[objective]Shrimp and salmon meat are the common aquatic products that are easy to be injected by Vibrio parahaemolyticus.According to previous studies,different growth media for Vibrio parahaemolyticus will introduce the strain growth variability.The objective of this article was to investigate the differences of this growth variation between shrimps and salmon meat for Vibrio parahaemolyticus.[Methods]The strain of ATCC 33847 (tlh+/tdh+/trh-) was inoculated in shrimps and salmon meat separately at 6-levels temperatures.The modified Gompertz model was chosen to fit the growth curves and to calculate the maximum growth rates and lethal rates.[Results]The results showed that the strain cultured in salmon meat grew faster than that in shrimps at the same temperature 15℃,25℃ and 30℃,and the lag time performed shorter consequently.Further 2nd order model fitted in the Belehradek function evaluated maximum growth rate coefficients and lag time coefficients in both shrimps and salmon meat for this strain,which simplified the relationship between temperature and these two parameters accordingly.Moreover,the lethal rates at 7℃ and 4℃ demonstrated that the influence of decreasing the temperature cultured in salmon meat was little compared with that in shrimps,and the robust lethal rate function for this strain was built by the appropriate data.[Conclusion]This study will be of valuable reference for the storage of aquatic products,and improve significantly the accuracy of microbial risk assessment.