• Journal of Korean Academy of Dental Administration
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• v.8 no.1
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• pp.1-7
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• 2020

Dental settings have unique characteristics that warrant specific infection control considerations, including (1) prioritizing the most critical dental services and provide care in a way that minimizes harm to patients due to delayed care, or harm to personnel from potential exposure to persons infected with the COVID-19 disease, and (2) proactively communicate to both personnel and patients the need for them to stay at home if sick. For health care, an interim infection prevention and control recommendation (COVID-19) is recommended for patients suspected of having coronavirus or those whose status has been confirmed. SARS-CoV-2, which is the virus that causes COVID-19, is thought to be spread primarily between people who are in close contact with one another (within 6 feet) through respiratory droplets that are produced when an infected person coughs, sneezes, or talks. Airborne transmission from person-to-person over long distances is unlikely. However, COVID-19 is a new disease, and there remain uncertainties about its mode of spreads and the severity of illness it causes. The virus has been shown to persist in aerosols for several hours, and on some surfaces for days under laboratory conditions. COVID-19 may also be spread by people who are asymptomatic. The practice of dentistry involves the use of rotary dental and surgical instruments, such as handpieces or ultrasonic scalers, and air-water syringes. These instruments create a visible spray that can contain particle droplets of water, saliva, blood, microorganisms, and other debris. While KF 94 masks protect the mucous membranes of the mouth and nose from droplet spatter, they do not provide complete protection against the inhalation of airborne infectious agents. If the patient is afebrile (temperature <100.4°F)* and otherwise without symptoms consistent with COVID-19, then dental care may be provided using appropriate engineering and administrative controls, work practices, and infection control considerations. It is necessary to provide supplies for respiratory hygiene and cough etiquette, including alcohol-based hand rub (ABHR) with 60%~95% alcohol, tissues, and no-touch receptacles for disposal, at healthcare facility entrances, waiting rooms, and patient check-ins. There is also the need to install physical barriers (e.g., glass or plastic windows) in reception areas to limit close contact between triage personnel and potentially infectious patients. Ideally, dental treatment should be provided in individual rooms whenever possible, with a spacing of at least 6 feet between the patient chairs. Further, the use of easy-to-clean floor-to-ceiling barriers will enhance the effectiveness of portable HEPA air filtration systems. Before and after all patient contact, contact with potentially infectious material, and before putting on and after removing personal protective equipment, including gloves, hand hygiene after removal is particularly important to remove any pathogens that may have been transferred to the bare hands during the removal process. ABHR with 60~95% alcohol is to be used, or hands should be washed with soap and water for at least 20 s.

• Clinical and Experimental Pediatrics
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• v.52 no.8
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• pp.862-868
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• 2009

Since its identification in April 2009, a swine-origin H1N1 influenza A virus (S-OIV) which is a reassortment of gene segments from both North American triple-reassortant and Eurasian swine influenza has been widely spread among humans in unexpected rapidity. To date, each gene segment of the 2009 influenza A (H1N1) outbreak viruses have shown high (99.9%) neucleotide sequence identity. As of July 6, 94,512 people have been infected in 122 countries, of whom 429 have died with an overall case-fatality rate of <0.5%. Most confirmed cases of S-OIV infection have been characterized by self-limited, uncomplicated febrile respiratory illness and 38% of cases have also included vomiting or diarrhea. Standard plus droplet precautions should be adhered to at all times. Tests on S-OIV have indicated that current new H1N1 viruses are sensitive to neuraminidase inhibitors (oseltamivir). However, current less virulent S-OIV may evolve into a pathogenic strain or acquire antiviral resistance, potentially with more severe clinical consequences. Efforts to control these outbreaks would be based on our understanding of novel S-OIV and previous influenza pandemics.

• Journal of the Korean Society of Radiology
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• v.16 no.2
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• pp.169-175
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• 2022

In this study, envisioned a laboratory equipped with virus blocking equipment for chest X-ray examinations of respiratory or droplet-transmitted virus-infected patients, and the material with the least deterioration in X-ray output and image quality among the proven blocking materials that block viruses in the design process. and experimented to find the thickness. As a result, when 1 cm of acrylic was applied, the X-ray output was reduced by only about 3.27 % compared to the absence of the barrier material, the SNR was 40.7 and CNR was 30.9, which was the best. The SSIM index result was analyzed as 0.891, which was analyzed to be implemented as the most similar image compared to the original image. The barrier material applied in the research method was objective in that it used a product approved by the Ministry of Food and Drug Safety. the results of this study are expected to provide useful information when installing X-ray examination facilities for the diagnosis and treatment of respiratory-related virus-infected patients in the future.

