Table 1. Microbial population (Log CFU/g) of the raw duck meats commercially available in Korea

Type		Products	Total aerobic bacteria
Refrigerated raw duck meats	Sliced	A1)	4.56±0.172)
		B	5.33±0.25
		C	5.75±0.12
	Bone-in whole	D	4.40±0.26
		E	3.68±0.10
		F	3.53±0.24
Frozen raw duck meat	Sliced	G	4.12±0.09
		H	6.19±0.05
	Deboned	I	5.39±0.03
	Bone-in whole	J	4.97±0.04