Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 2, Pages 765-770Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0099-7
Keywords
Bacillus cereus; Korean fermented soybean paste; sampling plan
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Bacillus cereus contamination is one of the major problems for food safety in Korean fermented soybean pastes. A one-sample inspection is not sufficient to determine the overall level of contamination. The aims of this study were to propose new statistical sampling plans for B. cereus in Korean fermented soybean pastes. The acceptable probability over 95% is considered suitable for sampling plan. We suggest statistical sampling plans for B. cereus A (n=5, c=2, m=3, and M=4), B (n=5, c=0, and m=4), or C (n=5, c=1, m=4, and M=5) in Korean fermented soybean pastes based on the B. cereus standard in current Korean Food Code and the median and mean value from the 150 pastes estimated in this study. The statistical sampling plans for B. cereus proposed in this study will provide an advanced food regulation and permit harmonization with international food standards.
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