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

<div>Response surfaces expressing the variation of the postcooking concentrations of <i>Vibrio parahaemolyticus</i> as a function of cooking time and storage time for an initial concentration (Ci) of 100 (cells/g).</div>

Journal of Food Quality

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Figure 2

Figure 2: Quantitative Risk Assessment of <i>Vibrio parahaemolyticus</i> Toxi Infection Associated with the Consumption of Roasted Shrimp (<i>Penaeus monodon</i>) 

Journal of Food Quality

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

Figure 2