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Table 3.
Contamination level (CFU/G) of dried vine fruit at different stages of production.
| Number of analyzed samples | Samples | Raw material | After treatment by sulfur dioxide | During drying | After drying | During storage (at+8°C |
|---|---|---|---|---|---|---|
| 12 | White raisin | 80–1.4 × 102 | 0 | 2.4 × 102–3 × 102 | 4.5 × 102–6.8 × 102 | 4 × 102–7 × 102 |
| 12 | White sultana | 90–1.3 × 102 | 0 | 95–2 × 102 | 2.2 × 102–5.2 × 102 | 2 × 102–5.5 × 102 |
| 12 | Black raisin | 70–1.8 × 102 | * | 5.2 × 102–2 × 103 | 2.6 × 103–1.8 × 104 | 2.3 × 103–2 × 104 |
| 12 | Black sultana | 1.5 × 102 –2 × 102 | * | 1.8 × 102–8.5 × 102 | 2.6 × 103–3.4 × 103 | 2.6 × 103–4 × 103 |
* Sulfur dioxide treatment is not permissible in manufacture of these dried vine fruit varieties.
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