Table 2.
Prevalence and contamination level of microbiological in the air -dr ied and sun-dr ied red pepper

Microorganisms (log CFU/g)	Air-dried red pepper (n=20)
	Prevalence	1~2	3~4	5~6	7~8
	Total viablecell	20/20	11)	11	5	3
Fungi	13/20	7	6	0	0
Coliform	11/20	6	1	2	2
Bacilluscereus	13/20	9	1	3	0
Escherichiacoil	0/20	0	0	0	0
E.coli0157:H7	0/20	0	0	0	0
Salmonella	0/20	0	0	0	0
Salmonellaspp.	0/20	0	0	0	0
C.perfringens	2/20	2	0	0	0
Staphylococcusaureus	0/20	0	0	0	0
Microorganisms (log CFU/g)	Sun-dried red pepper (n=20)
	Prevalence	1~2	3~4	5~6	7~8
	Total viablecell	20/20	5	11	4	0
Fungi	13/20	10	1	2	0
Coliform	13/20	6	1	1	5
Bacilluscereus	10/20	7	1	0	2
Escherichiacoil	0/20	0	0	0	0
E.coli0157:H7	0/20	0	0	0	0
Salmonella	0/20	0	0	0	0
Salmonellaspp.	0/20	0	0	0	0
C.perfringens	2/20	2	0	0	0
Staphylococcusaureus	0/20	0	0	0	0

Number of samples that were contaminated with the indicated level of microorganisms.