• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Toxicological Research
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• v.26 no.4
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• pp.285-291
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• 2010

Recently, reproductive and neurobehavioral effects of bisphenol A (BPA) have been documented, and thus a review was requested for BPA management direction by the government. Therefore, this study was performed to establish a Korean tolerable daily intake (TDI) for BPA. An expert committee, consisting of specialists in fields such as toxicology, medicine, pharmacology, and statistics, was asked to evaluate BPA health based guidance values (HbGVs). Although many toxicological studies were reviewed to select a point of departure (POD) for TDI, rat and mouse reproductive studies by Tyl et al. (2002, 2006), which were performed according to GLP standards and OECD guidelines, were selected. This POD was the lowest value determined from the most sensitive toxicological test. The POD, a NOAEL of 5 mg/kg bw/day, was selected based on its systemic toxicity as critical effects. An uncertainty factor of 100 including interspecies and intraspecies differences was applied to calculate the TDI. According to the evaluation results, a TDI of BPA for Korean was suggested at 0.05 mg/kg bw/day. In addition, the BPA exposure level based on food consumption by the Korean population was estimated as 1.509 ${\mu}g/kg$ bw/day, and the HI was evaluated at 0.03 when the TDI of 0.05 mg/kg bw/day was applied. This HI value of 0.03 indicated that hazardous effects would not be expected from BPA oral exposures. Although highly uncertain, further studies on low dose neurobehavioral effects of BPA should be performed. In addition, it is recommended that the 'as low as reasonably achievable' (ALARA) principle be applied for BPA exposure from food packaging materials in newborn infants and children.

• Journal of the Korean GEO-environmental Society
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• v.10 no.6
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• pp.27-33
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• 2009

In this study, it was analysed physical characteristics, TS, moisture, C/N ratio, leaching test, and element analysis in landfill wastes of 10 years old without landfill pretreatment. The Organic material content was 7.2%~23.5% and soil was the main inorganic materials which it's rate was 54.1%~71.0%, in landfill wastes. The results of TS, VS, and moisture were represented 51.5%~68.1%, 23.6%~56.1%, 32.0%~48.4%, respectively. The analysis of hazardous materials did not indicate Hg, $Cr^{+6}$, CN, Organic Phosphorus, TCE and PCE, however the Pb of leaching materials showed 0.023~0.092 mg/L, which was the highest. As the result of the element analysis, C was 47.74%~56.72%, N was 4.09%~9.92%, the C/N ratio was 5.76~12.57 and the result of soils around landfill was the highest heavy material, Pb, 2.465 mg/kg~10.251 mg/kg. The objectives of this paper are to investigate states, stabilization of these closed landfills and to gain suitable data for post-closure care using some parameters through analysis of landfill environment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.457-463
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• 2013

The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of dressing. The hazard analysis examined the main materials, industrial water, microbial evaluation, and airborne microorganisms of each working area, as well as the pathogenic microbial contamination risk. The survey was conducted at SJ Company in Jincheon (Chungchengbuk-do), Korea for 30 days from April 1, 2012 to April 30, 2012. The results showed that raw material microorganisms had a total plate count in industrial water below $3.00{\times}10$ CFU/mL in working room I, working room II, the packing room, washing water, and the inspection room for five times in each place. During dressing production (including heat treatment and mixing), general bacteria were detected at an average of $3{\times}10$ CFU/mL, but yeast, mold, and pathogenic bacteria were not detected. Airborne microbiological evaluation (for total plate count, yeast, and mold) found levels below the legal limit at each working area. While workers were positive for microbes in total plate counts, coliform and Staphylococcus aureus were not detected. In conclusion, standards for hygienic management should be established to prevent and decrease hazards, such as general bacteria and pathogenic microorganisms (for example, E. coli, B. cereus, Listeria spp, Salmonella spp, Staph. aureus, Clostridium perfringens, yeast, and mold), and to found critical limits for microorganisms with an HACCP system.

