Table 1. Contamination level of total aerobic bacteria in frozen croissant dough
| Type | Sample No. | Contamination level (CFU/g) |
| CFU/g | Min | Max | Average |
| A | 1 | 30.0 | 20.0 | 40.0 | 30.0±8.2 |
| 2 | 20.0 |
| 3 | 30.0 |
| 4 | 40.0 |
| 5 | <10.0 |
| B | 1 | 90.0 | 20.0 | 90.0 | 53.3±35.1 |
| 2 | <10.0 |
| 3 | <10.0 |
| 4 | 20.0 |
| 5 | 50.0 |
| C | 1 | 90.0 | 20.0 | 90.0 | 63.3±37.9 |
| 2 | 80.0 |
| 3 | <10.0 |
| 4 | <10.0 |
| 5 | 20.0 |
| D | 1 | 620.0 | 110.0 | 620.0 | 262.0±218.1 |
| 2 | 150.0 |
| 3 | 320.0 |
| 4 | 110.0 |
| 5 | 110.0 |
| E | 1 | 40.0 | 20.0 | 40.0 | 26.7±11.5 |
| 2 | 20.0 |
| 3 | 20.0 |
| 4 | <10.0 |
| 5 | <10.0 |
| F | 1 | 130.0 | 130.0 | 460.0 | 238.0±131.4 |
| 2 | 150.0 |
| 3 | 220.0 |
| 4 | 230.0 |
| 5 | 460.0 |
| Total | 20.0 | 460.0 | 132.6±152.8 |