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

Table 3

Data from the survey of 96 households in the city of Douala with the highest consumer density.

Questions	Parameters	Values
Treatment modalities
Cooking time (min)	Minimum	10.0
	Maximum	45.0
	Average	17.5
	Standard deviation	5.8
	Mode	20.8
Storage time (hours)	Minimum	1.0
	Maximum	10.0
	Average	4.8
	Standard deviation	2.0
	Mode	5.7
Consumption modalities
Number of shrimp per dish	Minimum	1.0
	Maximum	7.0
	Average	3.2
	Standard deviation	1.3
	Mode	2.0
Number of dishes per day	Minimum	1.0
	Maximum	3.0
	Average	1.7
	Standard deviation	0.6
	Mode	2.0
Average number of meals per month	Minimum	2.0
	Maximum	18.0
	Average	8.1
	Standard deviation	3.4