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.