• Journal of Environmental Health Sciences
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• v.39 no.3
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• pp.268-278
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• 2013

Objectives: The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of seasoned laver products. The hazard analysis examined microbial evaluations and developed a HACCP management plan through the heating process. Methods: In this study we chose three companies and performed the analysis thrice. During this study, general bacteria along with other food poisoning bacteria such as Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, E.coil, O157:H7, Vibrio parahaemolyticus, were studied at varying temperatures from 100 to $300^{\circ}C$. Results: The presence of general bacteria was detected in raw laver in the samples analyzed from all the three companies, and the number ranged from $10^5-10^7$. Bacillus cereus was detected in samples from only two of the three companies analyzed. However, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, E.coil, O157:H7, and Vibrio parahaemolyticus were all negative. General bacteria was reduced to $10^5$ after being subjected to temperatures of $100-250^{\circ}C$, but heating to over $270^{\circ}C$ reduced the number to below $10^3$, and the other microbes such as Bacillus cereus were not detected. Conclusions: In conclusion, the heating process ($270-280^{\circ}C$) along with RPM of 100-1200 were identified as CCP to reduce biological hazards.

• Journal of Biomedical Engineering Research
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• v.31 no.6
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• pp.438-448
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• 2010

The social activities of the elderly have been increasing as our society progresses toward an aging society. As their activities are increased, the occurrence of falls that could lead to fractures are increased. Falls are serious health hazards to the elderly and we need more thorough understanding of falls including the progress of falls and the impact area in various fall directions. Many of the traditional methods of falls research dealt with voluntary falls by younger subject since older subject can easily get fracture from voluntary falls. So, it has been difficult to get exact data about falls of the elderly. Here, we tried to capture the characteristics of the movements of major joints using three dimensional motion capture system during falls experiments using a moving mattress that can safely induce unexpected falls. Healthy younger subjects participated in the actual falls experiment and the moving mattress was actuated by a pneumatic system. The kinematic parameters such as velocities of major segments were imported to a computer simulation environment and falls to hard surfaces were simulated in a computational environment using a realistic human model of aged persons. The simulation was able to give approximations to contact forces which can occur during actual falls. And we designed impact absorption system to reduce the impact during falls. We can adapt this system to fracture prevention system that we are going to study.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5792-5799
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• 2013

The purpose of this study was the Application of the HACCP (Hazard Analysis Critical Control Point) system to Korean Rice Cakes. Main ingredients of rice cakes, work facilities and workers were provided from KB company located in Seogye-dong Yongsan-gu, Seoul between September 12, 2012 and February 13, 2013. The manufacturing process chart was prepared by referring to the manufacturing process of rice cake manufacturers in general. As a result of this study, the microbiological hazard analysis on raw materials and finished products of rice cakes showed safe result. However, microorganism test on the manufacturing environment and workers suggested that microbiological hazard should be reduced through systematic cleaning and disinfection, accompanied by improved personal hygienes based on hygienic education on workers and management of microorganisms in the air.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5422-5429
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• 2015

Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained $6.2{\times}10^3CFU/g$ of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2602-2608
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• 2015

The aim of this research was microbiological hazard analysis which is required to application of HACCP(Hazard Analysis Critical Control Point) system to chili powder. A processing had been conducted in Yong-Geum Agricultural Production located in Dongnyang-myeon, Chungju-si between January 10, 2014 to June 13, 2014. A manufacturing process chart was prepared by entire level of processing. A changes of microorganism was tested by changing sterilization time in ultraviolet ray sterilization processing which can control microbiological Hazard. As a result, critical Limits is decided as ultraviolet rays lamp $20W{\times}12EA$, sterilization $63{\pm}3$ min of each. The result of the microorganism test after ultraviolet ray sterilization was safe. On the other hand, a microorganism test of manufacturing environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by personal hygiene based on hygiene education on workers.

• Journal of the Korean Institute of Gas
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• v.17 no.4
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• pp.9-17
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• 2013

Butanethiol is known as a typical odorant with hydrogen sulfide, methyl mercaptan, methyl sulfide, but on the physical and chemical properties and biological hazard assessment, including inhalation toxicity data are very scarce. Butanethiol as a colorless transparent liquid, and has physic-chemical characteristics with flash point as $-23^{\circ}C$ and strong fire risk, boiling point $84-85^{\circ}C$, vapor pressure 80.71 mmHg ($25^{\circ}C$), freezing point $-140.14^{\circ}C$. From whole body exposure with SD rats, the $LC_{50}$ is above 2,500 ppm (9.22mg/L), and then it is classified as the acute toxic chemical (inhalation) category 4 according to the governmental notification No. 2012-14.

