• Korean Security Journal
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• no.47
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• pp.7-36
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• 2016

The security providers industry, often referred to as an industry with unconfined growth ceiling, has entered a remarkable mass-growth phase since the 1980. In the modern era, private-sector security increasingly cover functions relating to general security awareness (including counter-terrorism) in partnership with State bodies, and the scale of operations continue to accelerate, relative to the expanding roles. In the era of pluralisation of policing, there has been widening efforts pursued to develop a range of regulatory strategies internationally in order to manage such growth and development. To date, in South Korea, a diverse set of industry review studies have been conducted. However, the analyses have been conventionally confined to North America, Britain, Germany and Japan, while developments in other world regions remain unassessed. This article is intended to inform the drivers and determinants of regulatory reforms in Australia, and examine the effectiveness of the main pillars of licensing innovations. Over the past decades, the Australian regime has undergone a wave of reforms in response to emerging issues, and in recognition of the industry as a 'public good' due to underpopulation density and the resulting security challenges. The focus of review in this study was on providing a detailed review of the regulatory approach taken by Australia that has expanded police-private security co-operation since the 1980s. The emphasis was on examining the core pillars of risk management strategies and oversight practices progressed to date and evaluating areas of possible improvement in regulation relative to South Korea. Overall, this study has identified three key features of Australian regime: (1) close checks on questionable close associates (including fingerprinting), (2) power of inspection and seizure without search warrant, (3) the 'three strikes' scheme. The rise of the private security presence in day-to-day policing operations means that industry warrant some intervening government-sponsored initiative. The overall lessons learnt from the Australian case was taken into account in determining the following checks and balances that would provide the ideal setting for the best-practice arrangement: (1) regulatory measure should be evaluated against a set of well-defined indicators, such as the merits of different enforcement tools for each given risk, (2) information about regulatory impacts should be analysed by a specialist research institute, (3) regulators should be innovative in applying a range of strategies available to them by employing a mixture of compliance promotional strategies, and adjust the mix as required.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.944-951
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• 2011

An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature $90^{\circ}C$, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was $250^{\circ}C$ for 25 min, the oven temperature was increased to $290^{\circ}C$ by $10^{\circ}C$/min ratio, and finally the oven temperature remained at $290^{\circ}C$for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.494-501
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• 2010

The purpose of this study was to examine the presence of Bacillus cereus, aerobic bacteria and coliforms in the raw material of infant formulas and investigate the manufacturing process in terms of microbial safety. Among ten kinds of raw infant formula material samples (n=20), Bacillus cereus appeared in two (n=4). Aerobic bacteria were not detected in raw infant formula material or maximum 4.15 log CFU/g. Eleven species of aerobic bacteria were isolated and 76% of them were Sphingomonas paucimobilis, Pseudomonas fluorescens, Rhizobium radiobactor, or Stenotrophomonas maltophilia. A Pearson's correlation analysis revealed that the most influential factors for detecting Bacillus cereus were aerobic bacteria and coliforms. In other words, when the measured values of aerobic bacteria and coliforms were higher, the possibility that Bacillus cereus would appear increased. In a regression model to predict Bacillus cereus, the rate of appearance was correlated with aerobic bacteria and coliforms, and its contribution rate for effectiveness was 86%. Improving microbial quality control by pasteurization, spray dry, popping and extrusion resulted in a decrease in the numbers of Bacillus cereus, aerobic bacteria and coliforms in the raw materials. The results suggest that a hazard analysis and critical control point system might be effective for reducing microbiological contamination.

• Journal of The Korean Society of Grassland and Forage Science
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• v.44 no.1
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• pp.1-5
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• 2024

