Table 7. Detection of coliform groups 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	7	35.0	0.9±1.3a2)
	Unpackaged	31	10	32.6	0.7±1.1a
Seasoningtype	Jeotgal	16	ND1)	-	-
	Seasoned Jeotgal	35	17	48.6	1.1±1.2d
Salt content	Low salt (<10%)	33	14	42.4	1.0±1.3e
	General salt (≥10%)	18	3	16.7	0.3±0.7f
HACCPcertification	HACCP	8	3	37.5	1.0 ± 1.5g
	Non-HACCP	43	14	32.6	0.7±1.1g
Total		51	17	33.3	0.8±1.2

¹⁾ND, not detected.
²⁾Different superscripts are significantly different at p<0.05.