Table 2 Total viable counts of aerobic psychrophilic in fresh-cut bell peppers and gingers

Sample	Total aerobic psychrophilic bacteria
	Minimum	Maximum	Mean1)
	Bell pepper (n=5)	4.82	7.16	6.75±1.13
Ginger (n=5)	1.40	6.23	5.63±1.89

log CFU/g ± SD