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To analyze the hazards associated with cucumber and hot pepper cultivation areas, a total of 72 samples wereobtained and tested to detect the presence of biological (sanitary indicative, pathogenic bacteria and fungi) and chemicalhazards (heavy metals and pesticide residues). The levels of sanitary indicative bacteria (aerobic plate counts andcoliforms) and fungi were ND-7.2 and ND-4.8 log CFU/(g, mL, hand, or 100 cm2) in cucumber cultivation areas, and ND-6.8 and 0.4-5.3 log CFU/(g, mL, hand, or 100 cm2) in hot pepper cultivation areas. More specifically, the soil of hotpepper cultivation areas was contaminated with coliforms at a maximum level of 5.6 log CFU/g. Staphylococcus aureuswas detected only in glove samples at a level of 1.4 log CFU/100 cm2 and Bacillus cereus was detected in the majorityof samples at a level of ND-4.8 log CFU/(g, mL, hand, or 100 cm2). Listeria monocytogenes, Escherichia coli O157:H7,and Salmonella spp. were not detected. Heavy metal (Zn, Cu, Ni, Pb, and Hg) chemical hazards were detected at levelslower than the regulation limit. Residual insecticides were not detected in cucumbers; however, hexaconazole was detectedat a level of 0.016 mg/kg (maximum residue limit: 0.3 mg/kg) in hot peppers.
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