• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.283-288
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• 2011

We surveyed the sanitary conditions for 17 cold and frozen food storage warehouses in Korea, using the following 5 inspections items: "putting into warehouse (A)", "prevention of cross-contamination (B)", "storage management (C)", "temperature control (D)", and "management of records and documents (E)", We included 20 detailed items. The results of distribution for frequency by five major inspection items showed that "(E)" was the highest, the next "(D)", "(C)"; and "(B)" was the lowest. In the correlation of inspection scores between total scores, "(B)" and "(C)" were highly related to the total score, therefore, the higher score of "(B)" or "(C)", the higher for the total score. In details of inspection items, "the management of cross-contamination upon taking product out of the warehouse" had the lowest score with a mean, of $2.67{\pm}1.80$, and also ranked as first of the 20 items.

• Journal of Oral Medicine and Pain
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• v.34 no.3
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• pp.237-245
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• 2009

The purpose of this study was to investigate the clinical efficacy of latex cover developed for dental handpiece on contamination of microorganisms during dental treatment and to determine whether it can be an alternative to conventional sterilization such as autoclaving. E. fecaelis was used as a experimental microorganism instead of oral flora. Experimental bowl with 2 cm of rectangular cavity was fabricated for handpiece operating instead of oral cavity. Latex covers ($Orokeeper^{(R)}$, Orobiotech Co., Korea) and several handpieces were used after sterilization by autoclave. Four experiments were performed to evaluate bacterial contamination related with (1) various parts of dental handpiece, (2) swabbing time with alcohol sponge, (3) postoperative air-water spraying time and (4) consecutive use of latex covers without autoclaving. The results show that face of handpiece uncovered with latex cover was severely contaminated than the covered area and that most bacteria were removed by swabbing face and head area of dental hand-piece and by air-water spraying more than 15 seconds nearly up to the level of sterilization. Conclusively it can be suggested that use of latex cover for handpiece during dental procedure, swabbing with alcohol sponge is air-water spraying for more than 15 seconds after use of dental handpiece should be very useful and practical for prevention of cross infection and should be an alternative method for the sterilization of dental handpiece under some difficult situations not being able to sterilize a handpiece with autoclave.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.665-672
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• 2013

In radiology department, where patients with a variety of diseases receive their tests, there is a large possibility of cross contamination of nosocomial infection. Magnetic resonance imaging (MRI) tests take particularly more time than other tests do, which increases the possibility of being exposed to cross contamination. Therefore, this research examines the status of MRI equipment sterilization and investigates the bacterial distribution on head coils, which have the most frequent contact with patients, patient fixation blocks, and bores, which are confined spaces. The status of MRI equipment disinfection was examined by a survey targeting 150 employees, and the distribution of bacteria was measured in ten medical facilities. The result of bacterial distribution tests on MRI equipment showed various bacteria, including Staphylococcus, Acinetobacter, Sphingomona, Pantoea agglomeranss, Micrococcus, Bacillus, Saprophyticus, Brevundimona, and Myroidesspecies. The result of examining the stat us of MRI room disinfection showed that the disinfections of the head coil, block, and bore were implemented well, and the largest proportion was carried out once a day in the morning. The time and implementation of disinfection by the disinfection manager showed that they were implemented well when the manager was the MRI room examiner. The disinfection after examining a patient using an appropriate disinfectant is mandatory to prevent cross contamination.

• Journal of Food Hygiene and Safety
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• v.31 no.3
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• pp.201-209
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• 2016

Many atmospheric pollutants including chemical agents, house dust, and microorganisms cause building-related illnesses through respiration in humans. This study was conducted to analyze the profiles of microbial pollutants in air purifiers used in home, office and playschool. Dominant eleven species of microorganisms were isolated and identified in environmental air and air purifiers. Among them, Staphylococcus sp., Micrococcus sp. and Bacillus sp. are the most dominant species. By phylogenetic analysis of the 16S rRNA gene, the dominant bacteria were identified as Staphylococcus epidermidis, Micrococcus luteus and Bacillus epidermidis, respectively. It has been known that these bacterial species are closely related with food spoilage and human infectious disease. Thus, these results indicate that microbial pathogens related with human illnesses through respiration will be contaminated in air purifiers and also need to develop a method to control those of pathogens for human health.

