• 한국환경보건학회지
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• 제8권2호
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• pp.53-55
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• 1982

The author was carried out bacteriological identification, and in order to evaluate the sensitivity of the different chemotherapeutic agents including chloramphenicol to Vibrio parahaemolyticus isolated from the stool of the patient's diarrhea. The results obtained were as follows: 1) Biochemical properties of Vibrio parahaemolyticus strains isolated from patients with diarrheal food poisoning was showed Table 1. 2) The sensitivity pattern of the isolated strains of Vibrio parahaemolyticus were sensitive to chloramphenicol, sulfonamide, kanamycin and colistin. But tetracycline, penicillin and leucomycin were resistant.

• 한국콘텐츠학회논문지
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• 제9권2호
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• pp.339-349
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• 2009

마늘은 오랫동안 그 가치가 높이 평가되고 있으며 약용, 항균 및 살균효과적인 특성으로 인해 실제로 사용되어오고 있다. 본 연구는 마늘추출물의 천연식품보존제 개발가능성을 알아보기 위해 수행되어졌으며 신선한 마늘추출물과 이를 증류수로 희석한 마늘추출물들을 사용하여 6종의 식중독균 즉, S. aureus, E. coli, S. typhimurium, V. parahemolyticus, B. subtilis, L. monocytogenes들에 대한 감수성검사를 실시하였고 그 결과를 그람양성균 치료에 사용되는 Vancomycin과 그람음성균 치료에 사용되는 Imipenem을 대조로하여 이들 균주에 대한 항균력과 비교하였다. 마늘추출물에서 6균주 모두에 대해 강한 감수성을 보이거나 혹은 중등도의 감수성을 보였는데 V. parahemolyticus만은 마늘추출물의 원액에서만 항균력이 나타났고 희석한 농도에서는 항균력이 없었다.

• 한국환경보건학회지
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• 제46권5호
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• pp.525-531
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• 2020

Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.

• 한국식품위생안전성학회지
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• 제2권4호
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• pp.201-208
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• 1987

The effects of ginseng on the blood biochemical components of heavy metals poisoning in mice were examined and following results were obtained. Albumin was decreased slightly in the heavy metal administration groups. But Serum Calcium, Glucose were almost the same as that of control group during the period. Heavy metal poisoning mice showed low levels of serum Total protein and A/G ratio. They also showed high levels of serum GOT, GPT, BUN, Cholesterol, Creatinine and Triglycerides. However, the administration of ginseng significantly inhibited the elevation of them.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1996년도 제11회 학술대회 및 정기총회 - 식품의 위생 안전성에 관한 최근 연구 동향
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• pp.3-7
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• 1996

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1997년도 추계학술세미나 - 위생적인 학교급식의 관리방안
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• pp.23-36
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• 1997

• 한국식품위생안전성학회지
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• 제23권2호
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• 한국식품위생안전성학회지
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• 제39권2호
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• pp.171-179
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• 2024

기존 질병비용연구(COI)에서 환자의 여가시간 손실에 따른 경제적 영향은 상대적으로 적은 관심을 받아왔다. 또한, 기존연구들은 주로 만성질환 또는 중질환에 초점을 맞췄으며, 이로 인해 입원환자나 외래환자가 아닌 상대적으로 증상이 약한 자가치료환자들에 대해서는 충분히 다루지 못했다는 한계를 가지고 있다. 이에 본 연구에서는 자가치료 환자들을 포함하고, 더 나아가 고용 상태와 실제 여가활동 중단 기간 등을 고려하여 식중독으로 인한 여가손실의 연간 비용을 계산하였다. 이 과정에서 건강과 노동에 관한 통계 자료를 활용하고, 식중독으로 인한 여가손실을 정확히 평가하는 방법을 제시하였다. 연구 결과, 국내에서 식중독으로 인한 여가 손실에 따른 연간 경제적 비용은 약 7,845억 원(7억 2,800만 USD)으로 나타났다. 본 연구에서는 자가 치료 환자들을 포함하지 않거나 치료 시간과 고용 상태를 고려하지 않은 경우, 여가손실비용이 낮게 추정될 가능성을 제시하고 있다. 즉, 식중독과 같은 질병의 사회적 영향을 평가할 때 자가 치료, 고용 상태, 그리고 영향받는 전체 기간을 포함한 다양한 요소를 고려하는 것이 중요하다는 것을 의미한다. 이 연구 결과는 정책 결정자와 의료 전문가들에게 질병의 경제적 영향을 보다 넓은 관점에서 이해하고, 보건의료 자원을 더 효과적으로 배분하는 데 도움이 될 수 있는 중요한 통찰을 제공한다.

• 대한간호
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• 제3권4호통권12호
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• pp.33-37
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• 1964

• 대한간호
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• 제5권3호통권23호
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• pp.78-80
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• 1966