• Journal of radiological science and technology
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• v.42 no.3
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• pp.209-215
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• 2019

Comparison of the effective dose of the chest and the equivalent dose of the lens site in the radiation workers working at four medical institutions with the PET / CT room located in one metropolitan city and province from April 1 to June 30, 2018 Respectively. Radioactive medicine were measured at the time of dispensing and at the time of injection. In this experiment, the average dispensing time per patient was 5.7 minutes and the average injection time was 3.1 minutes. The equivalent dose at the lens site was $0.78{\mu}Sv/h$ for 1 mCi, and the effective dose for chest was $0.18{\mu}Sv/h$ per 1 mCi. The equivalent dose at the lens site during injection was $0.88{\mu}Sv/h$ per mCi and the effective dose of chest was $0.20{\mu}Sv/h$ per mCi. The daily effective dose of the chest was $0.9{\pm}0.6{\mu}Sv$ and the equivalent dose of the lens site was $3.6{\pm}1.4{\mu}Sv$ during daily dosing for 20 days. The effective dose of the chest during the day was $0.6{\pm}0.5{\mu}Sv$ and the equivalent dose of the lens was $2.2{\pm}1.0{\mu}Sv$. At the time of dispensing, the equivalent dose of the lens was $0.187{\pm}0.035mSv$, the effective dose of the chest was $0.137{\pm}0.055mSv$, the equivalent dose of the lens was $0.247{\pm}0.057mSv$, and the effective dose of the monthly chest was $0.187{\pm}0.021mSv$. As a result of the corresponding sample test, the equivalent dose and the effective dose of the chest, the effective dose of the chest, the effective dose of the chest, the effective dose of the chest, The equivalent dose of the lens and the effective dose of the chest were statistically significant (p<0.05) with a significance of 0.000. However, there was no statistically significant difference (p>0.05) between the equivalent dose and the effective dose of the chest, the equivalent dose of the lens at the time of injection, and the effective dose of the chest at 0.138 and 0.230, respectively.

• The Korean Journal of Nuclear Medicine Technology
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• v.23 no.1
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• pp.50-53
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• 2019

Purpose Yttrium-90 (Y-90) is high-energy beta emitters ($E{\beta}$, max = 2.28 MeV) with the mean penetration depth of 2.5 mm in tissue. Radioactive microspheres containing Y-90 is widely used for the transarterial radioembolization of hepatocellular carcinoma. However, bremsstrahlung radiation from Y-90 can cause the external radiation exposure to medical staff who handle the Y-90 microspheres. In this study, shielding device for Y-90 microspheres was developed to minimize the external radiation exposure. Materials and Methods Y-90 microsphere shielding device was made from 6 mm thicknesses of tungsten including the lead glass window. Radiation shielding ability of Y-90 microsphere shielding device was evaluated using 4 GBq of $SIR-Spheres^{(R)}$ Y-90 microspheres. The bremsstrahlung radiation was measured using radiation survey meter. Results The mean radiation dose of Y-90 microspheres in acrylic shield was $261.7{\pm}2.3{\mu}Sv/h$ (n=5) at 10 cm away from the shield. With the additional tungsten shielding device, it was $23.7{\pm}1.3{\mu}Sv/h$ (n=5). Thus, the bremsstrahlung radiation dose was decreased by 90.9%. At 50 cm away from the shield, bremsstrahlung radiation was reduced by 89.2% after using tungsten shielding device. Conclusion During the preparation and radioembolization of Y-90 microsphere, medical staff are exposed to external radiation. In this study, we demonstrated that the use of tungsten shielding device devices significantly reduced the amount of bremsstrahlung radiation. Y-90 microsphere tungsten shielding device can be highly effective in reducing the bremsstrahlung radiation.

• Journal of Korea Entertainment Industry Association
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• v.14 no.7
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• pp.477-485
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• 2020

This study is a random allocation similar experimental study to compare and analyze the difference in BVM (Bag-Valve-Mask) ventilation volume according to the characteristics of the rescuer's hand and the type of mask using a standardized mannequin. To this end, the Basic Life Resuscitation Education Center of D University in gwangju. Recruiting 39 students who have completed the basic resuscitation course for emergency medical personnel and the Korean-style specialized cardiac rescue course, In addition to measuring the physical characteristics of the hand, the average amount of ventilation per minute using a bag-mask was measured and analyzed. As a result, the type of mask that was not most affected by the characteristics of the hand and provided adequate Minute Ventilation was the soft type (tube, silicone) mask. On the other hard (tube, silicone) masks were found to be unsuitable for general use as they were greatly affected by the characteristics of workers' hands. COVID-19 is currently increasing the risk of transmission to paramedics and patients. Considering this situation, the universal use of a semi-permanent hard-type mask, which is disadvantageous not only for preventing infection but also for proper ventilation, should be avoided. In addition to the ease of use, it should be actively utilized in the field by supplying a soft type mask that can provide stable ventilation even with 'predominance recognition' and proper ventilation.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.695-702
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• 2022

