Proposal of statistical sampling plans for Bacillus cereus in Korean fermented soybean pastes

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• 作者：Jung Beom Kim (1)
  Cheol Woo Kim (2)
  Seung Hak Cho (3)
  Wan Seob No (2)
  Wang June Kim (2)
  
  1. Department of Food Science and Technology ; Suncheon National University ; Suncheon ; Jeonnam ; 540-950 ; Korea
  2. Department of Food Science and Biotechnology ; Dongguk University ; Seoul ; 100-715 ; Korea
  3. Division of Enteric Bacterial Infections ; Center for Infectious Diseases ; Korea National Institute of Health ; Cheongju ; Chungbuk ; 363-915 ; Korea
  
• 关键词：Bacillus cereus ; Korean fermented soybean paste ; sampling plan
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：765-770
• 全文大小：214 KB
• 参考文献：Bacillus cereus and other Bacillus spp. in foodstuffs. EFSA J. 175: pp. 1-48
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  7. Jo, YJ, Cho, IH, Song, CK, Shin, HW, Kim, YS (2011) Comparison of fermented soybean paste (deonjang) prepared by different methods based on profiling of volatile compounds. J. Food Sci. 76: pp. C368-C379 CrossRef
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  9. Kim, YS, Ahn, YS, Jeong, DY, Shin, DH (2008) Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (kochujang), and its heat resistance characteristics. Food Sci. Biotechnol. 17: pp. 123-129
  10. Kim, MH, Kim, SY, Ko, JM, Kim, YS (2012) Biological activities of cheonggukjang prepared with several soybean cultivars. Food Sci. Biotechnol. 21: pp. 475-483 CrossRef
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

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.