• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.9-21
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• 2000

Dairy products eatable instantly have lots of nutriment, but on the other hand they are susceptible to putrefy with careless. Therefore, dairy products should be implemented the critical control points to produce both standard good qualities and hygiene ones without the contamination of hazards, because they could not been produced the perfect products only with ISO 9000 application like other industry. The application of HACCP system for dairy products produced domestically is important to certify hygiene quality and safety. It is necessary to examine regular inspection for the persistent maintenance of HACCP system. If environmental changes and improvement of manufacture facilities by expansion of new system in factory turn shift into HACCP plan, then, it is persistently accomplished the supplementation of deficiency for new hazard analysis through the periodical inspection. So far, HACCP system is mainly applied in dairy plants. If farms producing milk directly set up a sanitary plan, it can also practice sanitary control from farm to table in our country. The only dairy products produced in these conditions can be compatible to ones of other countries, they can be provided consumers over forty million with reliable foods, and contributed to the improvement of public health.

• Journal of the Korean Home Economics Association
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• v.33 no.1
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• pp.19-32
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• 1995

The purpose of this study is to investigate the consumer safety problems appeared in the Korean mass media-the newspaper(the Kong-A Ilbo and the Chosun Ilbo) and the consumer magazines(the Sobija-Sidae and the Sobija) from 1991 to 1993. I use the content analysis of the articles related with consumer safety through the above mass media. The results are (1) the goods-services areas that are severe in the consumer safety problem are food, environment, medicine, electric appliances, services(restaurant, medical service), and etc. (2) the most important problem areas are Toxic ingredients(remaining agricultural chemicals and heavy metal), Food additionals, Sanitary problem, Hygiene products hazard, Safety accident, Environmental pollution, etc. (3) the goods-service area and the consumer safety problem are different according to the publication year and the mass media type.

• Nutritional Sciences
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• v.5 no.2
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.40-54
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• 2005

This dissertation aims to develop adsorption tubes for measuring organic solvents in the working environment, by comparing and analyzing breakthrough condition and adsorption capacity with ACF. 1. In breakthrough characteristics, the raising velocity of breakthrough curve is increasing according to assault concentration, but $50\%$ breakthrough time is decreasing. As breakthrough curve of calculated data using this agrees with the one of experimental data both of them can be used on determining sampling time of adsorption tubes. It is predicted by theoretical that $10\%$ breakthrough time is increasing in the case of increasing filled adsorbent amount. 2. $10\%$ breakthrough time is regularly decreasing as much as assault concentration is increasing. As a result, we can predict the life of adsorbent within the range of the low concentration, and adsorption amount that ACF can sample during $10\%$ breakthrough time is increasing as much as assault concentration is increasing.

• Journal of environmental and Sanitary engineering
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• v.17 no.2
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• pp.34-39
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• 2002

This study was performed to survey and evaluate the contents of di-n-butyl phthalate(DBP) in manicures by GC/FID and GC/MSD. The tested samples were 61 domestic and 41 imported manicures circulating in Seoul and Kyonggi-Do area. DBP was detected respectively in the rate of 93.4% for domestic manicures and 43.9% for imported manicures. The contents of DBP in domestic and imported manicures were 11.6g/17g~74.7g/kg and 28.2g/kg~78.9g/kg respectively. DBP was used in domestic and imported manicures with the exception of Japan products. Therefore, the alternative material for DBP should be developed and used to ensure consumers' safety.

• Journal of environmental and Sanitary engineering
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• v.19 no.3 s.53
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• pp.22-30
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• 2004

The extract with the dilution of $50\%$ ethanol and treatment of $121^{\circ}C$ for 15min were inhibited highly the growth of staph aureus, Ent. cloacae, Sh. sonnei, A. hydrophila, b. subtilis, St. faecalis and L. casei. of food samples, red-bean dregs with addition of extact of smilax china. leaves or sorbic acid took the similar inhibition effect to microorganisms for the early storage days(1-3days). There was inhibited the growth of microorganisms in strawberry Juice added to 20m1 of $1\%$ extract solution for one storage day in comparison with no addition of smilax china L. Over all with growth inhibition capability to microorganisms and foods, it was believed that the effect and value as the natural food preservatives and the extracts like as this natural plant material took the food safety and it was capable to develop the natural food preservation.

• Journal of environmental and Sanitary engineering
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• v.18 no.1
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• pp.8-14
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• 2003

Asbestos is composed of long thin fibers approximately diameter $0.02\mu\textrm{m}$ and flexibility, strength, electrical, thermal conditions. The most common asbestos are : Chrysotile(white), Crocidolite(Blue), Amosite(Brown). Asbestos was first introduced in the Korea in 1960 and installation of these products continue through the late 1970's and even the early 1980's. Bu-pyung basement stores in Korea were surveyed from September 25 to October 26, 2001. The purpose of this research was to evaluate worker-exposure to asbestos, comparing to the standards and to research notice of inhabitants about asbestos. Fifteen personal samples and six areas were collected using Gillian Air Sampler. Result of this research were as follows. 1. The most of asbestos exposure concentrations keeps to the criterion(OSHA(Occupational Safety and Health Adminisoation), NIOSH) but forty three percent of the Six samples exceeded the EPA (Environmental protection Agency) of 0.01 fibers/cc. 2. All of places compliced to the standards but there is no "Safe level" of asbestos exposure to the people. Especially people who are expose more frequently over a long time are more at risk.

• Journal of environmental and Sanitary engineering
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• v.13 no.3
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• pp.52-57
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• 1998

The disinfection of public water supplies has been used to prevent the transmission of waterborne diseases throughout the worlds. Although chlorine has been used as the primary disinfactant, its safety was first questioned in 1974 when chlorination of drinking water was found to result in the formation of trihalomethanes(THMs). Chlorine dioxide was selected as one alternative disinfactant. But the application of chlorine dioxide in water treatment has been limited because of concerns about the health effects of DBPs. In these experiments, chlorine dioxide showed the effective inactivation on both total coliforms and HPC at 3.0 mg $ClO_2/L$. The bactericidal effects of chlorine dioxide showed a tendency to increase as pH decreased, but the differences were not so sizable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.614-622
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• 2010

The sanitary quality of a shellfish-growing area in Gangjinman, Korea, was assessed through a bacteriological examination of seawater form January 2007 to December 2009. The range of the geometric mean (GM) and the estimated 90th percentile for most-probable-number (MPN) values for fecal coliforms in samples collected in the designated area were 2.0-2.4 and 6.1-11.5 MPN/100 mL, respectively. Therefore, the bacteriological quality of seawater in the designated area in the Gangjinman area met the National Shellfish Sanitation Program (NSSP, USA) guidelines for approved areas. Also, the sanitary status of shellfish harvested from the designated area met the Korean Shellfish Sanitation Program (KSSP) fecal coliform criterion (<230 MPN/100 g). However, the degree of bacteriological contamination increased rapidly, and water quality exceeded the criteria for approved areas when large amounts of rain fell before the sampling date. Fortunately, fecal pollutants did not affect the bacteriological quality of a buffer zone established between the shoreline and the designated area. These results indicate that the current buffer zone established around the designated area protects the designated area properly.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.155-161
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• 1995

In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value , peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).