The purpose of this study was conducted with suggesting a clue to improve the perception of jobs for the elderly, and the final study subject was 110 people. As a research methods were student t-test, ⲭ²-test, one-way ANOVA(Scheffe). The result of the study are as follows. The perception and economic status of the young elderly(65-74 years old) were significantly higher. The perception of public jobs was significantly higher when married, religious, and monthly income was more than 4 million won. The perception of social service-type jobs was significantly higher when married and when there was a religion. The perception of private jobs was high when the monthly income was more than 4 million won (p<0.05). The preference for "parking order service" in the public sector, "support for elderly facilities" in the social service sector, and "fast food restaurant employees, kitchen, restaurant assistants, and food delivery service workers" in the private sector was the highest. In conclusion, there is a need for an education program to improve the perception of jobs for the elderly in order to raise the awareness of job policies for the elderly, which decrease with age. It is expected to be used as basic data for job creation and job creation that can be done according to the age of the elderly.

• Journal of agricultural medicine and community health
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• v.47 no.2
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• pp.78-89
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• 2022

목적: 이 연구는 2019학년도 역학조사관 입문교육 과정에 참여한 29명의 수습과정생에게 참여형 자기주도 학습 역학조사관 연수 프로그램(FETP)의 효과와 만족도 등 역량 변화를 분석해 그 결과를 향후 과정 개발의 참고 자료로 활용하고자 하였다. 방법: 교육 프로그램의 만족도와 교육 후 모듈에 대한 역량 변화를 평가하는 연구가 수행되었다. 만족도와 역량의 차이 비교는 크루스칼 왈리스 검정(Kruskal-Wallis test)를 실시하였고, 역량의 차이는 윌콕슨 부호순위검정(Wilcoxon signed rank test)에 의해 이루어 졌다. 결과: 2019년 FETP에 참여한 역학조사관 중 여성은 48.3% 였으며, 40세 미만은 9.4% 였다. 역학조사관 입문교육과정 모듈(역학조사, 보건통계 및 정보통계, 감염병 국가 체계, 감염병 질환 감시 체계, 진단 및 실험실 검사, 생물 안전 및 관리, 주요 감염성질환 관리와 조사, 커뮤니케이션, 협동과 리더십, 일반과정)별 만족도는 실무적 도움, 전문성, 기능, 태도 등에서 4점(5점 만점)을 초과하였고, 전체 4.2±0.21(5점 만점)점으로 높은 수준이였다, 모듈의 교육훈련 전후 평균 점수는 2.25±0.91, 3.68±0.63점 등으로 유의한 향상이 있었으며, 모든 모듈 및 하위 주제들도 유의한 향상이 있었다(p<0.001). 그 중에서 현장역학조사 경험이 가장 높은 변화가 있었고, 표본 수집과 실무가 가장 낮은 역량 변화가 있었다. 결론: 2019년 진행된 입문교육 과정은 수료 후 학생들의 역량은 개선되었고, 만족도는 높은 편이었다. 참여형 자기주도학습의 촉진은 역량을 향상시킬 뿐만 아니라 보건 종사자들의 자신감을 높일 수 있었다.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.102-108
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• 2024

This study was performed to establish the epidemiological features of a food poisoning outbreak that occurred in the cafeteria of a company in Chungcheongnam-do Province, Korea, in October 2020, and to recommend measures to prevent similar outbreaks. Twenty-one patients with acute gastroenteritis, three food handlers, seven cooking utensils, and 12 preserved food samples were subjected to viral and bacterial analyses based on procedures described in the "Manual for Detection of Foodborne Pathogens at Outbreaks". Among 135 individuals who had been served the meals, 21 (15.6%) showed symptoms of nausea and vomiting within an hour of consuming the food. Bacillus cereus were isolated from 11 (52.4%) of the 21 patients, one food service employee, one item of cooking ware, and 12 preserved food samples. In addition, we confirmed the toxin genes CER, nheA, and entFM from the isolated B. cereus strains. Pulsed-field gel electrophoresis results indicated that all of the isolated B. cereus strains were closely related, with the exception of strains obtained from one patient and one sample of preserved food. These findings provide evidence to indicate that the isolated B. cereus originated from preserved foods and an unhygienic eating environment. This outbreak highlights that the provision of food in non-commercial food systems must be thoroughly managed. In addition, it emphasizes the necessity for the correct and timely identification of causal pathogens for tracing the cause of food poisoning outbreaks, and the need to preserve food under appropriate conditions. To prevent similar cases of food poisoning, it is necessary to investigate cases based on an epidemiological approach and share the findings.

