• The Korean Nurse
• /
• v.21 no.5 s.118
• /
• pp.76-79
• /
• 1982

• Korean Journal of Food Science and Technology
• /
• v.44 no.4
• /
• pp.478-483
• /
• 2012

In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.

• Korean journal of food and cookery science
• /
• v.25 no.3
• /
• pp.365-378
• /
• 2009

This study performed microbiological hazards analysis in raw food materials, cooking processes, kitchen staff, utensils, and the environment in order to obtain contamination levels of S. aureus in school foodservice operations. S. aureus was not detected in cooked foods offered by the foodservice operations; however, it was found in raw food materials prior to cooking. In the case of vegetables, S. aureus was detected in washed mung bean sprouts, parboiled mung bean sprouts, and bellflower roots both before and after disinfection, at levels of 2.2, 1.0, 1.0, and 1.0 log CFU/g, respectively. For processed foods, S. aureus was detected in one sample of packaged bean curd as well as in mung bean jelly cake at the level of 1.5 log CFU/g. For meat products, S. aureus was detected in beef brisket and chicken at levels of 2.3 and 1.3 log CFU/g, respectively. To determine microbiological hazard data for the hands and gloves of cooking personnel, the staff members were divided into two groups: a group presenting Enterobacteriaceae or coliforms, and another group presenting neither Enterobacteriaceae nor coliforms. The results showed that S. aureus was detected on the hands of staff in each group at levels of 2.0 and 2.1 log CFU/hand, respectively, and at 1.8 and 0.0 log CFU/hand on the gloves of staff in each group, respectively. Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.

• Journal of Ginseng Research
• /
• v.25 no.3
• /
• pp.127-129
• /
• 2001

Bioluminescence technique was applied to ginseng powders. ATP bioluminescence can be used as a rapid method that can be implemented for microbiological monitoring of contaminated ginseng powders. The RLU (relative light units) of ATP was proportion to bacterial CFU (colony forming units) when in high contaminated ginseng powders ($\geq$ about 1.0$\times$10$^4$CFU/g). However, when in low contaminated ginseng powders ($\times$10$^4$CFU/g), the RLU was not proportion to CFU, respectively.

• Journal of Convergence for Information Technology
• /
• v.10 no.8
• /
• pp.223-228
• /
• 2020

Objective of this study was to compared the amount of bacteria in the toothbrush according to the management method of the toothbrush in use and the acidity of intraoral bacteria. Toothbrushes in use in more than one month of 50 healthy adults were collected and the number of bacteria and pH of the toothbrushes were measured. When the number of brushings per day was 4, the pH 4.97 and the microbial numbers was the lowest at 42.16(104×CFU/ml). When the replacement period of the toothbrush was 1 month, the pH 5.35 and the microbial numbers was the lowest at 19.80(104×CFU/ml). When stored in the bathroom, the pH 4.78, and the microbial numbers was highest at 149.46(104×CFU/ml). As a result, in order to block the germs of the toothbrush, it is necessary to develop a method that can easily disinfect the contaminated toothbrush at home. In addition, I think that it is necessary to educate about the proper brush cleaning and storage method when teaching brushing.

• Proceedings of the Korean Society for Bioinformatics Conference
• /
• 2004.11a
• /
• pp.21-28
• /
• 2004

모든 생명체의 genetic information에는 보존적 염기서열과 다형적 염기서열이 존재한다. 다형적 염기서열과 보존적 염기서열은 하나의 종(species)을 감별하거나, 여러 종류의 종을 동시에 감별할 수 있는 genotyping의 표지자로 각각 이용될 수 있다. 본 논문은 병원성 감염질환 세균, 식중독 유발 세균, 생물의약품 오염 유발 세균 및 환경오염 세균 등 세균의 존재 유무와 속과 종 감별을 위해 대부분 세균 종의 보존적 염기서열과 다형적인 염기서열을 포함하고 있는 23S rDNA 유전자의 표적 염기 서열로부터 고안된 세균 특이적(bacterial-specific), 속 특이적(genus-specific), 종 특이적(species-specific) 올리고 뉴클레오티드프로브와 프라이머를 디자인하는 시스템을 소개한다. 시스템을 통해서 얻어진 프로브와 프라이머들은 PCR을 통한 검증단계를 거쳐서 디자인 결과의 정확성을 확인하였다. 본 시스템의 이용으로 프로브와 프라이머를 디자인하는데 몇 주가 소요되는 시간을 몇 일 내로 줄일 수 있었으며, 체계적인 데이터의 관리로 결과의 정확성을 높일 수 있었다.

