• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.272-278
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• 2013

To evaluate the effect of surface contaminated with Escherichia coli O157:H7 (E. coli O157:H7) on the microbiological safety of lettuce, this study was conducted to investigate the attachment, biofilm producing, survival, and cross-contamination of E. coli O157:H7 on stainless steel and polyvinyl chloride (PVC). The attachment rate of E. coli O157:H7 on PVC was 10 times higher than that on stainless steel after exposure 1 h in cell suspension. However, there was not a difference between two types of surface after exposure for 6 h and 24h. The biofilm producing of E. coli O157:H7 was TSB > 10% lettuce extracts > 1% lettuce extracts > phosphate buffer. When two kinds of materials were stored at various conditions ($20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) 43%, 69%, and 100%), the numbers of E. coli O157:H7 at $30^{\circ}C$, RH 43% or RH 69% were reduced by 5.0 log CFU/coupon within 12 h regardless of material type. Conversely, the survival of E. coli O157:H7 at RH 100% was lasted more than 5 days. In addition, the reduction rate of E. coli O157:H7 was decreased in the presence of organic matter. The transfer efficiency of E. coli O157:H7 from the contaminated surface to lettuce was dependent upon the water amount of the surface of lettuce. Especially, the transfer rate of E. coli O157:H7 was increased by 10 times in the presence of water on the lettuce surface. From this study, the retention of E. coli O157:H7 on produce contact surfaces increase the risk cross-contamination of this pathogen to produce. Thus, it is important that the surface in post harvest facility is properly washed and sanitized after working for prevention of cross-contamination from surface.

• Journal of Environmental Health Sciences
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• v.37 no.4
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• pp.298-305
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• 2011

Objectives: There has been a great amount of controversy in the food industry over the effectiveness of using gloves. The objectives of this study were to examine the microbial contamination of food handlers' hands and determine if using gloves could ensure safe handling of foods. Methods: Samples were collected through the glove-juice method from the bare and gloved hands of food handlers at work and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichiacoli, Staphylococcus aureus, and Salmonella spp. Microbiological testing was conducted according to the Food Code of Korea. Results: Microbial contamination was consistently higher with bare hands than with gloved hands, although the microbial loads on both hands increased over time. Under certain conditions, there were significant differences between the bacterial loads on bare and on gloved hands (p<0.05). E. coli, S. aureus, and Salmonella spp. were still alive on both bare and gloved hands at the time the food handlers finished their work. Conclusions: Wearing gloves was associated with a marked reduction of bacterial contamination of the hands. However, the practice of continuously wearing gloves during food handling increases the potential for cross-contamination of bacteria. The findings of this study emphasize the need for a rational use of gloves, and strict adherence to hand hygiene compliance among food handlers.

• Environmental Engineering Research
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• v.14 no.1
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• pp.53-60
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• 2009

The main objective was to develop and assess a dynamic fate and transport model for lead in air, soil, sediment, water and vegetation. Daejeon was chosen as the study area for its relatively high contamination and emission levels. The model was assessed by comparing model predictions with measured concentrations in multi-media and atmospheric deposition flux. Given a lead concentration in air, the model could predict the concentrations in water and soil within a factor of five. Sensitivity analysis indicated that effective compartment volumes, rain intensity, scavenging ratio, run off, and foliar uptake were critical to accurate model prediction. Important implications include that restriction of air emission may be necessary in the future to protect the soil quality objective as the contamination level in soil is predicted to steadily increase at the present emission level and that direct discharge of lead into the water body was insignificant as compared to atmospheric deposition fluxes. The results strongly indicated that atmospheric emission governs the quality of the whole environment. Use of the model developed in this study would provide quantitative and integrated understanding of the cross-media characteristics and assessment of the relationships of the contamination levels among the multi-media environment.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.202-202
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• 2008

The world gross market of many kinds of electronics, such as TV and mobile phone has been increasing rapidly these days. It is mainly caused by the amazing developments of IT technology during past decade and the changes of individual life style for the better. Thanks to the increases of electronics manufactured in quantity, much more electronic components such as MLCC (multi layer ceramic capacitor) and PCB (printed circuit board), which are our main products, have been needed as a consequence. Though it was reported that total market of electronic components exceeds several hundreds of billion dollars, there are many manufactures struggling for survival in the competition of electronics components. Then the recognition of quality as a key technology has spread and the efforts for high-yield production lines have been kept in many companies. In this paper, our efforts to eliminate the contamination of particles and the diffusion of some volatile organic compounds which is very harmful to workers at production line have been introduced.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1338-1343
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• 2004

