Table 1 Microbiological assessment of raw materials
| Variables | Total microbes(Log CFU/g) | Escherichia coli(Log CFU/g) | Coliform bacteria(Log CFU/g) |
| Raw meat | 3.45±0.03 | ND | ND |
| Purified water | ND | ND | ND |
| Grapefruit extract | ND | ND | ND |
| Mixing curing | ND | ND | ND |
| Hot seasoning | ND | ND | ND |
| Sugar | ND | ND | ND |
| Salt | ND | ND | ND |
| Cheongyang red pepper | 7.16±0.04 | ND | ND |
| Egg | 3.95±0.05 | 2.31±0.01 | 2.38±0.00 |
| Garlic powder | 6.14±0.09 | ND | ND |
| Onion powder | 4.17±0.10 | ND | 1.80±0.14 |
| Frank seasoning | 3.36±0.10 | ND | ND |
| Starch | 1.59±0.11 | ND | ND |
| Variables | Microbial species | Confidence value (%) |
| Raw meat | Psedomonas fluorescens | 99.9 |
| Cheongyang red pepper | Bacillus pumilus | 99.9 |
| Bacillus subtilis | 99.9 |
| Pseudomonas aeruginosa | 99.9 |
| Serratia marcescens | 99.9 |
| Staphylococcus xylosus | 99.9 |
| Citrobacter koseri | 99.9 |
| Enterobacter asburiae | 99.9 |
| Egg | Bacillus licheniformis | 99.9 |
| Serratia liquefaciens | 99.9 |
| Staphylococcus xylosus | 99.9 |
| Staphylococcus sciuri | 99.9 |
| Citrobacter koseri | 99.9 |
| Garlic powder | Bacillus pumilus | 99.9 |
| Salmonella gallinarum | 99.9 |
| Onion powder | Bacillus badius | 99.9 |
| Frank seasoning | Pseudomonas aeruginosa | 99.9 |
| Starch | Pseudomonas aeruginosa | 99.9 |
| Klebsiella oxytoca | 99.9 |
ND, not detected.