Table 4. Detection rate (%) of coliform 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) | 13 (37.1%) | 1.1±1.4a | Domestics (n=31) | 14 (45.2%) | 1.3±1.5a |
| Non-HACCP (n=10) | 3 (30.0%) | 0.8±1.3a | Imported (n=14) | 2 (14.3%) | 0.4±11a |
| Total (n=45) | 16 (35.6%) | 1.0±1.4 | Total (n=45) | 16 (35.6%) | 1.0±1.4 |
| Pepper powder | HACCP (n=2) | 0 (0.0) | - | Domestics (n=0) | - | - |
| Non-HACCP (n=26) | 10 (38.5%) | 1.0±1.4 | Imported (n=28) | 10 (35.7%) | 0.9±1.4 |
| Total (n=28) | 10 (35.7%) | 0.9±1.4 | Total (n=28) | 10 (35.7%) | 0.9±1.4 |
| Ginger powder | HACCP (n=0) | - | - | Domestics (n=15) | 9 (60.0%) | 2.6±2.8b |
| Non-HACCP (n=29) | 14 (48.3%) | 2.0±2.5 | Imported (n=14) | 5 (35.7%) | 1.3±2.1b |
| Total (n=29) | 14 (48.3%) | 2.0±2.5 | Total (n=29) | 14 (48.3%) | 2.0±2.5 |
| Total | HACCP (n=37) | 13 (35.1%) | 1.0±1.4b | Domestics (n=55) | 23 (41.8%) | 1.5±2.0c |
| Non-HACCP (n=82) | 27 (32.9%) | 1.1±1.9b | Imported (n=67) | 17 (25.4%) | 0.8±1.5c |
| Total (n=119) | 40 (33.6%) | 1.1±1.7 | Total (n=119) | 40 (33.6%) | 1.1±1.7 |
1)Different superscripts are significantly different at p<0.05.