Purpose: In this research, we monitored the microbial population and analyzed the results to determine the actual level of microbial contamination in various foods using relatively new statistical analysis (Microbiological Sampling Plan, International Commission on Microbiological Specification for Foods). Our goal is building entirely new standards for various food categories addressed in the Korean “Food Code.”
Methods: Indicator organisms (i.e., total aerobic count, E. coli and coliform) and foodborne pathogens (i.e., Bacillus cereus, Vibrio parahaemolyticus, Staphylococcus aureus and Clostridium perfringens) have been monitored in forty-four food categories.
Results: As the result of the monitoring, total aerobic count, E. coli and coliform in noodles were found at the range of 0~5.70 and 0~3.80 log CFU/g, respectively. Long shelf life foods such as coffee and soft drink did not show any contaminations of those indicators except total aerobic count with contamination range of 0~1.30 log CFU/g and 0~0.30 log CFU/g, respectively. Fermented foods such as Kimchi and Korean traditional sauces showed B. cereus contamination of 0~2.10 log CFU/g and 0~3.30 log CFU/g, respectively. With the monitoring, we proposed a revised version of statistic standard for microbial contaminations in 6 different food categories. We also proposed new regulations for 2 types of foods including Kimchi and alcohol.
Significance: The proposed standards here will be great additions to the "Food Code" after evaluation of social and economical impact as well as professional advisory committee discussion.