• Journal of dental hygiene science
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• v.22 no.1
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• pp.51-56
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• 2022

Background: The coronavirus disease (COVID-19) pandemic increased awareness regarding the importance of hand hygiene in infection prevention. Although social distancing and vaccination are the strongest ways to prevent infection, personal hand hygiene is the most basic and easiest way to maintain public health. However, in addition to hand washing using running water, sanitizing tissues, and disinfection products are convenient for hand hygiene, especially outdoors. Therefore, it is necessary to improve the appropriateness of individual hand hygiene methods. In this study, we investigated the degree of hand hygiene offered by various hygiene products and hand drying methods for maintaining hand hygiene. Methods: An LED UV light kit was used for fluorescent observation of hand contamination. Bacteria from the hands were cultured to compare the degree of hand hygiene offered by various hygiene products. Bacteria were cultured in a hand-shaped medium dish to identify areas vulnerable to hand hygiene. Moreover, the degree of hand hygiene was observed according to the drying method using bacterial cultures. Results: We confirmed that hand washing under running water with antibacterial soap, sanitizing with alcohol gel disinfectant, and wiping with antibacterial wet wipes was effective for hand hygiene compared to washing under running water alone. However, for all hygiene products, a large number of bacteria were detected on the fingertips. We verified that natural drying, rather than rubbing, is effective in maintaining hand hygiene. Conclusion: These results suggest that hand hygiene products and drying methods are critical in hand hygiene management. Therefore, these results provide a basis for determining whether an individual's hand hygiene management method is appropriate.

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.73-88
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• 2009

The purpose of the study was to provide the basic for the prevention of infection control by analyzing the level of recognition and practice of dental hygiene students. It is important for dental clinic staffs to know and practice infection control measures in favor of effective infection control. Thus, this study conducted an one-month questionnaire survey (during October 2008) for dental hygiene students who ever experienced in 16-week clinical practice, and analyzed total 206 questionnaire forms as collected from them, so that it could determine potential associations between their recognition and practice of infection control and thereby suggest an efficient solution for infection control in dental hygiene. 1. It was found that our students' recognition about infection control averaged $4.49{\pm}.58$ points on the whole, and they were best aware of instrumental disinfection and sterilization among other measures, which was followed by hand washing, extirpation control, post-sterilization management, personal protective outfit and instrumental surface maintenance respectively. 2. It was found that our students' practice of infection control averaged $3.85{\pm}.57$ points on the whole, and they practiced hand washing most actively among other measures, which was followed by extirpation control, post-sterilization management, instrumental disinfection and sterilization, personal protective outfit and instrumental surface maintenance respectively. 3. It was found that our students scored higher mean points in recognition about every measure of infection control than those in practice (t=15.676, p=0.000). Particularly, it was notable that there were significant differences between their mean points in recognition and practice of some infection control measures, such as instrumental surface maintenance (t=15.361, p=0.000), personal protective outfit (t=15.245, p=0.000) and instrumental disinfection and sterilization (t=11.169, p=0.000). But there was least significant difference between mean points in recognition and practice of hand washing (t=5.460, p=0.000). 4. For potential associations between recognition and practice of infection control, it was found that higher recognition was in significantly positive associations with higher practice in every measure of infection control (r=.478, p=.000), such as extirpation control (r=.630, p=.000), instrumental disinfection and sterilization (r=.477, p=.000) and post-sterilization management (r=.433, p=.000). 5. It was found that there were differences in our students' recognition depending upon availability of infection control guideline (t=4.587, p=.011), and there were significant differences in practice depending on necessity of infection control education on a statistical basis (t=2.229, p=.027). Overall, it is found that our dental hygiene students are very likely to practice hand washing and extirpation control, because both of these measures are relatively easy to practice or are considered legally binding.

• Korean Journal of Digital Imaging in Medicine
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• v.15 no.2
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• pp.69-76
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• 2013

We checked the existence of bacteria at DR equipment, radiation generator and cassette in 'D university' to propose optimized management method for bacteria and disinfection at DR equipment, radiation generator and cassette at used in radiographic laboratory of the department of radiology. The infected region is treated by alcohol and cresol and compared before spraying and after spraying for 1, 3, 5 and 10 minutes. As time goes on, amount of bacteria colony decreases significantly. The Cresol is useful to disinfect the diminutive devices. However alcohol disinfection, at least 5 minutes later, and hand washing before practical training and shooting image is recommended due to the big and fixed radiography equipment which cause the soakage.

• Journal of Biosystems Engineering
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• v.36 no.5
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• pp.361-368
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• 2011

The amount of export of paprika has been increased rapidly in recent years. Therefore, its cultivation area has greatly increased in Korea according to current consumer's attraction. Moreover, it becomes one of the major exporting products while it recorded 53 million dollars, in 2009 resulting in 40% of the total vegetables export. Most of the products are exported to Japan, but it is necessary to prolong the quality preservation periods to export paprika to nations like U.S.A. or EU. However, to encourage an export to many countries, washing and disinfection became more important to deal with longer transportation and medical inspection. The non-chemical use is very important due to stronger regulation of safety to agricultural production. Accordingly, this study was performed to determine the optimum conditions and develop a prototype washing machine, hot water washing of paprika. The results were as follows : The working performance of the prototype was 938 kg/hr, and which was 1.5 times higher than the conventional air gun type washing machine. The operation cost of prototype was 30 won/kg, and 56% of the cost was reduced when compared with air gun type washing machine.