The Debao pony ear marginal tissue fibroblast cell line (NDPEM 2/2) was uccessfully established using either primary explant technique or collagenase technique. The characterizations of the cell line were identified as following: the cells were adherent and of density limitation; population doubling time (PDT) of cells made with the two techniques were 35.9 h and 48 h, respectively; chromosome analysis showed that the frequency of cell chromosome number to be 2n=64 was 91.3%-92.8%. Confirmed by isoenzyme analysis, this cell line had no cross- contamination. Tests for microbial contamination from bacteria, fungi, virus or mycoplasma were negative. This newly established cell line meets all the standard quality controls of ATCC. It will provide a precious genetic resource for the conservation of the Debao pony breed, as well as effective experimental material for genetic studies on Debao ponies.

• Korean Journal of Materials Research
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• v.3 no.5
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• pp.482-496
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• 1993

Radiation damage and contamination of silicons etched in the $CF_4+H_2$ and $CHF_3$ magnetron discharges have been characterized using Schottky diode characteristics, TEM, AES, and SIMS as a function of applied magnetic field strength. It turned out that, as the magnetic field strength increased, the radiation damage measured by cross sectional TEM and by leakage current of Schottky diodes decreased colse to that of wet dtched samples especially for $CF_4$ plasma etched samples, For $CF_4+H_2$and $CHF_3$ etched samples, hydrogen from the plasmas introduced extended defects to the silicon and this caused increased leakage current to the samples etched at low magnetic field strength conditions by hydrogen passivation. The thickness of polymer with the increasing magnetic field strength and showed the minimum polymer residue thickness near the 100Gauss where the silicon etch rate was maximum. Also, other contaminants such as target material were found to be minimum on the etched silicon surface near the highest etch rate condition.

• 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.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.253-259
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• 2014

This study was conducted to investigate survival of Bacillus cereus (B. cereus) on stainless steel and polyvinyl chloride (PVC) and its transfer from two material to lettuce. The stainless steel and PVC were innoculated with B. cereus and stored at 6 combination conditions (temperature : $20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) : 43%, 69%, and 100%). Although the total numbers of B. cereus at RH 43% and RH 69% were reduced by 3.53-4.00 log CFU/coupon within 24 h regardless of material type, the spore numbers of B. cereus was lasted at 3.0 log CFU/coupon. When two materials were stored at $30^{\circ}C$, RH 100%, the spore numbers of B. cereus was rapidly increased by 3.0 log CFU/coupon. In addition, the reduction rate of B. cereus was decreased in the presence of organic matter. Transfer rate of B. cereus from surface of stainless steel and PVC to lettuce was increased by 10 times in the presence of water on the lettuce surface. As a result of this study, the presence of B. cereus on produce contact surfaces can increase the risk of cross-contamination. Thus, it is important that the packing table and conveyer belt in post harvest facility should be properly washed and sanitized after working to prevent cross-contamination.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.333-340
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• 2010

This study was conducted to evaluate the microbial contamination levels in the processing company of Nuroong-ji. Microbial contamination levels were examined for sanitary indication bacteria such as aerobic plate count, coliforms and fungi, and pathogenic bacteria such as Escherchia coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Contamination levels were detected differently according to handling materials and purposing work-space. The equipments and raw materials were not seriously contaminated but there were necessary to attend the cross-contamination. A high contamination level was detected at the process where the interference of the employees was relatively higher than the other process. Standardization of the roasting process (l20~$170^{\circ}C$, about 10 min) could be necessary to control the microbial organism effectively on Nuroong-ji manufacturing process. At small/medium size foodstuff manufacturers, it is the most important to improve the recognition level of individual hygiene but also expand a hygiene facility.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.204-208
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• 2000

The contamination levels of food poisoning bacteria was investigated from 350 samples of beef, 338 samples of pork, and 360 samples of chicken during the period from March 1996 to October 1998. The contamination levels of pathogenic organisms were higher in refrigerated meat than packed frozen meat and were relatively higher in chicken and packed meat than in beef The highest level detected for each of the various pathogens was . less than 10,000 cfu/g for Staphylococcus aureus : less than 0.9 MPN/g for Salmonella and Literia monocytogenes: 7MPN/g for Campylobacter jejuni /coli. In the comparisions of cross- contamination ratio of tested meat for low species food poisoning bacteria 14.3% of beef, 23.5% of pork and 55.0% of chicken were contained only one species of pathogen, whereas 2.7 of beef, 5.6% of pork and 14.7% of chicken contained two species and 2.3% of pork contained a total of three species. Generally, pathogens was encounted higher isolation freguency in packed frozen chicken meat than in chilled chickens.