• 대한영양사협회학술지
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• 제21권3호
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• pp.227-240
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• 2015

The purpose of this study was to assess the hygiene status of 145 child-care foodservices, which were newly registered in the Center for the Children's Foodservice Management (CCFSM) in Changwon, Gyeongnam. Sanitary inspection checklist (40 food safety items) of Korea Food and Drug Administration (KFDA) was used by the CCFSM in Changwon, Gyeongnam. Average score from the total safety items in 145 child-care foodservices was 21.41 points out of 40 points. Score gaps between the lower group (71 foodservices, 13.92 points) and higher group (74 foodservices, 28.61 points) showed a significant difference (P<0.001). The top five priorities of sanitary measures needing corrective actions for child-care foodservices were as follows: 'provide hand washing and sanitizing tools, and supply manuals on how to wash hands properly', 'supply record form for access/inspection', 'conduct education for cooks on standards in the selection of sanitizer for raw vegetables and proper methods to wash and sanitize raw vegetables', 'provide a refrigerator and a freezer with installed thermometers and temperature record monitoring logs', 'encourage separation of contamination operating zone and clean zone or conduct training for cooks on ways to prevent cross-contamination by performing work separately by the hour'. For the higher group, most were national/public facilities (83.3%), whereas in the lower group, private facilities (62.1%) were more common than national/public ones (37.9%). Therefore, a significant difference (P<0.001) was detected in the two groups. These private facilities should be supported.

• 한국식품과학회지
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• 제39권1호
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• pp.104-107
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• 2007

유통식품에서 분리한 E. coli 및 S. aureus의 차아염소산나트륨과 염화벤잘코늄에 대한 감수성을 현탁액시험법으로 청정조건과 오염조건에서 각각 조사한 결과 차아염소산나트륨의 오염조건에서 S. aureus가 5 log 감소의 살균소독력이 나타나지 않았을 뿐, 모든 균주가 사용범위 내에서 살균소독력을 나타내었으며, 항생제 내성균과 감수성균에 대한 살균소독제 감수성의 차이는 발견되지 않았다(p>0.05).

• 대한영양사협회학술지
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• 제10권4호
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.

• 한국의료질향상학회지
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• 제21권1호
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• pp.36-49
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• 2015

In Intensive Care Units (ICUs), where severely ill patients are treated, importance of reducing Hospital Acquired Infection (HAI) cannot be overstated. One of the simplest and most effective actions against HAI is proper hand hygiene (HH) behavior of Health Care Workers (HCWs). However, compliance varies across different cultures and different job types of HCWs (physicians, residents and nurses). This study aims to understand determinants of HH behavior by HCWs' job types in Korea. Qualitative analysis was performed based on Reasoned Action Approach style interviews with staff physicians, residents and nurses across 7 teaching hospitals. We found that all HCWs strongly believe HH is important in reducing HAI. There were, however, job type-specific HH behavior modifying factors; staff physicians stated feeling pressure to be HH behavior role model. Residents identified Quality Improvement team that measured compliance as a facilitator; a notable barrier for residents was senior physicians not washing their hands, because they were afraid of appearing impudent to their seniors. Nurses designated their chief nurse as a key referent. All participants mentioned heavy workload and lack of access to alcohol-based sanitizer as situational barriers, and sore and dry hand as deterrents to HH compliance.

• 한국식품과학회지
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• 제41권2호
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• pp.225-229
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• 2009

식품 및 식품접촉 표면의 식중독균을 제어하기 위해 오존수를 사용하는 사례가 증가하고 있다. 본 연구는 HDPE 도마와 나무도마에 오염된 식중독균 제거를 위해 오존수 처리의 살균효과를 평가하였다. E. coli O157:H7, S. aureus, S. Typhimurium, B. cereus 모두 오염원 도마 표면을 오존수로 처리 시 농도 증가에 따른 1-5 log의 살균력이 관찰되었고, 세척보다는 침지 처리가 살균력이 높았다(p<0.05). E. coli O157:H7, S. Typhimurium 등 그람 음성균이 S. aureus, B. cereus 등 그람양성균보다 오존수에 대한 저항성이 낮았으며, 나무도마보다 HDPE 도마에서 더 높은 살균력을 보였다. 본 연구 결과는 식품가공공장의 식품접촉 표면 식중독 미생물 제어에 효과적으로 활용될 것이다.

• Food Science and Biotechnology
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• 제18권2호
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• pp.537-540
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• 2009

Bactericidal efficacies of various sanitizers and disinfectants against 10 Bacillus cereus strains isolated from Korean foods and 8 standard B. cereus strains were investigated. The sanitizing capabilities of ethanol, iodine, chloride, quaternary ammonium, hydrogen peroxide, and peroxide acetic acid were investigated using the EN 1276 method based on quantitative suspension testing. The resistance against sanitizers and disinfectants was higher for wild-type than standard strains, and the bactericidal activities decreased in dirty conditions. Ethanol, chlorine, and iodine at the maximum level allowed under Korean food sanitation laws showed a great effectiveness against B. cereus. Hydrogen peroxide at 1,100 ppm showed the lowest bactericidal activity against B. cereus. These results indicate that the legally allowed maximum concentrations of sanitizers and disinfectants in Korea do not reduce all B. cereus strains by at least $5\;{\log}_{10}\;CFU/mL$.

