Table 5. Detection of total aerobic bacteria in Jeotgal according to the types
| Type | Number of samples | Number of detection samples | Detection rate (%) | Mean±STD(log CFU/g) |
| Packaging type | Packaged | 20 | 20 | 100 | 5.0±0.9a1) |
| Unpackaged | 31 | 31 | 100 | 4.7±1.6a |
| Seasoning type | Jeotgal | 16 | 16 | 100 | 3.5±1.1c |
| Seasoned Jeotgal | 35 | 35 | 100 | 5.4±1.1d |
| Salt content | Low salt (<10%) | 33 | 33 | 100 | 5.2±1.0e |
| General salt (≥10%) | 18 | 18 | 100 | 4.1±1.8f |
| HACCPcertification | HACCP | 8 | 8 | 100 | 4.8±1.0g |
| Non-HACCP | 43 | 43 | 100 | 4.8±1.5g |
| Total | 51 | 51 | 100 | 4.8±1.4 |
1)Different superscripts are significantly different at p<0.05.