• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.420-426
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• 2012

The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.1
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• pp.21-26
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• 2008

Purpose: To investigate the proper care system of sample-wearing cosmetic contact lens (SWCCL). Methods: Research on the actual condition about SWCCL was examined in fifty cosmetic contact lens wearer in their 10s and 20s by the questionnaire. Also, the extents of the contamination of gram-negative bacteria and fungi were measured in SWCCL after wearing for 2, 4 and 6 weeks, and it was investigated whether the proper care system could prevented the contamination. Results: As the result of the questionnaire, people purchased the cosmetic contact lens after trying SWCCL with a mean of 4.5. The contamination of gram-negative bacteria and fungi were significantly increased in SWCCL-wearing period-dependent manner. In both Group 1 (rubbing SWCCL and exchanging preserving solution every wearing of SWCCL) and Group 2 (only exchanging preserving solution every wearing of SWCCL without rubbing SWCCL), the contamination of gram-negative bacteria and fungi were prevented perfectly. In the case of Groups having every-week care, the proliferation of gram-negative bacteria and fungi were somewhat suppressed, and rubbing was helpful of decreasing the contamination. The biweekly care had scarcely any effect for preventing the contamination. Conclusions: By exchanging the preserving solution every wearing of SWCCL, the contamination of gram-negative bacteria and fungi could be suppressed perfectly.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.161-168
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• 2012

This study was conducted to evaluate microbial contamination levels of Korea traditional rice cakes such as Sirutteok, Garaetteok and Gyeongdan in the manufacturing process and environment. The microbial contamination levels such as total aerobic bacteria, fungi, coliforms, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens of rice cake products were analyzed. The contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in raw materials were in the range of 2.4~4.5, ND~1.9, 1.2~2.1 and 1.0~2.1 log CFU/g, respectively. The microbial contamination levels of total aerobic bacteria, coliforms, fungi and B. cereus in manufacturing process of rice cakes were increased in the soaking and grinding steps and were decreased in steaming step. E. coli, S. aureus and C. perfringens were not detected in any manufacturing process and environment. The microbial contamination levels of raw materials and final products of rice cake were suitable for microbial safety standard in Korea. However, the manufacturing environment such as equipments and employee's sanitation were in trouble for microbial safety. The results of this study suggest that safety educatio n for personal hygiene and safetymanagement in processing environment are continuously required to assure safety in working environment and employee's individual hygiene.

• Life and Agrochemicals
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• s.256
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• pp.34-37
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• 2010

질병 조사에 따르면 일반적 식품오염 유형의 90%가 세균이고, 나머지 6%가 바이러스, 3%가 화학물질이다. 식품 오염원중 생물학적 위해가 주로 질병과 관련이 된다는 이야기다. 소비자는 농식품의 오염원과 위해요소에 대한 올바른 인식을 가져야 할 것이다.

• Product Safety
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• s.195
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• pp.62-65
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• 2010

최근 오염된 공기 때문에 아토피 같은 피부 질환과, 비염과 천식 등의 호흡기 질환을 앓는 사람들이 많아지고 있다. 그래서 집안 공기나 위생을 관리할 수 있는 건강 가전제품인 가습기나 공기청정기의 판매량이 급증하고 있다고 한다. 건강을 위해 사용하는 공기청정기는 사용하게 되면 위생관리에 각별히 신경을 써야 한다. 건강과 직결되는 만큼 올바른 공기청정기 사용법을 알아두어 공기 청정기 내에서 세균 번식을 막아 '청정기'의 제 기능을 다할 수 있도록 하여야 한다. 가족들이 맘 편히 청정한 공기를 마실 수 있도록 올바른 공기청정기 사용 방법을 알아보도록 하자.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.33 no.6
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• pp.24-31
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• 2004

국내의 경우, 2004년 5월부터 시행예정인 다중이용시설 등의 실내공기질관리법에 따라서, 학교 등의 일부 건축물을 제외하고 신축공동주택 및 대부분의 거주용 공간에 대한 실내공기질관리법이 제정되었다. 이러한, 건축물 내에는 다양한 오염원(sources)과 휘발성유기화합물(VOCs), 포름알데히드(HCHO), 라돈(Radon), 석면(Asbestos), 일산화탄소(CO), 이산화탄소($CO_2$), 이산화질소(NO$_2$), 오존(O$_3$), 미세 먼지(PM10), 부유세균 등 유해오염물질(contaminants)이 존재하고 있다. 또한, 실내공기오염은 각 오염원에서의 유해오염물질 방산정도(emission rate)가 실내외 환경조건, 적용 건축자재의 종류 및 공법 , 환기설비의 특성 및 유형 등에 따라 큰 차이를 보이고 있으므로, 이에 대한 정확한 측정방법의 정립과 그에 따른 적절한 실태조사의 실시가 필요하다. (중략)

• Journal of radiological science and technology
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• v.44 no.3
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• pp.231-237
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• 2021

