Table 3 Total viable counts of yeasts and molds in fresh-cut bell peppers and gingers

Sample	Yeasts and molds
	Minimum	Maximum	Mean1)
	Bell pepper (n=5)	3.77	4.9	4.68±0.43
Ginger (n=5)	1.80	5.2	4.57±1.25

log CFU/g ± SD