• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.965-970
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• 2002

This study was conducted to investigate inhibition effect of sanitizers against E. coli and a hygienic condition on the surface of utensils and equipments which were used to food service. Samples swabbed using cotton were collected from the surface of stainless steel, wood and plastic utensils and equipments which were used to food service at four elementary schools in Busan and analyzed by measuring the total, coliform and Salmonella spp. count. Total plate counts were 10$^4$~10$^{5}$ CFU/100 cm$^2$ in most of utensils and equipments except plastic cutting board. There were lots of coliforms in slicer (2.8$\times$10$^1$CFU/100 cm$^2$) and peeler (1.1$\times$10$^1$CFU/100 cm$^2$). It was indicated that the sanitary condition of some utensils and equipments such as slicer and peeler should be improved promptly. To investigate inhibition effect of sanitizers against E. coli, the surface of utensils and equipments used in food service was treated at different concentration of sodium hypochlorite for 1 minute and 3 minutes, respectively. The plastic utensils and equipments were most effective aganist E. coli at 100 ppm sodium hypochlorite for 3 minutes. But the stainless steel and wood were most effective at 200 ppm sodium hypochlorite for 3 minutes. It was also treated with 70% ethyl alcohol for 10 seconds and 30 seconds, respectively. The stainless steel utensils and equipments were most effective aganist E. coli at 10 seconds, but plastic and wood were most effective at 30 seconds. Therefore, the results of this study indicated that standardization of disinfection method of utensils and equipments used in food service should be given and sanitation training for dietition should be conducted continuously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.969-977
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• 2001

The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area, The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel sanitized by sodium hypochlorite and hot water, but above 51% of slicer. grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products, The method of disinfection was related to dietitians age and career number of total serving, duration of foodservice and serving place, The disinfection time was also affected by dietitians age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitians sanitation training also should be conducted continuously.

• The monthly packaging world
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• s.153
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• pp.144-147
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• 2006

식품의약품안전청은 식품등의 한시적 기준 및 규격 인정기준 중 "기구등의 살균소독제 제출 자료의 범위 및 작성요령"을 고시했다. 이번 고시는 기구등의 살균소독제 제조자 또는 수입자는 식품등의 한시적 기준 및 규격 인정기준에 따라 식약청에 제품 인정을 받아야 하며, 이번 고시는 국제규격과의 합리적인 조화를 통한 대외경쟁력 제고하고 살균소독제의 인정범위 범위를 확대하여 다양한 제품개발 등 산업발전에 기여하기 위함에 목적이 있다. 본 고에서는 주요 내용을 살펴본다.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.299-307
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• 2018

This study survey research of infection control, wastewater management, and instrument disinfection according to characteristic at Daegu, Gyeongbuk Province In 2012 and 2017, the same 114 dental clinics to identify the infection management behavior and prevent infection of dental medical institutions. Scored mean 3.37 points on 8 items of infection control, 95.5% in "records of the patient's medical history", 1.8% in "presence of a wastewater facility." Scored 94.7% in "disinfection of metal trays", 17.5% in "storage from a spitting receptacle in the waste bin and commissioned management.", Scored higher in of infection control, wastewater management and instrument disinfection according to general characteristics and dental characteristics in 2017 than in 2012. Points were higher dental hygienist, University graduation, Type of duty was counseling and management, hospital or higher, Number of dentist(dental hygienist, chair, patient) was high. Therefore raise a need for infection control into consideration the dental characteristics and education and promotion regardless of the hospital size.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.338-345
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• 2007

This study surveyed on the actual conditions of using sanitizers and disinfectants for improvements of sanitization on food utensils at 105 school and 20 industry foodservice operations. The questionnaire which was administered to 125 foodservices was used as a mail or visitation method. The answers of asking "Perception on temporary authorization system of sanitizers and disinfectants on food utensils" were 75% in contract managed school foodservices, 81.8% in self operated school foodservices, and 50% in industry. Main factors to choose sanitizers were sterilizing power (38.6%, 28.6%, 38.9%) and safety (32.6%, 46.1%, 33.3%) at every foodservices. Keeping ratio of sanitizers and disinfectants guidelines in contract managed school, self operated school and industry foodservices were 64.8%, 52% and 73.7%, respectively. If easy and practical guideline is developed, most foodservices replied to use if for disinfection of foodservices. Most of the foodservices were not only knowing sanitizers and disinfectants but also possessing a guideline. However, they didn't perform disinfection according to the guideline due to its complexity. Consequently, we suggest that it is necessary to provide an easy and practical "sanitizers and disinfectants guideline" and useful information.