• The Korean Society of Law and Medicine
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• v.24 no.3
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• pp.105-124
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• 2023

Modern society is facing an unstable environment due to unexpected accidents and hazardous situations. For example, incidents such as the collapse of the Bundang Bridge and the crushing accident in Itaewon could serve as examples. In addition to these, critical emergencies like sudden cardiac arrests and strokes frequently occur, requiring swift actions and smooth transfers to specialized medical institutions for effective responses. In response to these risks, the country has been establishing various systems to protect the lives and safety of its citizens. Among these, the 119 First Aid Activities plays a crucial role within the emergency medical system. Its goal is to promptly respond to critical emergency situations involving severe trauma patients or patients with serious illnesses, minimizing damage and safeguarding lives by swiftly transferring them to emergency medical institutions for specialized treatment. The core activity related to this is emergency rescue operations. In particular, the 119 First Aid system serves as a crucial institution responsible for the hospital transportation of emergency patients. However, rescue personnel still encounter cases of interference with their activities during their duties. Despite efforts from the police, these interference cases persist, and they share similarities with the crime of obstructing official duties. Interference with emergency activities exhibits a comparable nature to instances such as physical assaults and equipment damage against emergency medical practitioners working within the emergency medical system. Therefore, a comprehensive understanding and improvement efforts regarding the issues of interference that arise during the process of emergency medical activities, including the 119 First Aid system, are necessary. The solution to these problems is to establish and improve the conditions for obstruction of first aid activities, focusing on the "Framework Act on Firefighting" and the "Act on 119 Rescue and Emergency."

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Korean Journal of Occupational Health Nursing
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• v.7 no.2
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• pp.143-154
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• 1998

The purpose of this research is to suggest basic materials for the practical infection precaution program to protect health care workers from hospital infection by grasping their compliance level of Universal Precautions and examining the factors affecting them. The number of the health care workers we studied were 486, including the doctors, the nurses, and the lab technicians who were working in a university hospital. The period of this research was from Aug. 18th, 1997 to Aug. 30th, 1997. The method of the study was to measure the compliance level of Universal Precautions with the item of "Universal Precautions" established by CDC in 1987, and examine the questionnaire of 52 questions dividing related factors into socio-populational, individual, socio-psychological and organizational management ones. The data was analyzed by t-test. ANOVA, and chi-square test. The results were as follows : 1. An the compliance level of Universal Precautions, hand washing had the highest score(85.4%), and doctors(18.9%), nurses(44.0%), and lab technicians(7.6%), had a low compliance level in the safe handling of an injection syringe, and item not to handle patients and their samples when the subject suffered from dermatitis or injury had the lowest score of 17.1%. 23.3% of them said that they wear protection gown, goggles and mask. 2. Female's Compliance level of Universal Precautions Was higher than male. 3. The health care workers who had high recognition on Universal Precautions got significantly higher compliance level of Universal Precautions than those have low recognition on Universal Precautions(P<0.001). 4. The health care workers experienced a needle stick injury had a significantly higher compliance level of Universal Precautions than those who had not(P<0.000). 5. The health care workers who had infection protection education got a significantly higher compliance level of Universal Precautions than those who didn't(P<0.000). 6. The health care workers who had a firm belief in the effect of Universal Precautions got a higher compliance level of Universal Precautions than those who didn't. 7. The health care workers who had less conflicts between treating patient arid protecting them-selves got a higher compliance level of Universal Precautions than others with many conflicts. 8. The health care workers who had a high score in organizational management factors got a significantly higher compliance level of Universal Precautions than those with a low score(P<0.000). 9. Only 16.9 percent of the all respondents(82 in number) answered that they knew well or a little about the Universal Precautions, which is very low rate of recognition. 10. The variables which affected the score in organizational management factors were age, sex, education period, work experience, the kind of work, recognition on Universal Precautions, the experience of needle stick injury, revealing dangerous circumstance related to infection, and training on precaution again infection. According to the result above, compliance level of Universal Precautions showed high correlation with sex, the recognition on Universal Precautions, the experience of needle stick injury, training on precaution against infection, the belief in the effect of Universal Precautions, the recognition degree of conflicts and organizatinal management factors. These results could be used as the basic materials for the developing infection protection programs. Also, There should have a systematic training course to elevate a effective compliance level of Universal Precautions as well as the manageeent of infection protection programs.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.49-58
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• 2010

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform, and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5 and 1.3~5.3 log CFU/($100\;cm^2$, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee's hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g, hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.