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Table 1 Sources of data used for parameterisation of microsimulation model; reference numbers refer to main text

From: Climate, human behaviour or environment: individual-based modelling of Campylobacter seasonality and strategies to reduce disease burden

Parameter Range or type of values Source
a. Consumption of barbecued food
 Barbecue occurrence 0 to 100 Derived from time-series analyses
 Frequency of barbecues per day and across year Probability on given day of week 0–1 and overall frequency Idealo Survey 2017 [19]
 Contamination of chicken meat Probability 0–1 Food Standards Agency 2014 [23]
 Undercooking of barbecue food Probability 0–1 Food Standards Agency 2014 [20]
 Population that consumes chicken Proportion 0–1 Poultry Site 2018 [21]
b. Infection from chicken preparation and cooking at home
 Purchased chicken is contaminated Probability 0–1 Food Standards Agency 2015 [22]
 Chicken sold that is skin Proportion 0–1 Food Standards Agency 2017 [23]
 Frequency distribution of Campylobacter on chicken skin Observed frequency distribution Nauta, Jacobs-Reitsma [24]
c. Presence of Campylobacter in the countryside
 Herbage biomass sufficient for 10 days grazing by cows at 2.4 per ha Gompertz modified biomass growth model Barker et al. [25]
d. Visits to the countryside
 GEE based on temperature, rainfall, day of week, age, socio-economic class Probability 0–1 MENE data [18] plus temperature, rainfall and day of week
e. Exposure to Campylobacter in the countryside
 Pathogen strain-type frequency distribution Observed frequency distribution Jones, Millman et al. [27]
 Campylobacter counts in sheep, cattle and wild bird faeces Observed counts Stanley, Wallace et al. [28]
 Transmission from footware to hands Probability 0–1 Nauta, Jacobs-Reitsma [24]
f. Immune response after exposure to Campylobacter
 Human dose–response experiments Dose–response curves Black Levine et al. [13]
 Reduction in CFU after barbecue cooking 2.5× reduction Food Standards Agency 2015 [22]