• 한국조리학회지
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• 제12권4호
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• pp.269-283
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• 2006

To show the recognition of hand-sanitizer, we studied the answers of research questions where we got from the northern part of Seoul and Kyunggi Province. We had categorized two groups both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factory-department stores and non industry-related people who work in schools, general offices for this study. 1. Hand sanitation level: Over 60% people washed hands 6 times a day. The group using water and soap was much bigger than the group using water for washing hands. For drying, people preferred wipe tissue, towels, clothes, non drying in that order. 2. Recognition of hand sanitizer and its usage experience: Most people(66.5%) did not know what hand sanitizer is, but they have positive attitude if they use this machine. 3. Place of hand sanitizer: The proper places to install were such public places as hospitals, restrooms, and restaurants. The fifties-group was the most frequently hand washing generation with over 9 times a day. 4. Comparison of recognition for hand-sanitizer by male and female: There were different results in each evaluation item by either male or female. The frequency and method of hand washing showed high in males, while females observed hand sanitization, installation requirements, installation areas, home installation, etc more than anything else.

• 한국환경보건학회지
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• 제46권6호
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• pp.702-709
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• 2020

Objectives: Hand sanitizer is made with ethyl alcohol as the main ingredient. Problems related to the use of hand sanitizers and cases of harm caused by the use of hand sanitizers are occurring. This study investigated the usage behavior and recognition level of people using hand sanitizer and identified the chemical components listed in the component label of hand sanitizer. In addition, the methanol and isopropanol contained in hand sanitizer were quantified using HS-GC-MSD. Methods: The investigation of the behavior and recognition of hand sanitizer usage was conducted through a survey of 143 college students and adults. The components marked on 34 types of hand sanitizers were investigated, and methanol and isopropanol concentrations were analyzed using the HS-GC-MSD method. Results: According to the survey, 57% of respondents use hand sanitizers two to three times per day, 92.3% of them do so when in public places and 41.3% of them do so at home. Ethanol, purified water, carbomer, glycerin, and triethanolamine were the ingredients listed in the hand sanitizer. Among the 34 samples, methanol and isopropyl alcohol were detected in 33 samples, the concentration range for methanol was ND-567 ppm, and the concentration range of isopropyl alcohol was ND-2121 ppm. Conclusion: The results of this study have shown that hand sanitizers are being used constantly every day, and methanol, which is not included in the marked content, was detected in a significant concentration compared to wet tissue. It has been found that maintenance of hand sanitizer manufacturing standards and training on how to use them are needed.

• International Journal of Oral Biology
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• 제40권3호
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• pp.143-146
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• 2015

The purpose of this study was to compare the effect of different methods of hand washing by counting the number of bacteria on the hand surface. Eighteen clinicians were chosen and divided into three groups, consisting of six clinicians each. Culturing of the right raw palms of all individuals was performed. Individuals in the control group washed hands for 5 seconds with antimicrobial soap. Group 1 washed their hands for 10 seconds with antimicrobial soap. Group 2 washed with an instant alcohol-based hand sanitizer. After the respective washes, re-culturing of the right raw palm was done for each member of all groups. The colony-forming units (CFU) were calculated at each time point, and the reduction rate of CFU among the three groups were statistically evaluated using student t-test. All groups showed a significant decrease in CFU, according to the time applied (P<0.01). In addition, the reduction rate of CFU between the groups were statistically evaluated with ANOVA (P<0.01). It showed statistically difference between the control group and group 1, control group and group 2. The present study confirmed that the hand washing method with antimicrobial soap for 10 seconds and hand sanitizer, including alcohol, were excellent for decreasing the number of bacteria on the hand surface.

