Table 3.

A Total of 184 Food Samples Tested Using the LAMP Assay Established in This Study.

Sample	Genomic DNA Concentration (ng/μL)
Korean kimchi 1–16	1.8–45.2
Preserved meat (pork) 1–8	143.5–154.6
Bacon 1–8	89.5–124.2
Sour meat (pork) 1–8	123.5–180.1
Salami (pork) 1–8	125.2–165.6
Ham (pork) 1–8	68.5–95.6
Fish product (canned sardine) 1–8	105.5–127.3
Soybean paste 1–8	176.2–275.2
Dairy product (powdered cow milk) 1–8	125.8–151.1
Pork rib 1–8	106.2–143.5
Fish product (canned anchovy) 1–8	51.8–70.1
Fish product (canned tuna) 1–8	19.6–26.9
Fish product (canned salmon) 1–8	82.5–95.4
Fish product (canned yellow croaker) 1–8	29.8–40.1
Stinky tofu 1–8	215.1–235.7
Dried tofu 1–8	135.9–158.7
Vegetarian meat 1–8	60.8–73.5
Vegetarian cow stomach 1–8	40.2–51.1
Vegetarian ham 1–8	74.6–92.7
Quail egg (canned) 1–8	28.9–41.7
Chicken foot (canned) 1–8	50.2–67.1
Honey 1–8	95.2–105.2