In this study, the transfer rate of wild type Listeria monocytogenes (LM) was investigated to establish the standard of safety management during pork meat processing for meat to meat and meat to food contact surfaces contamination at 5 and 10oC. The transfer rate of LM from meat to meat during the processing increased from 0.02% after 30 min to 0.42% after 120 min at 5oC, while for conveyor belt and stainless steel, it decreased from 0.015% and 0.013% after 30 min to 0.002% and 0.0003% after 120 min at 5oC, respectively (p < 0.05). When temperature increased to 10oC, the transfer rates of LM from meat to meat, conveyor belt and stainless steel were the highest at 60 min exposure, and all decreased after 120 min. In reverse, the transfer rate from food contact surface to pork meat was significantly higher than that from pork meat to food contact surface (p < 0.01). Also, the transfer rate to conveyor belt was significantly higher than stainless steel (p < 0.05) and it was highest at 30 min exposure time in both 5 and 10oC. This study indicates that the transfer and adherence rates of LM are influenced by the contact time and temperature. Consequently, these results were utilized to develop a predictive model with a high level of confidence which can lead to prevent cross-contamination during pork meat processing.

ABSTRACT
 서 론
 재료 및 방법
  재료
  시험균주 및 배양
  돈육 및 식품접촉면 재질의 전처리
  전이율 분석
  통계분석
   유의성 검증
   2차 회귀모형
   반응표면 회귀분석(Response Surface Method; RSM)
   모델 검증
  결과 및 고찰
   돈육에서 돈육으로의 전이율
   돈육에서 컨베이어벨트 및 스테인리스 스틸로의 전이율
   식품접촉면에서 돈육으로의 전이율
  요 약
  참고문헌

• 김성조(한국보건산업진흥원, Department of HACCP Promotion, Korea Health Industry Development Institute) | Seong-Jo Kim
• 김광희(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Gwang-Hee Kim
• 박중현(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Joong-Hyun Park
• 박보금(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Bo-Geum Park
• 박명수(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Myoung-Su Park
• 오덕환(강원대학교 식품생명공학과, Department of Food Science and Biotechnology, Kangwon National University) | Deog-Hwan Oh Correspondence to