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

Table 4

V. parahaemolyticus concentration at consumption time as a function of cooking time, initial concentration, and storage time at ambient temperature.

Assay	tc (min)	Ci (cells/g)	ts (hours)	Post-cooking concentration (cells/g)
1	10	2	1	0
2	10	50	11	10.76
3	10	100	6	1693.74
4	20	2	11	0
5	20	50	6	6.03
6	20	100	1	129.52
7	30	2	6	0
8	30	50	1	0.41
9	30	100	11	169.37