This study was conducted to investigate the microbiological contamination levels in rice cakes and rice flour due to climate change in three areas classified to their temperature and precipitation. We investigated the contamination levels of total aerobic bacteria, coliforms, Escherichia coli, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens of rice flour and 3 rice cakes such as Garaetteok, Sirutteok and Gyeongdan. Contamination levels of total aerobic bacteria in rice flour were 4.9 log CFU/g. In a total of 70 rice flour, yeasts & molds and coliforms were detected in 42 and 52 samples at the levels of 43 CFU/g and 1.29 log CFU/g, respectively. S. aureus were detected in only 1 rice flour (1.66 log CFU/g) out of 70. In an investigation of contamination levels in rice cakes, the population of total aerobic bacteria were highest in Gyeongdan (5.18 log CFU/g) and coliforms were highest in Gareattock (2.93 log CFU/g). There was no detection of E. coli and B. cereus except for only 1 Gareattock (1.20 log CFU/g). There were no differences of contamination levels among the three areas. If constant monitoring of rice cakes and rice flour is conducted on the basis of this study, it is expected to be able to analyze the change of contamination levels in rice cakes and rice flour due to climate change.

ABSTRACT
 재료 및 방법
  샘플링 지역 설정
  실험재료
  실험방법
 결과 및 고찰
  쌀가루의 미생물 오염도
  떡류의 미생물 오염도
 감사의 글
 요 약
 참고문헌

• 최송이(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Song-Yi Choi
• 정세희(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Se-Hee Jeong
• 정명섭(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Myung-Seop Jeong
• 박기환(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Ki-Hwan Park
• 정영길(㈜참맛, Harvest Charm-Foods Co., Ltd.,) | Young-Gil Jeong
• 조준일(식품의약품안전청, Korea Food and Drug Administration) | Joon-Il Cho
• 이순호(식품의약품안전청, Korea Food and Drug Administration) | Soon-Ho Lee
• 황인균(식품의약품안전청, Korea Food and Drug Administration) | In-Gyun Hwang
• 박경진(군산대학교, School of Food and Nutrient, Kunsan National University, Korea) | Gyung-Jin Bahk
• 오덕환(강원대학교, School of Food Science and Biotechnology, Kangwon National University, Korea) | Deog-Hwan Oh
• 전향숙(한국식품연구원, Korea Food Research Institute) | Hyang-Sook Chun
• 하상도(중앙대학교 식품공학부, School of Food Science and Technology, Chung-Ang University) | Sang-Do Ha Correspondence to