Table 3
Survival of Vibrio parahaemolyticus and Vibrio vulnificus on sliced raw flatfish treated with soy and Kochujang sauces for raw fish

Strains	Viable cell count (CFU/mL)
	Control	Soysauce+ Sauce for raw fish (1:1)	Kochujang+ Sauce for raw fish (1:1)
Vibrioparahaemolyticus	4.8×105	NG1)	NG
Vibriovulnificus	8.0×105	NG	NG

¹⁾No growth.