Quantitative Risk Assessment of Vibrio parahaemolyticus Toxi Infection Associated with the Consumption of Roasted Shrimp (Penaeus monodon)

Figure 1

Growth kinetics of three isolates of V. parahaemolyticus adapted to the model of Baranyi and Robert [16] (curves a, b, and c). Unstressed isolates of VP1 (a), VP2 (b), and the isolate stressed at −20°C for 2 h VP3 (c).

(a)

(b)

(c)