Table 4. Detection rate of E. coli and Listeria spp. from equipment and glove used for washing and drying red peppers

Process	Samples	E. coli				Listeria spp.
		A	B	C	Total	A	B	C	Total
Washing	Washing machine(raw pepper input area)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)
	Washing machine(washing area)	1/3(33.3%)	0/3(0%)	0/3(0%)	1/9(11.1%)	1/3(33.3%)	0/3(0%)	0/3(0%)	1/9(11.1%)
	Washing machine(rinsing area)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)
	Container(for collection of washed pepper)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)
	Glove	1/3(33.3%)	0/3(0%)	1/3(33.3%)	2/9(22.2%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)
Drying in green house	Floor in green house	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	Tray in dry oven	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)	0/3(0%)	0/3(0%)	0/3(0%)	0/9(0%)