• Journal of radiological science and technology
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• v.38 no.4
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• pp.395-401
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• 2015

The purpose is to determine the degree of contamination of the equipment for infection control in chest radiography of the radiology department. We confirmed by chemical and bacterial identification of bacteria of the equipment and established a preventive maintenance plan. Chest X-ray radiography contact area on the instrument patients shoulder, hand, chin, chest lateral radiography patient contact areas with a 70% isopropyl alcohol cotton swab were compared to identify the bacteria before and after sterilization on the patient contact area in the chest radiography equipment of the department. The gram positive Staphylococcus was isolated from side shoots handle before disinfection in the chest radiography equipment. For the final identification of antibiotic tested that it was determined by performing the nobobiocin to the sensitive Staphylococcus epidermidis. Chest radiography equipment before disinfecting the handle side of Staphylococcus epidermidis bacteria were detected using a disinfectant should be to prevent hospital infections.

• Korean Journal of Clinical Laboratory Science
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• v.52 no.3
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• pp.214-220
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• 2020

Handwashing with soap is an important practice to reduce the transmission of potentially pathogenic microorganisms, but liquid soaps with refillable dispensers are prone to extrinsic bacterial contamination. This study investigated the bacterial contamination of liquid soaps in 58 public restrooms in six buildings. The bacteria were identified by a biochemical test and MALDI-TOF mass spectrophotometry. The antimicrobial susceptibility was determined using the Vitek II system. Of the 58 restrooms examined, 27(46.55%) were using a refill dispenser, of which 25(92.59%) were contaminated with bacteria. The bacteria recovered from the soaps ranged from 1.6×10³ to 2.7×10⁵ CFU/mL. Serratia liquefaciens (12), Achromobacter xylosoxidans (9), S. marcescens (4), Staphylococcus pastueri (1), and Achromobacter spanius (1) were isolated. Except for one A. xylosoxidans, bacteria of the same species isolated in the same building showed a unique resistance pattern. In conclusion, handwashing with contaminated soap may play a role in the transmission of bacteria in public health settings. Therefore, it is necessary to limit the use of refillable liquid soaps in the restrooms of hospitals used by patients with reduced immunity.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.427-431
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• 2012

This study was conducted to monitor and evaluate microbial contamination during manufacturing process in 6 red pepper powder factories. Red pepper powder samples were taken from manufacturing facilitates, working area and workers' hands to determine sanitary indicator bacteria (SIB) such as aerobic bacteria and coliform group as well as pathogenic indicator bacteria (PIB) such as Staphylococcus aureus, E.coli, Salmonella spp., Listeria monocytogenes, and Bacillus cereus. The results indicated that SIB in primary materials was detected as low as 3 log units and E.coil and Staphylococcus aureus of PIB were detected. After grinding process, aerobic bacteria, fungi, and coliform group increased 52% and 108%, respectively. In final products, PIB was not detected except for one found Staphylococcus aureus by which workers' hands were contaminated. Moreover, UV detectors in all the manufacturers were not able to reduce bacteria. Thus, this data suggest that a stringent safety management be needed to prevent cross contamination, and also reconsider effectiveness of facility.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.271-276
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• 2022

This study aimed to investigate microbial contamination of Dutch coffee in Gyeonggi province, South Korea. A total of 70 different Dutch coffee were purchased from an offline market (food service business operator). Two types of coffee were considered: "coffee made from food service business operator" and "coffee made from food manufacturer." The levels of total aerobic bacteria were 0.74-6.21 log CFU/mL in 15 samples and fungi were 0.70-4.00 log CFU/mL in 21 samples. Total aerobic bacteria was detected at higher levels in "coffee made from food service business operator" than in "coffee made from food manufacturer," and the difference was not significant. Three samples in "coffee made from food manufacturer" exceeded the standard for total aerobic bacteria. Escherichia coli, Coliform, and 12 types of foodborne bacteria were not detected in all samples. The extraction method detected no difference in cell counts of total aerobic bacteria and fungi. Therefore, to reduce microbial contamination of Dutch coffee, managing hygiene while maintaining the refrigeration temperature from the bean management stage to the sale process is crucial.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.813-823
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• 2016

The purpose of this study was to investigate the effects of ionized calcium treatment on total bacterial cross-contamination of chicken carcass surface in the slaughtering process. The growth of Escherichia coli was strongly inhibited in a medium prepared by using a 0.5% ionized calcium solution. The total bacterial cross-contamination of chicken carcass surface and the scalding water was significantly increased as the number of scalding was increased (p<0.05). The total bacterial cross-contamination of chicken carcass surface reached a plateau without a further increase as scalding was performed consecutively for 10 or more times. The total bacterial cross-contamination of the scalding water was significantly increased as the number of scalding was increased (p<0.05). The total bacterial cross-contamination of chicken carcass surface of the chickens raised on a floor type farm was significantly higher than that of the chickens raised in a battery cages (p<0.05). The total bacterial cross-contamination of chicken carcass surface of the chickens raised on a floor type farm was significantly lower in the 0.5% ionized calcium solution treatment group than in the control group (p<0.05).

