Table 2.

Analysis of E. coli contamination in raw materials, domestic, and imported commercial kimchi in S. Korea

	Category	No. of sample	E. coli		Pathogenic E. coli (Qualitative)
			No. of positive sample	Log CFU/g (Quantitative)
Domestic commercial kimchi	Cabbage kimchi	240	17	1.78 ± 0.56	(1/877)
	Diced radish kimchi	85	5	2.15 ± 0.03
	Radish roots kimchi	55	5	1.85 ± 0.15
	Kimchi without red pepper powder	90	3	0.80 ± 0.17
	Pickled white radish	120	3	0.80 ± 0.17
	Unfermented kimchi	20	1	0.70 ± 0.00
Imported commercial kimchi	Cabbage kimchi	267	88	1.50 ± 0.64
Raw materials	Cabbage	67	1	4.03 ± 0.00	(0/187)
	Radish	50	ND†
	Garlic	21	ND
	Ginger	18	ND
	Red pepper powder	15	ND
	Green onion	16	ND

^†ND: Not detected