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. 2019 Jan 24;9:495. doi: 10.1038/s41598-018-36654-z

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

PMC Copyright notice

Method for EnABLe representation of Listeria spp. in cold-smoked salmon slicing room and equipment, implemented using NetLogo 6.0. Step 1: Observations were taken in the built environment so that the floors and ceiling (white), walls (brown), and doors (gray) could be represented in the model environment as 25 × 25 cm spaces. The black-shaded areas are outside the bounds of the modeled environment. Step 2: Items within the environment, such as equipment, tools and people, were modeled as a collection of agents representing the different food contact and non-contact surfaces. The shape and color of each agent signifies the zone category (red circles: Zone 1; orange triangles: Zone 2; purple pentagons: Zone 3; black stick figures: employees). Step 3: The presence of water, temperature of the room, and traffic patterns were mapped within the environment. Patches were colored by their water (blue) or traffic (green) state, depending on the view selected on the interface by the user. Step 4: Physical proximity and workflow were used to establish undirected and directed links, respectively, between agents, creating a network upon which Listeria spp. may spread.