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.