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

Table 1

Coded values of the fractional experimental plan for the assessment of microbial loads after cooking and storage.

Factors	Level of factors
	−1	0	+1
Cooking time (min)	10	20	30
Storage time (hours)	1	6	11
Initial concentration (cells/g)	2	50	100