Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Microbiological Safety Concerns with Dairy Products from Farmstead Plants

목장형 유가공업의 미생물학적 안전성에 대한 고찰

  • Lee, Jeeyeon (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Yoon, Yohan (Risk Analysis Research Center, Sookmyung Women's University)
  • 이지연 (숙명여자대학교 위해분석연구센터) ;
  • 윤요한 (숙명여자대학교 위해분석연구센터)
  • Received : 2017.12.12
  • Accepted : 2017.12.20
  • Published : 2017.12.31
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Abstract

The consumption of natural cheese in Korea has dramatically increased since 1997. However, most of the cheeses consumed in Korea are imported. Thus, surplus milk has accumulated in Korea. To solve this problem, the Ministry of Agriculture, Food and Rural Affairs established a policy to create a farmstead dairy industry. Although the law governing the industry was established in 2016, food safety guidelines have not been prepared. Milk and cheese are prone to contamination with mycotoxins such as aflatoxin M1 and ochratoxin A, antibiotic residues such as penicillin and tetracycline, and pathogenic bacteria including Listeria monocytogenes, Escherichia coli, Salmonella, and Staphylococcus aureus. L. monocytogenes infections have a very high mortality rate; hence, special attention should be paid to preventing contamination of milk and cheese with this organism. To ensure the microbiological safety of farmstead dairy products, the HACCP model has been used. However, this model is not suitable for current processing environments of farmstead dairy products because of the small size of the operations. In addition, scientific data on the microbiological safety of farmstead dairy product are limited and are urgently needed.

Keywords

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