Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Comparison of the Sanitary Conditions of Raw Milk Cheese and Pasteurized Milk Cheese Sold in the Market: A Preliminary Study

시중에 판매되고 있는 비살균 치즈와 살균 치즈의 위생상태 비교: 예비연구

  • Lim, Hyun-Woo (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Se-Hyung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Bae, Dongryeoul (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Jeong, Dongkwan (Dept. of Food and Nutrition, Kosin University) ;
  • Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
  • 임현우 (건국대학교 수의과대학 KU식품안전건강연구소) ;
  • 김세형 (건국대학교 수의과대학 KU식품안전건강연구소) ;
  • 천정환 (건국대학교 수의과대학 KU식품안전건강연구소) ;
  • 배동렬 (건국대학교 수의과대학 KU식품안전건강연구소) ;
  • 송광영 (건국대학교 수의과대학 KU식품안전건강연구소) ;
  • 정동관 (고신대학교 식품영양학과) ;
  • 서건호 (건국대학교 수의과대학 KU식품안전건강연구소)
  • Received : 2018.12.11
  • Accepted : 2018.03.21
  • Published : 2019.03.31
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Abstract

The purpose of this study was to explore the microbiological safety of various cheeses made from raw milk currently imported and sold in Korea. A total of 12 cheeses were considered for the study - 4 kinds of imported cheese made from raw milk, 4 kinds of imported cheese made from pasteurized milk, and 4 kinds of domestic cheese made from pasteurized milk, and aerobic count, presence of E. coli, Salmonella spp., and Listeria monocytogenes were investigated. Results from this study showed that in the 12 different kinds of cheese tested, E. coli, Salmonella spp., and Listeria monocytogenes were negative. Therefore, the sanitary conditions of imported cheese made from raw milk, imported cheese made from pasteurized milk, and domestic cheese made from pasteurized milk are considered safe. The mean aerobic count in the 12 types of tested cheese was below 4.0 log CFU/g. In conclusion, various cheeses produced from raw milk or pasteurized milk currently sold in Korea have been found to be hygienic and safe. In the future, raw milk cheeses produced and sold in Korea will require long-term research not only to ensure safety but also to produce new, high-quality products.

본 연구의 목적은 현재 수입되어 한국에서 판매되고 있는 비살균 원유로 만든 다양한 치즈의 미생물학적 안전성을 알아보고자 진행되었다. 본 연구에서는 비살균 수입치즈 4종류, 살균 수입치즈 4종류 그리고 살균 국산치즈 4종류를 샘플로 하였으며, 일반세균수, Coliform, E. coli, Salmonella spp.와 Listeria monocytogenes를 조사하였다. 본 실험의 결과, 검사된 12종류의 다양한 치즈에서는 Coliform, E. coli, Salmonella spp.와 Listeria monocytogenes는 모두 음성으로 나타났다. 따라서 현재 한국에서 판매되고 있는 비살균 수입치즈와 살균 수입치즈 그리고 한국에서 생산된 살균치즈의 위생상태는 안전한 것으로 나타났다. 그리고 조사된 12종류의 치즈의 일반세균수 평균은 4.0 log CFU/g 이하를 보였다. 결론적으로, 현재 한국에서 유통되고 있는 치즈는 위생적이고 안전한 것으로 나타났다. 향후 한국에서 생산되고 판매되는 비살균 치즈에 대한 미생물학적 조사를 진행하여 안전성을 확보뿐만 아니라, 새롭고 품질이 우수한 제품들이 생산을 위한 장기적인 연구가 요구되어진다.

Keywords

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