• 한국기록관리학회지
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• 제16권2호
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• pp.173-183
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• 2016

수장고 및 서고에서 곰팡이는 문화재와 기록물의 생물학적 열화를 일으키는 주요 원인이다. 또한, 독소를 생성하고 피부알레르기를 유발하여 유물과 기록물 및 도서를 다루는 근무자의 호흡기질환과 피부질환 등을 일으키기도 한다. 특히 근무자의 피부 및 손에 접촉되어 2차 감염을 일으킬 수 있다. 이를 예방하기 위하여 시중에서 쉽게 구입할 수 있는 손소독제는 일반세균에 대하여 소독효과를 보이지만, 곰팡이에는 소독효과가 떨어져 이에 대한 대체 연구가 필요한 실정이다. 본 연구에서는 손소독제 조성물로 친환경적인 Geranial, Cineol, Menthol과 편백(Chamaecyparis obtusa)의 유효성분으로 하는 손소독제를 연구 개발하여 박물관 및 기록관의 서고에서 조사된 곰팡이 10종(Alternaria citrimacularis, Alternaria consortialis, Aspergillus niger, Aspergillus versicolor, Cladosporium sphaerospermum, Coniothyrium aleuritis, Penicillium brevicompactum, Penicillium corylophilum, Penicillium paneum, Penicillium polonicum)에 대하여 소독효과를 시험한 결과, 우수한 소독효과를 나타내는 것을 확인하였다. 이에 Geranial, Cineol, Menthol과 편백의 유효성분을 조성물로 하는 손소독제의 개발로 문화재와 기록물 및 도서를 다루는 근무자의 피부질환과 2차 감염을 예방할 수 있을 것으로 기대한다.

• 디지털융복합연구
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• 제18권3호
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• pp.275-285
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• 2020

본 연구는 임상간호사들의 벨트형 손소독제 활용에 대한 손소독 수행정도와 수행률, 손소독제 사용 만족도에 대한 효과를 파악하고자 수행된 연구이다. 연구수행을 위해 단일군 전후 유사실험 설계를 이용하였으며, 벨트형 손소독제 활용에 대한 효과평가는 손소독 수행 정도, 손소독 수행률, 손소독제 사용에 대한 만족도로 자가보고형 설문지를 이용하여 측정하였다. 연구 대상자는 일 지역의 종합병원 병동의 임상간호사 50명을 대상으로 하였으며, 수집된 자료는 SPSS 23.0 프로그램을 이용하여 분석하였다. 연구결과, 벨트형 손소독제 사용 후의 손소독 수행 정도, 손소독 수행률, 손소독제 사용 만족도가 유의하게 높은 것으로 나타났다. 본 연구를 통해 벨트형 손소독제는 손소독 수행정도와 손소독 수행률을 향상시킬 수 있는 효과적인 방법임을 확인하였다. 따라서 임상실무에서 벨트형 손소독제를 활용한다면, 손소독 수행 정도와 수행률 향상에 기여할 수 있을 것이다.

• 한국방사선학회논문지
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• 제17권6호
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• pp.957-964
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• 2023

본 연구는 시중에 판매되고 있는 다양한 성분과 제형의 손 소독제들을 전파 매질로 활용하여 초음파 검사를 진행한 후 획득한 영상을 평가·비교하여 기존의 초음파 젤의 대체 가능성을 확인하고자 하였다. 연구 방법으로는 점도가 낮은 liquid type을 제외한 gel type, cream type, foam type의 제형의 제품들을 선정해 에탄올 62% gel type 1개와 cream type 1개, 벤잘코늄 염화물 0.066% cream type 1개와 foam type 1개를 각각 초음파 매질로 사용하여, 축방향 & 측방향 분해능, 투과심도, probe와 phantom 사이의 공기층 형성유무에 관한 영상 평가를 진행하였다. 그 결과, 축방향 & 측방향 분해능 평가와 투과심도 평가에서 4개 실험군 모두 평가 기준에 적합한 결과가 나왔다. 그러나 foam type의 경우 분해능과 투과심도의 평가 기준에는 적합하지만 영상 평가 시 관찰 중심부를 제외한 양 측면부에서 어두운 음영으로 나타났다. 해당 실험을 통해 foam type을 제외한 나머지 3종의 손 소독제는 초음파 젤을 대체할 수 있을 것으로 사료된다.

