• 급식외식위생학회지
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• 제2권2호
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• 구강회복응용과학지
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• 제36권3호
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• pp.158-167
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• 2020

목적: 치과 보철 진료 과정에서 사용 빈도가 높은 치과 임플란트 핸드 드라이버의 에탄올 용액을 이용한 감염 관리 효과에 대하여 연구하고자 하였다. 연구 재료 및 방법: 36개의 치과 임플란트 핸드 드라이버의 표면에 황색 포도상 구균을 접종 후 83% 에탄올 거즈로 30초 동안 닦아낸 군과 83% 에탄올 용액에 30초, 60초, 90초, 120초, 150초, 180초, 300초 동안 침적한 군으로 나누었다. 세균 집락 형성 단위 수의 측정 방법과 흡광도 분석 방법을 이용하여 실험군과 세균 접종 후 감염 관리를 시행하지 않은 양성 대조군 및 멸균 후 세균을 접종하지 않은 음성 대조군과의 비교를 통해 감염 관리 효과를 평가하였다. 결과: 세균 집락 형성 단위 수의 측정 결과와 흡광도 분석 결과에서 두 군 모두 양성 대조군에 비하여 통계적으로 유의한 차이를 나타냈다. 그리고 83% 에탄올 용액에 침적한 군에서 150초 이상의 침적을 시행하였을 경우 음성 대조군과 통계적으로 유의한 차이를 나타내지 않았다. 결론: 치과 임플란트 핸드 드라이버의 감염 관리를 위해 에탄올 용액을 단독으로 사용한 중등도 소독 방법은 임상적으로 멸균 상태에 대한 확신을 보장할 수 없으므로 멸균 전 사전 세척 과정으로서 에탄올 용액을 사용하는 것이 추천된다.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• 여성건강간호학회지
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• 제11권3호
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• pp.232-240
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• 2005

Purpose: This study was designed to identify recognition and the performance level for nosocomial infections amongst student nurses and to provide data for preparing on efficient policy and control program for nosocomial infections. Method: 191 senior nursing student participated in this research from 5 nursing college which allowed data collection, in the city of Seoul. The questionnaire was composed of 73 items(likert scale) about eight areas; aseptic technique, disinfection, precaution, hand washing, urinary tract infection, respiratory infection, catheter related infection, and self care about nosocomial infections. Results: The mean score of recognition and performance level for management of nosocomial infection were 4.29 and 3.41 respectively. The mean score of the recognition level was significantly lower than the performance level in the eight areas. The mean score of both recognition and performance were highest in the area of disinfection. However, the mean score of recognition was lowest in the area of aseptic technique and the mean score of performance was lowest in the area of catheter related infections. The correlation of recognition and performance level was statistically significant. Conclusions: These research findings should be useful in promoting an intensive and continuous educational program on nosocomial infection for nursing students and to establish an efficient policy for preventing nosocomial infections.

• 치위생과학회지
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• 제15권2호
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• pp.166-171
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• 2015

본 연구는 치위생과 학생들의 손 씻기에 대한 지식도, 태도, 수행도를 분석하고자 2014년 9월 5일부터 11월 20일까지 K대학과 H대학의 치위생과에 재학 중인 학생 288명을 대상으로 설문조사를 실시하였으며 다음과 같은 결론을 얻었다. 일반적인 특성에 따른 손 씻기 지식도를 보면 학년에서는 3학년 4.72점으로 가장 높게 나타났으며, 스켈링 실습을 이수한 경우에 손 씻기 교육을 많이 받을수록 지식도가 높게 나타났고 통계적으로 유의한 차이가 있었다(p<0.05). 일반적인 특성에 따른 손 씻기 수행도에서 손 씻기 교육 후 인식의 변화 '있다'가 4.17점으로 '없다' 4.03점보다 높게 나타났으며 유의한 차이를 나타냈다(p<0.05). 손 씻기에 대한 지식도, 태도, 수행도의 상관관계는 태도(r=-0.020)와 음의 상관관계를 보였고(p>0.05), 수행도(r=0.161, p<0.05)는 양의 상관관계를 나타냈으며 통계적으로 유의한 차이를 나타냈다. 이상의 결론으로 치위생과 학생들의 올바른 손 씻기에 영향을 미치는 정기적인 손 씻기 교육프로그램을 개발하여 적용한다면 손 씻기에 대한 지식도, 태도, 수행도를 증진시키는데 기여할 수 있을 것이다.

