• 한국식품위생안전성학회지
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• 제34권1호
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• pp.73-86
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• 2019

본 연구는 선박이라는 특수한 환경에서 생활하는 선원을 대상으로 손위생 수행도에 영향을 미치는 요인들을 파악하여 선원 승선 생활에서의 기본적인 감염관리 활동을 독려하여 건강한 승선생활에 도움이 되고자 하였다. 본 조사는 선원교육기관에 교육을 받고 있는 선원 222명을 대상으로 2017년 7월부터 8월까지 설문조사를 실시하였다. 연구대상자의 승선 중 손위생 수행도는 75점 만점에 전체 평균 $47.97{\pm}11.62$으로 나타났으며, 항목별로는, 5점 만점기준으로 '업무나 작업을 마친 후'가 $4.04{\pm}1.03$으로 가장 높은 점수를 보였고 연구대상자의 손위생 수행도에 선박의 총 톤수, 승선 중 운동여부, 선내 비누비치여부가 다중회귀분석으로 영향을 미치는 요인으로 확인되었다. 본 연구의 결과에 기초하여 향후 선원들의 손위생 수행도와 이에 영향을 미치는 요인을 파악하는 후속연구가 필요하며, 일반적 특성, 직무특성, 건강관련 특성, 손위생 환경뿐만 아니라 다양한 변수들을 고려하여 선원의 손위생 수행에 영향을 미치는 요인들에 대한 세밀한 연구가 필요할 것으로 사료된다. 또한, 승선 중에 있는 선원들에 대한 손위생 수행에 대한 지속적인 관심이 필요하고 손위생 수행을 향상 시킬 수 있는 체계적인 방안이 구체적으로 마련되어야 할 것으로 판단된다.

• 생명과학회지
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• 제19권7호
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• pp.928-933
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• 2009

노로바이러스는 인간에게 급성위장염을 일으키는 식중독 바이러스로, 최근 전세계적으로 노로바이러스 식중독 사고가 증가하고 있다. 따라서 본 연구에서는 다양한 생리활성 작용이 있다고 알려진 향신료, 차(茶), 식물성 한약재등 11종의 천연물질을 대상으로 노로바이러스의 대체모델인 feline calicivirus (FCV 에 대한 항바이러스 활성을 조사하였다. 각 추출물에 대한 항바이러스 활성은 end point dilution assay 방법인 50% tissue culture infectious dose ($TCID_{50}$)으로 바이러스 감염가를 측정하였다. 녹차(Camellia sinensis L.) 추출물의 경우 3.13 mg/ml의 농도에서 1 시간만에 FCV가 완전히 불활성화 되었으며, 홍화씨 (Carthamus tinctorius L.) 추출물은 6.25 mg/ml의 농도에서 5시간 만에 바이러스가 불활성화 되어 녹차추출물이 FCV에 대한 항바이러스 활성이 가장 뛰어난 것으로 조사되었으며, 농도 및 반응시간에 유의적으로 항바이러스 활성을 나타내는 것으로 관찰되었다. 녹차 및 홍화씨 추출물 등과 같은 천연식물 자원을 이용하여 FCV에 대한 항바이러스 활성을 조사한 결과는 궁극적으로는 노로바이러스에 의한 식중독 저감을 위한 기초자료에 이용될 수 있을 것으로 기대된다.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• 대한영양사협회학술지
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• 제19권3호
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• 한국식생활문화학회지
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• 제20권1호
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• pp.86-95
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• 2005

Teachers who are responsible for children's education are very important to help the school age children to have right nutrition knowledge, they are confronted with difficulties to teach due to the lack of nutrition knowledge as well as materials that can be easily understood by children. The purpose of this study was to look into the basic knowledge of elementary school teachers on nutrition. The elementary school teachers investigated didn't get good marks in nutritional knowledge, food and cooking method knowledge and sanitary knowledge, as the collective averages in those areas were respectively $56.08{\pm}14.80$, $60.52{\pm}10.95$, and $45.25{\pm}16.13$. Sixty seven percent of respondents the largest group, acquired nutritional information through mass media, but they wanted to be given teaching information in the form of educational materials(49.0%). More than 70 percent believed that nutrition should be educated by nutrition teachers (p<0.01), and as for what should be handled in nutrition education, they thought that students should be educated to build the right eating habits (59.5%). Based on the results, a sequential nutrition education program for the lower grades of school children was developed. This program consisted of five different categories, and according to the results, that was designed to deal with the knowledge of teachers on nutrition, food, cooking method and hygiene, table manners and food-borne illness.

