• The monthly packaging world
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• s.327
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• pp.72-77
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• 2020

• The monthly packaging world
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• s.327
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• pp.84-93
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• 2020

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.52-56
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• 2007

In order to offer monitoring data about standard and specification of metallic kitchenware, we carried out the material test and migration test of lead and antimony in 71 kinds of kitchenwares. As a result of this study, Pb was detected less than 0.06% at the material test and Sb was not defected in 71 kinds of kitchenwares. Pb was also detected less than 0.41 mg/L at the migration test. Currently according to the Food Code of Korea, Pb and Sb in metal product shall not exceed 10% and 5%, respectively and Pb migrated from metal product shall not exceed 1.0 mg/L. Therefore, our all data are not exceeding the standard and specification of metal product and show that all the kitchenwares in domestic circulation may be safe.

• Journal of dental hygiene science
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• v.16 no.6
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• pp.488-494
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• 2016

The purpose of the present study was to examine dental hygienists' perception of the current national practical examination. This research was performed using 199 self-reported surveys answered by professors of dental hygiene studies and clinical dental hygienist. Frequency analysis, chi-square tests, and analysis of variance were performed by using IBM SPSS Statistics ver. 20.0. The results revealed that many of the respondents consider the current national practical examination to be neutral. They did not think that the current national practical examination questions are useful for assessing occupation-centric integrated clinical practice ability and counseling techniques for patient intervention. The professors of dental hygiene studies believed that among the research tasks required as mentioned in the national practical examination questions, dental polishing and tooth brushing education are of paramount importance, whereas clinical dental hygienists believed that ultrasonic scaling is the most important (p<0.05). Most of the professors of dental hygiene studies reported that they conducted skills education for dental polishing and tooth brushing education, while most of the clinical dental hygienists reported that tasks actually performed in the clinic included impression taking, model fabrication, ultrasonic scaling, and explaining treatment precautions (p<0.05). Therefore, these tasks can be effectively carried out with the improvement of the national dental hygienist practical examination.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.51-59
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• 2021

In this study we analyzed the elution rates of 11 metals from 82 metallic kitchen utensils purchased in the market. The elution frequency of the 11 types of metals was iron > aluminum > chromium, nickel > zinc > copper > lead > arsenic > antimony > stannum > cadmium. For metallic kitchen utensils, the elution rate of heavy metals was 7.3-93.9%, and the average elution concentration was 0.001-13.473 mg/L. The average elution concentration of heavy metals was ranged between none-detected (N. D.) to 30.473 mg/L for non-coated kitchen utensils and 0.000-10.005 mg/L for coated kitchen utensils. The average elution concentration of metals from domestic kitchen utensils ranged from 0.001-25.145 mg/L, and from 0.000-33.518 mg/L for imported kitchen utensils. In particular, aluminum was found to be high in domestic kitchen utensils while iron was high in imported kitchen utensils. The average elution concentration of heavy metals was N.D.-2.670 mg/L for stainless steel, N.D.- 31.575 mg/L for aluminum, and N.D.-307.737 mg/L for iron. The amount of transition to food after cooking was investigated.

• Food Industry
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• s.89
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• pp.27-33
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• 1987

식품 등(식품$\cdot$첨가물$\cdot$기구$\cdot$용기 및 포장)을 수입코자 할 때에는 영업소를 관할하는 시군$\cdot$구청 위생과에 식품판매업신고를 필하고 수입할 때마다 수입항을 관할하는 검역소에 수입신고를 하여 검사를 받아야 한다. 판매를 목적으로 수입하는 식품등은 보건사회부장관이 정하여 고시하거나 인정한 규격 및 기준에 적합해야 하며, 수입한 식품 등에도 식품위생법에서 정한 표시기준에 의한 표시를 한글로 해야 한다. 이상의 제반요건을 갖추지 못한 식품등은 판매나 영업을 목적으로 수입할 수 없다.

• Journal of Environmental Health Sciences
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• v.21 no.1
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• pp.1-6
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• 1995

I. 서론 : 모든 생명체가 살아가는데 있어서 가장 필요하고 없어서는 안될 물질이 물이 아닌가 싶다. 따라서 범세계적으로 적정량의 좋은 음용수를 주민들에게 공급하는 것은 매우 중요한 사업으로 간주되고 있어서, 각 국가 혹은 국제기구에서 이 분야에 많은 투자를 하고 있으나 현실은 만족한 상태에 있지 못하다. 개발도상국의 주민 5명 중 약 3명은 안전한 음용수를 얻지 못하고 있으며, 4명중 한명만이 웅덩이 정도의 화장실에 접근할 수 있다. 도시지역은 좀 양호하여 주민 75% 정도가 가정 수도관이 연결되어 있고, 53%가 기본적 위생시설을 갖추고 있는 반면, 시골에서는 29%만이 음용수에 접근할 수 있고, 13%만이 기본위생시설을 이용하고 있다. (생략)

• 월간 기계설비
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• s.97
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• pp.79-84
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• 1998

현재의 오피스빌딩은 인간생활의 쾌적함을 추구하기 위하여 인텔리전트화, 대형화, 고층화로 발전하고 있다. 아울러 화장실 공간은 단순한 생리현상 해소의 장소뿐만 아니라 로비, 엘리베이타홀과 더불어 건축물의 이미지를 높여주는 장소, 기분전환의 장소, 건강관리의 장소, 더 나아가 활력을 불어넣는 휴식의 장소로서 역할을 담당하게 되었다. 제일시스템 토일렛은 공장에서 제작된 일체화된 유니트가 즉시 현장에 설치되므로 공기의 단축, 경제성, 품질의 균일화를 동시에 해결한 제품으로 한차원 높은 화장실 공간을 연출하고 있다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.125-126
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• 2001

전국 20개 지점의 대형 C 할인마트내 즉석식품 제조ㆍ판매대에서 판매되고 있는 식품을 대상으로 2000년 10월부터 2001년 09월까지, 격월로 미생물학적 위생조사를 실시하였다. 즉 김밥, 샐러드, 순대, 초밥 등의 즉석조리식품과 도마, 칼, 수저 등의 조리기구 등을 대상으로 일반세균수, 대장균군(Coliforms)과 대논균(E.coli), 그리고 Salmonella, Vibrio,Staphylococcus등의 식중독균의 검출을 시도하였다. (중략)