Understanding changes in fermentation characteristics and microbial populations of forage silage during ensiling is of interest for improving the nutrient value of the feed for ruminants. This study was conducted to investigate the changes in fermentation characteristics and bacterial communities of whole crop rice (WCR) silage during the ensiling period. The chemical compositions, pH, organic acids and bacterial communities were evaluated at 0, 3, 6, and 12 months after ensiling. The bacterial communities were classified at both the genus and species levels. The dry matter content of WCR silage decreased with the length of storage (p<0.05), but there was no significant difference in crude protein and NDF contents. Following fermentation, the pH level of WCR silage was lower than the initial level. The lactic acid content remained at high levels for 3 to 6 months after ensiling, followed by a sharp decline at 12 months (p<0.05). Before fermentation, the WCR was dominated by Weissella (30.8%) and Pantoea (20.2%). Growth of Lactiplantibacillus plantarum (31.4%) was observed at 3 months after ensiling. At 6 months, there was a decrease in Lactiplantibacillus plantarum (10.2%) and an increase in Levilactobacillus brevis (12.8%), resulting in increased bacteria diversity until that period. The WCR silage was dominated by Lentilactobacillus buchneri (71.2%) and Lacticaseibacillus casei (27.0%) with a sharp reduction in diversity at 12 months. Overall, the WCR silage maintained satisfactory fermentation quality over a 12-month ensiling period. Furthermore, the fermentation characteristics of silage were found to be correlated to bacterial microbiome.

• Journal of the Korea Institute of Building Construction
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• v.11 no.3
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• pp.283-291
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• 2011

As the construction industry has recently been transformed by the emergence of ubiquitous and intelligent technology, there have been major changes in the management methods employed. Specifically, next-generation construction management systems have been developed that collect and analyze many pieces of information in real time by using various wireless sensors and networks. The purpose of this study is to understand the current status of Ubiquitous Sensor Networks (USN) in the construction sector, and to gain fundamental data for a system of measuring concrete curing temperature in a construction site that employs a USN. By investigating the application status of USN, it was confirmed that USN has mainly been applied to the maintenance of facilities, safety management, and quality control. In addition, a field experiment in which the curing temperature of concrete was measured using a USN was carried out to evaluate two systems with wireless sensor networks, and the applicability of these systems on site was confirmed. However, it is estimated that the embedded wireless sensor type is affected by metal equipment on site, internal battery of sensor and concrete depth, and studies to provide more stable system by USN are thus required.

• 한국신재생에너지학회:학술대회논문집
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• 2009.11a
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• pp.131-131
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• 2009

최근 환경규제가 강화되면서 친환경적인 전력생산 요구 등의 외부환경 변화에 따른 우리나라의 전력구조가 기존의 중압 집중형 발전을 탈피한 분산전원 발전에 대한 관심이 증대되고 있는 실정이다. 특히, 분산전원으로서의 전력생산은 공급의 안전성, 경쟁력 및 에너지의 지속성 등이 요구되어지는데, 재생에너지가 가지고 있는 에너지 지속성의 한계 및 설치의 제약성을 탈피할 수 있는 시스템으로 현재 연료전지시스템이 가장 근접해 있는 실정이다. 즉, 도시가스 인프라가 우수하고 인구조밀 지역이 많은 우리나라의 특성상 각 가정 및 건물에 쉽게 설치하고 공급의 안전성을 갖는 건물용 연료전지는 최근 가장 각광받고 있는 분산전원 시스템 중의 하나이다. 올해부터 모니터링사업의 일환으로 수용가에 설치 될 연료전지 시스템이 얼마나 안정적으로 전기와 열을 각 가정에 공급하고 시스템의 안전성을 확보하는 가는 건물용 연료전지의 분산전원으로서의 가능성 및 국민의 수용성을 증대시키는 중요한 역할을 할 것이다. 연료전지시스템은 상용전력과 연계되어 있기 때문에 시스템의 안정성 뿐만 아니라 상용전력의 변화에 대응하여 안정적인 운전을 하는지에 대한 평가가 필수적이다. 이에 따라 본 연구에서는 가정용 연료전지시스템의 성능 및 안전성평가의 일환으로 계통연계형 전력변환장치의 성능 및 안전성을 평가 하고자 한다. 연료전지 검사를 위한 계통연계형 전력변환장치의 시험평가 항목으로는 크게 정상특성성능시험, 보호기능성능시험, 과도응답특성성능시험 및 외부사고성능시험 등으로 나뉘어진다. 본 연구에서는 외부사고 성능시험 항목들인 출력측 단락시험, 계통전압 순간정전?순간강하시험 및 부하차단 시험 등을 통하여 외부사고에 대한 성능 및 안전성을 평가하였다. 외부사고 성능시험의 주 목적은 시스템의 이상 운전이 아니라 외부의 영향에 따른 시스템의 안전성 및 전력품질을 평가한다. 출력측 단락시험을 수행하기 위해서 전력변환장치를 정격 출력 전압, 정격 출력 주파수 및 정격 출력에서 운전한 후, 교류 전원장치는 단락 전류를 검출하여, 사고 발생 후 0.3초 이내에 개방하도록 설정하였다. 여기서, 단락 저항 Rsc를 정격 전류의 10배 이상에 해당하는 부하와 같은 값으로 설정하였다. 스위치 SWSC를 폐로하여 단락 상태를 만들며, 이 때 전력변환장치의 출력전류와 차단 또는 정지 시간을 측정하였다. 실험 결과에 대한 판정기준은 단락전류를 검출하여 0.5초 이내에 개폐기 개방 또는 게이트 블록 기능이 동작하여 시스템을 안정하게 정지시키고 시스템 어떤 부위에도 손상이 없어야 한다. 실험 결과 파워컨디셔너의 출력전류 및 차단 또는 정지된시간이 40ms로 나타났고, 출력전류의 파형도 매우 안정함을 볼 수 있었다. 이와 같이 모든 실험을 수행한 결과 외부사고에 대하여 시스템이 안전하게 정지하는 등 연료전지 시스템의 안전성을 확인하였다.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.202-206
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• 2014

