Table 1.

Detailed description of the model parameters including definitions, default numerical values and sources of information (ESBL = ESBL-/AmpC-producing E. coli).

Sub-Scenario	Parameter Type	Notation	Parameter	Unit *	Description	Parameter Reference
1–2	Prevalence and bacterial concentration in raw chicken meat at retail	P_C	Prevalence of ESBL (P) in raw chicken meat (C) at retail		rgamma(5.87, 11.56)	[24,25,26,32]
		N_C	Contamination level (N) on raw chicken meat (C) at retail	CFU/cm2	rweibull(0.33, 62.89)/1.25	[27,28]
1	Transfer coefficients and bacterial persistence after rinsing	tC_H	Transfer coefficient (t) from raw chicken meat (C) to hand (H)		0.0384	[23]
		tC_CB	Transfer coefficient (t) from raw chicken meat (C) to cutting board (CB)		0.0342	[23]
		tC_K	Transfer coefficient (t) from raw chicken meat (C) to knife (K)		0.0103	[23]
		tH_B	Transfer coefficient (t) from hands (H) to bread (B)		0.0300	[38]
		tCB_B	Transfer coefficient (t) from cutting board (CB) to bread (B)		1	[23]
		tK_B	Transfer coefficient (t) from knife (K) to bread (B)		1	[23]
		tCB_CB	Persistence coefficient of ESBL in cutting board (CB) after rinsing		0.0134	[23]
	Probabilities of action occurrence	pCF	Probability (p) that the raw chicken meat (C) is cut first (F) (before cutting the bread)		0.50	[39]
		pRCB	Probability (p) that the cutting board (CB) is rinsed (R) after cutting the raw chicken meat and before cutting the bread		0.28	[40]
		pCB	Probability (p) that the cutting board (CB) is not rinsed after cutting the raw chicken meat and before cutting the bread		1-pRCB	[21]
	Surfaces involved	SB_H	Bread contaminated surface (SB) from hand (H)	cm2	90	[41]
		SB_CB	Bread contaminated surface (SB) from cutting board (CB)	cm2	runif (63, 80)	[41]
		SB_K	Bread contaminated surface (SB) from knife (K)	cm2	19.60	[41]
2	Transfer coefficients and bacterial persistence after rinsing	tC_D	Transfer coefficient (t) from raw chicken meat (C) to dish (D)		0.018	[23]
		tC_T	Transfer coefficient (t) from raw chicken meat (C) to barbecue tong (T)		0.0089	[23]
		tD_C90	Transfer coefficient (t) from dish (D) to grilled chicken that remains at 90 °C (C90)		0.0027	[23]
		tT_C90	Transfer coefficient (t) from barbecue tong (T) to grilled chicken that remains at 90 °C (C90)		0.0038	[23]
		tD_C60	Transfer coefficient (t) from dish (D) to grilled chicken that remains at 60 °C (C60)		0.3774	[23]
		tT_C60	Transfer coefficient (t) from barbecue tong (T) to grilled chicken that remains at 60 °C (C60)		0.0038	[23]
		tD_D	Persistence coefficient of ESBL in dish (D) after rinsing		0.0027	[23]
	Probability of action occurrence	pMF	Probability (p) that the raw chicken meat is manipulated (M) first (F) (before grilled chicken is manipulated)		1	[21]
		pC90	Probability (p) that the grilled chicken remains warm (C90) when is manipulated		0.60	[21]
		pC60	Probability (p) that the grilled chicken cools to 60 °C (C60) before being manipulated		1-pC90	[21]
		pRD	Probability that the dish (D) is rinsed(R) after being used for raw chicken meat manipulation		0.28	[40]
		pD	Probability (p) that the dish (D) is not rinsed after being used for raw chicken meat		1-pRD	[21]
	Surfaces involved	SGC_D	Grilled chicken contaminated surface (SGC) from dish (D)	cm2	22.14	[41]
		SGC_T	Grilled chicken contaminated surface (SGC) from barbecue tong (T)	cm2	14.17	[41]

* Transfer/persistence coefficients, probabilities and prevalence values are expressed as a fraction of 1.