Table 5. Total microbial counts by various pretreatment of pak choi

Samples	Total microbial counts (log CFU/g)
	CON1)	WB	CB	NB
Stems	2.57	ND2)	ND	ND
Leaves	2.87	ND	ND	ND

CON, non-treatment; WB, blanching with water; NB, blanching with 2% NaCl; CB, blanching with 2% citric acid. Stems and leaves were blanched during 2 min and 30 sec with each treatment method, respectively.
ND, not detected.