• 한국융합학회논문지
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• 제13권2호
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• pp.85-91
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• 2022

손씻기는 COVID-19 방역 지침에서도 강조하듯이 거리두기 및 마스크와 더불어 가장 중요한 감염수칙이다. 본 연구는 COVID-19 이후 손씻기 실천율 향상을 위한 접근방법을 모색하고자 손씻기 실천에 영향을 주는 관련 요인을 확인하고자 하였다. 본 연구는 2020년도 지역사회건강조사 전국 원시자료를 활용하였다. 연구방법은 단변량 로지스틱 회귀분석을 시행하여 관련성을 탐색하였으며, 유의한 변수를 이용하여 다변량 로지스틱 회귀분석을 실시하였다. 분석결과 손씻기 실천율은 여성, 고학력, 저연령, 도시, 사무직, 실내에서 마스크를 착용할수록, 주기적 환기를 할수록, 주기적 소독을 할수록, 건강거리를 유지할수록 손씻기 실천율이 높은 것으로 확인했다. 본 연구 결과는 손씻기 실천율의 관련 요인을 파악함으로써 COVID-19 방역 지침의 기초자료로 활용할 수 있다.

• Safety and Health at Work
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• 제11권3호
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• pp.372-377
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• 2020

Infection risks of handling specimens associated with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) by public health laboratory services teams were assessed to scrutinize the potential hazards arising from the work procedures. Through risk assessments of all work sequences, laboratory equipment, and workplace environments, no aerosol-generating procedures could be identified except the procedures (mixing and transfer steps) inside biological safety cabinets. Appropriate personal protective equipment (PPE) such as surgical masks, protective gowns, face shields/safety goggles, and disposable gloves, together with pertinent safety training, was provided for laboratory work. Proper disinfection and good hand hygiene practices could minimize the probability of SARS-CoV-2 infection at work. All residual risk levels of the potential hazards identified were within the acceptable level. Contamination by gloved hands was considered as a major exposure route for SARS-CoV-2 when compared with eye protection equipment. Competence in proper donning and doffing of PPE accompanied by hand washing techniques was of utmost importance for infection control.

• 대한영양사협회학술지
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• 제4권2호
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• pp.235-244
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• 1998

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas($x^2$=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97×$10^5$ CFU/12.4$cm^2$, 2.93×$10^2$ MPN/12.4$cm^2$ respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in coliforms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of the 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.

• 대한물리치료과학회지
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• 제9권3호
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• pp.141-150
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• 2002

Most of physical therapists has thought be exposed themselves to risk of hospital infection but it is reported that have been low concern about infection management. Above like this haven t done systematical education on hospital infection, also physical therapist's information management of infection disease is found very low. It is lack of driving information about disease condition of the patients. Physical therapists has thought their working room may be polluted a lots of micro-organism(%). The control situation of infection waste articles, only 53% responded that the controller has managed very intensive so we can feel to need more intensive It's reported that air culture investigation of physical therapy room has never initiated. To wash the hand, before, after treatment of the patients of physical therapist, is very low frequency. And 73% have responded that the time to wash the hand stays 15-45 second. It is examined that 70% physical therapy room is equipped with washing system, a response of 58% disinfects physical therapy room 1-2times per one month. 36% responded disinfection of treatment modality have done everyday, 25% responded have never done. The location physical therapy room is above one floor - 65%. A response of 57% is ventilation system sufficiency, it is considered that physical therapists needs more efforts on management of hospital infection.

• 한국보건간호학회지
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• 제36권1호
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• pp.20-32
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• 2022

Purpose: This study aimed to investigate factors affecting handwashing practice among elementary school students by assessing the perception of coronavirus disease-19 (COVID-19) and characteristics related to knowledge, attitude, and practice of handwashing. Methods: The cross-sectional study design and an online self-reported survey were used in this study. The subjects were 211 elementary students at a school located in G province, Korea. Data were collected from January 4 to 8, 2021. The data were analyzed using SPSS version 25.0. Results: Mean scores for knowledge, attitude, and practice of handwashing were 17.09 (out of 20), 21.15 (out of 24), and 27.51 (out of 33), respectively. There were significant positive correlations between the perception of COVID-19 and knowledge of handwashing (r=.23, p=.001), between knowledge and attitude toward handwashing (r=.45, p<.001), between knowledge and practice of handwashing (r=.18, p=.010), and between attitude and practice of handwashing (r=.28, p<.001). The factors influencing handwashing practice were handwashing frequency at home (β=.39, p<.001), handwashing frequency at school (β=.18, p=.006), and attitude toward handwashing (β=.15, p=.026), which explained 34.2% of the variance. Conclusion: These results suggest a need to raise awareness of the importance of handwashing and develop an education program for infectious disease prevention.