• 한국응용과학기술학회지
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• 제25권3호
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• pp.269-274
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• 2008

Anti-microbiological effects of xanthorrhizol, ie., extract from curcuma xanthorrhiza and extract from houttuynia cordata Thunb. against influenza virus and E. coli O157 were tested. From the influenza experiments, the effects were shown above 93 % in case of houttuynia cordata Thunb. extract, however, the effects was not shown in case of xanthorrhizol. The effects were sustained in mixtures of houttuynia cordata Thunb. and curcuma xanthorrhiza extracts. We also tested the anti-microbiological effects of hand sanitizer containing houttuynia cordata Thunb. and xanthorrhizol. The effect of hand sanitizer containing 2,000 ppm of xanthorrhizol and 500 ppm of houttuynia cordata Thunb. extract was better than that of commercialized foreign product.

• Safety and Health at Work
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• 제15권2호
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• pp.129-138
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• 2024

The COVID-19 pandemic has led to a significant surge in glove usage, as recommended by the World Health Organization. Despite efforts to ensure the quality and safety of gloves, glove-associated skin diseases such as hand dermatitis have become ubiquitous, particularly among health care workers. This review discusses the prevalence, causes, and risk factors of hand dermatitis, as well as research efforts in medical gloves in the past decade to overcome glove-related hand dermatitis. Research papers from 2013 to 2022 were reviewed, selecting only 49 relevant papers from the Ovid, PubMed, and Scopus databases. The average prevalence of hand dermatitis among health care workers increased from 21.08% to 37.24% upon the impact of the COVID-19 pandemic. The cases are likely due to allergies to latex proteins, rubber additives, and accelerators commonly found in gloves. Using alternatives to latex gloves, such as accelerator-free and latex-free glove options, can help reduce allergy-induced hand dermatitis. Strict hand hygiene practices, such as frequent hand washing and the use of sanitizers, are also contributing factors in contracting hand dermatitis. Over the past decade, glove research advancements have focused mainly on reducing or immobilizing latex proteins. These include the use of biodegradable dialdehyde, sodium alginate, arctigenin, bromelain, papain, UV-LED, prototype photoreactors, and structure-modified nanosilica with silane A174. Two effective hand dermatitis preventive measures, i.e. an additional layer of glove liners and the use of gentle alcohol-based hand sanitizer, were recommended. These advancements represent promising steps towards mitigating hand dermatitis risks associated with glove usage.

• 한국의료질향상학회지
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• 제21권1호
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• pp.36-49
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• 2015

In Intensive Care Units (ICUs), where severely ill patients are treated, importance of reducing Hospital Acquired Infection (HAI) cannot be overstated. One of the simplest and most effective actions against HAI is proper hand hygiene (HH) behavior of Health Care Workers (HCWs). However, compliance varies across different cultures and different job types of HCWs (physicians, residents and nurses). This study aims to understand determinants of HH behavior by HCWs' job types in Korea. Qualitative analysis was performed based on Reasoned Action Approach style interviews with staff physicians, residents and nurses across 7 teaching hospitals. We found that all HCWs strongly believe HH is important in reducing HAI. There were, however, job type-specific HH behavior modifying factors; staff physicians stated feeling pressure to be HH behavior role model. Residents identified Quality Improvement team that measured compliance as a facilitator; a notable barrier for residents was senior physicians not washing their hands, because they were afraid of appearing impudent to their seniors. Nurses designated their chief nurse as a key referent. All participants mentioned heavy workload and lack of access to alcohol-based sanitizer as situational barriers, and sore and dry hand as deterrents to HH compliance.

• 대한영양사협회학술지
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• 제4권2호
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• pp.235-244
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• 1998

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas($x^2$=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97×$10^5$ CFU/12.4$cm^2$, 2.93×$10^2$ MPN/12.4$cm^2$ respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in coliforms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of the 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.