• Journal of Microbiology
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• 제41권2호
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• pp.144-147
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• 2003

Listeria monocytogenes is a pathogen of major concern to the food industry and the potential cause of severe infections such as listeriosis. Early detection of this foodborne pathogen is important in order to eliminate its potential hazards. So, immunomagnetic separation (IMS) has been suggested as a means of reducing the total analysis time and for improving the sensitivity of detection. Atomic force microscopy (AFM) has been used for measuring the topographic properties of sample surfaces at nanometer scale. In this study, we used AFM to confirm both the sensitivity and the specificity of IMS. Regarding AFM analysis, the length and the width of the bacteria, which were in agreement with literature values, were found to be 2.993 $\mu\textrm{m}$ and 0.837 $\mu\textrm{m}$, respectively. As a result, AFM helped us both characterize and measure the bacterial and bead structures.

• 도시과학
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• 제8권2호
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• pp.25-28
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• 2019

Hefei has suffered from heavy air pollution, especially car exhaust and industry emissions. The smoke contains PM2.5 and PM10. These smoke will enter people's bodies and have a bad impact on the human body. This review is about PM2.5. This review covers the sources and hazards of PM2.5. It introduces the use of modelling methods to analyze PM2.5 pollution in various places and proposes treatment measures. These cities were heavily polluted by PM2.5, and after the local government's management and renovation, there has been a significant improvement. However, there are still many shortcomings in the process of pollution improvement. This review combines the means used in the process of pollution prevention and control in Handan City, Beijing. Hefei now suffers from some of the same pollution as these cities did in the past.

• 한국식품영양학회지
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• 제10권3호
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• pp.414-421
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• 1997

먹거리의 국제화에 따라 식품이나 식품원료의 수입이 급증하고 식품규제에 대하여 국제적 조율이 강조되는 등 먹거리를 둘러싼 환경이 크게 변하고 있다. 식품산업도 고품질을 유지하면서 안전성을 확보하는 것이 시급해졌는데 안전성 확보에는 미생물학적, 물리적 위해(이물질 혼입 등)와 함께 식품첨가물, 잔류농약 등의 화학적 위해분석을 빠뜨릴 수 없다. 이들 먹거리의 안전성 평가기술의 대표적인 것이 HACCP이다. HACCP절차는 식품가공과 식품저장의 모든 형태에서 식품안전을 확인하는 필수요소이다. 전통적인 최종제품검사가 품질 결함을 찾아내기 위한 것이라면 HACCP은 식품의 안전성 결함을 방지하기 위하여 제품계통이나 가공인자 그리고 실제운전에 규제사항을 설계하는 것이다. 본보는 HACCP시스템에 필요한 기기를 중점적으로 요약한 것이다.

• 한국식품조리과학회지
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• 제20권1호
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• pp.63-75
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• 2004

This study was conducted to establish the hygiene standards for chicken entrees (deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

• 한국식품과학회지
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• 제46권1호
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• pp.108-114
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• 2014

오이와 고추의 안전성에 영향을 미치는 위해요소 분석의 기초자료로 활용하기 위해 오이와 고추 재배지에서 총 72점의 시료를 채취하여 미생물학적(위생지표세균, 병원성미생물, 곰팡이) 위해요소와 화학적(중금속, 잔류농약) 위해요소를 조사하였다. 미생물학적 위해요소 중 위생지표세균과 곰팡이는 오이 재배지에서 ND-7.2와 ND-4.8 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었고, 고추 재배지에서는 ND-6.8와 0.4-5.3 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었다. 특히 대장균군은 고추재배지의 토양에서 최대 5.6 log CFU/g까지 검출되었다. 병원성 미생물은 S. aureus는 오이 농장의 장갑에서만 1.4 log CFU/$100cm^2$으로 검출되었고, B. cereus는 대부분의 시료에서 ND-4.8 log CFU/g (g, mL, hand, or $100cm^2$) 범위로 검출되었다. L. monocytogenes, E. coli O157:H7 및 Salmonella spp.는 검출되지 않았다. 화학적 위해요소에 해당하는 중금속은 Zn, Cu, Ni, Pb 및 Hg이 국내 허용기준치 이하로 검출되었고, 잔류농약의 경우 오이에서는 모든 성분이 불검출 되었으나 고추에서 hexaconazole 성분이 0.016 mg/kg (기준치: 0.3 mg/kg)으로 검출되었다.

