This study was undertaken to evaluate microbial risk degree of some processed foods in Korea. In this study the data on the outbreak of foodborne diseases during recent 18 years (1976-1989, 1993-1996. 8) were analyzed. The most frequently isolated pathogens were Salmonella (36.9%); followed vibrio (22.0%), Staphylococcus (15.7%) and Escherichia coli (13.3%). Outbreak rate of Staphylococcus, Vibrio, E. coli and Salmonella, was 33.0%, 23.5%, 17.5% and 17.1%, respectively. Overall risk degree of pathogens by fatality rate, outbreak rate and pathogen amount for foodborne outbreak was Clostridium, 5, Staphylococcus and Vibrio, 4, Salmonella and E. coli, 3. Based on foodborne pathogens, the risk degree of raw seafoods, raw eggs and processed seafoods were 4, and those of raw meats, Doshiraks and milk products were 3. Also, based on processing characteristics of foods, the risk degree of surimi-based imitation crab was 3. Foods of the highest actual risk degree were raw seafoods and raw eggs (16); followed raw meats (15), surimi-based imitation crab (12), Doshirak (9) and milk products (6).