P2-214 Microbial Contamination Levels of Milk and Cheese Produced in Two Korean Small-scale Dairy Farms

Tuesday, July 11, 2017
Exhibit Hall (Tampa Convention Center)
Il-Byeong Kang , Konkuk University , Seoul , South Korea
Dong-Hyeon Kim , Konkuk University , Seoul , South Korea
Hong-Seok Kim , Konkuk University , Seoul , South Korea
Dana Jeong , Konkuk University , Seoul , South Korea
Joo-Yean Lee , Korea Livestock Products HACCP Accreditation Service , Gyeonggi province , South Korea
Kun-Ho Seo , Konkuk University , Seoul , South Korea
Introduction: In order to produce farmstead cheeses, raw milk must be passed through various manufacturing steps, including milking, pasteurization, ripening, and storage. Control measures and hygiene practices for reducing microbial contamination at each step are essential for the production of farmstead cheeses that are safe to consume.

Purpose: The aim of this study was to investigate the microbiological quality and presence of target pathogens in teat skin, milk, and cheese and to examine the effect of farm practices on bacterial counts in a small-scale dairy in Korea.

Methods: A total of 80 swab (40 teat skin and 40 utensils) and 80 dairy product (40 milk and 40 cheeses) samples were collected from two dairy farms and examined to determine numbers of mesophilic aerobes (MA), total coliforms (TC), and Escherichia coli (EC), as well as the prevalence of foodborne pathogens.

Results: Teat washing and pasteurization significantly reduced levels of MA, TC, and EC, as well as the prevalences of Staphylococcus aureus and Enterococcus faecalis (P < 0.05). However, the prevalence of S. aureus and E. faecium was increased during the production process for farmstead cheese. In addition, S. aureus isolated from cheese showed a different antibiotic-resistant pattern from other isolates, suggesting post-pasteurization contamination. High levels of resistance to erythromycin and tetracycline were observed in Enterococcus spp. isolates.

Significance: In conclusion, teat washing and raw milk pasteurization are important processes for reducing microbial contamination in farmstead cheeses. Intervention methods for preventing post-pasteurization contamination, however, should be established to ensure the safety of the final product from cheese-manufacturing dairy farms.