• Tunnel and Underground Space
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• v.29 no.5
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• pp.332-345
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• 2019

Maximum dip vector of individual joint plane, which can be uniquely defined on the hemispherical projection plane, has been established by considering its dip and dip direction. A new stereographic projection method for the rock slope analysis which employs the maximum dip vector can intuitively predict the failure modes of rock slope. Since the maximum dip vector is uniquely projected on the maximum dip point of the great circle, the sliding direction of discontinuity plane can be recognized directly. By utilizing the maximum dip vector of discontinuity both the plane sliding and toppling directions of corresponding blocks can be discerned intuitively. Especially, by allocating the area of high dip maximum dip vector which can form the flanks of sliding block the potentiality for the formation of virtual sliding block has been estimated. Also, the potentiality of forming the triangular-sectioned sliding block has been determined by considering the dip angle of joint plane the dip direction of which is nearly opposite to that of the slope face. Safety factors of the different-shaped blocks of triangular section has been estimated and compared to the safety factor of the most hazardous block of rectangular section. For the wedge analysis the direction of crossline of two intersecting joint planes, which has same attribute of the maximum dip vector, is used so that wedge failures zone can be superimposed on the stereographic projection surface in which plane and toppling failure areas are already lineated. In addition the maximum dip vector zone of wedge top face has been delineated to extract the wedge top face-forming joint planes the orientation of which provides the vital information for the analysis of mechanical behavior of wedge block.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.179-187
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• 2021

In the past five years, form construction, which accounts for approximately 25% of the total construction period, has continued to occur without a significant decrease in the number of deaths, with the largest proportion of collapse accidents. Accordingly, this study analyzed the difference in perception between the manager and worker by a questionnaire survey on the degree of risk and safety management level regarding a mold collapse accident. The survey was conducted in three groups: safety manager, field worker, and field manager. The results of the survey were analyzed by an independent sample T-Test using the SPSS program. As a result, there was almost no difference in recognition between managers, but a significant difference in recognition between managers and workers. In addition, there was a difference in management perception between the administrator and worker, which clearly shows the difference in the position between the administrator who manages and supervises hazardous disaster factors and the worker who works directly in the field. Such differences in perception can be a factor that cannot be mitigated. Based on this study, more developed research can narrow the perception gap between managers and workers and be used as a basic material for disaster research.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5247-5253
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• 2012

The purpose of this study was to apply in the HACCP(Hazard Analysis Critical control) system of liquefied coffee and sikhe. The establishment of Critical limit during sterilization processing was measured by sterilization temperature and sterilization time for 30 days from April 1~30, 2012, and it was conducted at P company in Jincheon (Chungcheongbuk-do), korea. As a result, microbial(coliform, bacillus cereus, Clostridium perfringens and yeast & mold) of sikhe and liquefied coffee were detected before sterilization. In contrat, all microbial was not detected to Sikhe(238mL Can, 500mL and 300mL PP, 1.8L PP) after sterilization ($15{\pm}1$, $35{\pm}1$ and $45{\pm}1$ mins at $121{\pm}1^{\circ}C$, respectively) and Liquefied coffee was not detected after sterilization($121{\pm}1^{\circ}C$, $20{\pm}1$ mins). The sterilizer condition for deciding the most temperature and time were $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. In conclusion, the sterilization process would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and pathogenic bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. And it suggests that HACCP plan is necessary for monitoring method, monitoring cycle, solving method, education, training and record management during sterilization processing.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.9
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• pp.4018-4024
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• 2012