• Journal of radiological science and technology
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• v.41 no.3
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• pp.241-247
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• 2018

The purpose of this study was to compare the ultrasound gel container washing methods for the sterilization of contaminants and to find the useful methods for the prevention of infection caused by the ultrasonic gel containers. In this experiment, a 250 mL ultrasonic gel container was used, and the ultrasonic gel used was a non-sterile gel (ECO GEL 99, SeungWon Medical, Korea). In order to evaluate the degree of contamination, new 250 mL 15 containers were divided into 5 groups to perform five types of washing by no treatment, washing with water, washing with soap, washing with bottle cleaner and high disinfection level washing. After the washing process, filled the gel container with gel and after 2 weeks, the number of colonies in the gel container was sampled repeatedly twice in the same ultrasonic laboratory and compared before and after washing. As a result of among the five cleaning methods used in this study, 87.2% and 88.9% of the soapy water washing (p = 0.028) and high level washing (p = 0.027) showed significant bacterial reduction rates, respectively. Our findings conclusively an ultrasonic gel container cleaning method for removing contaminants has been found to be an effective sterilization method at a low cost with a soapy water cleaning method. Therefore, it is expected that it will be helpful to prevent the infection caused by the ultrasonic gel container by suggesting the sterilization cleaning method that is practically useful in this study.

• Journal of the Korea Convergence Society
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• v.13 no.2
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• pp.85-91
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• 2022

As emphasized in the COVID-19 quarantine guidelines, hand washing is the most important prevention rule in tandem with distancing and mask. This study aimed to confirm relevant factors that affect practice of hand washing to find out approach for improvement of hand washing practice rate after COVID-19. Using the 2020 Community Health Survey data. As methods of research, this study searched for relevance by carrying out univariate logistic regression analysis, and also conducted multivariate logistic regression analysis using significant variables. Analysis results show that hand washing practice rate was high in females, well-educated, low age, cities, office job, the more people wear a face mask indoors, the higher the cycle of ventilation, the higher the cycle of disinfection and the more people maintain healthy distance. This study understood factors related to the rate of hand washing practice and results can be used as basic data for COVID-19 quarantine guidelines.

• Korean Journal Plant Pathology
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• v.2 no.2
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• pp.96-101
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• 1986

Total 29 commercial crucifer seed lots were tested for seed transmission of Xanthomonas campestris pv. campestris by seed washing liquid plating assay. One imported cabbage seed lot was found to carry Xanthomonas campestris pv. campestris. Several methods and chemicals for eradication of Xanthomonas campestris pv. campestris in and on the cabbage seed were tested for effectiveness. Soaking cabbage seed in $3\3%$ hydrogen peroxide solution for 30 minutes effectively eradicated Xanthomonas campestris pv. campestris in a naturally infested seed lot. In a field survey, black rot turned out to be an important disease in cabbage in Korea.

• Journal of dental hygiene science
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• v.15 no.2
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• pp.166-171
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• 2015

This study was conducted to assess knowledge, attitude, and performance of dental hygiene students on the hand washing. We surveyed 288 students attending the department of dental hygiene at K Universities and H Universities in Gwangju during the period from September 5 to November 20, 2014. The obtained data were analysed using SPSS version 20.0. According to the general characteristics, the hand washing knowledge of the third year students was highest with 4.72. At the question on the change of awareness after the education of hand washing, the hand washing performance showed that 4.17 for 'yes' was higher than 4.03 for 'no'. There was negatively correlated between knowledge and attitude (r=-0.020, p>0.05). The performance was positively correlated with attitude (r=0.161, p<0.05). There is a need to develop a continuous education program for finding out the right way to hand washing, which is able to enhance knowledge, attitude, and performance on hand washing.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• Journal of the Korea Convergence Society
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• v.11 no.1
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• pp.51-56
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• 2020

It is going to select one X-ray generating device for diagnosis in a radiography laboratory at K university in Gangwon-do to detect bacteria on the surface contamination of tables, IP cassettes, and lead gowns for medical radiation shielding and to inform students of the need for proper disinfection control and hand hygiene. Then disinfection was carried out with tissue, tissue cleaner and 70% alchol and immediately collected with sterile cotton swabs to assess the contamination distribution status and disinfection effects of the surface. The results of measuring the degree of contamination on the surface showed that the largest number of bacteria were detected in Apron, and the evaluation of the disinfection effects according to surface contamination showed a noticeable effect at 70% Alcohol in IP Cassette, and the disinfection effect was the same for Apron. Therefore, in order to prevent bacterial infections among students, basic hand washing and regular disinfection should be performed before the practice to prevent infection.