Table 2 Microbiological assessment of sausage

Variables	Total microbes(Log CFU/g)	Escherichia coli(Log CFU/g)	Coliform bacteria(Log CFU/g)
Cheongyang red pepper sausage (Unit: Log CFU/g)	2.21–3.11	ND–1.30	ND–2.00
Variables	Microbial species	Confidence value (%)
Cheongyang red pepper sausage	Bacillus pumilus	99.9
	Bacillus subtilis	99.9
	Staphylococcus saprophyticus	99.9
	Enterococcus faecalis	99.9

ND, not detected.