• Journal of Korean Ophthalmic Optics Society
• /
• v.18 no.2
• /
• pp.101-106
• /
• 2013

Purpose: This research was to evaluate the sterilization effectiveness for bacterial contamination by general cleaning method of glasses for vision correction. Methods: From 82 eyeglass wearers the number of bacteria before and after cleaning was counted to check the status of the eradication. Results: The results after ultrasonic cleaning by using the tap water did not showed change of bacterial species. Ultrasonic cleaning using the 70% rubbing alcohol showed cleaning of 46.2% of bacteria. Ultrasonic cleaning using the 70% rubbing alcohol after brushing with general detergent showed clearing of 85.7% of bacteria. Conclusions: When glasses were brushed with a detergent, opportunities infectious bacteria in glasses for vision correction were removed effectively. These results can be suggested as a guideline for management of clean glasses.

• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2003.05a
• /
• pp.414-417
• /
• 2003

유역의 경사가 비교적 급하고, 소규모 축산농가의 미처리된 축산폐수 및 농경지 배수, 산재된 마을하수 등 비점오염원의 유출이 강우시 집중적으로 이루어지는 중산간 농업용 저수지의 수질개선을 위한 공법으로 부영양화된 충남 아산 마산저수지의 유입부에 조성한 저류지를 이용한 수질개선효과 및 물질분해자로서 미생물학적 특성을 2000년부터 2002년까지 3년간 연구함으로서 향후 유사한 농업용저수지의 수질개선 방안으로 실용화 가능성을 모색하고자 하였다. 그 결과 수질정화효과는 총질소와 총인 등 영양염류의 정화효과가 비교적 우수하게 나타났으며, 유기오염물질로서 BOD, COD, SS 등은 평균 수질정화효과는 (-)의 값을 보여주었으나, 강우기에는 정화효율이 높게 나타났다 또한, 저류지의 물질 침전기능 외 오염물질의 활발한 분해작용을 살펴보고자 세균 분포 특성을 조사한 결과 유입수와 저류지, 저수지 각각의 수체에서 조사된 총세균수 및 총세균수에 대한 진정세균수의 비율이 유입수<저류지<유출수의 순으로 나타나 저류지의 유기물질 분해 활성이 높음을 보여주고 있다. 따라서 저수지 유입부에 조성한 저류지의 수질개선효과는 강우시 입자성 유기물질의 효과적 제거 뿐만아니라 영양염류의 제거효과, 특히 질소의 제거효과가 높은 정화기구로서 설치비용이 적고, 유지관리가 간단한 특성을 살려 유사한 중규모 농업용저수지의 수질개선 기법으로 널리 활용할 가치가 있음으로 사료된다.

• Journal of dental hygiene science
• /
• v.15 no.4
• /
• pp.383-392
• /
• 2015

Dental chair unit (DCU) is the most essential equipment for the dental treatment in dentistry. DCU output water is used for various applications during dental treatment. DCU output water must be clean at the same level as drinking water since patients and dental staff are regularly exposed to water and aerosols generated from the DCU. Many studies demonstrated that DCU output water is frequently contaminated with microorganisms including opportunistic pathogen such as Legionella and Pseudomonas species. Thus, DCU output water may be a potential source of infection. In order to reduce microbial contamination levels in DCU output water, periodic management and continuous disinfection are necessary. Currently, there are a variety of disinfection methods for managing DCU output water and its efficacy is also diverse. We reviewed the level of microbial contamination, clinical implications of contaminated DCU output water and the various DCU disinfection methods.

• Food Science and Preservation
• /
• v.19 no.1
• /
• pp.54-61
• /
• 2012

According to lifestyle changes, the consumers' concern about food also shifts from calories and nutrition to health and convenience. Fresh-cut produce is one of the new turns in the consumption pattern of fruits and vegetables. The increasing demand for it requires processors to make them stable in quality and safe from microorganisms. The results of the evaluation of the production process and hygienic management of fresh-cut lettuce revealed that the facilities used, such as the drainage holes, floors, and door knobs, were severely contaminated with microbes, and that the work equipment, workbenches, landing nets, and centrifuges were highly contaminated. Accordingly, improved production processes and management systems are necessary, as is the implementation of a quality control system from the stage of raw-material purchase to the distribution stage.