• Journal of the Korean GEO-environmental Society
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• v.10 no.1
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• pp.15-23
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• 2009

The aim of this study was an evaluation of closed non-sanitary landfill's stabilization degree and a determination of its an optimal reclamation method. In order to evaluate the stabilization degree, physical compositions of landfill wastes in 21 closed non-sanitary landfills were analyzed. There were 4 major items such as cover soils, organics, combustibles and incombustibles. With respect to the results of physical compositions, it was determined that the waste in 9 sampling sites of closed non-sanitary landfills after 10years of the relief time was not fully stabilized. The closed non-sanitary landfills must be reclaimed as soon as possible. The main material in closed non-sanitary landfills was cover soils and the highest content was 89.96%. Otherwise, the contents in sanitary landfills was small and 9.89~11.12%. Therefore, it was evaluated that the recovered soil by sorting transfer treatment could be reused as on-site cover soils of the reclamating non-sanitary landfills and/or constructing materials.

• Journal of environmental and Sanitary engineering
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• v.7 no.1
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• pp.35-44
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• 1992

This paper included the preventive measures and the prospect of lake eutrophication in korea. All pollution control techniques must be applied after the characteristics of the lakes are surveyed sufficlenty, Most of Korean lakes are the large man-made ones and their characteristics are different from those of natural ones in foreign nation. Some of many techniques for natural lakes can be applied in our lakes also, others must be revised. Lake water quality can be ameliorated only by systematic researches and technologies because lake ecosystem is very complicated. It is impossible to improve water quality with fragmentary and shortterm projects.

• Journal of environmental and Sanitary engineering
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• v.7 no.2
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• pp.129-140
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• 1992

Rats and Cockroaches are the most problematic pests of our living environment, Rats generally fall under three categories, namely, the Norway rats, the roof rats and the mouses, Among these three types, the roof rats are increasing rapidly in number and their habitats are spreading quickly in the city area, where as the Norway rats are decreasing both in number and habitat. There are numerous damages that these pests create in our society, The rat induce damages to computers and other information processing equipments, sometimes cause light-out, and other financial losses and other sanitary problems. The cockroaches, apart from inducing serious sanitary problems, is an insect that creates insectophobia. decently, it has been revealed that cockroaches are also the main carriers of allergic diseases. Among the pesticides employed against rats in Korea, Beta - fluoro acetate(1080) was initially used after the National Liberalization. Later, the Korean government imported anticoagulant rodenticide for its control. This was followed by a brief, unsuccessful utilization of Zinc Phosphide. Since the begin of 1980s, with the advent of pest control companies, first generation anticoagulant rodenticide were developed in Korea and recently followed by a widespread use of pesticide that utilizes second generation anticoagulant material, the "Brodifacoum" . Among insecticides employed against cockroaches, "Fenitrothion" "Dusban" "DDVP" "Diazinon" and others have been used. They were gradually being replaced by the use of synthesised pyrethroid insecticides until recently. Today there is a wide spread use of bait poisons, the "hydramethylnon" Nevertheless, full prevention and control can not be realized with the sole use of the pesticides. In the future, hygine and proofing, combined with affective pest management, must be incorporated in order to bring about more satisfactory and fruitful preventive measures.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.19-27
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• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.240-252
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• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.

• Korean Journal of Health Education and Promotion
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• v.15 no.1
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• pp.79-95
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• 1998

