Table 2 Comparison of mesophilic aerobe and total coliform contamination levels by market factors

Market factors¹⁾		Number of indicator bacteria(Mean±SD, log CFU/g)²⁾
Market factors¹⁾		Mesophilic aerobe	Total coliform
Processing temperature	TEM+	5.07±0.67 ^A	2.09±1.31 ^A
Processing temperature	TEM–	5.23±1.10 ^A	2.79±1.71 ^B
Processing area	SP+	5.10±0.77 ^A	2.15±1.43 ^A
Processing area	SP–	5.17±0.96 ^A	2.58±1.59 ^A
Market type	Single market	5.48±1.08 ^A	3.47±1.39 ^A
	Department store	5.30±0.62 ^A	2.73±0.74 ^B
	Wholesale market	4.69±0.60 ^B	1.13±1.10 ^C
Total		5.14±0.89	2.41±1.53

¹⁾ SP+, meat processing room separated from the outside; SP–, meat sale area exposed to the outside; TEM+, processing temperature maintained below 20℃; TEM–, processing temperature maintained below over 20℃; Single market, small retail shops selling meat products with a complex distribution structure; Department store, large stores selling various foods including meat products with a complex distribution structure; Wholesale market, group of wholesale establishments selling meat products directly from the slaughterhouse.
²⁾ Different letters within a column indicate significant differences (p<0.05, Student’s t-test or ANOVA; Duncan method).