Skip to main content
SpringerLink
Log in

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

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. European Food Safety Authority (ESFA). Bacillus cereus and other Bacillus spp. in foodstuffs. EFSA J. 175: 1–48 (2005)

    Google Scholar 

  2. Oh MH, Ham JS, Cox JM. Diversity and toxigenicity among members of Bacillus cereus group. Int. J. Food Microbiol. 152: 1–8 (2012)

    Article  CAS  Google Scholar 

  3. Schoeni JL, Wong ACL. Bacillus cereus food poisoning and its toxins. J. Food Protect. 68: 636–648 (2005)

    CAS  Google Scholar 

  4. Agata N, Mori M, Ohta M, Suwan S, Ohtani I, Isobe M. A novel duodeca-depsipeptide, emetic toxin, isolated from Bacillus cereus cause vacuole formation in Hep-2 cells. FEMS Microbiol. Lett. 121: 31–34 (1994)

    CAS  Google Scholar 

  5. Agata N, Ohta M, and Mori M. Production of an emetic toxin, cereulide, is associated with a specific class of Bacillus cereus. Curr. Microbiol. 33: 67–69 (1996)

    Article  CAS  Google Scholar 

  6. Lund T, Debuyser ML, Granum PE. A new cytotoxin from Bacillus cereus that may cause necrotic enteritis. Mol. Microbiol. 38: 254–261 (2000)

    Article  CAS  Google Scholar 

  7. Naranjo M, Denayer S, Botteldoorn N, Delbrassinne L, Veys J, Waegenaere J, Sirtaine N, Driesen RB, Sipido KR, Mahillon J, Dierick K. Sudden death of a young adult associated with Bacillus cereus food poisoning. J. Clin. Microbiol. 49: 4379–4381 (2011)

    Article  Google Scholar 

  8. Jo YJ, Cho IH, Song CK, Shin HW, Kim YS. Comparison of fermented soybean paste (deonjang) prepared by different methods based on profiling of volatile compounds. J. Food Sci. 76: C368–C379 (2011)

    Article  CAS  Google Scholar 

  9. Park NY, Rico CW, Lee SC, Kang MY. Comparative effects of deonjang prepared from soybean and brown rice on the body weight and lipid metabolism in high fat-fed mice. J. Clin. Biochem. Nutr. 3: 235–240 (2012)

    Google Scholar 

  10. Kim YS, Ahn YS, Jeong DY, Shin DH. Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (kochujang), and its heat resistance characteristics. Food Sci. Biotechnol. 17: 123–129 (2008)

    CAS  Google Scholar 

  11. Kim MH, Kim SY, Ko JM, Kim YS. Biological activities of cheonggukjang prepared with several soybean cultivars. Food Sci. Biotechnol. 21: 475–483 (2012)

    Article  Google Scholar 

  12. Kang SE, Rhee JH, Park C, Sung MH, Lee IH. Distribution of poly-γ-glutamate (γ-PGA) producer in Korean fermented foods, cheonggukjang, deonjang, and kochujang. Food Sci. Biotechnol. 14: 704–708 (2005)

    CAS  Google Scholar 

  13. Rhee SH, Kong KR, Jong KO, Park KY. Decreasing effect of kochujang on body weight and lipid level of adipose tissues and strum in rats fed a high-fat diet. J. Korean Soc. Food Sci. Nutr. 32: 882–886 (2003)

    Article  CAS  Google Scholar 

  14. Jung OK, Park SY, Park KY. Longer aging time increased anticancer and antimetastatic properties of deonjang. Nutrition 22: 539–545 (2006)

    Article  CAS  Google Scholar 

  15. Park KY, Jung KO, Rhee SH, Choi YH. Antimutagenic effects of deonjang (Korean fermented soypaste) and its activity compounds. Mutat. Res. 523: 43–53 (2003)

    Article  Google Scholar 

  16. Kim DH, Choi HJ. Physicochemical properties of kochujang prepared by Bacillus sp. koji. Korean J. Food Sci. Technol. 35: 1174–1181 (2003)

    Google Scholar 

  17. Kwon DY, Daily JW 3rd, Kim HJ, Park S. Antidiabetic effects of fermented soybean products on type 2 diabetes. Nutr. Res. 30: 1–13 (2010)