In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1061-1070
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• 2017

This study examined the physicochemical properties and protective effects of Corni fructus treated with pressurized-steam (through $121^{\circ}C$, $1.2kgf/cm^2$, 0.5 h, 1 h, 2 h, and 3 h) against $H_2O_2$-induced cytotoxicity on L132 cells. The color values of the untreated Corni fructus powder were higher than those of Corni fructus after the pressurized-steam treatment (PSC), and those of PSC improved with a decrease in treatment time. At the observation by pressurized-steam treatment for more than 2 h, the color was changed to black, and its gloss was lost. The major constituents in PSC (2 hours) were the total sugar (468.53 mg/g), reducing sugar (385.55 mg/g), and total phenol (37.32 mg/g), respectively. The main components in the free sugars of PSC (2 h) were fructose, glucose, and sucrose, at 207.72 mg/g, 219.40 mg/g, and 4.31 mg/g, respectively. The gallic acid in the phenol compounds and 5-(hydroxymethyl) furfural in the furan compounds of PSC (2 h) improved with increasing treatment time. The main components in iridoid glycoside of PSC (2 h) were morroniside, loganin, and lognic acid, which improved with decreasing treatment time. The L132 cell growth inhibition activities of all the extracts were significantly higher than that of the control. The protective effects against the $H_2O_2$-induced cytotoxicity on L132 cells of PSC (2 h) was 102.82% (at $1,000{\mu}g/mL$) higher than those of the other extracts. This suggests that Corni fructus by PSC is useful for functional food materials in the food industry.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.400-406
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• 2021

The purpose of this study was to evaluate the microbial contamination level of Korean traditional rice cakes (Garaetteok, Injeolmi, Gyeongdan), as well as manufacturing environment of small-sized businesses in Korea. The contamination levels of total aerobic bacteria, coliforms, and Bacillus cereus in raw materials were 3.76-4.48, 2.21-4.14, and 1.02-1.15 log CFU/g respectively. On the other hand, Escherichia coli was not found. It has been found that the contamination level of total aerobic bacteria, coliforms, and B. cereus in the raw material decreased after the washing process, but it increased again during the soaking and grinding process. However, after the steaming stage, the contamination level increased again during the molding and cooling process, suggesting the need to take cautions in managing cooling water and molded rice cakes in the process. These results suggest that the safe management of cooling water and taking cautions in the drying process after steaming of rice cakes are necessary for controlling cross-contamination. No E. coli was detected during the manufacturing process involving all tested rice cakes. The microbial contamination level of manufacturing environment such as rice grinder and rice cake forming machine was high. Therefore, in terms of food safety strategy, it is necessary to consider introducing systematic cleansing and disinfection procedure to processing equipment and environment for the sake of reducing microbiological risks.