• 대한영양사협회학술지
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• 제28권3호
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• 농업생명과학연구
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• 제46권3호
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• pp.97-108
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• 2012

본 연구는 딸기 GAP 모델을 개발하기 위한 기초자료를 제공할 목적으로 서부경남에 소재한 딸기 농장 세 곳을 선정하여 딸기의 재배단계에서의 생물학적(위생지표세균, 병원성 미생물, 곰팡이), 화학적(중금속) 및 물리적(이물) 위해요소를 조사하였다. 먼저 작물, 재배환경, 개인위생을 대상으로 생물학적 위해요소를 분석한 결과, 위생지표세균인 일반세균과 대장균군의 경우 재배환경에서 최대 7.3 및 5.6 log CFU/g, 개인위생에서 6.3 및 5.4 log CFU/hand or $100cm^2$, 잎에서 5.3 및 4.7 log CFU/leaf으로 검출되었다. 병원성 미생물의 경우 Bacillus cereus가 토양에서 최대 6.1 log CFU/g, Staphylococuus aureus가 작업자 손에서 5.4 log CFU/hand로 검출되어 이들 병원균에 의한 식중독 발생 가능성 또한 있는 것으로 나타났으며, 공중낙하균의 경우는 안전한 수준으로 나타났다. 화학적 위해요소인 중금속(Cd, Pb, Cu, Cr, Zn, Ni, Hg 및 As)은 모두 국내 허용기준치 이하로 검출되었고, 물리적 위해요소는 유리조각, 캔 등의 일반쓰레기나 경작지 폐기물 등으로 확인되었다.

• 한국디지털건축인테리어학회논문집
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• 제11권1호
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• 터널과지하공간
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• 제10권2호
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• pp.249-256
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• 2000

1980년대 말 이후 산업구조의 개편에 따라 국내 대부분의 광산은 폐·휴업 상태이며, 기존 채굴공동은 방치되고 있어 부분적으로 환경 저해요인으로 인식되고 있는 실정이다. 따라서,이들 폐공동의 활용방안을 검토하기 위하여 1차적으로 외국의 활용 사례를 검토하였다. 그 결과 농·수·축산물의 지하저장, 압축공기의 저장시설, 산업 폐기물의 처리장으로의 활용 예를 예시하였다. 그러나 국내에서 비교적 쉽게 활용할 수 있는 분야는 산업 폐기물의 처리장이라 할 수 있다. 이를 위해서는 채굴공동에 대한 보강 및 안전 대책의 수립은 물론 각 이용 목적에 따른 암반공학적 연구가 선행되어야 한다.

• 농촌의학ㆍ지역보건
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• 제23권2호
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• pp.251-258
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• 1998

Ginger has been cultivated for thousands of years. It is very popular in the food industry as an additive to ginger ale, candies, pastries and cakes. The root has a strong, sweet scent. It contains protein, fat, carbohydrates, ash, calcium, potassium, vitamin A. thiamine, riboflavin, niacin and ascorbic acid. In korea, farmers keep ginger roots into underground holes from the harvest time to the seedtime. They dig 6 meters under the ground and preserve the cultivated ginger roots. This study was conducted to evaluate the health hazards occurred in the underground storing places of ginger roots. Authors reviewed the accidents occurred in those places, therefore transported by the public emergency system in Seo-cheon city from Jan, 1 1996 to Dec, 31 1997. We could confirm 8 persons on transport records. Among them, 5 persons were due to poisoning, 3 persons were due to injuries. We would like to suggest that poisoning could be induced by hypoxia and injuries occurred from a fall into the underground hole. These should be prevented by the health education for farmers. And further investigations are needed to understand their magnitude and the pathogenic mechanisms.