• 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.

• Korean Journal of Applied Biomechanics
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• v.16 no.1
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• pp.89-99
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• 2006

The study were to assess technical factors between the high score group and the low score group, from the subjects of 16 male national gymnasts, and to analyze the kinematical characteristic and main technical cause on technique of Akopian's 3D motion analysis of the male vaulting game in 2001 classification championship. The result of this study is this. There were not so much difference between the two groups in term; of the time of board contact, pre-flight, and total performance, but it takes shorter time when the players who are in the high point group take down the board, and they take long time for post-flight(p<.01). The high point group has a longer perpendicular distance in the moment of horse taking off, 0.05m on the average, than the low point group. The high point group shows 0.16m higher on the average than the other group in term; of the height of post-flight(p<.01). In the phase of board contact, the range of horizontal velocity at board take on were $7.66m/s{\sim}7.33m/s$, but there weren't significantly statistic differences between two groups. The hight score group were 0.68m/s faster than the low point group at the horizontal velocity at board take off event(<.05). About the average horizontal velocity of deceleration, AG1(-1.95m/s) reduces the speed more than AG2(-1.57m/s)(p<.05). And the hight score group were 0.37m/s faster than the low point group at the vertical velocity at horse take off event(<.05). When board taking off, the projectile angle of com were $38.7{\sim}37.8degree$ on the average. the comparative groups show almost same results. When horse taking off, the HPVy of the high point group were 37.6 degree which were a little higher than the low point group. The angular velocities of the players who takes on the horse with a right hand and then takes off with a left hand in the high point group were 14.97rad/sec, 10.82rad/sec in the low point group. However, the angular velocity of the players who takes on the horse with a left hand and then takes off on a right hand with the high point group were 14.97rad/sec, 15.56rad/sec in the low point group.

• Korean Journal of Applied Biomechanics
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• v.15 no.4
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• pp.1-11
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• 2005

The study were to assess technical factors between the high score group and the low score group, from the subjects of 8 male national gymnasts, and to analyze the kinematical characteristic and main technical cause on technique of Kasamatsu movement on Vault. The result of this study is this. In case of horse contact time the high score group was swifter than low score group, and there was significant difference between the high score group and the low score group(<.01). On high score group the time of taking on from horse showed shorter than that of taking off from horse, while of the low score group the time of taking on the horse was similar to that of taking off from horse on the average. And in time of pre-flight the high score group on average the was 0.16sec shorter times than the low score group, and so there was significantly difference between groups(<.05). Also It is a characteristic that the high score group was short in horse contact time and longer in post-flight. In the horizontal distance of post-flight, the high score group was 0.11m longer than the low score group and there was significantly statistic difference between groups(<.05). In the vertical height of the cog in Post-flight's phrase, the high score group was 0.15m higher than the low score group and there was significantly statistic difference between groups(.<01). The horizontal velocity and vertical velocity in the event of taking on and off Beat board and Vault weren't significantly statistic differences between two groups. In the slow-down of average horizontal velocity during keeping contact with the beat board, the high score group was larger than the low score group. And in an increased average vertical velocity during keeping contact with the beat board, the high score group was even larger than the low score group. In the projectile angle of cog in taking off the beat board, 40.2deg., the angle of low score group and 39.5deg., the angle of high score group are nearly alike. In the projectile angle of cog in taking off the beat, the high score group showed 1.6Wt larger on average than the low score group. However the average reaction force on the board and Vault wasn't almost different between two groups, showed 0.3~0.6Wt larger in the high score group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• KSBB Journal
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• v.5 no.1
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• pp.87-94
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• 1990

Enhancement of hybridoma cell growth and monoclonal antibody(MAb) production by the addition of a small amount of serum into both serum-free medium and enriched medium was studied. The enriched medium was constructed by mixing a basal serum-free medium and a nutrient-fortified RPMI 1640 medium. It was supplemented with human serum albumin, insulin, transferrin, and monoethanolamine. It was found that addition of low concentration of serum with other serum-free supplements was favorable for growth of a mouse hybridoma 2c3.1 cells. The concentration of serum was determined to 0.5%. The maximum cell concentration obtained in this enriched medium supplemented with 0.5% fetal bovine serum (FBS) was $3.06{\times}10^6$ cells/ml and the concentration of secreted anti-Hepatitis surface antigen (antiHBsAg) MAb was $159.7{\mu\textrm{g}}\;/\;ml$ compared to $43{\mu\textrm{g}}\;/\;ml$ in RPMI 1640 medium with 10% FBS and $50{\mu\textrm{g}}\;/\;ml$ in previously-developed serum-free medium. The 2c3.1 cell growth and MAb production could be enhanced considerably by using the enriched medium supplemented with 0.5% FBS and serum-free supplements instead of RPMI 1640 medium or serum-free medium. The enhancement in MAb production in the enriched medium was more noticeable.

