Research Article
Validating a HACCP System for the Production of Vegetable Shito
Table 6
Level of hazards in contaminated raw materials.
| Raw material | Bacillus cereus (cfu/g) | Escherichia coli (cfu/g) | Clostridium perfringens (cfu/g) | Staphylococcus aureus (cfu/g) | Salmonella Spp./25 g |
| Before washing | | | | | | Ginger | 2.1 × 106 | 3.4 × 106 | 2.8 × 106 | 3.7 × 106 | Not detected | Pepper | 1.3 × 106 | 2.2 × 106 | 1.9 × 106 | 1.1 × 106 | Not detected | After washing and drying | | | | | | Ginger | 70 | 2.8 × 103 | 40 | 180 | Not detected | Pepper | 110 | 40 | <10 | 110 | Not detected |
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