• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.25-38
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• 2003

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0$\times$10$^2$~3.3$\times$10$^{6}$ CFU/g of TPC and 1.0$\times$10$^1$~1.6$\times$10$^3$CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10$^2$~10$^{6}$ CFU/g, coliforms 10$^3$CFU/g). However, Salmonella and Vibrio parahaemolyticus were not detected. High populations TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10$^2$~10$^{6}$ CFU/100cm$^2$and Coliforms 10$^1$~10$^3$CFU/100cm$^2$). Based on the CCP decision tree analysis, the CCPs were the holding steps far six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

• Journal of Food Hygiene and Safety
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• v.36 no.3
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• pp.264-270
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• 2021

In this study we investigated the elution level of lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), nickel (Ni), antimony (Sb), germanium (Ge), aluminum (Al) and hexavalent chromium (Cr⁶⁺) from 69 home-cooking utensils into a food stimulants. The results of migration testing according to the Korea standards and specifications for utensils, containers and packages showed values the allowable migrantion limits. Al was detected in all 7 utensil materials with the average concentration ranging from 0.002-5.989 mg/L. According to the migration conditions for (180℃, 30 min), the average concentration of Al in paper was 7.2 times higher than 25℃, 10 min (P<0.05). The results of migration testing at 180℃, 30 min were also below the allowable migrantion limits. When comparing with the provisional tolerable weekly intake (PTWI) of Al, the estimated weekly intakes (EWI) accounted for 0.000-0.045% for Al.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.501-508
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• 2021

The purpose of this study was to evaluate the application of ATP bioluminescence assay for effect assessment of hygiene visiting education on children's foodservice facilities in the local small town. The sanitary inspection results of the hygiene visiting education showed significant improvement in all items except 'To regularly disinfect cooking facilities, storage rooms, etc.' ATP bioluminescence analysis was performed on cooking utensils to evaluate the educational effect, and the results showed a correlation with the effect in most items. In the case of knives and cutting boards, all facilities showed a value of 20 RLU/cm² or less after the educational support, and in particular, it was approximately 10 RLU/cm² or less in national/public, corporation and private facilities. Correlation analysis between the post-education sanitary inspection results and ATP values for three items related to knives and cutting boards showed that they have a negative and high correlations.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.9-17
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• 2009

The microbiological examinations was conducted for the hygienic evaluation on ten Japanese restaurants during summer season in Gwangju, Korea. Total two hundreds swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants. The number of total microorganism, coliform, E. coli, Staphylococcus, Salmonella, and Listeria were measured. The results demonstrated that most swabbed samples were contaminated with microorganisms and coliforms. The degree of contamination depended on the sample sites. The severely contaminated sites were floor, trench, and working table for the fish and total counts of those samples were over $10^4$ CFU/100 $cm^2$. The coliforms were detected on the floor, trench, and wood cutting board over $10^3$ CFU/100 $cm^2$. Moreover, coliforms was detected on the towel, dish, and working place for fish and vegetables. The E. coli was detected on the floor and trench of several restaurants. The Staphylococcus spp. was detected on the cutting board, towel, floor and trench of several restaurants. The Salmonella spp. and Listeria spp. were not detected all over the samples. From those results showed that sanitation management and disinfection were required on the Japanese restaurants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.655-660
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• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.650-663
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• 2007

The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.

• Safe Food
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• v.3 no.1
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• pp.13-21
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• 2008

우리나라 학교급식의 현재 성적표를 "양적 성공, 질적 실패"로 평가할 수 있다. 2003년 학교급식이 국가적 교육사업이 되어서 초 중 고 특수학교에서 전면급식이 이루어지고 10,343개교에서 704만명의 학생에게 급식을 제공하고 있다. 현재는 양질의 학교급식을 안전하고 저렴하게 공급하고, 국가식량정책과 연계하여 효율적으로 관리하여야 할 시기이다. 그러나 학교급식 소요경비 연 2조3천억원, 영양사 7,196명 등 63,145명이 종사하는 거대한 산업군이라는 규모에도 불구하고 전체 학교의 70%만이 식당시설을 갖추고 있고 급식 만족도가 학생이나 학부모의 기대에 미치지 못하고 있으며, 식중독 발생의 원흉이 되어 국민적 질책의 대상이 되고 있는 것이 현실이다. 이 문제는 1) 영양사 업무과중에 따른 시간부족, 영양사 지식정보 부족 등에 따른 식재료 및 위생관리 소홀, 2) 냉장, 냉동, 오염/비 오염 구획 등에 필요한 시설과 설비 부족, 3) 교육인적자원부의 급식위생관리의 전문성 부족과 담당 인력 및 정책적, 재정적 지원 부족을 원인으로 볼 수 있다. 학교급식 안전대책은 아래 20대 과제를 추진하여 확보하여야 할 것이다. 전략 1은 "우수한 식재료 위생관리"로서 "급식비 인상 및 현실화, 철저한 수입 농수축산물관리, 식재료 공급 및 전처리업 자유업에서 신고제, 허가제로 전환, GAP(우수농산물관리) 제도 도입, 생산이력제도(traceability) 도입, 급식원료 "품질인증 제도" 도입, 식품원료 전처리 시 세척, 소독프로그램 보급, 학교급식 식자재기준, 규격 설정, 과학적이고 쉬운 검수지침 개발 및 보급, 신속검사키트를 활용한 주기적인 미생물 검사 의무화, 위생 전문가에 의한 검수, 식재료별로 분산된 법령과 관리제도 정비(식품안전기본법), 급식식자재 공급 유통 과정의 감시 감독 강화" 등 13개 과제를 제안한다. 전략 2는 "급식위생 확보 인프라구측"으로서 "급식종사자 전문성 확보(조리/영양/위생), 급식전담기구(학교급식진흥원 /학교급식센터 등) 설치, 급식형태 다양화(위탁/직영 균형 발전), 학교급식법 재개정, 학교급식 HACCF제도 확대" 등 4개 과제를 제안한다. 전략 3은 "급식소 시설 설비 현대화 및 환경개선"으로서 "급식시설 설비 현대화 (전처리실, 냉장고, 온장고 구비 등), 급식소 환경 개선 (상수 사용 확대 및 안전강화, 지하수 소독 강화, 정화된 공기 공급 등)" 등 2개 과제를 제안한다. 전략4는 "급식위생제도 및 관리체계 개선"으로서 "전문적 단일기관 안전관리 (식품안전처)" 과제를 제안한다.