• The Journal of the Korean dental association
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• v.32 no.6 s.301
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• pp.409-416
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• 1994

이 자료는 이전에 공표 되었던 치과계에서의 감염방지 실무에 관한 CDC 권장사항을 개정한 것으로, 새로운 데이터, 재료, 기술, 및 장비 등이 반영되었다. 이러한 권장사항을 이행하면 치과 환경 내에서, 환자에서 치과의료종사자로, 치과의료종사자에서 환자로, 그리고 환자에서 환자로 질병이 전염될 수 있는 위험성을 감소시켜 줄 것이다. 이 문서에는 감염방지의 원칙에 근거하여 다음과 같은 특정 권장사항들이 서술되어 있다. 즉, 치과의료종사자들의 예방접종; 보호용 치장과 방책 기법; 수세와 손의 보호; 날카로운 기구와 바늘의 사용과 관리; 기구들의 멸균이나 소독; 치과진료대 및 주위 표면들의 세척 및 소독; 소독과 치과기공소; 치과진료대의 공기관과 수관에 연결된 핸드피스; 역류방지용 밸브; 기타 구내용 치과 장비 등의 사용과 관리; 한번 쓰고 버리는 기구; 생검 표본의 취급; 치과교육 현장에서 발치 치아를 사용하는 것; 폐기물의 폐기; 권장사항들의 이행.

• Journal of dental hygiene science
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• v.2 no.2
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• pp.105-113
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• 2002

This study was aimed to investigate the practice on the infection control and dental waste disposal in dental clinic. The data used in this study had been collected in 100 dental clinics located in Seoul city from August to October, 2001. It was shown that examination instruments, oral surgery instruments, and periodontal instruments were almost sterilization in dental clinic. It was high in the recognition of individual protection but it was low in the degree of practice. Therefore, the practice in infection control is very important to dental team for safety of patients and operators.

• Proceedings of the Korea Contents Association Conference
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• 2009.05a
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• pp.1150-1158
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• 2009

Since equipment currently being used in the department of radiological technology comes into contact with patients carrying diseases, there inevitably will be the existence of pathogenic bacteria. Therefore, in order to increase the importance of using disinfectant in hospital infection precaution and the recognition of hospital infection management, comparisons were made by measuring the bacterial contamination levels in radiology room within the department of radiological technology and comparing the measurements with post disinfection levels. Disinfecting the rooms from detected bacteria was conducted with water, tissue cleaner, or 70% alcohol. When measuring bacterial contamination levels in radiology rooms, a variety of bacteria was detected. When disinfecting the interior of radiology rooms the effectiveness of destroying bacteria and preventing hospital infection was greatest when using 70% alcohol compared to water, tissue cleaner and ventilation. Therefore, there needs to be a development of a better antiseptic for destroying bacteria because there is a possibility for hospital medical equipment to be constantly contaminated. Efforts need to be made to prevent hospital infections and patient secondary infection by disinfecting and sterilizing equipment.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.203-208
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• 2011

This study was to evaluate the efficacy of sanitizer concentrations and treatment time against two major toad-borne pathogenic microorganisms such as Escherichia coli and Staphylococcus aureus on a stainless steel surface. As a result, stainless steel, treated with 100 ppm of chlorine showed reduction of E. coli(1.56, 1.49, 1.95 log cfu/25 $cm^2$) and S. aureus(0.49, 0.88, 1.27 log cfu/25 $cm^2$) after 0, 5 and 10 min, but none was not detected in treatment with 200 ppm. The population of E. coli(0.73, 0.90, 1.55 log cfu/25 $cm^2$) and S. aureus(0.37, 1.00, 1.45 log cfu/25 $cm^2$) reduced in 35.5% ethanol treated group, but none was not detected in treatment with 70%. The population was reduced E coli(0.28, 0.64, 1.07 cfu/25 $cm^2$) and S. aureus(0.53, 0.87, 0.99 log cfu/25 $cm^2$) by treatment with 45.5 ppm of hydrogen peroxide, but none was not detected in treatment with 91 ppm. Quarternary ammonium compound with 100 ppm was reduced E. coli(0.82, 1.62, 1.71 log cfu/25 $cm^2$) and S. aureus(0.46, 0.93, 1.38 log cfu/25 $cm^2$), but none was not detected in treatment with 200 ppm. Predictive models of sterilization for all 4 disinfectants were suitable to use with $r^2$ value of higher than 0.94. These models may be of use to food services and manufacture of safe products by controlling E. coli and S. aureus without the need for further detection of the organisms.