Table 1 General bacteria, yeast and mold counts (cfu/ml) of dutch coffee at individual coffee house according to storage temperature

Sample			Storage period (week)
			0	1	2	3	4
			General bacteria	Room temp. (25°C)	C	-	-	-	5.23±0.90×102	1.43±0.15×103
D	-	1.00×101			-	1.00×101	1.00×101
H	-	-			-	-	-
L	-	-			-	-	-
O	1.65±0.35×102	1.18±0.74×104			1.53±0.69×103	3.80±0.39×104	1.70±1.73×103
P	-	-			-	-	1.10×101
Cold temp. (4°C)	C	-		-	-	-	2.30±0.50×101
	D	-		-	-	-	-
	H	-		-	-	-	-
	L	-		-	-	-	-
	O	1.65±0.35×102		1.40±0.17×102	2.95±1.06×101	1.80±0.99×102	1.70±0.82×102
	P	-		-	-	-	-
Yeast & mold	Room temp. (25°C)	C		7.00±0.6×101	5.69±0.16×102	1.39±0.41×103	6.10±3.15×104	3.50±0.99×104
		D	-	-	-	-	-
		H	-	-	-	8.00±0.82×101	9.80±0.78×101
		L	-	-	-	-	8.00×101
		O	1.80±0.15×103	1.20±0.30×104	2.40±1.91×105	2.20±0.90×105	2.30±0.40×105
		P	-	-	-	-	-
	Cold temp. (4℃)	C	7.00±0.6×101	3.09±0.57×102	3.00±0.21×102	4.23±0.46×102	1.75±0.21×102
		D	-	-	-	-	-
		H	-	-	-	-	-
		L	-	-	4.80±2.55×102	4.30±0.30×101	2.00±0.21×101
		O	1.80±0.15×103	3.30±0.35×102	9.00±0.28×103	6.20±0.35×102	5.20±1.69×102
		P	-	-	-	-	-