• The Journal of the Korea Contents Association
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• v.12 no.12
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• pp.313-320
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• 2012

A dental treatment room is always exposed to diverse kinds of pathogenic bacteria, and may be a mediating place of cross-infection given being contaminated the interior of a room through several routes in the form of patient's secretion and aerosol. The main agent of preventing cross-infection is a dental hygienist in the dental treatment and the dental treatment room where are scattered about a risk of cross-infection. A dental hygienist needs to have right recognition on infection control before being active as a clinical expert. This infection-control recognition level is influenced from the clinical practice. Accordingly, to survey recognition of infection control, a self-administered questionnaire research was conducted targeting 314 students who are fixed the clinical practice as regular subject in the junior course out of curriculum for the Department of Dental Hygiene at some of 4-year universities. Data collection was performed from December 9, 2011 to February 22, 2012. Except 11 copies of questionnaire with insincere response among the collected materials, 303 copies were finally analyzed by using SPSS WIN 20.0. The following conclusions were obtained. In the infection disease section, both on and off campus showed 4.89 points from 'the importance of recognizing the infections prevention', 4.65 points from 'recognizing the compulsory preventative injection for hepatitis type B', 4.77 points from 'recognizing the necessity of the preventative injection for hepatitis type B', 4.71 points from 'whether practice the prevention in reality or not', and 4.76 points from 'the educational helps to the prevention'. In other words, the section recorded the highest and meaningful points. It is considered to be needed the development in systematic and diverse infection-control educational programs and the differentiated education depending on school year for dental hygiene students.

• The Safety technology
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• no.175
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• pp.20-21
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• 2012

의학발달로 인류의 평균 수명은 크게 늘어나게 됐다. 단순히 생명만 연장된 것은 아니다. 이전보다 훨씬 건강하고 행복한 삶을 영위할 수 있게 된 것이다. 특히 각종 의약품은 인류를 질병의 고통에서 벗어나게끔 하는데 큰 역할을 했다고 볼 수 있다. 곧 의약품의 품질은 인류의 생명과 직결돼 있는 것이다. 그만큼 중요한 것이 의약품의 품질이다. 이런 좋은 품질의 의약품을 생산하는 곳이 바로 영진약품 남양공장이다. 이곳에서는 항생제, 소화제를 비롯해 순환기계질환, 중추신경계질환 등의 예방 치료를 위한 각종 완제의약품이 생산되고 있다. 특히 이곳은 지난해 세파계 항생제 전용공장이 들어서면서 의약계의 이목을 집중 받은 바 있다. 150억이 넘게 투자된 세파제 전용공장에는 제품상호 간의 교차오염방지를 위해 100% 배기 시스템을 설치한 것은 물론 비주얼 오더블 기능을 함께 갖춘 인터록 설비를 구축하는 등 첨단화된 생산설비를 갖췄다. 이는 식품의약품 안전청의 사전 컨설팅에서 높은 접수를 받았을 정도다. 이처럼 완벽한 설비를 갖추고 있는 것과 더불어 이곳은 꼼꼼한 안전관리가 전개되고 있는 것으로도 유명하다. 품질 높은 의약품을 생산하기 위해서는 안전이 그 무엇보다도 중요하다는 인식에 따라 근로자 개개인의 안전을 최우선으로 하고 있기 때문이다. 가장 안전한 작업에서 최고의 품질을 보장하는 의약품이 생산된다는 기치 속에서 안전현장을 일궈내고 있는 영진약품 남양공장을 찾아가 봤다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.445-450
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• 2019

This study proves that syringe reuse of automated injection system entails a risk of contrast media reflux and saline solution contamination which are pumped by a piston into the patients' venous cannula in the dynamic MR images, we will be aware of the serious problem. To quantify the contrast media contamination effect on the saline solution, identical volume of the saline solution was collected before and after the contrast injection to the patients' venous cannula following T1 weighted image scanning to verify whether signal intensities differences are observed. The signal intensity of saline solution after the contrast injection was significantly higher than that of saline before injection by 523.43%. This result is due to the backflow that contaminates the saline solution on the opposite side when the contrast agent is injected. In conclusion, the syringe used to inject contrast medium. causes cross-contamination due to contrast reflux. Therefore, even if the same patient's examination is used for quantitative analysis, the error should be avoided by changing the acquisition sequence or replacing the syringe.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1497-1507
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• 2016

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.

• Journal of Dental Rehabilitation and Applied Science
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• v.29 no.2
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• pp.183-193
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• 2013

The characteristics of dental treatment makes the dental staff frequently contact with patient directly. Also the daily use of high-handpieces, sharp instruments, and needles often causes bleeding on oral cavity. Therefore, the risk of cross transmission grows up. The pathogen from dental practice could spread on not only the practice itself but also the dental laboratory with contaminated impressions and prosthesis. Dental clinic staffs (dentists, dental hygienists and dental technicians) should recognize all the patients have a possibility of cross contamination, and try to prevent the transmission of infection by proper infection control. In this study, we review the articles about disinfection methods and chemical infection agents used for dental impressions, and try to figure out the suitable and effective infection control system of dental impressions.