• Journal of Food Hygiene and Safety
• /
• v.33 no.1
• /
• pp.31-37
• /
• 2018

This study was conducted to evaluate the microbiological safety of leafy vegetables (perilla leaf and lettuce) in relation to cultivation methods. A total of 2,304 samples were collected from plants, harvesting tools and soil mulching film during the production and harvest stages from organic- and conventional- farms. From the samples, sanitary indicator microorganisms (total aerobic bacteria, coliforms, E. coli., Environmental Listeria, and yeast and mold) and pathogenic microorganisms (S. aureus, B. cereus, Salmonella spp., Clostridium spp., and L. monocytogenes) were analyzed. In the production stage of leafy vegetables, the sanitary indicator microorganisms was not detected regardless of cultivation method or it was detected to be less than $3.4\;Log\;CFU/100cm^2$. B. cereus and S. aureus were found to be 0.22~1.55 Log CFU/g in perilla leaf and lettuce produced by organic farms, and S. aureus was not detected and B. cereus was found to be 0.42~2.19 Log CFU/g in conventional farms. There were no significant differences between two cultivation methods. In the harvesting tools and soil mulching film, the contamination levels of sanitary indicator microorganisms and pathogenic microorganisms was low regardless of the cultivation method. However, there was a positive correlation ($R^2=0.4526$) in that the higher the microbial contamination level in the harvesting tool, the higher the microbial contamination on the surface of the plant. In addition, sanitary indicator microorganisms and pathogenic microorganisms were not detected or low in soil mulching during the production of organic leafy vegetables. As a result of this study, microbial hygiene control by soil mulching and harvesting tools was more important than difference of cultivation method in production of leafy vegetables.

• Journal of Fisheries and Marine Sciences Education
• /
• v.28 no.5
• /
• pp.1435-1443
• /
• 2016

This study evaluated the sanitary state of seawater and shellfish in Yeoja bay from January 2014 to June 2016. The sampling stations for sanitary survey in Yeoja Bay was composed of 50 stations for seawater and 4 stations for ark shell and the samples have been collected monthly at a stated date. The total and fecal coliforms in seawater and Escherichia coli (E. coli) in shellfish were investigated as sanitary indicator bacteria, respectively. The geometric mean and the estimated 90th percentile ranges of total and fecal coliforms for seawater were <1.8-3.9, <1.8-2.6 and <1.8-29.7, <1.8-9.3 MPN/100 mL, respectively. The range of E. coli levels for ark shell were <20~330 MPN/100 g. The sanitary state in Yeoja bay was evaluated clean area according Korea criteria and conditionally approved area according US criteria and Class B area according EU criteria.

• Korean Institute of Interior Design Journal
• /
• v.26 no.3
• /
• pp.13-24
• /
• 2017

Promoting barrier-free living environments is necessary in residential facilities on which senior citizens rely most of their lives. Safety of elder people can be reassured by a certification system based on the existing barrier-free certification program in public facilities. The range of certification does not cover all living area, but is limited to the bathroom, which is a sanitary space. Given the nature of BIM modeling, an existing multi-family building was selected and modeled, as the certification process requires all the necessary information and various viewport. BIM modeling of the bathroom was conducted in accordance with the requirements of the certification for barrier-free living environment. The results suggested that there is a need for a removal of thresholds, larger doors, better selection of finishing materials, sufficient room for a wheelchair, larger space next to the toilet, and the availability of an emergency bell and grab bars. Such information supports the potentials of BIM modeling, and it is expected that an automated certification system would be established in the foreseeable future.

• Journal of environmental and Sanitary engineering
• /
• v.14 no.4
• /
• pp.9-20
• /
• 1999

This paper studies regarding the problems of transmitting disease through food and its prevention in terms of current problematic food poisoning and the transfer of bacterial disease while providing lunch for school children. As the problems of school lunch program, the number of food poisoning and of the transfer of bacterial disease is highly increasing because of the shortcomings of systematic safety management toward food and of the lack of meal supplier's awareness about sanitation.For the prevention the following suggestions are provided:1. It is necessary to shift from the system of meal supply for nutrition to that of meal supply for health. 2. A system that offers a responsibility for nutrition to that of meal supply to a person in charge of hygienist, or a cook, including the a nutritionist, is needed. 3. It is necessary to gain the help from the department of sanitation in city or country for the sanitation guidance and inspection of school meal supply, not to totally rely on the local ministry of education. 4. A manager or employees related to school/group meal supply need to get education constantly on sanitation and public information. 5. For the long term, a systematic sanitary management needs to be accomplished by introducing HACCP system.

