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Prevalence of Foodborne Pathogens on Cheeses Made from Farmstead Milk Processing Plants in Korea

Authors
이지연장경아이수민하지명이희영김세정최유경오혜민윤요한
Issue Date
Aug-2018
Publisher
한국산업식품공학회
Keywords
farmstead cheese; prevalence; foodborne pathogen; hygiene
Citation
산업식품공학, v.22, no.3, pp 203 - 207
Pages
5
Journal Title
산업식품공학
Volume
22
Number
3
Start Page
203
End Page
207
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/2008
DOI
10.13050/foodengprog.2018.22.3.203
ISSN
1226-4768
2288-1247
Abstract
To solve the problem of raw milk surplus, the Korean government encouraged the farmstead milk processing industry. However, the hygiene of farmstead dairy products has not been evaluated. Therefore, the microbiological analysis of farmstead cheeses was performed in this study. Farmstead cheeses (Berg, Colby, Cottage, Gouda, Mozzarella, String, Tilsiter, and Quark) were purchased from 16 dairy farms. In qualitative analysis, the presence of foodborne pathogens (Bacillus cereus, Escherichia coli, Clostridium perfringens, Salmonella, Staphylococcus aureus, Listeria monocytogenes, and Campylobacter spp.) were examined. Also, total aerobic bacteria, Pseudomonas spp., coliform, and E. coli, and yeast/mold were enumerated. Seventeen samples (37.8%) of 45 farmstead cheeses were contaminated with B. cereus and the highest detection rate was observed in String cheese. Two samples (4.4%) were E. coli positive and seven samples (15.6%) were S. aureus positive. Four other foodborne pathogens were not detected in all farmstead cheeses. Also, the mean levels of total aerobic bacteria, coliform, E. coli, and yeast/mold were 4.3 Log CFU/g, 1.4 Log CFU/g, 1.1 Log CFU/g, and 3.8 Log CFU/g, respectively. These results indicate that the food safety of farmstead cheese is extremely poor and, thus, the hygiene management of farmstead cheese should be improved to provide safe farmstead cheese to consumers.
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생활과학대학 (식품영양학과)
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