• Parasites, Hosts and Diseases
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• v.30 no.2
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• pp.113-124
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• 1992

Protective effects of monoclonal antibodies against n. fowleri were comparatively studied. nALB/c mice were treated with two types of monoclonal antibodies, Nf 2 and Nf 154, before and after the infection with N. fowleri. The mortality and mean survival times were then compared. Also, direct effect of the monoclonal antibodies on the N. fewleri trophozoites in vitro were observed. In vitro protective effects of the monoclonal antibodies were also studied in cells infected with N. fowleri. The observed results are summarized as follows: 1. Among mice pretreated twice before the infection with monoclonal antibody Nf 2 (McAb Nf 2), only 15.8% were killed, and the mean survival time was 17, 7 days. This was not much different from the mice pretreated once, as the mortality and mean survival time were 16.7% and 17 days. Those effects were compatible with monoclonal antibody Nf 154 (McAb Nf 154). The above findings contrast with the mortality and mean survival time of the control mice, which were 22.7% and 14.6 days respectively. 2. Mice which received twice the McAb Nf 2 following N. fowleri infection incurred a 19.4% mortality rate with 13.6 days survival time; 17.9% and 15.8 days with on time administration, in contrast to the 25% and 14.6 days in the control group. 3. Marked agglutination effect of McAb Nf 2 or McAb Nf 154 were observed on n. fowkwi, trophogoites. 4. When N, fowleri trophozoites were treated with McAb Nf 2 or McAb Mf 154 combined with comments, the proliferation rate was more significantly suppressed than in that the control, 5. N. fowleri trophozoites treated with McAb Nf 2 or McAb Nf 154 showed an increased number of swollen mitochondria, disfigured cisternal, lipid droplets, and osmiophilic granules in the cytoplasm. 6. A remarkable protective effect of monoclonal antibodies was noticed in CHO cells infected with N. fowleri. More than 90.6% of the infected CHO cells survived, contrasted with 27% of untreated cells. The overall results in this study suggest that N. fewleri treated with monoclonal antibodies against N. fowleri reduce the mortality and prolong the survivial time of the mice when the antibodies are administered before the infection. The protective effect of the monoclonal antibodies is surmised being caused by agglutination of the trophozoites.

• Journal of fish pathology
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• v.26 no.3
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• pp.207-217
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• 2013

Recently high mortality of cultured olive flounder, Paralichthys olivaceus occurred frequently at the fish farms in Ulsan, Korea. The diseased fish showed skinny body and swimming behavior around the water surface with liver atrophy and white enteritis as internal signs. The isolated bacteria were identified to V. scophthalmi by biochemical test, nucleotide analysis of 16S rRNA and dnaJ gene sequencing. The pathogen of this study showed strong pathogenicity as 75% mortality to olive flounder by intraperitoneal injection of $1{\times}10^6$ CFU/fish. The pathological sign was not different between the naturally diseased fish and the artificially infected fish. Histopathological changes were shown to liver atrophy, desquamation of the intestinal mucosa and hyaline droplet like as other previous studies.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.37-44
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• 2020

The virus isolated from patients with severe pneumonia of unknown etiology in Wuhan City, Hubei province in China was termed SARS-CoV-2 and the World Health Organization (WHO) named the disease caused by this virus as coronavirus disease 2019 (COVID-19). The COVID-19 infection has spread rapidly and become a pandemic. In July 2020, there were 13.25 million infected patients and over 570,000 deaths worldwide, and 13,711 infected patients and 294 deaths were reported in South Korea. Since the primary mode of transmission of COVID-19 is through respiratory droplets, the importance of preventive measures, including social distancing, has become important in daily life. In response to the continuous spread of COVID-19, this study developed three guidelines for preventing COVID-19 for the food service industry including childcare centers, institutional foodservices and restaurants by the integration of the manual of controlling foodborne illness. These are included the COVID-19 prevention action methods for food deliverers, for food service administrator, for foodservice works and for customers. All guidelines were designed for easy understanding using illustrations and have been systematically explained subject wise. Thus, these COVID-19 prevention guidelines can be appropriately applied depending on the specific situation and workplace. In addition, they are worthy as educational materials that contribute to the food safety.

• Journal of Environmental Health Sciences
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• v.47 no.3
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• pp.292-301
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• 2021

Objectives: Wearing medical masks has been recommended since the declaration of coronavirus disease-19 (COVID-19) as a pandemic disease. Certified medical masks are evaluated according to filtration efficiency and facial inhalation resistance. However, some people use non-certified common masks. This study aimed to evaluate various non-certified commercial masks based on the certification criteria for medical masks. Methods: Twenty mask products (three anti-droplet, three disposable dental, eight fashion, three cotton, and three children's masks) were selected. For performance evaluation, filtration efficiency and facial inhalation resistance tests were conducted. The evaluation method followed the certification method for KF-certified masks of the Ministry of Food and Drug Safety (MFDS) and the N95 respirator of the National Institute for Occupational Safety and Health (NIOSH). Results: None of the 20 masks met the KF94 certification standard set by the MFDS. Four and three masks respectively met the KF80 certification standard and the N95 standard of NIOSH. Filtration efficiency was significantly higher in three-layer masks than in single layer masks. Pleated-type masks had higher filtration efficiency than cone-type masks. There was no correlation between the structure of masks and facial inhalation resistance. Conclusion: While no masks complied with the KF94 certification standard, a few masks met the KF80 and the N95 certification standards of NIOSH. Although some people wear non-certified commercial masks, protection from aerosols is not guaranteed by such masks. Evaluation of the protection efficiency of non-certified mask against microbiological infection is needed for the prevention of infectious disease.

