency 2015 [22]
Chicken sold that is skin	Proportion 0–1	Food Standards Agency 2017 [23]
Frequency distribution of Campylobacter on chicken skin	Observed frequency distribution	Nauta, Jacobs-Reitsma [24]
c. Presence of Campylobacter in the countryside
Herbage biomass sufficient for 10 days grazing by cows at 2.4 per ha	Gompertz modified biomass growth model	Barker et al. [25]
d. Visits to the countryside
GEE based on temperature, rainfall, day of week, age, socio-economic class	Probability 0–1	MENE data [18] plus temperature, rainfall and day of week
e. Exposure to Campylobacter in the countryside
Pathogen strain-type frequency distribution	Observed frequency distribution	Jones, Millman et al. [27]
Campylobacter counts in sheep, cattle and wild bird faeces	Observed counts	Stanley, Wallace et al. [28]
Transmission from footware to hands	Probability 0–1	Nauta, Jacobs-Reitsma [24]
f. Immune response after exposure to Campylobacter
Human dose–response experiments	Dose–response curves	Black Levine et al. [13]
Reduction in CFU after barbecue cooking	2.5× reduction	Food Standards Agency 2015 [22]