| Initial microbial loads of raw materials such as onion, garlic, dried shrimp, dried chilli and shrimp paste (kapi) that used in producing ready-made chilli paste were analysed. The results indicated that most of them contained high numbers of microorganisms. The total viable counts ranged from log10 CFU/g 4.279 – 7.778. The heaviest contamination was dried chilli. Escherichia coli were found between <3 - 4.6 x 102 MPN/g. None of them was found to contain Salmonella spp. Staphylococcus aureus and Bacillus cereus were found ranging from log10 CFU/g 0 - 3.301 and 0 - 2.000, respectively. Clostridium perfringens was in the range of log10 CFU/g 1.000 – 4.623 and found in all kinds of raw materials, with high counts in dried chilli. After heat treatment at... |
