• Health Policy and Management
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• v.9 no.3
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• pp.129-148
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• 1999

This study was performed to investigate contents of affairs and job satisfaction of sanitary officials at sanitary department and health center. and to assess attitude about transfer of sanitary affairs control to health center and to devise Improving program of sanitary affairs. Four-hundred and fifty-five sanitary officials were sent a postal questionnaire and eighty-four percent completed and returned the questionnaire (382 persons). The major results are as follows: The major sanitary affairs performed by sanitary officials were permission and filing of restaurant business (15.1%), supervision and regulation of that (14.4%). Sanitary officials answered that supervision and regulation of insanitary and/or subquality foods, planning of food sanitary administration, and permission and filing of restaurant business were their important affairs. They replied that the most serious problem of sanitary affairs was 'lack of contribution to the public health' (40.9%), 'putting first in supervision' (26.4%), and 'lack of personnels' ( 19.1 %), and the most important thing to improve sanitary affairs was the substantial inherent affairs. And they indicated that the agency to be desired for sanitary affairs control was the sanitary department (51.6%), the health center (25.4%), For the degree of satisfaction in affairs, 29.1% of sanitary officials felt proud, 59.6% felt overwork, 59.3% hoped transferring to other worksite and the major reason of transferring was lack of promotion opportunity in officials of sanitary department. disciplinary punishment and social corrupt view in officials at health center. The 41.1 % of sanitary officials at sanitary department didn't know that sanitary affairs had been stated as affairs of the health center in Community Health Act. After transferring affairs control to the health center, 14.4% of them felt more proud of affairs but 20.0% less proud. 23.2% more satisfactory but 22.4% more dissatisfactory. and 64.8% answered that sanitary affairs did not change. The results indicate that sanitary affairs should be changed to supervise and control insanitary and/or subquality foods, so that they play an important role at health promotion, and make sanitary officials feel proud at their own work.

• Journal of the Korean Home Economics Association
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• v.42 no.9
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• pp.99-109
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• 2004

In residential spaces, sanitary zones are where the most basic needs of human beings are met and are used by all members of the family. A high level of privacy is therefore required in their use. This research studies the current state of sanitary zones in collective houses and in detached houses from a comparative perspective first, and then analyses the satisfaction and dissatisfaction requirement levels of dwellers of each house in comparison so as to provide data to formulate a new design for sanitary zones that is suitable for each dwelling house. The results of this research are as follows. (1) The questionnaire respondents were mostly in their 30s and 40s (99.1% in total), and lived in a nuclear family system (87.7%). (2) The number of sanitary zones was found to be more than 2 in 62% of collective houses and in 60.7% of detached houses, which leads us to conclude that non-dwelling spaces are increasing in both types of houses. (3) Of the housing facilities,13% of collective houses and 9% of detached houses were equipped with a bidet. Both percentages are very low but it needs to be noted that the percentage is relatively high in collective houses. In safety facilities, the ratio of houses furnished with safety handlers for the aged was very low in both types of houses. (4) The residents of collective houses showed high levels of dissatisfaction with regard to the problems of storage space and steam production, while residents of detached houses expressed high levels of dissatisfaction with regard to the heating system, colors of finishing materials, size, dampness, steam production, and storage space.

• Journal of Food Hygiene and Safety
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• v.1 no.2
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• pp.121-131
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• 1986

Four types of restaurants in Seoul city area were aSsessed in terms of the sanitary conditions and practices, and the microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled restaurants. Subjective samples were randomly selected based on the distribution factors of areas, types, and sizes. Microbiological tests on foods, equipments, and utensils were done according to standard procedures and included total plate count and coli forms. Singnificant differences among types or sizes were determined by using one-way analysis of variance. Correlation coefficients were calculated to determine significant relationships between sanitary scores and microbiological counts. The results of the study are summarized as follows: 1) Sanitary condition of kitchen and dining areas as well as the sanitary practices of employees were evaluated as the unsatisfactory state with potentially hazardous practices observed. 2) The microbiological quality of food items with high cooking temperature was in good condition, but most food items showed high levels of microbiological counts mainly due to the improper food handling practices of employees. 3) The sanitary conditions of equipment and utensils which were used at preparation and cooking phases, and food containers which were used at the serving phase, were crucial. Serveal guidelines were suggested for the improvement of the working environment as well as the food Quality.

