• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.99-106
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• 2016

This study was aimed to assess microbiological contamination level of Liriope platyphylla farms (A, B, and C) located in Cheongyang, Chungnam province. Specimens sampled from those farms and L. platyphylla tuberous roots were assessed for sanitary indication bacteria such as total aerobic bacteria, coliforms, and Escherichia coli and pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Bacillus cereus, quantitatively and qualitatively. As a result, those farms are not contaminated by E. coli O157:H7, L. monocytogenes, Salmonella spp., at all. And S. aureus was only found qualitatively from workers' gloves at a farm. As a whole, those farms (soil, harvest container, harvester, cleanser, washing water and tray) were maintained in a low level of microbiological contamination. However a cleanser was contaminated by coliforms ($4.35log\;CFU/100cm^2$), and it is required to improve farm hygiene. Microbiological contamination level of L. platyphylla tuberous root was decreased in the postharvest process including washing and drying.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.289-295
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• 2011

Produce, including leafy vegetables, has been implicated in several outbreaks of food illness. To evaluate microbiological safety of lettuce and it's cultivation area, a total of 147 samples were collected from lettuce farms and post harvest facility at Icheon, Gyeonggi province. The collected samples were assessed for presence of sanitary indicator microorganisms (Aerobic plate count, coliform count, Escherichia coli) and foodborne pathogens (Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). The population of APC was over 4.0 log CFU from most of the samples. While the numbers of APC, and coliform of lettuce at 62 days after transplanting were 4.18 log CFU/g, and 1.00 log CFU/g, respectively, those of 10 days after transplanting were 5.37 log CFU/g, and 2.87 log CFU/g, respectively. B. cereus was highly detected from soil and balance which were contaminated with 3.5 log CFU/g, and 2.6 log CFU/100 $cm^2$, respectively. The number of E. coli recovered from gloves was 3.5 log CFU/hand. However, E. coli O157:H7, Salmonella spp., and L. monocytogenes were not detected. These data suggested that risk management system should be introduced to lettuce farms to enhance safety of lettuce.

• Safety and Health at Work
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• v.3 no.4
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• pp.268-277
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• 2012

Objectives: 1) To determine mercury levels in urine samples from garbage workers in Southern Thailand, and 2) to describe the association between work characteristics, work positions, behavioral factors, and acute symptoms; and levels of mercury in urine samples. Methods: A case-control study was conducted by interviewing 60 workers in 5 hazardous-waste-management factories, and 60 matched non-exposed persons living in the same area of Southern Thailand. Urine samples were collected to determine mercury levels by cold-vapor atomic absorption spectrometer mercury analyzer. Results: The hazardous-waste workers' urinary mercury levels (10.07 ${\mu}g/g$ creatinine) were significantly higher than the control group (1.33 ${\mu}g/g$ creatinine) (p < 0.001). Work position, duration of work, personal protective equipment (PPE), and personal hygiene, were significantly associated with urinary mercury level (p < 0.001). The workers developed acute symptoms - of head-aches, nausea, chest tightness, fatigue, and loss of consciousness at least once a week - and those who developed symptoms had significantly higher urinary mercury levels than those who did not, at p < 0.05. A multiple regression model was constructed. Significant predictors of urinary mercury levels included hours worked per day, days worked per week, duration of work (years), work position, use of PPE (mask, trousers, and gloves), and personal hygiene behavior (ate snacks or drank water at work, washed hands before lunch, and washed hands after work). Conclusion: Changing garbage workers' hygiene habits can reduce urinary mercury levels. Personal hygiene is important, and should be stressed in education programs. Employers should institute engineering controls to reduce urinary mercury levels among garbage workers.

• Safety and Health at Work
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• v.4 no.2
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• pp.100-104
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• 2013

Background: The aim of this study was to assess public and private medical diagnostic laboratories in Nigeria for the presence of biosafety equipment, devices, and measures. Methods: A total of 80 diagnostic laboratories in biosafety level 3 were assessed for the presence of biosafety equipment, devices, and compliance rate with biosafety practices. A detailed questionnaire and checklist was used to obtain the relevant information from enlisted laboratories. Results: The results showed the presence of an isolated unit for microbiological work, leak-proof working benches, self-closing doors, emergency exits, fire extinguisher(s), autoclaves, and hand washing sinks in 21.3%, 71.3%, 15.0%, 1.3%, 11.3%, 82.5%, and 67.5%, respectively, of all laboratories surveyed. It was observed that public diagnostic laboratories were significantly more likely to have an isolated unit for microbiological work (p = 0.001), hand washing sink (p = 0.003), and an autoclave ($p{\leq}0.001$) than private ones. Routine use of hand gloves, biosafety cabinet, and a first aid box was observed in 35.0%, 20.0%, and 2.5%, respectively, of all laboratories examined. Written standard operating procedures, biosafety manuals, and biohazard signs on door entrances were observed in 6.3%, 1.3%, and 3.8%, respectively, of all audited laboratories. No biosafety officer(s) or records of previous spills, or injuries and accidents, were observed in all diagnostic laboratories studied. Conclusion: In all laboratories (public and private) surveyed, marked deficiencies were observed in the area of administrative control responsible for implementing biosafety. Increased emphasis on provision of biosafety devices and compliance with standard codes of practices issued by relevant authorities is strongly advocated.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• Journal of the Society of Disaster Information
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• v.12 no.4
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• pp.381-388
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• 2016

