Table 2. Status of contamination of total aerobic bacteria and foodborne pathogens (unit: CFU/g) in ready-to-eat foods
Sample | Total aerobic bacteria | Escherichia coli | Staphylococcus aureus | Bacillus cereus | Clostridium perfringens | Salmonella spp. |
G11 | 121 | <10 | 24 | 65 | <10 | ND5 |
G2 | 67 | <10 | <10 | <10 | <10 | ND |
G3 | <104 | <10 | <10 | <10 | <10 | ND |
G4 | <10 | <10 | <10 | <10 | <10 | ND |
G5 | <10 | <10 | <10 | <10 | <10 | ND |
G6 | 87 | <10 | 23 | 52 | <10 | ND |
G7 | 221 | <10 | <10 | 67 | <10 | ND |
G8 | <10 | <10 | <10 | <10 | <10 | ND |
G9 | <10 | <10 | <10 | <10 | <10 | ND |
G10 | <10 | <10 | <10 | <10 | <10 | ND |
G11 | <10 | <10 | <10 | <10 | <10 | ND |
G12 | <10 | <10 | <10 | <10 | <10 | ND |
G13 | 75 | <10 | 47 | 65 | <10 | ND |
G14 | 86 | <10 | 35 | 210 | <10 | ND |
G15 | 92 | <10 | 38 | 72 | <10 | ND |
G16 | <10 | <10 | <10 | <10 | <10 | ND |
G17 | 412 | <10 | 132 | 189 | <10 | ND |
G18 | 303 | <10 | 52 | 233 | <10 | ND |
G19 | <10 | <10 | <10 | <10 | <10 | ND |
G20 | <10 | <10 | <10 | <10 | <10 | ND |
S12 | <10 | 7 | <10 | <10 | <10 | ND |
S2 | 97 | <10 | <10 | <10 | <10 | ND |
S3 | 86 | <10 | 15 | 41 | <10 | ND |
S4 | <10 | <10 | <10 | <10 | <10 | ND |
S5 | <10 | <10 | <10 | <10 | <10 | ND |
H13 | 102 | <10 | <10 | <10 | <10 | ND |
H2 | <10 | <10 | 11 | <10 | <10 | ND |
H3 | <10 | <10 | <10 | <10 | <10 | ND |
H4 | <10 | <10 | <10 | <10 | <10 | ND |
H5 | <10 | <10 | <10 | <10 | <10 | ND |
G, Gimbap,
S, Sandwich,
H, Hamburger,
<10, limit of detection,
ND, not detected.