• International Journal of Oral Biology
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• v.35 no.4
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• pp.185-190
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• 2010

Methicillin-resistant Staphylococcus aureus (MRSA) is one of the most prevalent pathogens in hospitals. To investigate cross contamination by this bacterium in both dental and medical settings, the pathogens that cause acute pyogenic infection and one of the major microbes responsible for nosocomial infection were isolated from health care providers, nurses and patients. We used VITEK II to measure drug sensitivity, and we further performed biochemical testing, coagulase serotype testing and pulse-field gel electrophoresis (PFGE) for isolated MRSA colonies. The isolation rate of Staphylococcus aureus from nasal swabs was 75.0% from dental health care providers and 18.8% from the medical health care providers. A total of 10 MRSA strains were isolated from 40 health care providers and 2 patients and the prevalent coagulase serotype from patients and health care providers was VII. The antimicrobial drug resistance and partial PFGE types of the isolated MRSA strains showed a similar pattern. These results suggest that MRSA may be one of the principal causes of nosocomial infection in dental and medical hospitals.

• The Journal of Natural Sciences
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• v.10 no.1
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• pp.17-21
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• 1998

Numerous chemicals were tasted to show antiviral activity in vitro against tobacco mosaic virus (TMV). With a brief exposure of TMV to 1 N HCl or 1-0.1 N NaOH, Virions and their encapsidated RNAs were degraded completely and rapidly. When TMV was exposed to 0.1 N HCl, the hydrolysis of viral capsid in 5 min after treatment was observed in the 1% agarose gel. Virions and their encapsidated RNAs were not degraded by 0.01N HCl of 0.01N NaOH. These characteristics indicate that a short exposure to optimal concentration of acid or base is of practical value in eliminating infectious virus. The treatment of 50% isopropanol or UV light did not damage in viral integrity or their encapsidated RNAs. Disinfection of the agricultural tools and laboratory equipments using appropriate disinfectants is necessary to prevent cross contamination if farm and laboratory.

• Advances in materials Research
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• v.4 no.4
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• pp.193-205
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• 2015

Contamination by bacterial strands is a major problem after bone replacement surgeries, so there is a great need to develop low cost biocompatible antibacterial bioactive scaffolds to be used in bone tissue engineering. For this purpose, nano-zinc doped hydroxyapatite with different zinc-concentrations (5, 10 and 15 mol%) was successfully prepared by the wet chemical precipitation method. The prepared powders were used to form porous scaffolds containing biodegradable Ca-cross-linked alginate (5%) in order to enhance the properties of alginate scaffolds. The scaffolds were prepared using the freeze-gelation method. The prepared powders were tested by X-ray diffraction; transmission electron microscope and Fourier transform infrared analyses, while the prepared scaffolds were investigated by Fourier transform infrared analyses, thermogravimetric analyses and measurement of the antibacterial properties. Best results were obtained from scaffold containing 15% mol zinc-doped hydroxyapatite powders and 5% alginate concentration with ratio of 70:30.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.333-342
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• 2000

The purpose of this study was to evaluate microbiological quality for each stage of the kimbap manufacturing process in summer and winter. Under the various controlled conditions through the simulation, the time-temperature data were collected and the microbiological quality(including total plate count, coliforms, and fecal coliform count) were evaluated. To determine the expected shelf life of Kimbap, a microbiolgical analysis according to the length of the storage time was performed. The microbiological analysis on both sanitary and unsanitary utensils was compared. The microbiological quality of the raw materials of Kimbap in summer was not at an acceptable level, but that of the heat-treated raw materials of Kimbap met the requirement according to the standards set by the Natick Research Center. The number of the microorganisms of the unsanitary utensils and the Kimbap made from unsanitary utensils was more than the acceptable criteria. Sanitary management is necessary to prohibit cross-contamination and to manufacture Kimbap safely. Results from storage times and storage temperature conditions(chilled and room-temperature storage) showed that the expected shelf-life of the Kimbap with the room-temperature storage was as less than 3 hours in summer, while it was as 7-10 hours in winter.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.63-71
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• 2013

