Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, “Sundae,” to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.

ABSTRACT
Materials and Methods
    시료 채취 및 전처리
    위생지표균 분석
    병원성 미생물 분석
    공중낙하균 측정
Results and Discussion
    원·부재료의 미생물학적 위해분석
    제조공정별 미생물학적 위해분석
    작업장 환경의 미생물학적 위해분석
    제조시설 및 도구의 미생물학적 위해 분석
    작업자의 미생물학적 위해분석
Acknowledgement
국문요약
Conflict of interests
ORCID
References

• 정진숙(한양대학교 생활과학대학 식품영양학과) | Jin-Sook Cheong (Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea)
• 김윤정(한국식품연구원 가공공정연구단, 과학기술연합대학원대학교 식품생명공학) | Yun Jeong Kim (Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea, Department of Food Biotechnology, University of Science and Technology, Daejeon, Korea)
• 엄애선(한양대학교 생활과학대학 식품영양학과) | Ae-Son Om (Department of Food and Nutrition, College of Human Ecology, Hanyang University, Seoul, Korea) Corresponding Author