The purpose of this study was to application in the HACCP(Hazard Analysis Critical control) system of fried kimchi soup. The establishment of Critical limit during sterilization processing was measured by sterilization temperature, sterilization time, sensory test, storage test and pH change in storage for 30 days (May 1~30, 2012). Before sterilization, general bacteria, coliform and thermophile bacteria were detected to be $6.00{\times}10^5\;CFU/m{\ell}$, $7.50{\times}10^2\;CFU/m{\ell}$ and $2.75{\times}10^2\;CFU/m{\ell}$, respectively. In contrast, all microbial was not detected after sterilization($90{\pm}5^{\circ}C$, $22{\pm}5$ mins). The sensory test was decided as the most delicious kimchi according to $90{\pm}5^{\circ}C$, $22{\pm}5min$. In conclusion, the sterilization process of fried kimchi soup would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and thermoduric bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $90{\pm}5^{\circ}C$, $22{\pm}5$ mins. And it suggested that HACCP plan was necessary for monitoring method, monitoring cycle, problem solving method, education, training and record management during sterilization processing.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4924-4931
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• 2011

This research performed to evaluate a production processes reporting by the HACCP system of green vegetable juice products, containing lactic acid bacteria, stage of processing raw materials agricultural products and production facilities of general bacteria and pathogenic micro organism. General bacteria are found from four samples of storage of agricultural products at process stage and water was detected 8.67~14.67 CFU/ml. However, all samples were detected less than 105 CFU/ml as a legal standards after the process of UV sterilization. For the outcome of experiment of E.coli, E.coli O157:H7, B.cereus, L.moonocytogenes, Salmonella spp, Staph.aureus as the food poisoning bacterial, E.coli was detected until UV pre-step process in storage process and B.cereus was detected partly till 1st washing. Since all bacterial, Yeast and Mold are detected in main materials, pre-control method is a necessary to establish for decreasing with a number of initial bacteria of main materials and it is considered to establish the effective ways of washing and sterilization such as production facilities for cross contamination prevention of bacteria and Sthaphylococcus. Based on above results, the process of UV sterilization should be managed with CCP as an important process to reduce or eliminate the general and food poisoning bacterial of green vegetable juice products, including lactic acid bacteria. Therefore, it is considered to need an exhaustive HACCP plan such as control manual of UV sterilization, solution method, verification, education and training and record management.

• Environmental Analysis Health and Toxicology
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• v.12 no.3_4
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• pp.31-41
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• 1997

Public concerns about hazardous health effect from the exposure to organic by-products of the chlorination have been increased. There are numerous studies reporting that chlorination of drinking water produces numerous chlorinated organic by-products including THMs, HAAs, HANs. Some of these products are known to be animal carcinogens. The purpose of this study was to estimate health risk of DBPs by chlorinated drinking water ingestion in Seoul based on methodologies that have been developed for conducting risk assessment of complex-chemical-mixture. The drinking water sample was collected seperately at six water treatment plant in Seoul at March, April, 1996. In tap water of households in Seoul, DBPs were measured wilfh the mean value of 36.6 $\mu$g/L. Risk assessment processes,. which include processes for the estimation of human cancer potency using animal bioassay data and calculation of human exposure, entail uncertainties. In the exposure assessment process, exposure scenarios with various assumptions could affect the exposure amount and excess cancer risk. The reference dose of haloacetonitriles was estimated to be 0.0023 mg/kg/day by applying dibromoacetonitrile NOAEL and uncertainty factor to the mean concentration. In the first case, human excess cancer risk was estimated by the US EPA method used to set the MCL (maximum contaminant level). In the second and third case, the risk was estimated for multi-route exposure with and without adopting Monte-Carlo simulation, respectively. In the second case, exposure input parameters and cancer potencies used probability distributions, and in the third case, those values used point estimates (mean, and maximum or 95% upper-bound value). As a result, while the excess cancer risk estimated by US EPA method considering only direct ingestion tended to be underestimated, the risk which was estimated by considering multi-route exposure without Monte-Carlo simulation and then using the maximum or 95% upper-bound value as input parameters tended to be overestimated. In risk assessment for Trihalomethanes, considering multi-route exposure with adopting Monte-Carlo analysis seems to provide the most reasonable estimations.