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. 2021 May 12;9(5):1045. doi: 10.3390/microorganisms9051045

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(A) Probability of one CFU of ESBL-/AmpC-producing E. coli being transferred and (B) the number of CFU transferred to the final serving as a function of the hygiene practices. Regression coefficients between the probabilities of action occurrence and the probability of one CFU being transferred to the final serving (C), and the number of CFU transferred to the final serving (D), including their protective or risky effect on consumer exposure. (i) probability that the raw chicken meat is cut before cutting the bread (pCF); (ii) probability that the raw chicken meat is manipulated before the grilled chicken meat (pMF); (iii) probability that the cutting board is rinsed after cutting the raw chicken meat and before cutting the bread (pRCB); (iv) probability that the dish is rinsed after being used for raw chicken meat (pRD); probability that the grilled chicken remains warm (pC90); (v) prevalence of ESBL-/AmpC-producing E. coli in chicken meat at retail (P_C)).