Table 1.

Input parameters for the exposure assessment component

Input	Units	Source(s)	Description (Supplementary material location)	Distribution/values
Portion size	g	[19, 34]	Minimum is the lowest portion size reported by Australian dietary habit surveys. Mode and maximum are based on the portion sizes obtained from the 1994–1996 cycle of the United States’ Continuing Survey of Food Intakes by Individuals (S2.1)	Delicatessen meat: Triangular(15, 56, 113)
				Hot dogs: Triangular(42, 57, 121)
Time on retail display	days	[34]	Derived from a Pert distribution generated from the expert opinion of Australian national retail chain representatives (S2.2)	Delicatessen meat: Triangular(0·5, 10, 35)
				Hot dogs: Triangular(0·5, 7, 21)
Temperature at retail display	°C	[15]	Pre-packaged lunch meat temperature at retail establishments based on the 2007 US Cold Temperature Evaluation (S2.3)	Laplace(4·4444, 3·1351)
Time of transportation to home	h	[15]	Time elapsed between retail purchase and home refrigeration for pre-packaged lunch meats based on the 2007 US Cold Temperature Evaluation (S2.4)	Loglogistic[-0·18788, 1·3267, 5·5095, Truncate(0·2, 3·8333333)]
Temperature of transportation to home	°C	[15]	Temperatures of pre-packaged lunch meat at retail and prior to home refrigeration based on the 2007 US Cold Temperature Evaluation (S2.5)	Uniform (time of transportation to home), Weibull[3·0893, 11, shift(-1·6763)]
% of product refrigerated	%	[24, 34]	Minimum based on a web-based survey of US adults; Maximum based on two values reported in the US FDA/FSIS risk assessment (S2.6)	Delicatessen meat: 100
				Hot dogs: Uniform[55·8 (Uniform(97–91·3)]
Time stored in refrigerator	days	[16]	Based on a national representative survey of US adults (n = 2428). Values were estimated using the refrigeration time to first consumption and last consumption of hot dogs and delicatessen meats sliced by the distributor (S2.7)	General: discrete ({first consumption, last consumption}, {probability fully consumed at first, 1 – probability})
				Delicatessen meat: discrete ({Weibull(0·799, 3·91), Weibull(1·29, 20·5)}, {0·08, 0·92})
				Hot dogs: Discrete ({Weibull(0·779, 4·72), Weibull(1·29, 20·5)}, {0·13, 0·87})
Temperature of refrigerator	°C	[16]	Based on a national representative survey of US adults (n = 2037) (S2.8)	Laplace(4·06, 2·31)
Counter storage time	days	[40]	Based on experimental thermal profiles of cold smoked salmon (S2.9)	Exponential (0·3) truncated at maximum of 1
Counter-top temperature of product	°C	[13]	The refrigerator temperature is the minimum. The average room temperature in Canadian households represents the maximum (S2.10)	Uniform[Laplace(4·06, 2·31), Uniform(20, 22)]
Portions that contaminate environment	%	[20]	Prevalence of unwashed cutting boards during the food preparation of raw and heated ready-to-eat foods (S2.11)	Triangular(3, 26, 38)
Transfer rates for contamination	%	[21]	Based on transfer rates from raw chicken to cutting boards, and from cutting boards to warm and cool chicken (S2.12)	See Supplementary material, Table S1·12
% of portions consumed raw	%	[24, 34]	Based on a web-based survey of US adults and a distribution reported in the US FDA/FSIS risk assessment (S2.13)	Delicatessen meat: 100
				Hot dogs: Uniform[0·2, Triangular(4, 7, 10)]
Reheating time	min	[23]	Manufacturer recommended cooking instructions for hot dogs. Included variation in hot dog size, and heating method. (S2.14)	Delicatessen meat: n.a.
				Hot dogs: Uniform(0·5, 9)
Internal temperature of reheated hot dogs	°C	[19]	Based on estimates used in the US FDA/FSIS L. monocytogenes risk assessment (S2.15)	Delicatessen meat: n.a.
				Hot dogs: Triangular[54, Uniform(69–73), 77]
Referent D, T, Z values	s, °C	[14]	Based on thermal inactivation of L. monocytogenes in beef frankfurters (S2.16)	Dref: 3.2 s
				Tref: 70 °C
				Z value: 5·47 °C