Table 3. Detection rate (%) of total aerobic bacteria in spice samples
| Sample name | HACCP | Region |
| HACCP certification | Number of detection samples | Mean (log CFU/g) | Region | Number of detection samples | Mean (log CFU/g) |
| Red pepper powder | HACCP (n=35) | 35 (100.0%) | 6.5±0.6a 1) | Domestics (n=31) | 31 (100.0%) | 6.5±0.7a |
| Non-HACCP (n=10) | 10 (100.0%) | 6.2±0.8a | Imported (n=14) | 14 (100.0%) | 6.2±0.5a |
| Total (n=45) | 45 (100.0%) | 6.4±0.7 | Total (n=45) | 45 (100.0%) | 6.4±0.7 |
| Pepper powder | HACCP (n=2) | 2 (100.0%) | 2.2±1.3b | Domestics (n=0) | - | - |
| Non-HACCP (n=26) | 26 (100%) | 4.8±2.3c | Imported (n=28) | 28 (100%) | 4.6±2.3 |
| Total (n=28) | 28 (100%) | 4.6±2.3 | Total (n=28) | 28 (100%) | 4.6±2.3 |
| Ginger powder | HACCP (n=0) | - | - | Domestics (n=15) | 15 (100%) | 6.5±1.9b |
| Non-HACCP (n=29) | 29 (100%) | 6.0±1.7 | Imported (n=14) | 14 (100.0%) | 5.4±1.4b |
| Total (n=29) | 29 (100%) | 6.0±1.7 | Total (n=29) | 29 (100%) | 6.0±1.7 |
| Garlic powder | HACCP (n=0) | - | - | Domestics (n=7) | 7 (100.0%) | 5.2 ±0.8c |
| Non-HACCP (n=17) | 17 (100.0%) | 5.0±0.8 | Imported (n=10) | 10 (100.0%) | 4.8 ±0.9c |
| Total (n=17) | 17 (100.0%) | 5.0±0.8 | Total (n=17) | 17 (100.0%) | 5.0±0.8 |
| Total | HACCP (n=37) | 37 (100.0%) | 6.2±1.2d | Domestics (n=55) | 55 (100%) | 6.3±1.2d |
| Non-HACCP (n=82) | 82 (100%) | 5.4±1.8d | Imported (n=67) | 67 (100%) | 5.1±1.8e |
| Total (n=119) | 119 (100%) | 5.7±1.7 | Total (n=119) | 119 (100%) | 5.7±1.7 |
1)Different superscripts are significantly different at p<0.05.