• Food Science and Preservation
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• v.16 no.4
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• pp.573-578
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• 2009

Microbial contamination levels in a fresh-cut leafy vegetable processing plant were evaluated. Total plate counts of samples collected from the walls, equipment, and raw materials ranged from $10^1{\sim}10^2$ CFU/100 $cm^2$, $10^0{\sim}10^4$ CFU/100 $cm^2$, and $10^4{\sim}10^6$ CFU/g, respectively. No coliforms were detected on walls; however, equipment and raw materials contained coliforms in concentrations ranging from ND (not detected)to $10^2$ CFU/100 $cm^2$ and $10^4{\sim}10^5$ CFU/g, respectively. Additionally, total plate counts for falling and floating bacteria in the processing plant were $10^0{\sim}10^1$ CFU/plate and $10^1{\sim}10^3$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, or Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of this study indicate that hygiene control in the fresh-cut processing plant should be improved.

• Food Science and Preservation
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• v.16 no.4
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• pp.567-572
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• 2009

We evaluated the microbiological quality of a facility in which freshly cut onions were prepared. The total plate counts on walls, equipment, and raw materials were ND (not detected) to $10^1$ CFU/100 $cm^2$, $10^0{\sim}10^3$ CFU/100 $cm^2$, and $10^3{\sim}10^4$ CFU/g, respectively. No coliforms were detected on walls however, coliforms were detected at concentrations of ND to $10^3$ CFU/100 $cm^2$ and $10^3{\sim}10^4$ CFU/g on equipment and raw materials, respectively. The total plate counts for falling and floating bacteria in the processing plant were ND to $10^0$CFU/plate and $10^1{\sim}10^2$ $CFU/m^3$, respectively. Pathogenic microorganisms such as Escherichia coli, Salmonella spp, Staphylococcus aureus, and Listeria monocytogenes were not detected on walls, equipment, or raw materials. Overall, the results of the study indicate that hygiene control at the fresh-cut processing plant should be improved.

• Journal of Life Science
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• v.29 no.6
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• pp.712-723
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• 2019

Chemically synthesized compounds are widely used in oral hygiene products. However, excessively long-term use of these chemicals can cause undesirable side effects such as bacterial tolerance, allergy, and tooth discoloration. To solve these issues, significant effort is put into the search for natural antibacterial agents. The aim of this study was to assess the extracts of foreign native plants that inhibit the growth and biofilm formation of Streptococcus mutans. Among the 300 foreign plant extracts used in this study, Chesneya nubigena (D. Don) Ali extract had the highest antimicrobial activity relatively against S. mutans with a clear zone of 9 mm when compared to others. This plant extract also showed anti-biofilm activity and bacteriostatic effect (minimal bactericidal concentration [MBC], 1.5 mg/ml). In addition, the plant extracts of 19 species decreased the ability of S. mutans to form biofilm at least a 6-fold in proportion to the tested concentrations. Of particular note, C. nubigena (D. Don) Ali extract was found to inhibit biofilm formation at the lowest concentration tested effectively. Therefore, our results reveal that C. nubigena (D. Don) Ali extract is a potential candidate for the development of antimicrobial substitutes, which might be effective for caries control as well, as demonstrated by its inhibitory effect on the persistence and pathogenesis of S. mutans.

• Journal of Nutrition and Health
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• v.53 no.6
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• pp.688-701
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• 2020

Purpose: This study was performed to evaluate the importance and satisfaction of the selective attributes of delivery food and to analyze the factors affecting customer satisfaction. Methods: A total of 574 responses were collected from customers who had ordered delivery food for data analysis. Statistical analyses were conducted using the SPSS program (ver. 25.0) for frequency analysis, χ2 tests, t-test, factor analysis, Pearson correlation, multiple regression analysis, and Importance-Performance Analysis (IPA). Results: The importance of delivery food selection attributes was higher in the order of 'hygiene control level (4.72)', 'taste of food (4.64)', and 'delivery accuracy (4.40)'. Satisfaction assessment was higher in the order of 'taste of food (4.32)', 'delivery accuracy (4.26)', and 'convenience of using the delivery app (4.21)'. According to the results of IPA, items that were priorities for improvement were charges for delivery, discount offers, sufficient description of the menu, and rapid handling of customer complaints. On an average, overall customer satisfaction score of delivery food was 4.01 out of 5 points. Additionally, five satisfaction factors were extracted by exploratory factor analysis. According to the results of multiple regression analysis, quality of delivery platform (p < 0.001), quality of delivery service (p < 0.001), convenience and diversity (p < 0.001), quality of delivery food (p < 0.001), and health and safety (p < 0.001) had significant positive effects on overall customer satisfaction. Conclusion: To increase customer satisfaction among delivery food customers, restaurant or delivery platform managers should consistently improve not only the quality of the delivery platform but also the quality of the delivery food and service.