• Korean Journal of Clinical Laboratory Science
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• v.48 no.3
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• pp.237-241
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• 2016

This study, funded by Jeju Special Self-Governing Province, evaluated the bacterial contamination in disposable wet wipes used in restaurants, coffee shops, and bakery shops. The materials used are 55 disposable wet wipes collected from general restaurants. The number of average bacteria found was $4.21{\times}10^3CFU/mL$ in 50 disposable wet wipes; in the other five disposable wet wipes, no bacterial contamination was found. The highest number of bacteria was measured as $16.67{\times}10^3CFU/mL$. Total bacterial count of separated are 71 strains. Among the 71 identified strains, 15 were Staphylococcus aureus and 3 were Pseudomonas aeruginosa. This can be an important problem. This study measured the level of bacterial contamination and identified the strains isolated in wet wipes. This study may be important as it provides the basis for establishing sanitation standars for wet wipes.

• Journal of Microbiology and Biotechnology
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• v.20 no.4
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• pp.779-781
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• 2010

After preliminary tests indicated an increased number of heterotrophic bacteria, we investigated possible sources of contamination in a neonatal intensive care unit (NICU) water distribution system. Scanning electron microscopic examination of flexible metallic hoses associated with the system revealed the presence of a biofilm; partial 16S rDNA sequencing revealed that the biofilm contained Blastomonas natatoria. Purgation of the water system three times a day, reinforced faucet cleaning, decreasing the cold water temperature to $12^{\circ}C$, and six repeated chlorinations at concentrations as high as 2 mg/l were not sufficient to eradicate the bacterial contamination. Replacing all of the rubber-interior flexible metallic hoses with teflon-lined hoses, followed by heating the water to $70^{\circ}C$, successfully controlled the bacteria.

• Korean Journal of Veterinary Service
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• v.24 no.2
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• pp.117-126
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• 2001

To ensure the safety of domestic livestock products, the government made it obligatory to enforce the hazard analysis critical control point(HACCP) in all domestic slaughterhouses. Under the HACCP, most of the hazards generated in slaughterhouses are bio-hazards, especially pathogenic bacteria. In order to reduce to the pathogenic bacteria, critical control point (CCP) is established and controled in the process of slaughter. A study was carried out to measure the level of bacterial contamination of swine carcass in 6 slaughterhouses selected. As a result, the aerobic plate counts(cfu/$\textrm{cm}^2$) of all samples was $10^2$-10 in average, except slaughterhouse C. The level of the aerobic plate counts on the surface of lower loin in slaughterhouse C was $10^4$ and it was considered that slaughterhouse C should set the process of manual transport of carcass as the CCP. Escherichia coli level was the highest in middle line cut surface. Especially, E coli level of slaughterhouses C and D were about 6.5- and 3.0-fold higher than that of other 4 slaughterhouses. Thus, it was considered that the slaughterhouses C and D should set the process of the entrails treatment as the CCP. The air contamination was measured at two point in a slaughterhouse. The air contamination level was 4-13 times higher than that of the standard Japanese slaughterhouses.

• Journal of Plant Biotechnology
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• v.30 no.2
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• pp.189-194
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• 2003

Contamination of bacterial infection is one of serious problems in in vitro culture system of root crops. From the contaminated tubes over 140 of petiole cultures of Pinellia ternata, a medicinal plant, 4 genera 8species 48 strains of bacteria, including Aeromonas and Pseudomonas, were isolated and identified and another 8 strains were not fully identified. Most of them were motile Gram positive bacteria as in common in early stage of in vitro cultures. Six strains of bacteria, 5 of Gram negative, including Enterobacter, and 1 of Gram positive, were identified from the embryonic axes cultures of tea plant. From the susceptibility test to pre-screened 5 antibiotics, all of the bacteria except for 2 species of Pseudomonas were susceptible to cefotaxime 60∼100mg/L. While 60mg/L erythromycin only was effective to Pseudomonas. Combination of erythromycin 20mg/L and cefotaxime 60mg/L totally suppressed the growth of all bacterial strains tested. Susceptibility test of bacteria from tea embryonic axes cultures showed similar results. Combination of erythromycin 35mg/L and cefotaxime 60mg/L was effective to 15 bacterial strains and partially effective to 1 unidentified.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.26-30
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• 2023

In this study, we analyzed the microbial contamination level of ultraviolet sterilizer (UVS) chambers and suggested plans to improve hygiene management. In this study, UVS chambers targeted 98 UVS in some childcare centers in Jeollanam-do, Korea. Total aerobic bacteria and coliform bacteria were tested according to the Korean Food Code. Of the 98 UVS chambers, total aerobic bacteria were detected in 67 (68.4%) and coliform bacteria in 5 (5.1%). Six kinds of food-poisoning bacteria, including Salmonella spp., were not detected, but Bacillus cereus was detected in 1 (2.8%) out of 98 UVS chambers. According to the UV lamp replacement period, the detection rate of total aerobic bacteria was 3 (50%) out of 6 UVS within 3 months, 3 (60%) out of 5 UVS in 3 to 6 months, and 61 (70.1%) out of 87 UVS over 6 months. The detection rate of coliform bacteria according to the UV lamp replacement period was not detected within 6 months, however, they were detected in 5 (5.7%) out of 87 chambers after more than 6 months. The level of microbial contamination in the UVS chambers was higher as the lamp replacement period was longer. Considering these results, it was determined that the UVS chambers should be kept dry and clean, and the UV lamp should be replaced periodically. In addition, it is necessary to provide the staff catering for childcare centers with continuous education regarding the cleaning of UVS chambers and the replacement of UV lamps.