• Korean Journal of Organic Agriculture
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• v.25 no.1
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• pp.101-112
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• 2017

HACCP is the one of best tool to prevent biological, chemical and physical hazards of livestock products. In Korea, HACCP is implementing all livestock industry including animal farm. According to the result of HACCP assessment in animal farm for three years, we have found a high non-compliance rate in some evaluation items of HACCP. To improve this problem, revision of HACCP evaluation items, difficult HACCP terms change to easy understand and development of intensive HACCP training program are needed.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.500-506
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• 2017

Kimchi cabbage is one of the four major vegetable crops in Korea. The total annual production of kimchi cabbage, the main material of kimchi, was 20,559 tons in 2015. Kimchi cabbage is one of the majer crops produced by farmers which accounts for about 80% of the total leaf vegetable production in Korea. As the consumption of environmental-friendly agricultural products increases, food safety is one of the major public health concerns. We analyzed the biological hazards of kimchi cabbage produced by two types of cultivation methos such as organic farming and conventional farming using various culture media and microscopy. A total of 432 samples were analysed for presence of sanitary indicator microorganisms (aerobic plate count, coliform count, yeast & mold) and food-borne pathogens (Staphylococcus aureus, environmental Listeria, Bacillus cereus). The population of sanitary indicating microorganisms and food borne pathogens was under 5 Log CFU/g in all tested samples. The results of total microorganism numbers of leaf surface showed a positive correlation to those of soil samples. Additionally, we examined chemical factors such as pesticide residues and heavy metals in soil samples. All tested samples did not shown contamination levels higher than the standard limit.

• Safety and Health at Work
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• v.6 no.4
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• pp.289-294
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• 2015

Background: The type of payment is one of the important factors that has an effect on the health of employees, as a basic working condition. In the conventional research field of occupational safety and health, only the physical, chemical, biological, and ergonomic factors are treated as the main hazardous factors. Managerial factors and basic working conditions such as working hours and the type of payment are neglected. This paper aimed to investigate the association of the type of payment and the exposure to the various hazardous factors as an heuristic study. Methods: The third Korean Working Conditions Survey (KWCS) by the Occupational Safety and Health Research Institute in 2011 was used for this study. Among the total sample of 50,032 economically active persons, 34,788 employees were considered for analysis. This study examined the relation between the three types of payment such as basic fixed salary and wage, piece rate, and extra payment for bad and dangerous working conditions and exposure to hazardous factors like vibration, noise, temperature, chemical contact, and working at very high speeds. Multivariate regression analysis was used to measure the effect of the type of payment on working hours exposed to hazards. Results: The result showed that the proportion of employees with a basic fixed salary was 94.5%, the proportion with piece rates was 38.6%, and the proportion who received extra payment for hazardous working conditions was 11.7%. Conclusion: The piece rate was associated with exposure to working with tight deadlines and stressful jobs. This study had some limitations because KWCS was a cross-sectional survey.

• Safety and Health at Work
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• v.13 no.3
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• pp.364-371
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• 2022

Background: Respiratory masks can provide healthcare workers with protection from biological hazards when they have good performance. There is a direct relationship between the visual specifications of a mask and its efficacy; thus, the aim of this study was to develop tools for qualitative assessment of the performance of masks used by healthcare workers. Methods: A mixed-methods design was used to develop a qualitative assessment tool for medical face masks (MFM) and particle filtering half masks (PFHM). The development of domains and items was undertaken using observation and interviews, the opinions of an expert panel, and a review of texts and international standards. The second phase evaluated the psychometric properties of tools. Finally, the validated Mask Qualitative Assessment Tools (MQAT) were used to assess six samples from 10 brands of the two types of masks. Results: MQAT-MFM and MQAT-PHFM shared 42 items across seven domains: "cleanliness," "design," "marking, labeling and packaging," "mask layers," "mask strap," "materials and construction," and "nose clip." MQAT-MFM included one additional item. MQAT-PHFM included another nine items associated with an eighth "Practical Performance" domain, and the valve version had another additional "Exhalation Valve" domain and six items. The evaluation indicated 80% compliance for MFM and 71% compliance for PFHM. "Marking, labeling and packaging" and "Layers" were associated with the least compliance in both types of masks and should be checked carefully for defining mask quality. Conclusion: MQAT can be used for immediate screening and initial assessment of MFM and PHFM through appearance, simple tools, and visual inspection.