This study was conducted to evaluate microbial contamination levels of Korea traditional rice cakes such as Sirutteok, Garaetteok and Gyeongdan in the manufacturing process and environment. The microbial contamination levels such as total aerobic bacteria, fungi, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens of rice cake products were analyzed. The contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in raw materials were in the range of 2.4~4.5, ND~1.9, 1.2~2.1 and 1.0~2.1 log CFU/g, respectively. The microbial contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in manufacturing process of rice cakes were increased in the soaking and grinding steps and were decreased in steaming step. E. coli, S. aureus and C. perfringens were not detected in any manufacturing process and environment. The microbial contamination levels of raw materials and final products of rice cake were suitable for microbial safety standard in Korea. However, the manufacturing environment such as equipments and employee's sanitation were in trouble for microbial safety. The results of this study suggest that safety education for personal hygiene and safety management in processing environment are continuously required to assure safety in working environment and employee's individual hygiene.

ABSTRACT
 서 론
 재료 및 방법
  시료 및 분석대상
  시료의 채취 및 전처리
  공정별 미생물 오염도 측정
 결과 및 고찰
  원재료의 미생물학적 오염도 분석결과
  제조공정의 미생물학적 오염도 분석 결과
  제조기구 및 설비의 오염도 분석
  작업자 오염도 분석
  작업장 공기 오염도 분석
 요 약
 감사의 글
 참고문헌

• 정세희(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Se-Hee Jeong
• 최송이(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Song-Yi Choi
• 조준일(식품의약품안전평가원, Food Microbiology Division, Food safety Evaluation Department, National Institute of Food & Drug safety Evaluation, Korea Food & Drug Administration) | Joon-Il Cho
• 이순호(식품의약품안전평가원, Food Microbiology Division, Food safety Evaluation Department, National Institute of Food & Drug safety Evaluation, Korea Food & Drug Administration) | Soon-Ho Lee
• 황인균(식품의약품안전평가원, Food Microbiology Division, Food safety Evaluation Department, National Institute of Food & Drug safety Evaluation, Korea Food & Drug Administration) | In-Gyun Hwang
• 나혜진(한국식품정보원, Korea Food Information Institute) | Hye Jin Na
• 오덕환(강원대학교, Bioengineering and Institute of Bioscience & Biotechnology, Kangwon National University) | Deog Hwan Oh
• 박경진(군산대학교, Dept. Food and Nutrition, Kunsan National University) | Gyung-Jin Bahk
• 하상도(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Sang-Do Ha Correspondence to