The purpose of this study was to analyze the gap between importance and performance in perceived sanitation management for general hospital foodservice operations. Data were collected through surveys given to 168 hospital dietitians in the Seoul-Incheon, Gyeonggi-do, Daegu, and North Gyeongsang province. The 65 questionnaires from total questionnaires were usable and the response rate was 38.7%. All statistical analyses were conducted using the SPSS package program (version 20.0) for t-test, ANOVA, and importance-performance analysis (IPA). According to the importance and performance analysis for 26 items, the importance score was significantly higher than the performance score for 22 items. In addition, the results of IPA showed the following areas as improvement priorities: handling foods on working table and management of distribution temperature. In conclusion, the performance level of prerequisite programs applying to the hospital foodservice needs improvement, especially cross-contamination prevention and temperature control for distribution. Additionally dietitians should be educated about sanitation management items that perceived to be less important than the others.

• Journal of the Korean institute of surface engineering
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• v.54 no.4
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• pp.164-170
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• 2021

Vanadium redox flow batteries (VRFB) have emerged as large-scale energy storage systems (ESS) due to their advantages such as low cross-contamination, long life, and flexible design. However, Hydrogen evolution reaction (HER) in the negative half-cell causes a harmful influence on the performance of the VRFB by consuming current. Moreover, HER hinders V²⁺/V³⁺ redox reaction between electrode and electrolyte by forming a bubble. To address the HER problem, carbon nanotube/graphite felt electrode (CNT/GF) with oxygen functional groups was synthesized through the hydrothermal method in the H₂SO₄ + HNO₃ (3:1) mixed acid solution. These oxygen functional groups on the CNT/GF succeed in suppressing the HER and improving charge transfer for V²⁺/V³⁺ redox reaction. As a result, the oxygen functional group applied electrode exhibited a low overpotential of 0.395 V for V²⁺/V³⁺ redox reaction. Hence, this work could offer a new strategy to design and synthesize effective electrodes for HER suppression and improving the energy density of VRFB.

• Biomedical Science Letters
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• v.28 no.2
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• pp.83-91
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• 2022

This study was performed to investigate the contamination status of microorganisms that cause food poisoning in shellfish distributed in the metropolitan area of South Korea. The analyses were conducted according to the sample type, season, and region. In particular, the genotype of food poisoning viruses that explosively cause collective food poisoning was analyzed. Total 483 each of four types of shellfish (Crassostrea gigas, Mytilus coruscus, Pectea albicans albicans, and Scapharca subcrenata) were collected from four distribution sites located in the metropolitan area. We investigated foodborne pathogen by multiplex PCR and RT/Nested PCR from shellfish. As a result, Vibrio parahaemolyticus and Bacillus cereus were detected in 13 and 21 samples and Norovirus (NoV) GI and GII were detected in 7 and 12 samples, respectively. V. parahaemolyticus and NoV GI and GII showed differences in types of shellfish and seasons, and no correlation was confirmed with regional differences. Also, as a result of genotyping for the detected NoV GI and GII, they were confirmed as NoV GI.7, GI.5 and GII.3, which are causes of collective food poisoning. Therefore, cross-infection with shellfish can cause food poisoning. In particular, attention must be paid to the handling and cooking of shellfish in organizations that implement group feeding, and it is necessary to establish a management system for microorganisms that cause food poisoning in the process of shellfish farming and distribution.

• Journal of Animal Science and Technology
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• v.64 no.5
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• pp.813-829
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• 2022

Internal and external defects of eggs should be detected to prevent cross-contamination of intact eggs by abnormal eggs during storage. Emerging detection technologies for abnormal eggs were introduced as an alternative to human inspection. The advanced technologies could rapidly detect abnormal eggs. Abnormal egg detection technologies using acoustic response, machine vision, and spectroscopy have been commercialized in the poultry industry. Non-destructive egg quality assessment methods meanwhile could preserve the value of eggs and improve detection efficiency. In order to improve detection efficiency, it is essential to select a proper algorithm for classifying the types of abnormal eggs. This review deals with the performance of the detection technologies for various types of abnormal eggs in recently published resources. In addition, the discriminant methods and detection algorithms of abnormal eggs reported in the published literature were investigated. Although the majority of the studies were conducted on a laboratory scale, the developed detection technologies for internal and external defects in eggs were technically feasible to obtain the excellent detection accuracy. To apply the developed detection technologies to the poultry industry, it is necessary to achieve the detection rates required from the industry.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.