The results obtained were comparable
with the results of reported by Lopez-Malo et.al (1994). No
coliforms and salmonella were detected in any of the samples
during the whole storage period. It was concluded that the
combined effect of blanching, osmotic dehydration and the
use of chemical preservatives decreased the microbial load
upto 30 days of storage at refrigerated temperature. It indicating that the selected condition were capable of assuring the
microbial stability of the product.