• Journal of Food Hygiene and Safety
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• v.19 no.1
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• pp.38-48
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• 2004

This study was performed to investigate knowledge, attitudes and related behavior on the food hygiene and safety management of school food-service programs among mothers and to find factors affecting their knowledge, attitudes and behavior. A self-administered questionnaire was offered to a random sample of 301 mothers who have children attending elementary schools in one region of Korea. The survey was carried out over a two-month period (April-May,2001). They had lower behavior scores compared to the scores of knowledge and attitudes (p〈0.05). The micro levels of the knowledge, attitudes and behavior scores also showed the same tendency. Logistic regression analysis showed that mothers' education level affected their knowledge and attitudes, while the participating activity in school food-service programs affected their behavior the most frequently. Pearson's correlation analysis confirmed that the knowledge and attitude scores were significantly correlated (r=0.61404, p〈0.001). The results indicate that the knowledge and attitude levels of mothers regarding the food hygiene and safety of school food-service programs were good, however, their behavior levels were not satisfactory. The findings highlight the importance of participating programs in school food-service programs to close gaps between the behavior and knowledge or attitudes of mothers and to improve their behavior levels.

• Journal of dental hygiene science
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• v.5 no.4
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• pp.221-225
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• 2005

In this study, survey is conducted to make aware of importance which personal protection was accomplished at the dentistry. It investigated the performance of infection control and X-ray safety management to the third grade of D-Health College. 1. The infection control is recognized to high level and practiced certainly at actual training of oral prophylaxis. 2. The infection control is recognized to low level relatively at actual training of radiography. 3. The infection control is not practiced at actual training of radiography except for the film holder. 4. The X-ray safety management is recognized to high level and conducted certainly at actual training of radiography. To consider the above result, the infection control is not nearly practiced at radiography. In accordance with, the education must be demanded that the infection control is practiced throughly at radiography for raising a necessary against the recognization and practice of the infection control.

• Journal of Periodontal and Implant Science
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• v.37 no.1
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• pp.1-10
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• 2007

연구 목적 : 구취의 주된 화학적 요소는 휘발성 황 화합물 (VSCs)들이다. 이들은 치태, 설태, 타액과 혈액, 상피세포의 혐기성 그람 음성 세균에 의한 단백분해 변성으로 만들어 진다. 또한 구취는 치주질환과 타액내의 세균의 증가를 야기하는 불량한 구강 위생상태에서 기인한다고 보고되고 있다. 이 연구의 목적은 VSCs를 측정함으로 구취에 대한 비외과적 치주 치료의 영향을 평가하고, 타액내의 세균 수를 측정함으로써 VSCs와의 상관관계를 살펴보고자 하는 것이다. 연구 대상 및 방법 : 중등도의 만성치주염을 가지는 23명의 참가자들이 대조군과 실험군으로 분류되었다. 대조군은 구강위생교육 (치간청결기구와 혀세정 포함)만을 시행하였고 실험군은 구강위생교육과 함께 24시간 내에 전악 치석제거술과 치근활택술을 시행하였다. 치료 전과 치료 4주 후에 VSCs 농도를 $Halimeter^{(R)}$(Interscan Corp., CA, USA)를 사용하여 측정하였고 타액 시료는 혐기성과 호기성 조건에서 배양되었다. 결과 : 4주 후에 두 군 모두에서 휘발성 황화합물의 농도가 유의하게 감소하였고, 실험군에서의 감소량이 통계적으로 유의하게 더 크게 나타났다. 타액 내 세균의 배양에서 총세균수에 대한 혐기성 세균의 비율이 실험군에서만 통계적으로 유의하게 감소하였다. 그러나 세균의 비율과 휘발성 황화합물의 농도와의 상관관계는 낮게 나타났다. 즉 구취의 감소는 타액 요인 보다는 치주치료에 의한 다른 복합적인 인자의 작용에 의한 것으로 추론할 수 있었다. 결론 : 본 연구는 중등도의 치주염환자에서 구강위생교육만으로도 구취의 주요 화학적 요인인 휘발성 황화합물의 농도를 감소시킬 수 있으나 비외과적 치주치료를 동반하였을 때 더욱 큰 효과를 얻을 수 있는 것으로 해석된다. 그러나 실험 참가자의 수가 적었고 장기간의 분석이 이루어지지 않았으므로 앞으로 더 많은 연구가 구취에 대한 치주치료의 영향을 이해하기 위해서 필요할 것으로 사료된다.