• 한국응용곤충학회지
• /
• 제60권2호
• /
• pp.185-191
• /
• 2021

농림축산검역본부는 해외해충 연구를 위해 밀폐능력을 갖춘 검역해충실험동을 구축하였다. 연구실험실로써 검역해충실험동의 적합성을 확인하기 위해 파밤나방을 이용하여 해충사육, 연구, 밀폐기능을 검증하였다. 해충사육 기능검증에서 한 세대의 파밤나방 완성에 필요한 온도별 생활사는 25℃에서 32.2일이 소요되었으며, 알 부화율은 80%, 유충 용화율은 86.6%, 번데기 우화율은 90%로 조사되었다. 연구기능 검증에서 살포법과 침지법을 이용하여 2종의 살충제(풀룩사메타마이드와 히드라메칠론)에 대한 고도의 유충 감수성을 확인하였다. 밀폐기능 검증에서는 겨울 동안 수행된 검역해충실험동의 유출시험에서 외부에 설치된 성페로몬 트랩에 파밤나방 수컷성충이 포획되지 않아 성충 유출은 없었다. 본 연구결과를 바탕으로 해외해충에 대한 다양한 연구가 검역해충실험동에서 가능할 것으로 판단된다.

• 대한통합의학회지
• /
• 제12권3호
• /
• pp.213-225
• /
• 2024

Purpose: The purpose of this study is to examine the current status of hygiene education for hotel chefs, in terms of the level of performance and importance of food hygiene inspections, as well as hygiene practices related to food cooking, storage, personal hygiene, and facility environment. We aim to identify what areas of education require priority improvement and derive implications. Methods: A survey on hygiene status, importance, and performance was conducted among 289 chefs working in six luxury hotels in Busan, South Korea. Frequency analysis and cross-analysis were conducted to evaluate the current status of hygiene education, while Borich Needs analysis was conducted to evaluate its importance and performance. The areas needing priority improvement were identified using the Locus-for-Focus model. Results: First, the most common frequency of hygiene education was once or twice a year. Participants who were older and with more years of experience were more likely to participate in annual training. Second, based on the degree of discrepancy between importance and performance and the results of Borich Needs analysis, the areas needing the highest priority were food inspection and hygiene. Third, according to the results of applying The Locus for focus model and visualizing it as a portfolio in a 2 ', 'Chopping boards and knives are frequently washed, sterilized and dried', 'Wash your hands with soap before starting cooking', 'Perform regular quarantine and disinfection to prevent pest invasion'. Conclusion: This study contributed to the understanding of the current status of hygiene education for chefs working in luxury hotels and confirmed the importance of hygiene management. Future research should aim to develop a more comprehensive hygiene education program by including participants from a more diverse pool of hotels and restaurants. This will significantly improve the hygiene management practices of chefs, thereby helping to prevent food hygiene-related accidents.