Table 5. Detection rate (%) of Bacillus cereus in spice samples
| Sample name | HACCP | Region |
| HACCP certification | Number of detection samples | Region | Number of detection samples |
| Red pepper powder | HACCP (n=35) | 7 (20.0%) | Domestics (n=32) | 7 (21.9%) |
| Non-HACCP (n=10) | 3 (30.0%) | Imported (n=13) | 3 (23.9%) |
| Total (n=45) | 10 (22.2%) | Total (n=45) | 10 (22.2%) |
| Pepper powder | HACCP (n=2) | - | Domestics (n=0) | - |
| Non-HACCP (n=26) | 4 (14.3%) | Imported (n=28) | 4 (13.3%) |
| Total (n=28) | 4 (13.3%) | Total (n=28) | 4 (13.3%) |
| Ginger powder | HACCP (n=0) | - | Domestics (n=15) | 2 (12.5%) |
| Non-HACCP (n=29) | 3 (10.0%) | Imported (n=14) | 1 (7.1%) |
| Total (n=29) | 3 (10.0%) | Total (n=29) | 3 (10.0%) |
| Garlic powder | HACCP (n=0) | - | Domestics (n=7) | - |
| Non-HACCP (n=17) | - | Imported (n=10) | - |
| Total (n=30) | | Total (n=17) | |
| Total | HACCP (n=37) | 7 (18.9%) | Domestics (n=55) | 9 (16.7%) |
| Non-HACCP (n=82) | 10 (11.8%) | Imported (n=67) | 8 (11.9%) |
| Total (n=119) | 17 (13.9%) | Total (n=119) | 17 (13.9%) |