• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• 유체기계공업학회:학술대회논문집
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• 2003.12a
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• pp.284-306
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• 2003

• Journal of Korean Society of Environmental Engineers
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• v.27 no.1
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• pp.115-119
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• 2005

As the regulations on DBPs are tightened, many water treatment plants (WTPs) in Korea have already introduced or will introduce enhanced coagulation, alternative disinfectants and advanced treatments such as ozonization and granular activated carbon to improve drinking water qualify. After a phenol leakage accident at the Nakdong-River in 1991, 26 WIPs in Korea introduced carbon dioxide generators, but there has been no accumulation of significant operating data. This research summarizes things that should be considered for the introduction of carbon dioxide disinfection process to WTPs based on one year operation data from A WTP that has had high concentration of DBP during a specific period in the summer. The removal efficiency of DBP was $30{\sim}40%$, but those of 2-MIB, Geosmin were less than 10%. The generation rate of $ClO_2$ by-products such as chlorite and chlorate were $70{\sim}100%$ of input dosage, but the ratios increased over time. At the same time, strong chlorine odors may be produced in the distribution system when $ClO_2$ was used with $Cl_2$ as a result of reaction between the chlorite and residual chlorine.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.215-215
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• 2022

현재 국내 정수시설은 정수공정별 감시제어-데이터수집시스템(SCADA: Supervisory Control And Data Acquisition)에 기반하여 감시제어 및 모니터링 위주로 운영·관리를 실시하고 있다. 또한, 주요 핵심 공정인 응집제 약품투입, 소독 및 여과 설비 공정의 운영방식에 있어서 선험적 운영지식에 의한 방식으로 운영되고 있기 때문에 지속적인 안정적 운영을 위해서는 표준적이고 체계적인 운영관리 수단이 필요하다. 국외에서는 다양한 운영 조건에 기반한 정수처리 효율을 예측할 수 있는 모의(simulation) 도구의 개발을 통해 기존 운영되고 있는 정수장의 효율을 예측하는 데 활용하고 있는 실정이다. 본 논문은 실시간 운영관리가 가능한 기반을 구축하여 정수처리의 효율을 예측할 수 있는 시뮬레이터 개발을 통해 정수처리 공정별 기본 및 조합의 공정 시뮬레이션 모의 모듈 기술을 개발하기 위한 연구를 수행하였다. 또한 개발된 기술의 실증 운영을 통해 검증된 모듈을 반영한 정수장 시뮬레이터 시스템을 개발을 위한 연구를 수행하였다. 정수장 시뮬레이터는 수질정보, 물질수지, 수두손실등의 운영현황 데이터를 수집하는 기능, 착수-혼화-응집-침전-여과-소독 등 개별 공정별 주요 운전변수의 모니터링 및 제어를 통한 운영관리 기능, 원수 수질변화에 신속한 대응을 위한 정수처리 공정제어 의사결정지원 기능, 그리고 온라인 관망해석을 포함한 정수처리 전(단위)공정 시뮬레이터 기능 및 공정별 운영인자 최적화 기능 등으로 구성되어 있다. 현재 운영 중인 정수장의 공정별 운전 상태를 평가·관리하여 정수공정 운영 안정화 체계를 확보하고, 정수장의 유량과 수질의 갑작스런 변화에 따른 모의를 통한 수질예측으로 실시간 정수장 최적운영관리가 가능하다. 또한 원수 성상에 따른 적정 공정운영 자동화로 운영비 절감 및 효율적 인력 활용으로 정수장 운영 효율성을 제고함으로써 지속적이고 안정적인 정수장 운영 체계를 확보할 수 있다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.646-653
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• 2016

This study performed a microbiological hazard analysis, which is required for the application of HACCP (Hazard Analysis Critical Control Point) system to Pteridium aquilinum and Platycodon grandiflorum. The manufacturing process was made by referring to the typical manufacturing process. Based on microbiological hazard analysis, grandiflorum root contained $6.2{\times}10^3CFU/g$ of bacteria, which has the largest amount of bacteria among the agricultural materials. On the other hand, microbiological hazard analysis of the raw materials and after the disinfecting process of confectionery showed a safe result. A microorganism test of the manufacturing environment and workers suggests that the microbiological hazard should be reduced through systematic cleaning, disinfection and accompanied by personal hygiene based on hygiene education for workers.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.3
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• pp.296-308
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• 2010

The peroxone process overcomes many of the limitations associated with conventional and advanced water treatment systems using chlorine disinfection and ozone oxidation processes. Ozone and hydrogen peroxide generate highly reactive hydroxyl free radical which oxidize various organic compounds and has highly removal efficiency. The key issue to operate peroxone process is developing the method to achieve high process effectiveness when scavengers that inhibit generation of OH radicals or consume OH radicals are co-existing in the process. Also many studies, to minimize inorganic oxidative by-products such as bromate and to reduce disinfection by-products after chlorination behind peroxone process, are needed. And we should consider the excess residual hydrogen peroxide in the water. On-line instruments and control strategies need to be developed to ensure effective and robust operation under conditions of varying load. If problems above mentioned are solved, peroxone process will be applied diversely for water treatment.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.31-39
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• 2007

The objective of this study was to investigate the inactivation characteristics of Cryptosporidium oocysts by ozone and UV and to suggest the better, disinfection method. The inactivation CT value of 1 log(90%) and 2 log(99%) in of one disinfection, which is an index of disinfection for inactivation effect by ozone, were respectively 5.77 $mg{\cdot}min/L$ and 21.30 $mg{\cdot}min/L$. The inactivation in UV disinfection was not affected by pHs(5, 7 and 9), low turbidity(5 and below NTU) and UV intensity(0.2 and 0.6 $mWs/cm^2$) but obviously decreased at high turbidity over 20 NTU. Therefore UV disinfection capacity can be obtained when a good turbidity removal in drinking water treatment process is achieved. And if oocysts is exposed by high UV over 0.6 mWs/cm2 during enough time, the better inactivation effect will be obtained.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2016.10a
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• pp.110-110
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• 2016

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.9
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• pp.1020-1026
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• 2007

The control of pathogenic microorganisms is important issue in human environments, especially in surface area. However, surface disinfection has not been fully researched. In this study, the surface disinfection under UV irradiation was performed to investigate the quantitative kinetics for Bacillus subtilis spore inactivation in several experimental conditions, such as light intensity, temperature and surface roughness. This study reports that UV light would apparently inactivates the microorganisms and the required IT value for 2 log (99%) Bacillus subtilis spore inactivation was found to be 14.5 $mJ/cm^2$ in plain surface, as predicted by the Delayed Chick-Watson model. When UV was irradiated, there were no significant temperature effects. However, the experimental result shows that the more increased IT values are required at larger surface roughness.