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The experiment was carried out to investigate the bacteria in fresh and different processed onion. Total number of viable bacteria (cfu/g) in fresh onion and dehydrated processed onion packed in High Density Ployethylene (HDPE) and Aluminum foil (ALF) was estimated at 0, 6 and 12 month interval following storage at room temperature (RT, 20-25 0 C) and refrigerated temperature (RFT, 5 0 C). Samples tested were fresh onion (S 0 ), dried onion (S 1 ), blanched and dried (S 2 ), blanched + sulphited and dried (S 3 ), 25% salt osmosed and dried (S 4 ), 60% sugar osmosed and dried (S 5 ) and 55/15% sugar-salt osmosed dried onion (S 6 ). It was found that the lowest bacterial count (2X10 1 and 9X10 1 cfu/g) was given by 25% salt osmosed onion (S 4 ) and the total number of vialed bacteria (TVB) count in the other samples varied in the order of S 3 ‹ S 6 ‹ S 5 ‹ S 2 ‹ S 1 (45-97x10 3 cfu/g) and sample S 1 having no pretreatment before drying gave the highest TVB among the samples and the preservation effect was only due to reduction of a w during drying. Bangladesh J. Agril. Res. 41(3): 507-519, September 2016

Effect of pretreatments and packaging on the growth of bacteria in value added summer onion products