• Korean Journal of Microbiology
• /
• v.41 no.1
• /
• pp.47-52
• /
• 2005

This study was carried out to identify bacterial strains adhered to human scalp hair and to investigate the antibiotic susceptibility of them. A total of 39 isolates were obtained from patients in intensive care units and healthy persons. The most common species isolated was Staphylococcus epidermidis (19 isolates), followed by S. aureus (14 isolates), S. waneri (5 isolates), and S. pasteuri (1 isolate). The susceptibility of isolates to amikacin, ampicillin, bacitracin, carbenicillin, cefazolin, cefoperazone, chloramphenicol, erythromycin, gentamicin, methicillin, nalidixic acid, neomycin, oxacillin, penicillin, streptomycin, tetracycline and vancomycin was determined by the disk diffusion method. All of the antibiotic resistant isolates were obtained from patient scalp hair. To examine the effect of conventional shampoo and detergent SDS on removing of bacteria from hair, we treated hair with culture solution of S. aureus. The bacteria attached to hair were not removed even by repeated washing with detergents. These results suggested that hair could be a source of bacterial contamination in hospital.

• Korean Journal of Plant Resources
• /
• v.25 no.1
• /
• pp.63-71
• /
• 2012

To assess parameters of mating system in seed orchard, such as outcrossing rates, number of potential pollen contributors, and degree of pollen contamination, seeds, produced in '77 plot of the Japanese red pine (Pinus densiflora S et Z) seed orchard at Anmyeon island, were collected in 2007 and analysed by nSSR and cpSSR markers. Estimates of outcrossing rates ranged from 91.2 to 100% (mean 97.7%) on the basis of the analysis of cpSSR haplotypes and from 81.6 to 100% (mean 95.3%) on the basis of the analysis of nSSR genotypes. By cross checking of both DNA markers, seeds, presumed to be products of self pollination on the basis of single marker, were confirmed as outcrossed seeds, which resulted in cumulative outcrossing rates of 98.9%. On the basis of pooled cpSSR haplotype of each seed, the number of pollen contributors and paternal contribution rates were estimated as 14.8 and 0.512, respectively. In conclusion, considering pretty high level of outcrossing rates observed in a seed orchard, good genetic potential of the seeds, produced in '77 plot of the seed orchard of Japanese red pines at Anmyeon island, may be guaranteed. Investigated results from the analysis of mating system of Japanese red pines in a '77 plot of the seed orchard may also be expected to provide useful information for the management and establishment of the seed orchard of the progressive generation.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.652-664
• /
• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• Safety and Health at Work
• /
• v.13 no.2
• /
• pp.255-260
• /
• 2022

Background: The coronavirus disease 2019 (COVID-19) pandemic has demonstrated the importance of implementing strategic management that prioritizes the safety of frontline nurse professionals. In this sense, this research was aimed at identifying factors associated with the illness of nursing professionals caused by COVID-19 according to socio-demographic, clinical, and labor variables. Methods: A cross-sectional study was conducted in three Brazilian university hospitals with 859 nursing professionals, which include nurses, technicians, and nursing assistants, between November 2020 and February 2021. We present data using absolute and relative frequency. We used Chi-square test for hypothesis testing and multiple logistic regression for predictive analysis and chances of occurrence. Results: The rate of nursing professionals affected by COVID-19 was 41.8%, and the factors associated with contamination were the number of people in the same household with COVID-19 and obesity. Being a nurse was a protective factor when the entire nursing team was considered. The model is significant, and its variables represent 56.61% of the occurrence of COVID-19 in nursing professionals. Conclusion: Obesity and living in the same household as other people affected by COVID-19 increases the risk of contamination by this new coronavirus.

• Journal of Soil and Groundwater Environment
• /
• v.27 no.spc
• /
• pp.64-74
• /
• 2022

The conceptual site model (CSM) is used as a key tool to support decision making in risk based management of contaminated sites. In this work, CSM was applied in Jeonju Industrial Complex where site investigation for groundwater contamination was conducted. Site background information including facility types, physical conditions, contaminants spill history, receptor exposure, and ecological information were collected and cross-checked with tabulated checklist necessary for CSM application. The CSM for contaminants migration utilized DNAPL transport model and narrative CSMs were constructed for source to receptor pathway, ecological exposure route, and contaminants fate and transport in the form of a diagram or flowchart. The component and uncertainty of preliminary CSM were reviewed using the data gap analysis while taking into account the purpose of the survey and the site management stage at the time of the survey. Through this approach, the potential utility of CSM was demonstrated in the site management process, such as assessing site conditions and planning follow-up survey work.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.3
• /
• pp.392-400
• /
• 2011

