• Journal of Preventive Medicine and Public Health
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• v.2 no.1
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• pp.81-87
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• 1969

Three Combinations of cloths were evaluated for the protective effects of different kinds of clothings in cold environments. Table 1 shows the components of the three models of clothings. A prototype was made by putting a sheet of vinyl at the middle layer of raw cotton in a fabric-quilt cloths. A glove mannequin was covered by each of these cloths. The globes contained 1,000 cc of hot water about $40^{\circ}C$. Tele-thermistors were fixed in order to check the temperature of cloths space and water temperature for evaluation of calorie-loss and climate of clothings. Results are summarized as follows: 1) Without wind, there is no significant difference of air temperatures between sti-parka and quilt-wear clothing. 2) The prototype with vinyl sheet best protects against wind, the next is the ski-parka. Quilt-wear protects the least. 3) It is well-known that a working-clothing needs not have any separate liners nor outers. 4) For innermost layer of a clothing preventing cold, a cotton-fabrics is recommended and a water-proof cloths for outer layer. 5) Heat-loss was calculated from the cooling degrees of water. Calorie-loss was $910cal/m^2/hr$. when bared, but with the prototype of vinyl sheets the calorie-loss was $350cal/m^2/hr$. (38.5% of bared). Quilt-wear and ski-parka were 380(41.8%) and $440cal/m^2/hr$. (48.4%) respectively.

• Journal of radiological science and technology
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• v.27 no.3
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• pp.51-58
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• 2004

The gel, which is stained on probe after ultrasonography, is a good circumstances for proliferation of microbe. This study is to investigate into the actual state of sanitary management, recognition degree and infection level of ultrasonographic probes. We had performed a question with telephone to 42 hospitals in Seoul area from December in 2003. We also cultured to obtained a sample from three ultrasonographic units to investigate infection level of the probes. Sanitary management of the probes was performed in 21 hospitals with alcohol cotton. Sanitary management was performed daily in 14 hospitals. Most hospitals used cotton towel for clearing of gel stained on probes. Preventive management against infection was performed in 32 hospitals with vinyl cover, surgical glove, or alcohol sterilization etc. In the recognition degree on infection, the response that using method of ultrasonographic probes is insanitary were in 78.6%(33 hospitals), and 54.8%(23 hospitals) responded that bacteria can be infected through the probes. In the results of germiculture, bacteria and fungi were detected too number of to count, but escherichia coli was not detected. In conclusion, The gel stained on probe after ultrasonography must be cleared completely, and it is necessary that change of recognition on sanitary management.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.330-335
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• 2011

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing Co, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers' hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.562-566
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• 2008

This study describes cross-contamination events that occur in animal food processing. We analyzed the number of Salmonella spp. contamination transferred from pork meat to workers' hands (wearing polyethylene gloves; PG, cotton gloves; CG, and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 38.80% was higher than that of PG 3.11% and bare hands 1.35%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.07%. Also, the range of transfer rates from the contaminated pork meat to cutting board and knife was 0.20-1.99%. In contrast, the transfer rates from the worker's hands (with PG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.0015-0.21%. There was a lower transfer rate from workers' hands than from pork meat. These findings indicate that the use of PG compared with CG could effectively reduce or prevent the cross-contamination and provide important information concerning the consecutive transfer of Salmonella spp. during food processing.