The ongoing coronavirus disease 2019 (COVID-19) pandemic has highlighted the importance of hospital hygiene and infection control in hospital settings. To raise hygiene awareness among ultrasound technicians, we evaluated the hygiene status of an ultrasound room, in comparison with that of objects used in daily life. Using the swab method, the following surfaces were examined: eight surfaces in the ultrasound room including the ultrasound probes (convex, linear, sector, 3D), ultrasound track ball, ultrasound keyboard, ultrasound gel (sealed and in use) and pillow as well as four surfaces of everyday objects including subway handles, common computer keyboards, common computer mouse, and cell phones. The streak plate technique was used for inoculation into media, which was observed for the formation of bacterial colonies following incubation for 24 h. Six bacterial strains were detected from objects used in the ultrasound room, including methicillin-resistant Staphylococcus aureus. Four strains of bacteria were detected on surfaces of everyday objects. The equipment and accessories used in an ultrasound room can act as vehicles for infecting patients. Establishment of standardized hygiene protocols and periodic training of the staff are recommended to avoid cross-infection.

• Journal of Korean Ophthalmic Optics Society
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• v.1 no.1
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• pp.57-63
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• 1996

The microbial contamination in contact lens care systems and conjunctivas of 40 asymptomatic cosmetic soft contact lens wearers was investigated. Patient ages ranged from 19 to 27(mean:22), most of them have used hydrogel contact lenses for less than 1 year, and the ages of lens cases were 1 weeks ~ 3 months (43 %) or 4~6 months (52%). Twenty-seven patients (67%) chemically disinfected their lenses and 8(20 %) used hydrogen peroxide, and 5 used heat to disinfect. Fourteen patients used commercial non-preserved saline, and 26(65%) were using commercial preserved saline. Sixty-two percent of the patients had bacterial contamination of lens case, and 17% had conjunctival contamination. The bacterial contamination rate was highest in lens cases, followed by unpreserved salines, disinfecting chemicals(non-hydrogen peroxide), and conjunctivas. The fungal contamination rate of cases and conjunctivas was 67% and 15%, respectively, and lens case, unpreserved saline, and conjunctiva seemed more susceptible to contamination. The use of hydrogen peroxide for disinfection rather than chemical disinfection was associated remarkabley with decreased contamination of solution itself, and there was no significant difference in contamination rates between hydrogen peroxide care system and other disinfecting systems. Five of lens cases(13%) and 2 conjunctivas(5%) were contaminated with Pseudomonas aeruginosa, and Candida albicans were isolated from 11cases (27%) and 5 conjunctivas (12%). Of the organisms that were contaminated lens cases and conjunctivas, Pseudomonas aeruginosa, Escherichia coli, Candida albicans, and Aspergillus fumigatus were isolated from lens cases, whereas Pseudomonas aeruginosa, Candida albicans, and Aspergillus fumigatus were recorvered from conjunctivas. Fortunately all of the these tested samples showed 0% of Acanthamoeba in this investigation.

• Journal of dental hygiene science
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• v.15 no.5
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• pp.659-665
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• 2015

A wide variety of methods have been used to control Dental Unit Waterline (DUWL) contamination. Among the methods, flushing is mainly used because it is simple and easy to use. Generally, flushing of DUWL for 20 or 30 sec before using high speed handpieces or scalers is recommended. However, the appropriateness of flushing time was not investigated thoroughly. The purpose of this study was to check the effective time of flushing for decreasing bacterial contamination. Seven dental unit chairs were randomly selected in student clinical simulation laboratory for this experiment. DUWLs were continuously flushed and water samples were collected at an interval of 30 seconds for 15 minutes. From five dental unit chairs, water samples were collected every 10 seconds for 1 minute. Bacterial levels in water samples were examined by the culture method on R2A plates. After 10 second flushing of DUWLs, the number of bacteria significantly reduced and decreased continuously up to 40 seconds. However, even after the water was flushed for 15 minutes, the bacterial contamination level was not reduced below recommended bacteria level, 200 CFU/ml. In addition to flushing, the periodic chemical disinfection is required to control the DUWL water to the recommended level.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.289-295
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• 2011

Produce, including leafy vegetables, has been implicated in several outbreaks of food illness. To evaluate microbiological safety of lettuce and it's cultivation area, a total of 147 samples were collected from lettuce farms and post harvest facility at Icheon, Gyeonggi province. The collected samples were assessed for presence of sanitary indicator microorganisms (Aerobic plate count, coliform count, Escherichia coli) and foodborne pathogens (Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). The population of APC was over 4.0 log CFU from most of the samples. While the numbers of APC, and coliform of lettuce at 62 days after transplanting were 4.18 log CFU/g, and 1.00 log CFU/g, respectively, those of 10 days after transplanting were 5.37 log CFU/g, and 2.87 log CFU/g, respectively. B. cereus was highly detected from soil and balance which were contaminated with 3.5 log CFU/g, and 2.6 log CFU/100 $cm^2$, respectively. The number of E. coli recovered from gloves was 3.5 log CFU/hand. However, E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected. These data suggested that risk management system should be introduced to lettuce farms to enhance safety of lettuce.