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

Table 2

Real values used in the experimental plan for the assessment of microbial concentrations after cooking and storage.

Test	Cooking time (min)	Initial concentration (cells/g)	Storage time (hours)
1	10	2	1
2	10	50	11
3	10	100	6
4	20	2	11
5	20	50	6
6	20	100	1
7	30	2	6
8	30	50	1
9	30	100	11