The purpose of this study was to investigate the sanitation affairs of general restaurants. The questionnaire survey on the attitude and knowledge toward sanitation, the attitude for sanitary administration and the sanitary education was conducted against new 600 restaurateurs who were educated from June 20 to July 11, 1996, at the administration hall's division of Kyungsangbook-do in charge of food industry that offered regular sanitary education to new restaurateurs annually. And the visit survey on sanitary practice was also conducted over 93 restaurateurs who obtained the commercial license for food service business. The findings from the survey were as follows; In regard to food sanitation, some 87.1 to 88.3% got the right knowledge about the reason and precaution of food poisoning, food's frozen or cold-storage, and the disposal of products after expiration of validity term. But it was about 20.8% to 50.0% who knew right about major precaution, storage temperature in refrigerator, fermented milk product's storage temperature and validity term. There was therefore a necessity for education in food sanitation. 38.2% of the subjects placed an emphasis on sanitary storage of foodstuffs as the most important thing in sanitary management. 33.8% emphasized cooking sanitation. The environmental sanitation was counted as the most important thing by 19.2%, and personal sanitation of worker was counted by 8.8%. There was differences in what they thought the most important thing was, according to the respondent's educational level and cooker. 86.6% replied it necessary to improve the sanitary level. The respondents who were younger or had better educational level emphasized more the need for it. Concerning health examination, 90.2% replied it necessary. 81.4% answered the reason was because there was a potentiality Quests might be infected with contagious disease. 78.5% pointed the need for sanitary education, but respondents with higher educational level less emphasized its needs. As the reason for poor sanitation, restaurateur's poor awareness about it was most frequently pointed out, by 46.9%. Cooking sanitation was most frequently counted, by 38.5%, as the first thing to be improved. As the most critical point in sanitary education, 34.5% indicated food's sanitary Quality control 30.9% mentioned sanitary treatment of kitchen facilities and peripheral environment, and 27.1% emphasized the summary of the general food sanitation. 77.7% answered to correct immediately in case of violating the Food Hygiene Law, and 12.0% replied to correct in the same case if they would get the order from public official or administrative action would be taken. Respondents with higher educational level answered more to correct immediately. What they wanted the government office to do toward sanitary improvement was a fund aid an facilities and management which was pointed out by 38.9%, a periodical sanitary education by 26.3% and a on-the-spot guidance of sanitary officials by 22.3%. In view of the food service business's sanitary practice, the rate of wearing a sanitary clothes was 32.9% in city and 35.0% in county. The rate of hand-washing without soap or non-washing at cooking was 73.9%, 85%, respectively. The rate of personnel sanitation was 34.2% in city and 50.0% in county. These things indicated the sanitation was not well practiced. To improve the poor sanitary conditions of the food service businesses, it is recommended to offer institutional backing and financial aid from administrative office, and encourage restaurateurs to take pride in their job. and conduct the sanitary education effectively by sanitary education institution.

• Journal of environmental and Sanitary engineering
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• v.17 no.4
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• pp.39-46
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• 2002

The purpose of this research was to get an alternative idea about the situation and problems of domestic pest control company We performed a questionnaire survey of 105 companies to find the situation and problems of pest control companies with and with out lincensed sanitarians. The investigation revealed the following issues and the conclusions summarized. 1. Companies with lincensed sanitarians have shown to put forth hygenic safety(62%) as first priority as to companies without sanitarians neglect hygenic safety and rank financial benefit(40%) as their priority. 2. Companies with lincensed sanitarians have directions on its use of pesticides but the companies without inspectors rely only on field experiences. 3. Companies with lincensed sanitarians are known to use the safety equipment. To the contrary, companies without sanitarians worked without the proper safety equipment safety gear. 4. Companies with sanitarians been regularly received educational Programs on chemicals used in the pest control. And then companies without did not have my other educational programs for chemicals they used.

• Journal of environmental and Sanitary engineering
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• v.11 no.1
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• pp.71-76
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• 1996

Bio-film module system was applied to the treated leachate water that priorly had been treated with biological nitrification process. The experiments were performed in the laboratory and treated leachate water treatment facility. Experimental results obtained from laboratory conditions and nitrogen removal efficiencies were averaged 90% for 1 hr.

• Journal of environmental and Sanitary engineering
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• v.13 no.2
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• pp.121-127
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• 1998

This study was to understand leaching characteristics with pH controlling agents and Temp. control, and investigate leaching characteristics with pH control from opening a leaching test to an end for reassessing leaching test of heavy metals with environmental conditions in landfill. Because leaching of heavy metals was increased in low pH, pH must control for leaching in existing leaching test. Generally, regulation time(6hr) of leaching was confirmed reasonablely, except for Cu in plating sludge. In pH controlling solution, there was nearly not difference between Acetic acid and HCl and if considering Cu, the former was appropriate. In a part of heavy metal, leaching rate was increased in high Temp., and normal Temp. in existing leaching test would be revaluated.

• Journal of environmental and Sanitary engineering
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• v.16 no.3
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• pp.8-13
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• 2001

This study was carried out effect of red ginseng extract(1.0g/kg) on organotin compounds (10, 20 and 40 mg/kg) which poisons against some organs like thyroid gland, liver, kindey, testis, ovary, serum immuinty and sex hormone activity of rats were examinned by gastric tubing for 3 weeks. The weight of each organ in TBTO treated group were significantly increased other organs which excepted kinedy in males and only liver in females.(p<0.05, p<0.01). In case of Immunity activity of each sex, IgM level was small change comparsion with that of control group in all sex. but IgG level was significantly decreased females rather than males comparsion with that of control group.(p<0.05, p<0.01) In case of sex hormone activity, the testosterone activity of males and the estradiol activity of females were significantly decreased rather than the control group. on the other hand, red singsong treated group was only significantly increased estradiol activity.( p<0.05, p<0.01)