• Journal of dental hygiene science
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• v.16 no.3
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• pp.235-241
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• 2016

This study was conducted to provide basic understanding regarding possible enamel erosion by three kinds of fist-aid antipyretic and analgesic medicines over a period of time, with comparison and analysis of the resulting deciduous teeth surface and microhardness changes. The analysis was performed using energy dispersive X-ray spectroscopy (EDX) and scanning electron microscope (SEM) to examine the surface erosion and changes. The Kruskal-Wallis test show differences in surface erosion and changes after 3, 5 and 8 days of treatment as well as before and after the treatment in each group. According to the results, there was no significant difference in the early deciduous teeth enamel surface microhardness (p>0.01). However there were signigicant changes after 3, 5, and 8 days (p<0.01). Calcim (Ca) and phosphorous (P) analysis using EDX showed significant differences in the enamel characteristics according to each tissue area after 8 days (p<0.05), but there was no significant difference in any of the areas for P content (p>0.05). In the surface observation with the SEM treatment with Children's Tylenol$^{(R)}$ tablet, which has the lowest pH, looked the roughest, followed by Brufen syrup for children and Children's Tylenol$^{(R)}$ suspension. Based on these results, it should be considered that antipyretic and analgesic medicines for children, which have lower pH values, may cause tooth erosion. Hence, it is necessary to give special attention to oral hygiene in young children or infants by brushing their teeth after such drugs are administered.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.