Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Safety of Various Types of Cheese manufactured from Unpasteurized Raw Milk: A Review

비살균 원유로 만든 다양한 치즈의 안전성에 관한 연구: 총설

  • Kim, Hong-Seok (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Lim, Jong-Soo (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyun-Sook (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Kim, Dong-Hyeon (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Kim, Soo-Ki (Dept. of Animal Science & Technology, College of Animal Bioscience & Technology, Konkuk University) ;
  • Seo, Kun-Ho (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University)
  • 김홍석 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 천정환 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 임종수 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 김현숙 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 김동현 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 송광영 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 김수기 (건국대학교 동물생명과학대학 동물자원학과) ;
  • 서건호 (건국대학교 수의과대학 및 KU 식품안전연구소)
  • Received : 2014.09.11
  • Accepted : 2015.01.15
  • Published : 2015.03.31
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Abstract

Before the advent of pasteurization and other microbiological controls in the dairy industry, milk product-borne diseases such as scarlet fever, typhoid fever, septic sore throat, and tuberculosis were globally widespread. Pasteurization was invented by Louis Pasteur, and it has been considered as one of the most effective ways to control milk product-borne diseases since the 20th century. Nevertheless, till date, various types of cheese in the EU, the USA, and other countries are made from unpasteurized milk as artisan cheese, following the specific food regulations of each nation. Furthermore, after the effectiveness of the Free Trade Agreement (FTA) negotiations between Korea and many nations, the import of various types of cheese made in different conditions and influenced by acidity, preservatives, temperature, competing flora, water activity, and salt concentration increased yearly. Hence, the objective of this review was to describe (1) the 60-day aging rule of cheese, (2) characteristics of the outbreaks linked to cheese manufactured from unpasteurized milk since 1998 to 2011 in USA, and (3) serious health risks from unpasteurized milk, to ensure food protection and safety and to use this basic information for risk assessment.

2014년 4월 미국낙농수출협회의 자료에 의하면 미국 치즈 가격이 사상 최고로 올랐다(Fig. 1). 이는 부분적으로 한국 등 신흥시장에서 피자와 정크푸드 소비가 늘어난 덕분으로 사료된다. 한국에서 치즈, 특히 피자에 쓰이는 치즈의 인기가 늘면서 한국이 멕시코 다음으로 미국에서 가장 많은 치즈를 수입하는 국가가 되었다. 미국낙농수출협회에 따르면 한국의 2013년 치즈 수입량은 전년보다 25% 이상 증가한 49,000 M톤을 기록하였고, 미화 달러로 환산하면 한국으로 수출되는 미국 치즈는 지난해 3억 4,800만 달러로 2012년 수치인 2억 7,600만 달러를 휠씬 뛰어넘는 수준이었다. EU Monitor의 자료에 의하면 한국의 피자 배달 시장은 2013년 약 15억 달러를 기록하였는데, 이는 일본의 16억 달러 규모 시장에는 약간 못 미치지만, 일본의 인구는 한국의 2배 정도 된다(US Dairy Export Council, 2014). 또한 중국의 피자 시장은 약 24억 달러로 아직 빠르게 성장할 여지가 있다. 미국이 전 세계로 수출하는 치즈의 양은 지난해 하반기에 전년 동기 대비 41% 증가하였다. 하지만 아직까지 유럽연합(EU)이 세계 최대 치즈 수출국의 자리를 차지하고 있다. 한편, 한미 자유무역협정(FTA)으로 인해 관세가 철폐돼, 한국의 미국 치즈 수입이 더 수월해졌다. 물론 현재 한국에서는 살균 또는 이와 동등한 처리가 된 치즈가 수입되고 있는 상황이지만, 자유무역협정(FTA)에 의해서 앞으로 더 품질이 좋은 많은 외국산 치즈가 수입되고, 또한 다양한 비살균 치즈도 다양한 방법으로 수입이 될 것으로 예상되고 있다. 따라서 비살균 치즈의 안전성 확보를 담보할 수 있는 다양한 관련 법령 개정뿐만 아니라, 과학적인 방법에 근거한 기술 개발과 관련된 다양한 연구 등의 추가적인 연구가 진행되어야 할 것으로 사료된다.

Keywords

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