Deng, KaiWu, XuleiFuentes, ClaudioSu, Yi-ChengWelti-Chanes, JorgeParedes-Sabja, DanielTorres J., Antonio2023-05-232023-05-232015-06Journal of Food Protection Volume 78, Issue 6, Pages 1113 - 11181 June 20150362-028Xhttps://repositorio.unab.cl/xmlui/handle/ria/49905Indexación: ScopusA beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used to evaluate the effect of depuration at 15°C on the estimated health risk associated with raw oyster consumption. Statistical variability sources included V. vulnificus level at harvest, time and temperature during harvest and transportation to processing plants, decimal reductions (SV) observed during experimental circulation depuration treatments, refrigerated storage time before consumption, oyster size, and number of oysters per consumption event. Although reaching nondetectable V. vulnificus levels ([removed]enArtículoAtribución 4.0 Internacional (CC BY 4.0)10.4315/0362-028X.JFP-14-421