Research Article
Quantitative Risk Assessment of Vibrio parahaemolyticus Toxi Infection Associated with the Consumption of Roasted Shrimp (Penaeus monodon)
Table 6
Different combinations reflecting the minimum, average, and maximum exposure and probability of infection scenarios during daily consumption.
| | | Conditions | Number of shrimp/plate | Number of plates/day | Cooking time (min) | Storage time (h) | Intake/day (cells) | Risk of inf/day |
| | Minimal risk condition | 1 | 2 | 1 | 30 | 1 | 17.15 | 3.41E − 07 | | 2 | 3 | 1 | 30 | 1 | 26.87 | 3.83EE − 07 | | 3 | 2 | 1 | 30 | 3 | 32.15 | 5.75E − 07 | | 3 | 2 | 2 | 30 | 1 | 33.71 | 6.57E − 07 | | 5 | 3 | 1 | 30 | 4 | 37.65 | 6.31E − 07 |
| | Average risk condition | 6 | 2 | 2 | 20 | 4 | 47.76 | 8.61E − 07 | | 7 | 4 | 1 | 20 | 5 | 62.91 | 1.03E − 06 | | 8 | 3 | 2 | 20 | 5 | 76.56 | 1.31E − 06 | | 9 | 3 | 2 | 20 | 6 | 88.80 | 1.54E − 06 | | 10 | 3 | 2 | 20 | 7 | 95.84 | 1.90E − 06 |
| | Maximal risk condition | 11 | 5 | 2 | 10 | 9 | 121.18 | 1.20E − 06 | | 12 | 7 | 3 | 10 | 9 | 171.40 | 3.15E − 06 | | 13 | 6 | 3 | 10 | 10 | 192.74 | 2.27E − 06 | | 14 | 7 | 3 | 10 | 10 | 204.92 | 3.35E − 06 | | 15 | 7 | 3 | 10 | 11 | 219.47 | 3.18E − 06 |
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