Table 1.
Bacterial counts and pH of five brands of noodles, chilli powders and accompanying seasonings.
Samples Bacterial population (cfu/g) pH
Noodles
CMN 28.0×105 6.08
HMN 32.0×104 6.80
CIN 27.9×103 6.51
HIN 17.8×103 6.70
CGN 43.8×105 6.09
HGN 24.4×105 6.58
CHN 24.1×105 6.0
HHN 21.1×105 6.41
CDN 35.6×105 6.72
HDN 17.9×105 5.72
Chilli powders
CMC 20.9×105 5.12
HMC 15.8×105 5.37
CIC 33.3×105 4.72
HIC 28.8×105 4.83
CGC 33.5×105 5.07
HGC 27.9×105 5.29
CHC 26.1×105 5.28
HHC 15.8×105 5.78
CDC 36×105 5.58
HDC 20.9×105 6.0
Seasonings
CMS 40×105 5.41
HMS 31×105 6.01
CIS 40.2×105 5.6
HIS 14.2×103 6.01
CGS 33.5×105 5.06
HGS 15.9×105 5.91
CDS 16.0×105 5.69
HDS 28.8×103 6.51
Values are means of triplicate replications. Sample H had no seasoning.
Key: N – noodles C – chilli powder
CMN – sample M cold noodles CMC – sample M cold chilli powder
HMN – sample M hot noodles HMC – sample M hot chilli powder
CIN – sample I cold noodles CIC – sample I cold chilli powder
HIN – sample I hot noodles HIC – sample I hot chilli powder
CGN – sample G cold noodles CGC – sample G cold chilli powder
HGN – sample G hot noodles HGC – sample G hot chilli powder
CHN – sample H cold noodles CHC – sample H cold chilli powder
HHN –sample H hot noodles HHC – sample H hot chilli powder
CDN – sample D cold noodles CDC – Sample D cold chilli powder
HDN –Sample D Hot noodles HDC – Sample D Hot Chilli Powder
S – seasonings
CMS – sample M cold seasoning HMS – sample M hot seasoning
CIS – sample I cold seasoning HIS – sample I hot seasoning
CGS – sample G cold seasoning HGS – sample G hot seasoning
CDS – sample D cold seasoning HDS – sample D hot seasoning