## 3 Results and Discussion
### Evaluation of Microbiological Status Based on Identified Bacteria in Pepper Samples Tested  
The instrument expresses the probability of a correct identification in point form. For results between 2300 and 3000, a reliable identification of microorganisms to the species level was obtained, 2000-2299 a reliable identification to the genus level and a probable identification to the species level, results between 1700 and 1999 indicated a probable identification result to the genus level, and results below and equal to 1699 gave an unreliable identification result [43]. In this paper, results falling in the range of 2000-3000 are presented. One hundred eighty (n = 180) bacteria belonging to the following families were identified and correctly determined in pepper culinary products: Pseudomonasaceae 37%, Yersiniaceae 23%, Staphylococcus, Erwiniaceae 10%, Microbacteriaceae 7%, Enterobacteriaceae 4%, and Lactobacillus, Brucellaceae, and Microcococcaceae 2% each. Among the correctly isolated bacteria, 75% belonged to Gram-negative (G\(-\)) bacteria and 25% to Gram-positive (G\(+\)) bacteria. In the raw peppers (control), G\(-\) bacteria predominated (64%), among which _Staphylococcus xylosus_ 19% and _Pseudomonas rhodesiae_ 17% were the most numerous groups (Figure 1). _S. xylosus_, a member of the 41 coagul-negative species, is typically found on the skin and mucous membranes of animals, especially mammals. This species is often detected in meat products, whether fermented or dried and salted, and \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 °C** & **15 min/70 °C** & **8 min/80 °C** \\ \hline
**ATM** & & & 2.24 \({}^{\circ}\) \(\pm\) 0.24 & nd & nd & nd \\ \hline
**VAC** & **1 day** & & 2.15 \({}^{\circ}\) \(\pm\) 0.15 & nd & nd & nd \\ \hline
**MAP** & & & nd & nd & nd & nd \\ \hline
**ATM** & & & 2.00 \({}^{\circ}\) \(\pm\) 0.00 & nd & nd & nd \\ \hline
**VAC** & **3 days** & & 2.00 \({}^{\circ}\) \(\pm\) 0.00 & nd & nd & nd \\ \hline
**MAP** & & & 2.39 \({}^{\circ}\) \(\pm\) 0.09 & nd & nd & nd \\ \hline
**ATM** & & & 4.41 \({}^{\circ}\) \(\pm\) 0.03 & nd & 2.95 \({}^{\circ}\) \(\pm\) 1.35 & nd \\ \hline
**VAC** & **6 days** & & 4.17 \({}^{\circ}\) \(\pm\) 0.09 & nd & nd & nd \\ \hline
**MAP** & & & 3.80 \({}^{\circ}\) \(\pm\) 0.15 & 2.52 \({}^{\circ}\) \(\pm\) 0.74 & nd & nd \\ \hline
**ATM** & & & nt & nd & 2.48 \({}^{\circ}\) \(\pm\) 0.00 & nd \\ \hline
**VAC** & **9 days** & & nt & nd & nd & nd \\ \hline
**MAP** & & & nt & nd & nd & nd \\ \hline
**VAC** & **12 days** & & nt & nd & nd & nd \\ \hline
**MAP** & & & nt & nd & nd & nd \\ \hline
**ATM** & & nt & nd & nd & nd \\ \hline
**VAC** & **15 days** & & nt & nd & nd & nd \\ \hline
**MAP** & & nt & nd & nd & nd \\ \hline
**ATM** & & nt & nd & nd & nd \\ \hline
**VAC** & **24 days** & & nt & nd & nd & nd \\ \hline
**MAP** & & nt & nd & nd & nt \\ \hline
**\(p\)-value** & & \textless{}0.001 & 0.705 & 0.977 & 0.805 \\ \hline \end{tabular}
\end{table} 
Table 3: Total Enterobacteriaceaeaceae [log CFU/g] in raw peppers and after sous vide heat treatment during storage. is widely utilised as a starter culture in sausage production [44]. The presence of _S. xylosus_ bacteria in peppers has not been reported in the scientific literature. The possible sources of these bacteria could be infections from animals or humans. _P. rhodesiae_ belongs to the PGPR (plant growth-promoting rhizobacteria), which naturally influence soil health and fertility and are responsible for plant growth [45]. The peppers given the 30 min/60 \({}^{\circ}\)C heat treatment (Figure 2) contained predominantly G\({}^{-}\) bacteria, which accounted for 94% of all the correctly isolated bacteria. In these products, the most abundant bacteria were _Pseudomonas taetrolens_ and _Serratia marcescens_, 33% each. _P.