• 원예과학기술지
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• 제30권4호
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• pp.442-448
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• 2012

최근 상추와 같은 농산물에 의한 식중독사고가 발생하고 있으며 그 원인으로 병원성 미생물에 오염된 퇴비, 관개용수의 사용이라고 보고되고 있다. 따라서 본 연구는 육묘단계의 상토, 재배과정의 토양, 관개용수의 Escherichia coli와 Bacillus cereus 오염이 상추의 안전성에 미치는 영향을 구명하고자 수행하였다. 이를 위하여 상토는 두 균주로 7.5log CFU/g 수준으로 오염시킨 후 상추종자를 파종하고 28일간 생육시켰고, 오염되지 않은 토양과 6.0log CFU/g 수준으로 오염시킨 토양에 오염된 상토에서 21일간 자란 묘를 이식하고 49일간 인공기상동 ($25^{\circ}C$, 상대습도 70-80%)에서 생육시켰다. 또한 8.0log CFU/mL로 오염된 관개용수로 지표면관수법과 살수관수법으로 상추에 관수하고 40일간 병원성 미생물의 오염 및 생존을 조사하였다. 그 결과 육묘기의 상토와 상추 중 E. coli와 B. cereus는 시간이 경과함에 따라 점차 감소하였지만 육묘기 내내 생존 가능한 것으로 확인되었다. 토양에서는 42일간 E. coli와 B. cereus가 6.0log CFU/g 내외로 유의적인 감소 없이 유지되고 있었다. 오염된 토양에 이식된 상추는 21일째까지 E. coli와 B. cereus의 농도가 4.0log CFU/g 이상 유지되었고 이식 후 42일까지도 검출되었다. 또한 살수관수법으로 처리한 구에서 지표면관수법으로 처리한 구보다 상추의 오염수준이 5.0log CFU/g 정도 높았다. 따라서 본 연구의 결과는 병원성미생물에 오염된 상토, 토양, 관개용수는 농산물의 병원성미생물 오염에 직접적인 원인이 될 수 있음을 시사한다.

• 한국식품조리과학회지
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• 제31권5호
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• pp.581-587
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• 2015

This study was conducted to investigate the antioxidative and antimicrobial activities of Korean dandelion (Taraxacum coreanum). Water extracts, ethanol extracts and methanol extracts were used to examine the free radical scavenging activity, total flavonoid content, total polyphenol content and antimicrobial activity. The free radical scavenging activity, total flavonoid, total polyphenol and total antioxidant activity of the water extracts were higher than those of the other extraction solvents. The antimicrobial activties of Korean dandelion extracts were examined on several food borne illness microorganisms using the paper disc diffusion method. Inhibition zones were observed on Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and Escherichia coli in ethanol extracts. Inhibition zones were also observed on Listeria monocytogenes in water extracts. The physico-chemical properties of Korean dandelion tea according to the roasting time and soaking amount of tea were studied. The pH of the dandelion tea significantly decreased while the soluble solid contents significantly increased with increased roasting time (p<0.01). The lightness of the dandelion tea decreased and the turbidity increased with increased roasting time. In sensory evaluation, the sensory scores for the color, flavor and total acceptability were highest in the 40 min roasted tea. These results suggest that the water extract of Korean dandelion could be used as an antioxidative and antimicrobial functional food source. The optimum roasting time for Korean dandelion tea was 40 min at $200^{\circ}C$.

• Tuberculosis and Respiratory Diseases
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• 제49권6호
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• pp.780-784
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• 2000

B. cereus는 과거에 주로 설사, 구토 등의 식중독을 일으키는 균으로 알고 있었으나 기저 질환을 갖고 있는 환자나 저항력이 약한 환자에서는 드물게 치명적인 결과를 초래하는 질환으로 알려져 있었다. 그러나 최근 몇 예의 보고에 의하면 면역기능의 장애가 없던 건강한 사람에서도 폐흉막질환 및 균혈증 등의 심각한 합병증이 발생하였다고 한다. 이에 저자들은 평소 기저질환이 없었던 건강한 81세 노인에서 B. cereus에 의한 폐렴 및 균혈증이 발생하여 roxithromycin과 gentamicin을 조기에 사용하여 호전된 1예를 경험하였기에 문헌고찰과 함께 보고하는 바이다.

• Journal of Nutrition and Health
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• 제36권10호
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• pp.1071-1082
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• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• 한국미생물·생명공학회지
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• 제46권2호
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• pp.162-170
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• 2018

Non-typhoidal Salmonella is one of the main pathogens causing food-borne illness in humans, with up to 20% of cases resulting from consumption of pork products. Over the gastroenteritis signs, multidrug resistant Salmonella has arisen. In this study, pan-susceptible phenotypic strains of Salmonella enterica serotype Weltevreden recovered from pig production chain in Chiang Mai, Thailand during 2012-2014 were chosen for analysis. The aim of this study was to use whole genome sequencing (WGS) data with an emphasis on antimicrobial resistance gene investigation to assess their pathogenic potential and genetic diversity determination based on whole genome Multilocus Sequence Typing (wgMLST) to expand epidemiological knowledge and to provide additional guidance for disease control. Analyis using ResFinder 3.0 for WGS database tracing found that one of pan-susceptible phenotypic strain carried five classes of resistance genes: aminoglycoside, beta-lactam, phenicol, sulfonamide, and tetracycline associated genes. Twenty four and 36 loci differences were detected by core genome Multilocus Sequence Typing (cgMLST) and pan genome Multilocus Sequence Typing (pgMLST), respectively, in two matching strains (44/13 vs A543057 and A543056 vs 204/13) initially assigned by conventional MLST and Pulsed-field Gel Electrophoresis (PFGE). One hundread percent discriminant ability can be achieved using the wgMLST technique. WGS is currently the ultimate molecular technique for various in-depth studies. As the findings stated above, a new of "gold standard typing method era" for routine works in genome study is being set.