Table 6. Detection of coliform groups in Jeotgal

Types of Jeotgal	Number of samples	Number of detection samples	Detection rate (%)	Mean±STD(log CFU/g)
Fermented scallop (Galibi-jeot)	1	ND4)	-	-
Flatfish sikhae1) (Gajamisighae)	1	ND	-	-
Salted baby octopuses (Kkolttugi-jeot)	2	2	100	2.7
Nagji-jeot2)	7	2	28.6	1.3
Salted anchovy (Myeolchi-jeot)	4	ND	-	-
Salted fermented Alaska pollack roe (Myeonglan-jeot)	9	5	55.6	1.5
Myeongtaechomuchim3)	1	ND	-	-
Salted fermented big eye herring (Baendaeng-i-jeot)	2	ND	-	-
Salted fermented shrimp (Saeu-jeot)	7	ND	-	-
Salted fermented squid (Ojingeo-jeot)	8	6	75.0	2.1
Salted fermented clam (Jogae-jeot)	1	1	100	1.00
Salted fermented Alaska pollack tripe (Changnan-jeot)	5	ND	-	-
Salted herring roe (Cheong-eo-ar-jeot)	1	1	100	2.1
Salted yellow corvina (Hwangseog-eo-jeot)	2	ND	-	-
Total	51	17	33.3	0.8±1.2

¹⁾Flatfish sikhae (Gajami sighae), steamed food with salt, cooked grains and chili powder.
²⁾Nagji-jeot, salt and red pepper paste with small octopus.
³⁾Myeongtaechomuchim, pollack with vinegar dressing.
⁴⁾ND, not detected.