• The Korean Society of Law and Medicine
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• v.22 no.4
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• pp.59-88
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• 2021

The National Assembly of the Republic of Korea recently enacted laws to fortify sanctions about data manipulation of pharmaceutical companies. The medicine approval system is the result of legislative efforts to prevent accidents that caused damages to patients' life and health. The medicine approval system is based on the trust that the data submitted by pharmaceutical companies is not manipulated. The Supreme Court of Korea clarified that strict standard shoud be required to secure the medicine safety in Supreme Court Decision 2008Du8628 decided November 13, 2008. We agree. This paper suggest legislation to weaken the economic incentives for pharmaceutical companies to choose data manipulation by minimizing the expected profit. In addition to revoking the marketing authorization of the medicine, the 'unfair' profits the pharmaceutical company has earned must be recovered. In addition, in order to increase the possibility to discover data manipulation, it is necessary to strengthen the review capacity and to activate the whistle-blowing.

• Pediatric Infection and Vaccine
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• v.4 no.1
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• pp.90-96
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• 1997

Purpose : Recently a shift in hepatitis A incidence from children to adults has been well noted. We experienced under 15-years old 31 patients who presented hepatitis A infection. In order to prepare for the prevention on hepatitis A outbreak in the future, we studied the clinical and epidemiologic manifestations of these patients. Methods : We enrolled patients from July to December in 1996 (6 months) and evaluated the monthly incidence, geographical distribution, age and sex, and clinical manfestations, including laboratory fadings. Results : Many cases of hepatitis A occured in the summer months, especially August (16/31 cases). Most of patients (87%) were living in the Seo-Ku area (northwest district of the city). In age distribution, there were no cases under 3 years of age, 3 cases from 4~5 years, 13 cases from 6~10 years, 15 cases from 11~15 years. Clinical profiles showed that dark urine, nausea and vomiting, anorexia, abdominal pain, fever, and fatigue were the common presenting symptoms. The initial presenting laboratory tests included total bilirubin 3.3mg/dl, alkaline phosphatase of 856units/L, and serum asparate aminotransferase and alanine aminolransferase levels of 910IU/L and 1239IU/L, respectively. No patient presented atypical clinical courses or complications. Conclusions : Hepatitis A in children shows benign clinical features. This study showed that the possibility of another outbreak of Hepatitis A in the TaeJon area or elsewhere in the near future Korea will be possible. To prevent an outbreak we will be concerned about the anti-HAV IgG prevalance rate in children and preventive modalities including vaccination against hepatitis A.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.204-220
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• 2011

of the recipes and 'stir frying' in 76.8% of the recipes. Other cooking methods were used as follows; 'blanching'(24.2%), 'roasting'(22.6%), 'pan frying'(21.0%), 'deep fat frying'(18.7%), etc. The use of 'Boiling' increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of 'deep fat frying' decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, 'meat fish egg bean' decreased from $24.44{\pm}13.27%$ in 2008 to $20.84{\pm}10.59%$ in 2010, but 'vegetables' increased from $44.38{\pm}15.65%$ to $50.64{\pm}14.07%$ significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don't like while they lacked cooking skills such as using various cutting methods and proper cooking tools.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.577-586
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• 2011

This study was carried out to investigate food service management practices in various operation types of child care center in Gyeonggi area of Korea, and to provide basic information for improving food service management policies at child care centers. Self-administrated questionnaires were collected from 102 child care center directors. The statistical analysis was completed using SPSS ver. 18.0 program. Approximately 97.1% of the directors were women. The number of total children were difference in public, private and home care centers respectively (p<0.001), and time of operation was significantly (p<0.01). Only 8.9% of the centers employed a dietitian, whereas 92.5% of the centers employed cook or assistant cook, thus food service was not managed by professionals in most centers. All of the centers had been self-operated and meals were prepared in a conventional manner. In approximately 89.2% of the centers servings snacks twice a day. Menu planner of the centers which have no dietitian was the child care information center (47.5%) or the director (34.7%). In most centers, the directors was also purchasing manager and 36.0% of the center purchased food every day. These results indicated that food service management guidelines need to be established by the child care center type with the government control and financial support. We recommended that they furnish the efficient food service program for food service management.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.