This study was performed to investigate the changes of amount of S. typhimurium during cooking processes using pork and japchae (a Korean food which is made from meat, vegetables and noodles), and to support a practical application to develop a hazard analysis critical control point (HACCP) model. The pork was purchased in a retail shop, cut (0.5 cm × 10 cm × 10 cm, 25 g), tested for Salmonella contamination (results : negative), inoculated with S. typhimurium (10^7 CFU/g), then treated in various conditions related to cooking. After thawing for 24 hours in various conditions, the number of S. typhimurium was increased to 10^(10) CFU/g at a refrigerated temperature (4-10℃), and to 10^(21) CFU/g at room temperature (22-29℃). After thawing in a microwave oven for 40 seconds, the number of S. typhimurium increased to l0^8 CFU/g. During the thawing period, the number of S. typhimurium increased over time. At the refrigerated temperature, the number of the bacteria was 10^(10) CFU/g after 24 hours, 10^(13) CFU/g after 48 hours, and 10^(20) CFU/g after 72 hours. At room temperature the number of bacteria reached 10^(11) CFU/g in 2 hours, 10^(15) CFU/g in 4 hours, 10^(16) CFU/g in 8 hours, 10^(18) CFU/ g in 12 hours, and 10^(21) CFU/g in 24 hours. After cooking in a frying pan (150±7℃) for 3 minutes, the bacterial count was 10^6 CFU/g. After cooking in hot water for 20 minutes, the bacterial count was 10^7 CFU/g at 60℃, 10^6 CFU/g at 63℃, and 10⁴ CFU/g at 65℃. The fried pork was mi×ed with cooked vegetables, noodles, sesame oil, sesame seeds, and seasonings to make Korean japchae. This process took 10±2 minutes. The bacterial count in the japchae increased to 10^7 CFU/g from the count of 10^6 CFU/g of the fried pork before it was mixed with the other ingredients. These results indicate that the amount of S. typhimurium is effected by various different cooking processes. This study can suggest that pork should be cooked in water at over 65℃ for 20 minutes in order to prevent food poisoning, if the pork is contaminated with S. typhimurium. The presence of S. typhimurium in the raw pork is identified in an HA for japchae, and the primary CCP for japchae is inadequate cooking (cooking method and time/temperature). We need to standardize time-temperature-size and amount of pork in cooking japchae, because pork is usually cooked in ordinary frying pans when we make this food.