• The Journal of Bigdata
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• v.5 no.2
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• pp.53-67
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• 2020

This study employees a supervised learning prediction model to detect nonconformity in advance of processed food manufacturing and processing businesses. The study was conducted according to the standard procedure of machine learning, such as definition of objective function, data preprocessing and feature engineering and model selection and evaluation. The dependent variable was set as the number of supervised inspection detections over the past five years from 2014 to 2018, and the objective function was to maximize the probability of detecting the nonconforming companies. The data was preprocessed by reflecting not only basic attributes such as revenues, operating duration, number of employees, but also the inspections track records and extraneous climate data. After applying the feature variable extraction method, the machine learning algorithm was applied to the data by deriving the company's risk, item risk, environmental risk, and past violation history as feature variables that affect the determination of nonconformity. The f1-score of the decision tree, one of ensemble models, was much higher than those of other models. Based on the results of this study, it is expected that the official food control for food safety management will be enhanced and geared into the data-evidence based management as well as scientific administrative system.

• Journal of Life Science
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• v.31 no.12
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• pp.1072-1078
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• 2021

The oral pathogen Streptococcus mutans is considered a major causative agent of dental caries in humans. The use of dental hygiene products, including toothpaste and mouthwash, is used for caries control. However, food intake can lead to the recurrence of oral microorganisms. This study aimed to explore why this bacterium dies so quickly during prolonged incubation and to assess whether this growth characteristic is closely associated with the secretion of metabolic products. Notably, the number of live S. mutans cells rapidly declined after 24 hr during the entire period tested, whereas the number of Escherichia coli cells, an indicator strain, remained steady over the same period. To test whether the S. mutans supernatants contained possible signals that accelerated the death of neighbor cells, we obtained the individual supernatants at the above time points. Following pH neutralization, the cells in which the supernatant was supplemented with glucose grew well. However, pH adjustment alone could not fully recover cell growth in conditions in which the supernatant was supplemented, with or without glucose. These phenotypes of S. mutans may be associated with signaling, not only resulting from nutrient depletion. The findings on the survival phenotype of S. mutans provide new insights into cell-cell communication in the biology of this bacterium.

• Journal of the Korea Convergence Society
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• v.12 no.4
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• pp.267-274
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• 2021

This study used data from the 6rd and 12th year of the Korean Welfare Panel to evaluate the effects of the Personal Assistance Service(PAS) system on the labor market of PAS users' participation. For the purpose of this study, 64 program groups using the Korean PAS and 344 control groups not using the Korean PAS were selected using Caliper matching among the propensity score matching. A chi-square test was used for the difference in characteristics between groups, and a simple difference-in-differences (DID) model and a double-difference multiple regression analysis of DID were performed to estimate the effect of thepolicy before and after the Korean PAS. As a result of the study, it was found that statistically, PAS had no significant effect on the labor market. This is due to the low number of system users, resulting in low post-hoc power, incomplete matching and limited availability of PAS Assistants for Disabled People. Therefore, In order to demonstrate the effectiveness of the Personal Assistance Service(PAS) system, specialized services and systems that meet the needs of the disabled and household members should be implemented.

• Journal of Life Science
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• v.33 no.12
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• pp.1046-1051
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• 2023

Cigarette smoking is one of the major causes of preventable diseases, disability, and death in Korea and worldwide. It has been clearly linked to the most common causes of death among the elderly and contributes to morbidity and disability associated with many chronic illnesses that are common in this age group. The health benefits of smoking cessation for the elderly have been clearly demonstrated. However, few studies have analyzed the relationship between health and smoking by considering the following many factors, especially among disabled people. In this study, we discuss the impacts of many factors on smoking among disabled people. Adults with disabilities are more likely to smoke than their peers. Public health agencies and practitioners should consider what reasonable adjustments may need to be made to policies and interventions to ensure that they are effective for adults with disabilities.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.1
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• pp.98-107
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• 2004

Proper finishing/polishing of dental restorations are critical clinical procedures that enhance both esthetics and longevity of restored teeth. This study was to compare the effects of immediate and delayed finishing/polishing procedures on the surface roughness and surface hardness of tooth-colored restoratives including two microfilled composite resins, such as Filtek A110 and Silux Plus, two hybrid composite resins, such as Revolution formular2 and Palfique Estelite. A total of 48 specimens were made for each material. The first 16 specimens served as the control group and the remaining 32 specimens were randomly divided into two equal groups. The control group was stored in distilled water at $37^{\circ}C$ for 1 week after light polymerization against the Mylar sheet. The first experimental group was finished/polished immediately after light polymerization and stored for 1 week in distilled water at $37^{\circ}C$, whereas the while the second group was finished/polished 1 week after light polymerization and stored in distilled water at $37^{\circ}C$. The results were as follows: 1. The smoothest surface was produced by Mylar sheet and finishing/polishing procedure increased the surface roughness. However, the surface roughness of composite resins were not influenced by the finishing/polishing timing. 2. There were significant differences about surface roughness between Revolution formular 2 and Silux Plus, regarding immediate finishing/polishing, and between Palfique Estelite and Silux Plus regarding delayed finishing/polishing(p<0.05). 3. The sequence of the surface hardness was ascending order by Revolution formular 2, Silux Plus, Filtek A110 and Palfique Estelite. However there were no significant differences about hardness among the control group and two finishing/polishing timing groups. 4. The effects of finishing/polishing time on surface roughness and hardness appeared to be material-dependent.