Table 8. Detection rate of Bacillus cereus in Jeotgal according to the types

Type		Number of samples	Number of detection samples	Detection rate (%)
Packaging type	Packaged	20	12	60.0
	Unpackaged	31	10	32.3
Seasoning type	Jeotgal	16	2	12.5
	Seasoned Jeotgal	35	20	57.1
Salt content	Low salt (<10%)	33	19	57.6
	General salt (≥10%)	18	3	16.7
HACCPcertification	HACCP	8	4	50.0
	Non-HACCP	43	18	41.9
Total		51	22	43.1