    Article  CAS  Google Scholar 

  18. Lee HT, Kim JH, Lee SS. Analysis of microbiological contamination and biogenic amines content in traditional and commercial deonjang. J. Fd. Hyg. Safety 24: 102–109 (2009)

    Google Scholar 

  19. Lee JY, Kwon GH, Park JY, Park CS, Kwon DY, Lim JK, Kim JS, Kim JH. A RAPD-PCR method for rapid detection of Bacillus cereus. J. Microbiol. Biotechn. 21: 274–276 (2011)

    CAS  Google Scholar 

  20. Lee NK, Park JW, Cho IJ, Kim BY, Kwon KO, Hahm YT. Isolation of Bacillus spp. from cheonggukjang and its antagonistic effect against Bacillus cereus. Korean J. Food Sci. Technol. 40: 669–673 (2008)

    Google Scholar 

  21. Schothorst MV, Zwietering MH, Ross T, Buchanan RL, Cole MB. Relating microbiological criteria to food safety objectives and performance objectives. Food Control 20: 967–979 (2009)

    Article  Google Scholar 

  22. WTO (World Trade Organisation). Agreement on the application of sanitary and phytosanitary measure. Available from: http://www.wto.org/english/docs_e/legal_e/15sps_01_e.htm. Accessed March 7, 2014.

    Google Scholar 

  23. Lim GG, Koo MS, Kim HY, Kho YH, Park KS, Oh SW. Determinatiom of statistical sampling plans for Bacillus cereus in salad and kimbab. J. Fd. Hyg. Safety 29: 16–20 (2014)

    Article  Google Scholar 

  24. Wilson GS, Twigg RS, Wright RC, Hendry CB, Cowell MP, Mailer I. The bacterial grading of milk. Medical Research Council (Brit.) Special Report Series No. 206, H.M. Stationery Office, London, UK. pp. 22–23 (1935)

    Google Scholar 

  25. International Commission on Microbiological Specifications for Foods Safety(ICMSF). Microorganisms in Food 7. Microbiological testing in food safety management. Kluwer Academic/Plenum, New York, NY, USA. pp. 145–166 (2002)

    Book  Google Scholar 

  26. Chon JW, Hyeon JY, Park JH, Song KY, Kim JH, Seo KH. Improvement of mannitol-yolk-polymyxin B agar by supplementing with trimethoprim for quantitative detection of Bacillus cereus in foods. J. Food Protect. 75: 1342–1345 (2012)

    Article  Google Scholar 

  27. Chon JW, Kim JH, Lee SJ, Hyeon JY, Seo KH. Toxin profile, antibiotic resistance, and phenotypic and molecular characterization of Bacillus cereus in sunsik. Food Microbiol. 32: 217–222 (2012)

    Article  CAS  Google Scholar 

  28. Fricker M, Reissbrodt R, Ehling-Schulz M. Evaluation of standard and new chromogenic selective plating media for isolation and identification of Bacillus cereus. Int. J. Food Microbiol. 121: 27–34 (2008)

    Article  CAS  Google Scholar 

  29. Lim SI, Lee BY. Effect of the licorice (Glycyrrhiza glabra) ethanol extract on growth of Bacillus cereus at the meju producing stage. J. Korean Soc. Appl. Biol. Chem. 53: 184–191 (2010)

    Article  Google Scholar 

  30. Kim JB, Park JS, Kim MS, Hong SC, Park JH, Oh DH. Genetic diversity of emetic toxin producing Bacillus cereus Korean strains. Int. J. Food Microbiol. 150: 66–72 (2011)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Suncheon National University, Suncheon, Jeonnam, 540-950, Korea

    Jung Beom Kim

  2. Department of Food Science and Biotechnology, Dongguk University, Seoul, 100-715, Korea

    Cheol Woo Kim, Wan Seob No & Wang June Kim

  3. Division of Enteric Bacterial Infections, Center for Infectious Diseases, Korea National Institute of Health, Cheongju, Chungbuk, 363-915, Korea

    Seung Hak Cho

Authors
  1. Jung Beom Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Cheol Woo Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Seung Hak Cho
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Wan Seob No
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Wang June Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Wang June Kim.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kim, J.B., Kim, C.W., Cho, S.H. et al. Proposal of statistical sampling plans for Bacillus cereus in Korean fermented soybean pastes. Food Sci Biotechnol 24, 765–770 (2015). https://doi.org/10.1007/s10068-015-0099-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-015-0099-7

Keywords

Search

Navigation