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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/.

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Key EnABLe parameters impacting Listeria spp. (LS) prevalence outcomes used in model validation: (a) Zone 1 surfaces, (b) Zone 2 surfaces, (c) At the beginning of the shift, and (d) on Wednesday. Tornado plots show Partial rank correlation coefficients (PRCC) and 95% confidence intervals for significant input parameters after Bonferroni correction. R_m, prevalence of LS in cold-smoked salmon fillets on Monday; R_t, prevalence of LS in cold-smoked salmon fillets on Tuesday; R_w, prevalence of LS in cold-smoked salmon fillets on Wednesday; R_r, prevalence of LS in cold-smoked salmon fillets on Thursday; R_f, prevalence of LS in cold-smoked salmon fillets on Friday; N_R, concentration (CFU/g) of LS per contaminated cold-smoked salmon fillet; α, proportion of LS transferred to an equipment surface upon contact with a contaminated cold-smoked salmon fillet; τ₁₁, probability of LS transfer from Zone 1 to Zone 1 given contact; τ_1e, probability of LS transfer from Zone 1 to an employee given contact; τ_e1, probability of LS transfer from an employee to Zone 1 given contact; p_f, probability that a cold-smoked salmon fillet falls to the floor during production; μ, growth rate (h⁻¹) of LS on environment surfaces.