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It had been revealed that after cooking at 89- 93°C, the microbial population was reduced to significantly less than 9 000 CFU/g. The absolute most prominent microbial populations cultured after preparing were spore- formers. Field-processed worms had a microbial population of 4 × 104 -1 × 108 CFU/g. Bacteria and fungi isolated included Aspergillus niger, Enterobacter aglomerans, Escherichia coli, Micrococcus luteus and Penicillium sp. Total microbial populace rang
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