## 3 Results and Discussion
### Evaluation of Total Enterobacteriaceae in Raw Peppers and Culinary Products During Storage  
Table 3 shows the results of the Enterobacteriaceae counts for the raw peppers and sous vide cooked peppers packed in ATM, VAC, and MAP. In the raw peppers from ATM, VAC, and MAP, the total Enterobacteriaceae count on the first day of storage varied between 2.15 and 2.24 log CFU/g depending on the packaging method and no statistically significant variation was observed between the reported results. The storage time and packaging method had a \begin{table}
\begin{tabular}{c c c c c c} \hline \multirow{2}{*}{**Type of Packaging**} & \multirow{2}{*}{**Storage Day**} & \multirow{2}{*}{**Control**} & \multicolumn{4}{c}{**Sous Vide**} \\ \cline{3-6}  & & & **30 min/60 \({}^{\circ}\)C** & **15 min/70 \({}^{\circ}\)C** & **8 min/80 \({}^{\circ}\)C** \\ \hline
**ATM** & & 3.60 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.28 & nd & nd & 2.35 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.07 \\ \hline
**VAC** & **1 day** & 3.86 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.08 & nd & nd & 2.00 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.00 \\ \hline
**MAP** & & 3.54 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.05 & 2.69 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.13 & 3.20 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.14 & nd \\ \hline
**ATM** & & **3.98 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.14 & nd & nd & 2.84 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.76\) \\ \hline
**VAC** & **3 days** & **3.99 \({}^{\text{\tiny{(}}}\)\(\pm\)0.64 \(\pm\) 0.06** & nd & nd & 2.25 \({}^{\text{\text{\tiny{(}}}}\)\(\pm\) 0.07 \\ \hline
**MAP** & & 3.61 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.28 & 2.35 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.21 & 2.80 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.31 & nd \\ \hline
**ATM** & & 4.61 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.02 & nd & 3.01 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.02 & 3.24 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.34\) \\ \hline
**VAC** & **6 days** & 4.37 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.02 & nd & nd & nd \\ \hline
**MAP** & & **3.69 \({}^{\text{\tiny{(}}}\)\(\pm\)0.6 \(\pm\) 0.10 & 2.59 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.12 & nd & 2.43 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.07 \\ \hline
**ATM** & & nt & 2.00 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.00 & 3.00 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.01 & 3.63 \({}^{\text{\tiny{(}}}\)\(\leq\)\(\leq\) 0.21 \\ \hline
**VAC** & **9 days** & nt & 2.73 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.47 & nd & nd \\ \hline
**MAP** & & 4.78 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.28 & 2.60 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.00 & 3.16 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.23 & 2.96 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.06 \\ \hline
**ATM** & & nt & nd & nd & 3.91 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.05\) \\ \hline
**VAC** & **12 days** & nt & nd & nd & nd \\ \hline
**MAP** & & nt & nd & nd & nd \\ \hline
**ATM** & & nt & nd & nd & **3.84 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.29 \\ \hline
**VAC** & **15 days** & nt & nd & nd & **3.84 \({}^{\text{\tiny{(}}}\)(\pm\) 0.29 \\ \hline
**MAP** & & nt & nd & nd & **3.65 \({}^{\text{\tiny{(}}}\)(\pm\) 0.28 \\ \hline
**ATM** & & nt & nd & 2.65 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.07 & 4.09 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.14 \\ \hline
**VAC** & **18 days** & nt & nd & nd & nd \\ \hline
**MAP** & & nt & 3.15 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.21 & nd & **3.78 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.28 \\ \hline
**ATM** & & nt & nd & nd & nt \\ \hline
**VAC** & **21 days** & nt & nd & nd & 2.90 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.00 \\ \hline
**MAP** & & nt & nd & 3.40 \({}^{\text{\tiny{(}}}\)\)\(\pm\) 0.57 & 4.18 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.14 \\ \hline
**ATM** & & nt & 2.40 \({}^{\text{\tiny{(}}}\)(\pm\) 0.14 & 3.16 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.23 & nt \\ \hline
**VAC** & **24 days** & nt & nd & 2.30 \({}^{\text{\tiny{(}}}\)\)\(\pm\) 0.43 & 3.19 \({}^{\text{\tiny{(}}}\)\(\pm\) 0.26 \\ \hline
**MAP** & & nt & nd & nd & nt \\ \hline
**_p-value_** & & \text{\text{\textless{(}}}\)0.001 & 0.013 & 0.102 & \textless{(}\)0.001 \\ \hline \end{tabular}
\end{table} 
Table 2: Total viable count [log CFU/g] in raw peppers and after sous vide heat treatment during storage.