Table 1.
Detailed description of the scenario settings contemplated in the model design
| Subscenario | Action | Action description | Objects |
|---|---|---|---|
| 1. Cross‐contamination of bread |
Action 1: Cutting raw chicken meat |
Consumer holds the contaminated raw chicken meat with the hands to cut it with a knife on a cutting board. |
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| Action 2: Rinsing cutting board | The cutting board can be rinsed in some cases after cutting the raw chicken meat and before cutting the bread. |
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| Action 3: Cutting bread | Later, he/she takes a piece of sliced bread with the contaminated hands, to cut it in two pieces with the same knife and in the same cutting board that have been used for cutting the contaminated raw chicken meat. |
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| 2. Recontamination of grilled chicken (90°C/60°C) | Action 4: Manipulating raw chicken meat |
Once the chicken is cut, the consumer takes the pieces of raw chicken meat with the hands and places them on a dish. The consumer takes a raw chicken piece from the dish with the barbecue tong and places it into the barbecue. |
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| Action 5: Rinsing dish | The dish can be rinsed in some cases after being used for raw chicken, and before being used for cooked chicken. |
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| Action 6: Manipulating hot grilled chicken (90°C) | The grilled chicken is removed from the barbecue with the contaminated barbecue tong and placed on the contaminated dish (rinsed or not rinsed). |
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| Action 7: Manipulating cooled grilled chicken (60°C) |
When the demand for grilled chicken meat decreases in some moments during the barbecue event, some pieces are removed from the central part of the barbecue, and they cool down to 60°C. The grilled chicken at 60°C is manipulated with the contaminated barbecue tong and placed on a contaminated dish (rinsed or not rinsed). |
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| 3. Consumer Exposure | Action 8: Food consumption | The consumer eats the final serving consisting of a slice of bread and a piece of grilled chicken. |
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