• Journal of Dental Rehabilitation and Applied Science
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• v.29 no.2
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• pp.183-193
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• 2013

The characteristics of dental treatment makes the dental staff frequently contact with patient directly. Also the daily use of high-handpieces, sharp instruments, and needles often causes bleeding on oral cavity. Therefore, the risk of cross transmission grows up. The pathogen from dental practice could spread on not only the practice itself but also the dental laboratory with contaminated impressions and prosthesis. Dental clinic staffs (dentists, dental hygienists and dental technicians) should recognize all the patients have a possibility of cross contamination, and try to prevent the transmission of infection by proper infection control. In this study, we review the articles about disinfection methods and chemical infection agents used for dental impressions, and try to figure out the suitable and effective infection control system of dental impressions.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.493-503
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• 2021

The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it's required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• Journal of The Korean Society of Agricultural Engineers
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• v.56 no.4
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• pp.77-82
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• 2014

In Korea, length of irrigation and drain canal is about 98,638 km. In the case of 2011, dredging on the irrigation and drain canal was 7,288 km about 3,290,483 $m^3$, cost of dredging was about 5.6 billion won and cost of dredging increases every year. (Korea Rural Community Corporation, 2013). In the case of land reclamation, the problem of cross-contamination due to leachate after landfill is expected, causing saturation of the landfill site, or complaints of landfill local residents, a number of problems. The ocean landfill is possible if the items of 14 types as defined in the Sea Pollution Prevention Law contained in sediment soil, such as chromium. In terms of cost and labor, it is need to develop a technology utilizing a processing method reasonable sediments for irrigation and drainage canal. The objective of this study was to analyze the characteristics of the sediment deposited on the irrigation and drain canal. it is to provide basic data for the scheme that can be efficiently recycled sediment deposited on the irrigation and drain canal.

• Journal of Microbiology and Biotechnology
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• v.30 no.3
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• pp.459-468
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• 2020

This study established a new polymerase spiral reaction (PSR) that combines with reverse transcription reactions for HCV detection targeting 5'UTR gene. To avoid cross-contamination of aerosols, an isothermal amplification tube (IAT), as a separate containment control, was used to judge the result. After optimizing the RT-PSR reaction system, its effectiveness and specificity were tested against 15 different virus strains which included 8 that were HCV positive and 7 as non-HCV controls. The results showed that the RT-PSR assay effectively detected all 8 HCV strains, and no false positives were found among the 7 non-HCV strains. The detection limit of our RT-PSR assay is comparable to the real-time RT-PCR, but is more sensitive than the RT-LAMP. The established RT-PSR assay was further evaluated for detection of HCV in clinical blood samples, and the resulting 80.25% detection rate demonstrated better or similar effectiveness compared to the RT-LAMP (79.63%) and real-time RT-PCR (80.25%). Overall, the results showed that the RT-PSR assay offers high specificity and sensitivity for HCV detection with great potential for screening HCV in clinical blood samples.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.513-522
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• 2009

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

• Journal of Microbiology
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• v.44 no.1
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• pp.42-49
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• 2006

In this study, we describe our newly-developed sensitive two-stage PCR procedure for the detection of 13 common mycoplasmal contaminants (M. arthritidis, M. bovis, M. fermentans, M. genitalium, M. hominis, M. hyorhinis, M. neurolyticum, M. orale, M. pirum, M. pneumoniae, M. pulmonis, M. salivarium, U. urealyticum). For primary amplification, the DNA regions encompassing the 16S and 23S rRNA genes of 13 species were targeted using general mycoplasma primers. The primary PCR products were then subjected to secondary nested PCR, using two different primer pair sets, designed via the multiple alignment of nucleotide sequences obtained from the 13 mycoplasmal species. The nested PCR, which generated DNA fragments of 165-353 bp, was found to be able to detect 1-2 copies of the target DNA, and evidenced no cross-reactivity with the generated DNA of related microorganisms or of human cell lines, thereby confirming the sensitivity and specificity of the primers used. The identification of contaminated species was' achieved via the performance of restriction fragment length polymorphism (RFLP) coupled with Sau3AI digestion. The results obtained in this study furnish evidence suggesting that the employed assay system constitutes an effective tool for the disagnosis of mycoplasmal contamination in cell culture systems.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.1022-1026
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• 2009

Cross contamination of foodborne virus via food utensils can be an important route of virus propagation. Bacteriophage MS2 was used as a surrogate for norovirus. The viability loss of bacteriophage MS2 attached to 4 kinds of metal surfaces was investigated at different temperatures and relative humidities (RH). The rate of viability loss was higher at $22^{\circ}C$ than at $10^{\circ}C$ and was higher at 75% RH than at 40% RH. The viability loss of the virus attached to copper or bronze surface was faster than on stainless steel or tin surface. Also the beef juice applied with the virus inoculum on the metal surfaces lowered the rate of viability loss. Although bronze was not as effective as copper in resulting the viability loss, it has been extensively used as a traditional Korean kitchen utensil and could be used more widely to decrease the viral poisoning at food processing environment and hospitals.