• Journal of the Korean Burn Society
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• v.22 no.2
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• pp.66-70
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• 2019

Purpose: The necrotizing fasciitis is a terrifying infectious disease that can rapidly spreads to surrounding tissues when fascia is infected and it can cause sepsis to death if not properly diagnosed and treated. The purpose of this study is to investigate the characteristics, causes, and treatment methods of necrotizing fasciitis in Korea through reviewing patients admitted to our burn center. Methods: 21 patients with necrotizing fasciitis were selected for this study among those inpatients with electronic medical records (EMR) admitted to Hallym University Hangang Sacred Heart Medical Center from Jan 1, 2008 to June 30, 2019. The medical records and wound photos of those 21 selected subjects were reviewed. Results: There were 13 male and 8 female patients and mean age was 58.76 years old. 13 of 21 subjects were survived and 8 died (38% mortality rate). The surgical treatments performed were I&D, fasciotomy, debridement, allograft, burring, STSG, flap, and amputation. The most common causes were burns in 9 subjects (6 contact burns) and cellulitis occurred on skins in 5 subjects. And other various causes were observed as fournier's gangrene, stab wound, intramuscular injection, tumor and bleu toe syndrome (toe necrosis). The infected areas were 11 feet and legs, 7 hips, 3 abdomen and trunk in 21 subjects. Of the 8 deaths, 3 were infected in feet and legs, 2 were infected in hips, and 2 were infected in abdomen and trunk. As for underlying diseases, 12 patients with hypertension or diabetes were the highest and others such as cancer and stroke were found. Conclusion: The only method to increase the survival rate is to 'suspect' the disease as much as possible and perform early extensive excision. It is advisable to treat the disease by the burn center to properly provide adequate and optimal wound management, infection control, medical care and nutritional supports.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.298-306
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• 2010

This study was conducted to develop soybean paste sauce with walnuts and sesame seeds and apply it to cooked spinach to examine the applicability of the sauce. Two factors of soybean paste sauce, soybean paste and glutinous rice paste, were need to decide the quantity of the ingredients. Nine soybean paste sauces were produced with various compounding ratio of soybean paste and glutinous rice paste, and color, viscosity and sensory evaluations were performed. Sensory evaluations were measured by 7-point Likert scale. Color($4.08{\pm}1.22$), taste($4.72{\pm}1.24$), viscosity($4.96{\pm}1.39$) and overall quality($4.24{\pm}1.51$) of the sample(soybean paste 400 g, glutinous rice paste 400 g) got the highest scores. Therefore, the sample(soybean paste 400 g, glutinous rice paste 400 g) was applied to cooked spinach. Cooked spinach using developed sauce and cooked spinach using general soybean paste were prepared and performed sensory evaluation. As a result, all sensory items score of cooked spinach using developed sauce were higher than that using general soybean paste. Especially, taste($4.96{\pm}1.15$) and overall quality($0{\pm}1.16$) of cooked spinach using developed sauce were significantly higher than taste($4.38{\pm}1.53$) and overall quality($3.56{\pm}1.53$) of cooked spinach using commercial soybean paste(p<0.05). Consequently, the applicability of soybean paste sauce using natural seeds was confirmed.