• The Journal of the Convergence on Culture Technology
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• v.8 no.1
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• pp.591-596
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• 2022

Various COVID-19 quarantine guidelines and measures are being taken by country at the WHO, but the number of confirmed cases has not decreased significantly. In order to prevent the inflow and outflow of COVID-19 through individual droplets, it is mandatory to wear a mask anytime, anywhere. However, as virus bacteria entering the mask amplify, it pollutes the mask and causes a disgusting smell. In this paper, a new method of preventing the spread of COVID-19 was proposed by sterilizing the mask with a dental gait spray introduced into the mask that has been used for a long time. Dental gargle water is usually produced by electrolysis of tap water, and the unstable ion water (HOCl) dissolved in water penetrates the cell barrier of various viruses and fails to act in its nucleus, causing water to self-purify. As a result of the experiment, when the mask used for a long time was washed with gargle water spray, the washed mask was dried after 10 minutes, and the smell of virus droplets or saliva almost disappeared. In particular, as a result of MOS testing the fit of the subjects who participated in the mask cleaning, it was excellent at 4.4 on average. Therefore, the mask was disposable, but if the spray was washed in the proposed method more than twice a day, the mask could be used in a comfortable state for more than a week.

• Journal of Environmental Health Sciences
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• v.48 no.2
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• pp.116-122
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• 2022

Background: The recent COVID-19 pandemic is one of the worst disease outbreaks of the 21th century. Due to a lack of reliable antiviral therapeutics, wearing face masks is recommended to prevent airborne infection originating from virus-contaminated bioaerosols. Objectives: The aim of this study was to evaluate the filtration efficiencies of face masks that are commercially available in South Korea for a biological aerosol of Staphylococcus aureus (S. aureus) and murine coronavirus, a well-known surrogate for human coronaviruses. Methods: We collected six different kinds of commercial masks: two Korea Filter (KF)94 (KF94-1, KF94-2) masks, one surgical (Surgical-1) mask, one anti-droplet (KF-AD-1) mask, and two dust (Dust-1, Dust-2) face masks. S. aureus (ATCC 6538), a well-performing test bacteria and murine coronavirus (ATCC VR-764) were prepared under a suitable culture condition. Then, a mask biological filtration tester was used to examine the microbial filtration efficiencies of masks. Test microorganisms were quantitatively measured via cultivation methods and microbial filtration efficiencies were calculated appropriately. Results: All face masks showed over 99.6% filtration efficiency for S. aureus or murine coronavirus. There were no significant differences among the bacterial filtration efficiencies of the face masks. KF94-1 (99.97±0.08%) and Dust-1 mask (99.97±0.07%) showed the highest (over 99.9%) filtration efficiency for murine coronavirus. KF94-1 or Dust-1 masks showed a significant virus filtration efficiency compared to Surgical-1 mask (p<0.05; Mann-Whitney U test). Conclusions: All the commercially available face masks used in this study can filter S. aureus or murine coronavirus in bioaerosols efficiently, regardless of the mask type. Therefore, our results suggest that wearing a certified face mask is a reliable means to prevent the transmission of infectious airborne diseases via biological aerosols.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.1-12
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• 2022

This qualitative study analyzed various environmental factors and difficulties faced by school foodservices during the COVID-19 pandemic. Focus group interviews were conducted by enrolling 12 nutrition teachers and nutritionists. Data collected were subsequently analyzed for changes implemented during the pandemic, in hygiene management, diet management, and distribution management of the school meal. The content and method of delivery of information related to diet guidance and school foodservice by related organizations were also examined. Results of the survey show that personal hygiene (such as maintaining student-to-student distance, checking students for a fever, and hand disinfection) was duly applied, installation of table coverings and distancing between school cafeteria seats were conducted, and mandatory mask-wearing to prevent droplet transmission was enforced. Depending on the COVID-19 situation, the number of students having school meals was limited per grade, and time-spaced meals were provided. To prevent infection, menus that required frequent hand contact were excluded from the meal plan. Overall, it was difficult to manage the meal plan due to frequent changes in tasks, such as the number of orders and meal expenses. These changes were communicated by nutrition teachers and nutritionists wherein the numbers of school meals were adjusted, depending on situations arising from each COVID-19 crisis stage. Furthermore, in some schools, either face-to-face nutrition counseling was stopped entirely, or nutrition education was conducted online. Parent participation was disallowed in the monitoring of school meals, and the prohibition on conversations inside the school cafeteria resulted in the absence of communication among students, nutrition teachers, and nutritionists. Additionally, confusion in meal management was caused by frequent changes in the school meal management guidelines provided by the Office of Education and the School Health Promotion Center in response to COVID-19. In anticipation of the emergence of a new virus or infectious diseases caused by mutations in the years to come, it is suggested that a holistic, well-thought-out response manual for safe meal operation needs to be established, in close collaboration with schools and school foodservice-related institutions.