• Fire Science and Engineering
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• v.32 no.5
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• pp.52-56
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• 2018

The damage caused by fires is fatal as opposed to the damage caused by heat, and toxic gas generated by fires can be protected against by using a wet towel. In this study, we quantified the filtration effect of gas generated by an actual fire using a wet towel. In order to confirm the filtration effect of the wet towel on three harmful gases ($CO_2$, HCl, HCN), gases passed through a filter using FT-IR were analyzed in realtime. HCl and HCN, which are gases, were filtered by a wet towel, and the detection time of each gas was delayed. Therefore, it was confirmed that evacuation time can be secured by using a wet towel in the case of toxic gas, especially water-soluble gases in an actual fire.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.258-263
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• 2016

The risks of sanitary indicative bacteria, heavy metals and chlorinated derivatives in 94 cases of sanitary wet towels used in food services (39 from sanitary wet towel treatment business, 55 from food services) were assessed in the present study. Lead was detected in the range of N.D.~0.41 mg/kg (75 cases were not detected), N.D.~0.25 mg/kg of arsenic (93 cases were not detected), N.D.~0.01 mg/kg of cadmium (7 cases were lower than limit of quantitation; 87 cases were not detected), 0.003 mg/kg ~ 0.09 mg/kg of mercury. And chromium (VI) was not detected from all samples. The level of lead was the highest among the tested heavy metals, and the highest concentration of lead was 0.41 mg/kg. However, it was only 2.1% of legal limit (less than 20 mg/kg). The average moisture content of the samples was 61.9% (50.0% ~ 77.0%) and it showed no relevance to the detection of bacterial counts. Escherichia coli was not detected. Bacterial counts were detected 43 cases and among them, 24 cases were exceeded the legal limit. It was verified that the packaging conditions of sanitary wet towel (whether it is packed by a piece or not and sealed or not) are critical factors to cause the germ contamination and cross contamination in the wet towels. The chlorinated derivatives (chlorites and chlorates) were detected in 17 (19.3%) out of 88 cases. The results would be used as preliminary information to establish the programs of "Safety education for manufacturers and public policy of safety".

• Asia Marketing Journal
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• v.12 no.4
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• pp.165-181
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• 2011

In 2005, Yuhan Kimberly found interesting points in the existing customers' U&A survey on the kitchen towel. The usage of Korean consumers is usually restricted to getting rid of the oil from the fans and the fried food. This usage limits could be the barrier to the diffusion of kitchen towel. Although consumers were worried about the hygiene situations about the dishcloth, they also percieved that the existing paper kitchen towels were short of something to soothe their inconveniences. As a result, the company made a decision to seek out the solution for the consumers' worries. The relative shortage of the paper kitchen towel compared to that of the unhygienic and inconvenient dishcloth was its lack of water-endurance. The dishcloth could be reliable in the wet environment which is very common in Korean kitchen, whereas the paper kitchen towel was perceived as very weak and unreliable in removing water form the dishes and the sink. To overcome the common sense of the consumers, it is important to shift the consumers' perception of the kitchen towel category. It is needed to expand the usage time from one time to several times in a day. So it is needed to redesign the customers' kitchen life. The company adopted the brand "Scott^®" to meet the global brand strategy of the parent company, Kimberley Clark. This brand was also adopted and made a succesful launch of the similar product lines in Latin America. Furthermore, to make an emphasis on the differentiation from the existing paper kitchen towels, the company made the slogan, "Scott^® washable kitchen towel." This slogan was designed to expand the familiar product image of convenient paper towels to water-resistance. As a result, consumers show the changes in usage behavior of paper towels and apply them for more various purposes such as cleaning the decks and tables. This change results in the rapid sales increase of "Scott^® washable kitchen towel."

• Journal of radiological science and technology
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• v.43 no.2
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• pp.87-96
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• 2020

This study examined the hygiene management of ultrasound probes by examining the cleaning tools for hygiene management of ultrasound probes, the presence or absence of wearing glove as a personal protective equipment, and the awareness of ultrasound probe hygiene. Parts 154 questionnaire about people working in the ultrasound room were surveyed and analyzed. The single gel removal tool of the ultrasound probe was most frequently used with a 48.7% cotton towel, and for double gel removal tools, the first gel removal tool was 42.4% cotton towel and the second gel removal tool was used with 57.6% wet tissue. Antimicrobial wipes were the most commonly used drug and instrument used in ultrasound hygiene management at 58.4%. According to the survey of the presence or absence of wearing glove during ultrasound examination, 46.8% were found to be unworn. When examining the intracavity ultrasound, 30.9% of those who do not wear glove and 61.0% of hygiene awareness of ultrasound probes are 'normal'. According to age, ultrasound probe gel removal tool was not significant difference(p>0.05). According to the working organization and the working department, it was significant difference to wearing gloves during ultrasound examination(p<0.05). Therefore, in order to properly sanitize the ultrasound probe, it is considered that a guideline for hygiene management of the ultrasound probe that fits the situation in Korea is necessary, and it is considered that thorough hygiene management training for inspector is necessary for efficient hygiene management of the ultrasound probe.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.228-235
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• 2023

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50℃ showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1611-1618
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• 2005

The microbiological examinations were conducted for the hygienic evaluation on three Korean restaurants during summer season in Busan, Korea. Total one hundred and sixty swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants and total and coliform counts were measured. Also thirty- six air samples were collected at inside of three restaurants for measuring total, coliform, Staphy-lococcus and mold and yeast counts. All collected samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that most swabbed samples were highly contaminated with microorganisms and coliforms. The degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 2.14$\times\10^{9}$/200 $cm^{2}$, while those of coliforms from not detectable to 8.34$\times\10^{7}$/200 $cm^{2}$/200 $cm^{2}$. Microorganisms also detected from most agar strips of air samples for total, coliform, Staphylococcus and mold and yeast counts. The severely contaminated sites were floor, trench, water bottle, plastic drainer, rubber gloves, shelves, and unsealed wet towel. Those sites should be focused and controlled according to control Points of sanitation standard operating Procedures. Also, periodic microbiological examination in addition to visual examination should be applied on those highly contaminated sites for reducing risk of foodborne disease outbreak at restaurants

• Korean Journal of Plant Resources
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• v.19 no.5
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• pp.580-585
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• 2006

This experiment was conducted to study the effects of sulphuric acid, cutting, cold stratification and hot water on the germination of Sophora japonica seeds, which have difficulty to germinate because they have hard and thick seed coats. The seeds were immersed in 30, 60 and 90% sulphuric acid for 30 minutes as seed scarifications, and cut 1/8, 2/8 and 3/8 of the opposite parts of radicles. As cold stratification the seeds were wrapped in wet towel, and then stored in plastic bags in a refrigerator $(4^{\circ}C)$ for 3, 5 and 10 days. The seeds were immersed in hot water $(90{\sim}95^{\circ}C)$ for 2,5 and 10 minutes. Pretreated seeds represented different germination properties, respectively. After sulphuric acid treatment, the seeds showed an increase in germination (G) and germination index (GI). Compared to the other treatments, 90% sulphuric acid showed the highest G (31.7%) and GI (6.2). The G and GI of cut seeds decreased with the increase of seed cutting lengths. And G and GI of cold stratificated seeds were not significantly different among the days treated (p=0.258). Two minutes treatment of hot water showed lower G and Gl than control, and the seeds were not germinated in 5 and 10 minutes treatments of hot water. At the result of relative growth rate and T/R ratio of seedlings from pretreated seeds, the seedlings from seeds in 90% sulphuric acid treatment represented the highest relative growth rate and T/R ratio.