• Safety and Health at Work
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• 제13권3호
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• pp.343-349
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• 2022

Background: In the United States, the dairy product manufacturing industry has consistently had higher rates of work-related nonfatal injuries and illnesses compared to the national average for industries in all sectors. The selection and implementation of appropriate safety performance indicators are important aspect of reducing risk within safety management systems. This study examined the leading safety indicators implemented in the dairy product-manufacturing sector (NAICS 3115) and their perceived effectiveness in reducing work-related injuries. Methods: Perceptions were collected from individuals with safety responsibilities in the dairy product manufacturing facilities. OSHA Incident Rate (OIR) and Days away, restricted and transferred (DART) rates from 2013 to 2018 were analyzed. Results: The perceived most effective leading were safety observations, stop work authority, near miss reporting, safety audits, preventative maintenance, safety inspections, safety training attendance, and job hazard analysis/safety analysis, respectively. The 6-year trend analysis showed that those implementing all eight top indicators had a slightly lower rates than those that did not implement all eight. Production focused mentality, poor training, and lack of management commitment were perceived as the leading causes of injuries in this industry. Conclusion: Collecting leading indicators with the unique interest to meet the regulatory requirements and to document the management system without the actual goal of using them as input to improve the system most probably will not lead to an effective reduction of negative safety outcomes. For leading indicators to be effective, they should be properly selected, executed, periodically evaluated and actions are taken when necessary.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.215-220
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• 2017

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.

• Journal of Dairy Science and Biotechnology
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• 제29권2호
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• pp.59-68
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• 2011

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act (FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.171-177
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• 2013

The dairy industry has consistently grown via the expansion of dairy-based food categories. Dairy product consumption is stable since the nutrient composition in dairy products is ideal for human health. However, dairy products are highly susceptible to food-borne pathogens. Controlling the safety of dairy products is thus important when considering the nutrient-rich matrix of this food category. Currently, immunoassays or molecular biology techniques have been used to evaluate the safety of dairy products in Korea. These methods are based on the detection of proteins and thus have low reproducibility and sensitivity. Recent techniques to detect food-borne pathogens have focused on genetic analyses. Rapid detection methods for food-borne pathogens in milk and dairy products using polymerase chain reaction (PCR) techniques, such as conventional PCR, real-time PCR, repetitive sequence-based (rep)-PCR, PCR-denaturing gradient gel electrophoresis (DGGE), and digital PCR, are reviewed in this article. The aim of this review was to contribute knowledge of the relationship between microflora and the quality of dairy products. This study will also assist in the immediate monitoring of food-borne pathogens in milk and dairy products when an outbreak related to this food category occurs.

• Journal of Dairy Science and Biotechnology
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• 제29권2호
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• pp.51-57
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• 2011

Milk and dairy products are nutritionally one of the most important food in human health and the quality of raw milk is significantly important to ensure safety of dairy products. However, milk and dairy products are commonly related with chemical and microbial contaminations. Therefore, rapid and reliable detection of hazardous (e.g. pathogenic bacteria, pesticides, antibiotics, microbial toxins) in milk and dairy products is essential to ensure human health and food safety. Conventional methods for detection of food hazardous are mostly time-consuming to yield a results. Recently, biosensors have been focused as its rapidity and high sensitivity to analyse chemical and microbial hazardous from a variety of foods and environments. This study reviewed the recent trends and applications of biosensors as rapid detection method of hazardous in milk and dairy products.

• Journal of Dairy Science and Biotechnology
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• 제38권2호
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• pp.59-69
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• 2020

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

• Journal of Dairy Science and Biotechnology
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• 제24권2호
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• pp.47-54
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• 2006

Consumers have become increasingly more aware of food safety issues, as a consequence of s number of food scandals. Most of these scandals have been related to livestock products. However, most consumers still believe that it is possible to produce safe food at low prices, while a small group of consumers is willing to pay a price surplus for special quality. Organic standards, especially for livestock products, have very few definitions of process quality, and even fewer of these definitions that influence product quality. This paper work to organic milk production and marketing trends in Korea.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.99-108
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• 2013

다양한 건강 증진 및 의료적인 능력을 가진 영양 식품이 많은 관심을 받아 오고 있다. 이러한 이유 때문에 kefir가 다른 발효유제품보다 소비가 증가되고 있는 실정이다. 왜냐하면 기능성 식품 및 치료적인 활력이 다른 발효유제품보다 매우 높은 kefir 및 kefir 관련 제품이기 때문이다. Kefir의 유익한 건강 특성은 단백질, 비타민, 산화 방지제, 미네랄, 특정 생물기원 물질에 기인한다. Kefir와 관련된 건강 관련 특성으로는 위장 촉진, 항균 능력, 항암 효과, hypocholesterolemic 효과, 항당뇨병 효과, 항돌연변이 활성, ${\beta}$-galactosidase 활력, scavenging 활력, 유산 함량, 지질 및 혈압 제어 효과, 세포 사멸에 대한 보호, 항알레르기 특성, 항염증 작용, 세균 정착능, 면역 시스템 활성 등이 알려져 있다. 따라서 kefir는 장내 미생물을 정상화 할 수 있으며, 유아부터 성인까지 매우 적합한 발효유제품이다. Kefir는 제품 제조 시 스타터 균주로서 사용되는 독특하고 다종의 자연적인 kefir grain 때문에 특유의 발효유제품이다. Kefir의 미생물학적 및 화학적 조성은 고유의 유산균과 효모에 의한 복합적인 probiotics 효과를 제공한다. 발효 중에 생성되는 대사 물질들은 약효 식품(neutraceutical) 활력이 입증되었다. 이러한 긍정적인 건강 속성은 kefir는 매우 가치 있는 식품에 근거해서 추가적인 실험과 임상 연구를 통해서만 가능할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권5호
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• pp.764-772
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• 2003

Two genetic constructs used to confer improved agronomic characteristics, namely herbicide tolerance (HT) in maize and soyabean and insect resistance (Bt) in maize, are considered in respect of feeding to farm livestock, animal performance and the nutritional value and safety of animal products. A review of nucleic acid (DNA) and protein digestion in farm livestock concludes that the frequency of intact transgenic DNA and proteins of GM and non-GM crops being absorbed is minimal/non existent, although there is some evidence of the presence of short fragments of rubisco DNA of non-GM soya in animal tissues. It has been established that feed processing (especially heat) prior to feeding causes significant disruption of plant DNA. Studies with ruminant and non-ruminant farm livestock offered GM feeds demonstrated that animal performance and product composition are unaffected and that there is no evidence of transgenic DNA or proteins of current GM in the products of animals consuming such feeds. On this evidence, current HT and Bt constructs represent no threat to the health of animals, or humans consuming the products of such animals. However as new GM constructs become available it will be necessary to subject these to rigorous evaluation.

• Journal of Dairy Science and Biotechnology
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• 제29권2호
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• pp.69-73
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• 2011

Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazardous. Microbiological risk analysis consists of three components: risk assessment, risk management, and risk communication, and overall objective of this process is ultimately public health protection. The microbiological risk assessment is useful tool to evaluate food safety as it is based on a scientific approach. In addition risk assessment process includes quantitative estimation of the probability of occurrence of microbial hazards to evaluate more accurate human exposure. The aim of this study is to review the microbiological risk assessment on the prevalence of bacterial foodborne pathogens in milk and dairy products.