The objectives of this study were to analyze environmental microbial contamination levels by sampling the surfaces of processing lines and equipment and to verify CCPs of the HACCP plan in a fresh-cut produce processing plant The level of airborne microorganisms in the processing plant was $10^1$ log CFU/plate/15min. Total plate counts and coliform groups of the processing facilities were 1~2 log CFU/100 $cm^2$. No E. coli or S. aureus were detected in the processing plant. However, total plate counts on the cutting board for raw materials and on the spin-dryer were $4.20{\pm}2.12$ log CFU/$cm^2$ and $4.57{\pm}0.92$ log CFU/$cm^2$, respectively. These levels were higher than the safe microbial level, and therefore, the chance of cross-contamination during processing was increased. According to the results of microbiological analyses, total aerobic bacteria and coliform groups of the samples were increased after the second washing and spin-drying steps, due to cross-contamination from the spin-dryer. Thus, an effective method that can be used for microbial control during the washing and drying steps is needed for microbial control in fresh-cut produce processing plants. The results of a verification study also suggest that modification of the HACCP plan is needed along with additional CPs, which were identified as a second washing, spin drying, and the cold storage of final products.

• Journal of Food Hygiene and Safety
• /
• v.29 no.2
• /
• pp.158-163
• /
• 2014

In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit$^{(R)}$ on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit$^{(R)}$ on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kit$^{TM}$ resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit$^{(R)}$ on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit$^{(R)}$: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.

• Journal of Food Hygiene and Safety
• /
• v.20 no.3
• /
• pp.147-158
• /
• 2005

A food safety survey was conducted to assess the housewives' handling practices and consumption of potentially risky foods in family home. More than $40\%$ of the respondents wash their hands without soap or use their wash towels after contact with potentially risky foods such as meat, poultry, fish, shellfish, raw eggs, meat processed foods, raw fruits and vegetables. Over half of the respondents have consumed undercooked eggs without recognizing the potential health risk of consumption of raw eggs. $34\%$ of the respondents do not wash their hands after breaking raw eggs, indicating high risk of cross contamination while handling raw eggs. More than $60\%$ of the respondents just use running water to wash fresh fruits and vegetables. $78.9\%\;and\;45.2\%$ of the respondents have consumed sushi/sashimi or raw oysters, respectively in the past 12 months. The results of this study indicate the substantial risks of unsafe food-handling practice at the points of cross-contamination, cooling practices, storage time, and consumption of potentially risky foods at home. Considering the housewives' participation in school food service, development of food safety education program for the housewives is needed to promote safe handling practices of potentially risky foods.

• Journal of Food Hygiene and Safety
• /
• v.4 no.3
• /
• pp.171-176
• /
• 1989

A rapid, simple method of ELISA was applied for the determination of aflatoxin BI in cereals from Y oungnam districts. Antibodies obtained cross reacted with aflatoxin B2 and to a less extent with other aflatoxin BI analogs. Response range for a typical standard curve was between I and 100 ppb. Fewer interference by spiked methanol-PBSdimethylformamide extracts ofrice was evidenced. Contents of aflatoxin BI from rice (65) and barley (116) were determined by competitive direct enzyme- linked immunosorbent assay as follows. Three out of 65 rices samples were positive. Rice samples of R-IS, R-30, and R-59 represent the aflatoxin B1 levels of $7.5\;\mu\textrm{g}.kg,\;6.0\;\mu\textrm{g}/kg,\;3.5\;\mu\textrm{g}/kg,\;3.3\;\mu\textrm{g}/kg$, respectively, and showed 4.6% aflatoxin BI contamination in rice samples. Meanwhile, four out of 116 barley samples were positive. VB-37 showed the highest aflatoxin Bllevels of $9.6\;\mu\textrm{g}/kg$ and VB-35, VB-15 and VB-54 represent $7.5\;\mu\textrm{g}.kg,\;6.0\;\mu\textrm{g}/kg\;and\;3.6\;\mu\textrm{g}/kg$, respectively, and showed 3.4% aflatoxin B1 contamination in barley samples.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1154-1161
• /
• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.