The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/ g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

ABSTRACT
 재료 및 방법
  실험대상 및 시료채취
  시료 전처리
  미생물 분석
  일반세균 및 위생지표 세균
  병원성 미생물
 결과 및 고찰
  당면 원부재료의 미생물 수준
  당면 제조공정의 미생물 수준
  최종제품의 미생물 수준
  기기 및 기구의 미생물 수준
  공중낙하균 등
 요 약
 감사의 말
 참고문헌

• 천진영(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Jin-Young Cheon
• 양지혜(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Ji Hye Yang
• 김민정(㈜아워홈 식품연구원, Ourhome Food Research Institute, Seongnam) | Min Jeong Kim
• 이수미(㈜아워홈 식품연구원, Ourhome Food Research Institute, Seongnam) | Su-Mi Lee
• 차명화(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Myeonghwa Cha
• 박기환(중앙대학교 식품공학부, Department of Food Science & Technology, Chung-Ang University) | Ki-Hwan Park
• 류경(영남대학교 식품영양학과, Dept. of Food and Nutrition, Yeungnam University) | Kyung Ryu Correspondence to