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 × 10^6	3.4 × 10^6	2.8 × 10^6	3.7 × 10^6	Not detected
Pepper	1.3 × 10^6	2.2 × 10^6	1.9 × 10^6	1.1 × 10^6	Not detected
After washing and drying
Ginger	70	2.8 × 10^3	40	180	Not detected
Pepper	110	40	<10	110	Not detected