• Proceedings of the SAREK Conference
• /
• 2009.06a
• /
• pp.491-496
• /
• 2009

Recently, the high-rise building has been constructed competitively because it is symbol of the national competitive power including the technical power. The higher buildings are getting, the more important building mechanical systems are. So, the building mechanical systems are getting developed. Among the building mechanical systems, the sanitary system is basically necessary in order to maintain the building hygienically along with convenience and safety. This study has been investigated for various cases of high-rise building plumbing system. As a result, a variety of zoning method has been applied to most skyscrapers depending on the building height in the building mechanical system. And a variety of joint have been applied to minimize the Shortening and Sway. Also, the drainage in same uses has been discharged outside of a build through the one vertical pipe line. And airing system has been used like Individual Vent Pipe Yoke Vent Pipe Stack Vent Pipe Loop Vent Pipe Relief Vent Pipe method. It is sure that this study could be used as the high-rise building design.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.360-369
• /
• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• Korean Journal of Community Nutrition
• /
• v.14 no.1
• /
• pp.87-99
• /
• 2009

The purpose of this study was to investigate the perception of foodservice managers in childcare centers and kindergartens for identifying the vulnerable areas of safety management. The foodservice managers in 1,144 of nationwide childcare centers and kindergartens were surveyed from May to October 2007 to answer a total 72 questions in areas of general characteristics, actual practice of foodservice management and safety management perception. Meals were served in 97.7% of surveyed facilities and 91.0% among them were self-operated. The hiring rate (27.8%) of dietitians in childcare centers was significantly lower than the rate (82.0%) of kindergartens. The needs of dietitian employment between childcare centers and kindergartens differed as 44.9% and 87.5%, respectively. In knowledge on food-borne illnesses, they have the wrong information in the field of season for frequent outbreak, major pathogens and foods causing food-borne illnesses. The food-borne illnesses (36.2%) were indicated as the major problem in foodservice facilities and the degree of risk exposure was considered as safe (70.1%). More than 70% of both facilities answered as sanitary in the status of personal hygiene. Only 38.0% recognized the Facility and Equipment Standard in the Childcare Law and Early Childhood Education Law. In preparation of meals and management of cooking processes, kindergarten scored significantly high compared to childcare centers (p < 0.05 or p < 0.01) while the necessity of standards was not different in both facilities. Among managers surveyed, 28.8% had taken food safety education from professional institutions and more than 80% in both facilities indicated the need of professional educations. These results suggest that it is necessary for the systematic sanitary education of foodservice managers by developing the sanitary management standard as well as the amendment of laws related foodservice in childcare centers and kindergartens.

• Journal of Food Hygiene and Safety
• /
• v.11 no.3
• /
• pp.177-187
• /
• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• Journal of Food Hygiene and Safety
• /
• v.10 no.3
• /
• pp.175-180
• /
• 1995

The distribution of bacteria in kimbab and its ingredients have been investigated. The total bacterial counts were over 3$\times$106/g(n=30) when the kimbabs were delivered to restaurant and it exceeded the legal level 1$\times$106/g defined by the Code of Food Standard in 1991. The gram-negative coliforms were also detected 1.9$\times$105. In order to study the cause of bacterial contamination in kimbabs, the ingredients used in kimbabs were examined. The bacterial counts were found 104-108/gfor kim (laver), 104-108/g for sausage, 104-106/g for boiled-spinach, 103-107/g for carrot, and 104-106/g for Danmuji, respectively. From these results it could be concluded that the bacterial contamination in Kimbabs was caused mainly by the ingredients such as kim, boiled-spinach, carrot, and sausage. Therefore, this suggested that the sanitary manufacture of kim, the storage at refrigerator temperature of the ingredients for kimbabs, and the proper treatment of equipments should be maintained in order to reduce the bacterial contamination for kimbabs. Furthermore, it should be required to obtain the basal data for establishment of the sanitary standard of kim and kimbab.

• Journal of environmental and Sanitary engineering
• /
• v.10 no.2
• /
• pp.79-88
• /
• 1995

The electrostatic precipitation of Auto- Bias has the advantages of a little of power consumption by the voltage to apply only at ionizer and the prevention of fire danger by current flow over. As this ionizer wire was used WXN- Pt material of diameter 90$\mu $m, that improved ion efficiency and safety, simplified a existing source of electric power by induced Auto- Bias voltage. Also, the new type collector used electric conductivity- film wag superior a electric safety and dust collection efficiency and was possible to wash it by water. As a experiment result of this Auto- Bias electrostatic collector, the induced Auto- Bias voltage by appling D.C 4.0∼6.0kV at ionizer was 1.3∼2.3kV and then the power consumption by applied voltage was 8- l8W. The pressure loss of collector by the amount of flowing was 6.1 OmmH$_{2}$O in 300m$^{3}$/hr and showed a safe state of the dust collection. The collection efficiency by particle size was 65.1-95.8% in 0.5∼5.0$\mu $m. After corona discharge of ionizer, the remains ozone concentration was found much lower than that of ACGIH or air pollution criteria in Korea.