In this study, we surveyed the supply and perception of Personal Protective Equipments for firefighters. As a result, most of the respondents answered that they were paid in accordance with the supply standard, but 12% of the respondents said that there were insufficient equipment. Also, satisfaction with the performance of the equipment is mostly satisfied, but the safety gloves are more than 50% dissatisfied. In summing up the results of the survey, it is urgently necessary to improve the current supply standard, which is determined by the life of PPE, to the replacement period according to the using time or frequency. Also, a new standard should be prepared through the follow - up study.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• Fashion & Textile Research Journal
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• v.11 no.1
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• pp.174-179
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• 2009

The purpose of this study is to research the actual condition of working environment, working clothes and personal protective equipments on workers at a construction site in winter. The one to one interview by questionnaire was performed with 33 males and 2 females workers of a construction site in Daegu at $1.3^{\circ}C$ air temperature, 28% R.H., 4.7m/sec air velocity. The questionnaire consisted of 21 questions including 4 personal characteristics questions, 12 working environment/performance questions and 5 working clothes/personal protective equipments questions. It was modified from the original questionnaire developed by Finnish Institute Occupational Health. We found that physical stress of workers increased and the ability of performance decreased. The workers felt the coldest at hands/fingers, feet/toes and the face part of cheek, nose and ears. They rarely wore thermal clothing for winter and answered that the thermal gloves for winter did not provided enough warmth. Even if the workers recognized the necessity of personal protective equipments for their safety, they did not wear them for efficiency of working performance. These results will be useful elementary materials for development of working clothes and personal protective equipments from the viewpoint of improving both working performance and comfort.

• Journal of Yeungnam Medical Science
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• v.36 no.1
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• pp.20-25
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• 2019

Background: The aim of this study was to evaluate the awareness of occupational hazards and personal protective equipment use among dental hygienists (DHs). Methods: A total of 271 self-administered questionnaires were obtained from 280 DHs working at dental hospitals or clinics in Daegu and Gyeongsangbuk-do, Korea. Results: The occupational hazards included work involving dust (94.1%), volatile substances (86.0%), noise (97.0%), and light-curing units (96.7%). The proportion of dental hygiene tasks that participants perceived as harmful were 42.4%, 51.7%, 9.2%, and 31.4% in the same order as above. The proportion of participants who used dust-proof masks during work involving dust was 1.1%. Those who wore gas-proof masks and gloves for work using volatile substances were 0.7% and 31.2%, respectively. Participants who used goggles for work involving light-curing units were 31.0%. None of the participants used ear plugs for work involving noise. A total of 22.9% of the participants recognized the Material Safety Data Sheet, while 79.7% had never been educated about harmful work environments. Conclusion: When compared to exposure status and perception of occupational hazards, the level of protective equipment use was very low. Extra measures to increase DHs' use of personal protective equipment are necessary.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.174-180
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• 2013

This study investigated the microbiological contamination of tomato in cultivation and distribution stage. Growth of Escherichia coli O157:H7 and Listeria monocytogens examined in tomato extracts (0.1, 1.0, and 10.0%) and incubation temperatures (5, 15, 25, and $35^{\circ}C$). In cultivation stage of tomato, total aerobic bacteria were 7.77 log CFU/g in gloves of APC (Agricultural Products Processing Center) worker and Bacillus cereus were 0.33 log CFU/g at nutrient tank, respectively. And Staphylococcus aureus, Salmonella spp., were not detected. After APC stage, total aerobic bacteria were significantly higher compared with before-APC stage. Among of general, pesticide-free and organic produce in tomato were no significant difference in microbial contamination. Coliforms of tomato in small vinyl package were significantly higher when compared to tomato in whole boxes package. There was no significant difference in bacteria count between unwashed tomato and washed tomato using tap water for one minute. The growth of E. coli O157:H7 and L. monocytogens in tomato extracts were decreased significantly as the concentration increased, and the microbial population was reached the lowest point during storage in 10% tomato extracts concentration for 72h at $5^{\circ}C$. However, the population of E. coli O157:H7 and L. monocytogens were gradually increased at 7.33~8.51 and 7.73~8.60 log CFU/ml during storage at $15{\sim}35^{\circ}C$ for 72h, respectively.