Table 1. Detection rate of Listeria spp. from red peppers cultivated in field and greenhouse during the drying in green house and dry oven

		Red pepper cultivated in fields					Red pepper cultivated in greenhouse
		A		B	C	Total	A	B	C	Total
Harvested		0/3(0%)	0/3(0%)		0/3(0%)	0/9(0%)	0/3(0%)	2/3(66.6%)	0/3(0%)	2/9(22.2%)
After wash		0/3(0%)	0/3(0%)		0/3(0%)	0/9(0%)	0/3(33.3%)	1/3(33.3%)	0/3(0%)	1/9(11.1%)
Drying in green house	During dry	0/3(0%)	0/3(0%)		0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)
	After dry	0/3(0%)	0/3(0%)		0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)
Drying in dry oven	After dry	0/3(0%)	0/3(0%)		0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)