## 3 Results and Discussion
### Evaluation of Microbiological Status Based on Identified Bacteria in Pepper Samples Tested
[51], the authors observed the growth of bell pepper plants and noticed a greater number and size of fruits. Table 5 and Table S1 (Table S1 available in Supplementary Materials) details the microbial contamination of raw peppers (control) and culinary products based on different packaging methods stored refrigerated for 24 days. The results presented in the table were analysed using three pepper packaging methods: unaltered atmosphere packaging (ATM), vacuum packaging (VAC), and modified atmosphere packaging (MAP). A total of 54 bacterial strains were isolated using the ATM method. _Microbacterium hydrocarbonas_ and _Microbacterium oxydans_ represented the Microbacteriaceae family, detected on days 1 and 3 and day 12, respectively. The Erwiniaceae family included _Pantoea agglomerans_, detected on day 9. The Pseudomonadaceae family included multiple species: _Pseudomonas fluorescens_ (days 1 and 3), _Pseudomonas libanensis_ (day 9), _Pseudomonas putida_ (day 3), _Pseudomonas rhodesiae_ (days 3, 9, and 24), _Pseudomonas synxantha_ (days 21 and 24), _Pseudomonas  
Figure 1: Krona chart: bacteria strains isolated from raw peppers (n = 42). taetrolens_ (days 15, 18, and 24), and _Pseudomonas veronii_ (day 9). The Staphylococcustocaceae family included _Staphylococcus haemolyticus_ (day 1) and _Staphylococcus warneri_ (days 1, 3, and 6). For the vacuum packaging (VAC) method, a total of nine bacterial isolates were identified; the Lactobacillus alliancea family was represented by _Lactiplantiobacillus plantarum_, detected on day 21. The Pseudomonasadecae family included _Pseudomonas fragi_ (days 9 and 12) and _Pseudomonas kilonensis_ (days 1 and 3). A total of 117 isolates were isolated using the modified atmosphere packaging (MAP) method. The Enterobacteriaceaeze family included _Buttiauxella gaviniae_ (day 9) and _Enterobacter cloacea_ (days 15, 21, and 24). The Micrococcaceae family was represented by _Kocuria palutstris_ (day 18). The family of Microbacteriaceae included _Microbacterium oxydans_ (day 18) and _Microbacterium paraoxydans_ (day 12). The Brucellaceae family included _Orthobactrum anthropi_ (day 6). The family Erwiniaceae included _Pantoea agglomerans_ (days 15 and 18). The family included several species: _Pseudomonas brassicacarum_ (day 6). _Pseudomonas rhodesiae_ (days 15, 18, and 21), and _Pseudomonas taetrolens_ (days 12, 15, and 24). The Yersiniaceae family included _Rahnella aquatilis_ (days 12 and 15), _Serratia liquefaciens_ (days 12, 15, and 21), and _S. marcescens_ (days 1, 3, 9, and 18). The Staphylococcustocaceae family included _Staphylococcus haemolyticus_ (day 3), _Staphylococcus pasteuri_ (days 1 and 3), _Staphylococcus succinius_ (day 3), _Staphylococcus warneri_ (days 1 and 3), and _Staphylococcus xylosus_ (days 1, 3, and 9). There are very few papers in the literature on the evaluation of the microbial status of peppers using MALDI-TOF MS technology, and it is not possible  
Figure 2: Krona chart: bacteria strains isolated from peppers after heat treatment 30 min/60 °C (n = 19). to refer to the existing scientific literature in this area. The work of [PERSON] et al. [52] and [PERSON] et al. [53] gives very general results of bacterial identification in fresh vegetables, including green peppers and commercially available fruits. Species-level identifications were successful for _Bacillus_ spp., _Enterococcus_ spp., _Escherichia_ spp., _Pseudomonas_ spp. _Staphylococcus_ spp., _Corynebacterium_ spp., _Alcaligenes_ spp., and _Citrobacter_ spp. Bacteria that can grow at low temperatures and survive mild heat treatment, such as _L. monocytogenes_ and _E. coli_, were not found in the raw pepper samples (control) and after heat treatment in the sous vide chamber throughout the storage period. This is probably due to the high microbiological quality of the raw materials taken for testing, as well as ensuring strictly controlled temperature and asepticity during repackaging (for the ATM and MAP products).