• Proceedings of the Korean Sanitation Conference
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• 2004.11a
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• pp.28-44
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• 2004

• Journal of environmental and Sanitary engineering
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• v.15 no.2
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• pp.65-74
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• 2000

The purpose of this study is to develop the stochastic stream water quality model for the intake station of Chung-Ju city waterworks in the Han river system. This model was based on the theory of Box-Jenkins Multiplicative ARIMA(SARIMA) and the state space model to simulate changes of water qualities. Variable of water qualities included in the model are temperature and dissolved oxygen(DO). The models development were based on the data obtained from Jan. 1990 to Dec. 1997 and followed the typical procedures of the Box-Jenkins method including identification and estimation. The seasonality of DO and temperature data to formulate for the SARIMA model are conspicuous and the period of revolution was twelve months. Both models had seasonality of twelve months and were formulates as SARIMA {TEX}$(2,1,1)(1,1,1)_{12}${/TEX} for DO and temperature. The models were validated by testing normality and independency of the residuals. The prediction ability of SARIMA model and state space model were tested using the data collected from Jan. 1998 to Oct. 1999. There were good agreements between the model predictions and the field measurements. The performance of the SARIMA model and state space model were examined through comparisons between the historical and generated monthly dissolved oxygen series. The result reveal that the state space model lead to the improved accuracy.

• Parasites, Hosts and Diseases
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• v.52 no.2
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• pp.177-181
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• 2014

Cockroaches are abundant in Nigeria and are seen to harbour an array of pathogens. Environmental and sanitary conditions associated with demographic/socio-economic settings of an area could contribute to the prevalence of disease pathogens in cockroaches. A total of 246 cockroaches (Periplaneta americana) in urban (Benin, n=91), semi-urban (Ekpoma, n=75) and rural (Emuhi, n=70) settings in Edo State, Nigeria were collected within and around households. The external body surfaces and alimentary canal of these cockroaches were screened for bacterial, fungal, and parasitological infections. Bacillus sp. and Escherichia coli were the most common bacteria in cockroaches. However, Enterococcus faecalis could not be isolated in cockroaches trapped from Ekpoma and Emuhi. Aspergillus niger was the most prevalent fungus in Benin and Ekpoma, while Mucor sp. was predominant in Emuhi. Parasitological investigations revealed the preponderance of Ascaris lumbricoides in Benin and Emuhi, while Trichuris trichura was the most predominant in Ekpoma. The prevalence and burden of infection in cockroaches is likely to be a reflection of the sanitary conditions of these areas. Also, cockroaches in these areas making incursions in homes may increase the risk of human infections with these disease agents.

• Korean Journal of Environment and Ecology
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• v.11 no.1
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• pp.137-148
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• 1997

This study was conducted to select appropriate woody species and to propose appropriate woody species and to propose appropriate mounding hight through analysis of soil characteristics, planting state, draining state, growth amount and injured index of woody species. Soil acidity was pH 5.9~7.4, as alkaline soil. The state of draining was proved to be inappropriate for the growth of woody species because of bad draining state. Injured index of woody species were Prunus serrulata var, spontanea in deciduous tree because of polluted water leaked from sanitary landfill and density of planting tree. Appropriate mounding heignt of the planted area which was itensive injured wood species was not less than 80cm. Appropreate woody species in wanggyoi-dong apartment complex were Zelkova serrata, Acer trifloum, Acer buergerianum, Sophora japonica, Ailanthus altissima and appropriate mounding height was not less than 50~60cm.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• Journal of environmental and Sanitary engineering
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• v.4 no.2 s.7
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• pp.1-14
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• 1989

There is increasing concern that depletion of the ozone layer may have important health consequences. Each $1\%$ decline in ozone concentration is expected to cause a $2\%$ increase in ultraviolet radiation this in turn has been suggested to lead to up to a $4-6\%$ increase in certain kinds of skin cancer. In Colorado state, malignant melanoma patients increased form 7.4 cases per 100,000 to 12.6 per 100,000 in the general population between 1979 and 1985. In Australia, 4,000 new melanomas are diagnosed each year and 800 people die every year from melanoma. Strong international controls CFCs production are necessary to lower the destruction of ozone in the stratosphere. Only then will the increase in ultraviolet radiation to the skin be halted and the incidence and mortality from melanomas be reduced.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.