Table 3. The level of indicator bacteria from equipment and glove used for washing and drying red peppers

Process	Samples	Total bacteria				Coliform
Process	Samples	A	B	C	Average	A	B	C	Average
Washing	Washing machine(raw pepper input area)	1.27±1.25^a1)	2.20±0.61^a	2.80±1.04^a	2.09±1.10	0.10±0.17^a	1.03±0.93^a	1.37±1.72^a	0.83±1.13
	Washing machine(washing area)	2.97±0.64^a	0.73±1.27^b	0.33±0.58^b	1.34±1.45	2.00±0.53^a	0.90±0.85^ab	0.00±0.00^b	0.97±1.45
	Washing machine(rinsing area)	1.17±0.67^a	0.50±0.87^a	0.00±0.00^a	0.56±0.75	0.33±0.58^a	0.43±0.75^a	0.00±0.00^a	0.26±0.51
	Container(for collection of washed pepper)	1.27±0.61^a	3.13±0.59^a	2.03±1.79^a	2.14±1.28	0.00±0.00^b	1.80±0.26^a	0.87±1.50^ab	0.89±1.09
	Glove	7.73±1.15^a	4.03±2.63^a	6.60±0.57^a	6.06±2.33	> 5.00^a	0.63±1.10^c	4.85±0.35^b	4.60±2.29
Drying in green house	Floor in green house	0.00±0.00^b	3.17±0.32^a	2.87±0.87^a	2.02±1.34	0.00±0.00^a	0.00±0.00^a	0.00±0.00^a	0.00±0.00
Drying in dry oven	Tray in dry oven	2.00±0.44^a	3.33±1.01^a	2.37±1.18^a	2.57±1.00	0.00±0.00^a	0.00±0.00^a	0.00±0.00^a	0.00±0.00

¹⁾The same letter is not significantly different among the coliform bacterial number of 3 farms at p<0.05 according to Duncan’s test.