• 한국식품과학회지
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• 제37권4호
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• pp.671-677
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• 2005

최근 식중독 발생이 대형화됨에 따라 식중독 예방과 식품의 위생적 생산관리를 위하여 식품제조시설에서의 살균소독제 사용 요구가 증가되는 추세이다. 또한 미국 FDA에서는 E. coli와 S. aureus에 대하여 $5\;log_{10}$ CFU/mL의 균수를 감소시키는 화학제제를 살균소독제로 인정하고 있다. 국내에서 유통되는 11종의 살균소독제와 5가지 식품 위해 미생물인 P. aeruginosa, E. coli, S. typhimurium, S. aureus, E. hirae를 대상으로 살균소독제의 유효성을 평가한 결과 현재 시중에서 유통되고 있는 살균소독제 중 자몽추출물과 chlorine를 원료로 사용하는 일부 품목의 경우 법적허용기준인 $5\;log_{10}$ CFU/mL의 살균효과에 미치지 못하는 것으로 판단되었다.

• Journal of Microbiology and Biotechnology
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• 제16권4호
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• pp.639-642
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• 2006

This study aimed to identify effective washing and sanitation programs to minimize the contamination of cooked rice by B. cereus. As such, the effectiveness of five sanitizers, including QAC, alcohol, chlorine, CaO, and $H_2O_2$, was evaluated in relation to the survivability of B. cereus spores in cooked rice and resulting sensory properties of the rice. The water-treated cooked rice showed remaining B. cereus spores at 1.09 $log_{10}CFU/g$. In contrast, treatment with the minimum inhibitory concentrations of the sanitizers, such as 200 ppm of QAC, 50% of alcohol, 100 ppm of chlorine, 650 ppm of CaO, and 500 ppm of $H_2O_2$, destroyed all the spores in the cooked rice below a non-detection limit (ND< 0.15 CFU/g). The sensory properties of the sanitizer-treated (1,000 ppm of $H_2O_2$, 100 ppm of chlorine, and 800 ppm of CaO) cooked rice did not differ significantly from those of the water-treated cooked rice. As a result, 500 ppm of $H_2O_2$, 650 ppm of CaO, and 100 ppm of chlorine were found to effectively eliminate B. cereus spores in rice while cooking.

• Journal of Veterinary Science
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• 제22권1호
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• pp.11.1-11.7
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• 2021

Background: The spore-forming bacterium Bacillus anthracis causes anthrax, an often-fatal infection in animals. Therefore, a rapid and reliable strategy to decontaminate areas, humans, and livestock from B. anthracis is very critical. Objectives: The aim of this study was performed to evaluate the efficacy of sodium hypochlorite, calcium hypochlorite, and quaternary ammonium compound (QAC) sanitizers, which are commonly used in the food industry, to inhibit spores and vegetative cells of B. anthracis surrogate. Methods: We evaluated the efficacy of sodium hypochlorite, calcium hypochlorite, and a QAC in inhibiting vegetative cells and spores of a B. anthracis surrogate. We treated a 0.1-mL vegetative cell culture or spore solution with 10 mL sanitizer. The samples were serially diluted and cultured. Results: We found that 50 ppm sodium hypochlorite (pH 7), 1 ppm calcium hypochlorite, and 1 ppm QAC completely eliminated the cells in vegetative state. Exposure to 3,000 ppm sodium hypochlorite (pH 7) and 300 ppm calcium hypochlorite significantly eliminated the bacterial spores; however, 50,000 ppm QAC could not eliminate all spores. Conclusions: Calcium hypochlorite and QAC showed better performance than sodium hypochlorite in completely eliminating vegetative cells of B. anthracis surrogate. QAC was ineffective against spores of the B. anthracis surrogate. Among the three commercial disinfectants tested, calcium hypochlorite most effectively eliminated both B. anthracis vegetative cells and spores.

• The Plant Pathology Journal
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• 제35권5호
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• pp.437-444
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• 2019

Chlorine dioxide ($ClO_2$) has been widely used as an effective disinfectant to control fungal contamination during postharvest crop storage. In this study, Fusarium oxysporum f. sp. batatas SP-f6 from the black rot symptom of sweetpotato was isolated and identified using phylogenetic analysis of elongation factor 1-${\alpha}$ gene; we further examined the in vitro and in vivo inhibitory activities of $ClO_2$ gas against the fungus. In the in vitro medium tests, fungal population was significantly inhibited upon increasing the concentration and exposure time. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by treatment using various $ClO_2$ concentrations and treatment times to assess fungus-induced disease development in the slices. Lesion diameters decreased at the tested $ClO_2$ concentrations over time. When sweetpotato roots were dip-inoculated in spore suspensions prior to treatment with 20 and 40 ppm of $ClO_2$ for 0-60 min, fungal populations significantly decreased at the tested concentrations for 30-60 min. Taken together, these results showed that $ClO_2$ gas can effectively inhibit fungal growth and disease development caused by F. oxysporum f. sp. batatas on sweetpotato. Therefore, $ClO_2$ gas may be used as a sanitizer to control this fungus during postharvest storage of sweetpotato.