• Journal of Korean society of Dental Hygiene
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• v.15 no.1
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• pp.171-177
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• 2015

Objectives: The purpose of this study was to investigate the relationship between toothbrushing and hand washing according to health education experience in middle school students. Methods: The subjects were 480 students of four middle schools in Y region. This is a cross sectional study and the study instrument was adapted from the knowledge, attitude and practice of hand washing and toothbrushing in elementary school students by Jung. Cronbach's alpha was 0.87 in the study. The questionnaire consisted of 5 questions of the general characteristics of the subjects, 5 questions of hand washing knowledge, 3 questions of hand washing behavior, 3 questions of health education experience. Toothbrushing questionnaire consisted of 10 questions of knowledge, 5 questions of behavior, 5 questions of health education experience, and 5 questions of dental health care facilities within schools. Data were analyzed by PASW 20.0 program. Results: Toothbrushing more than three times a day accounted for 76.8%. Those who receiving health education in elementary school accounted for 41.5% and those who had not accounted for 58.5%. Health education experience(75.8%) led to toothbrushing after meal(p<0.05). Those who receiving health education in elementary schools had 1.76 times of toothbrushing after meal than those who had not(p<0.01). Conclusions: Middle school students receiving health education had a tendency to do toothbrushing and hand washing frequently.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.409-415
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• 2012

The purpose of this study is to know the status of management of nosocomial infection and to present basic data for improving management of nosocomial infection. As a result, the average score of the recognition and performance of radiologist on the management of hand washing is 4.378, and 4.199 of 5. The average score of the recognition and performance of radiologist on the management of personal hygiene is 4.284, and 3.990 of 5. The recognition of hand washing management according to the general character, statistically significant difference according to the gender, age, education, career. In the performance is statistically significant difference according to the gender, marriage situation. In the recognition of personal hygiene management according to the general character, statistically significant difference according to the age, education, career. Performance of statistically significant difference according to the marriage situation, career. Finally, statistically significant difference between recognition and performance of radiologists on management of hand washing(r=0.453, p=0.000) and personal hygiene(r=0.415, p=0.000).

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.154-159
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• 2011

Inadequate food handling and poor hand hygiene playa major role in the occurrence of foodborne diseases. The objective of this study was to find out if the level of microbial contamination on the hands of food preparers varies by time during their working period. This study focused on the contamination of aerobic plate count, total and fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Sampling from left hand and right hand of twenty food preparers was done with glove-juice method at every two hours during their work. Microbiological testing was conducted according to the Food Code of Korea. The microbiological load on the hands was changed over time. Samples taken from their hands before work and at 8 hours showed higher levels of bacteria than those taken at 2, 4, and 6 hours during work and/or after work (p < 0.05). The contamination levels of microorganisms were consistently higher in right hand than in left hand. Poor hand hygiene practices were indicated by the positive results for total and fecal coli forms, E. coli, S. aureus, and Salmonella spp. on the hands of some food preparers. This study indicates food preparers' hands can be a vehicle of pathogen during their work. The results of this study emphasize the importance of hand hygiene education and training targeting the food preparers.

• Journal of Korean society of Dental Hygiene
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• v.17 no.3
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• pp.553-553
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• 2017

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.73-88
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• 2009

The purpose of the study was to provide the basic for the prevention of infection control by analyzing the level of recognition and practice of dental hygiene students. It is important for dental clinic staffs to know and practice infection control measures in favor of effective infection control. Thus, this study conducted an one-month questionnaire survey (during October 2008) for dental hygiene students who ever experienced in 16-week clinical practice, and analyzed total 206 questionnaire forms as collected from them, so that it could determine potential associations between their recognition and practice of infection control and thereby suggest an efficient solution for infection control in dental hygiene. 1. It was found that our students' recognition about infection control averaged $4.49{\pm}.58$ points on the whole, and they were best aware of instrumental disinfection and sterilization among other measures, which was followed by hand washing, extirpation control, post-sterilization management, personal protective outfit and instrumental surface maintenance respectively. 2. It was found that our students' practice of infection control averaged $3.85{\pm}.57$ points on the whole, and they practiced hand washing most actively among other measures, which was followed by extirpation control, post-sterilization management, instrumental disinfection and sterilization, personal protective outfit and instrumental surface maintenance respectively. 3. It was found that our students scored higher mean points in recognition about every measure of infection control than those in practice (t=15.676, p=0.000). Particularly, it was notable that there were significant differences between their mean points in recognition and practice of some infection control measures, such as instrumental surface maintenance (t=15.361, p=0.000), personal protective outfit (t=15.245, p=0.000) and instrumental disinfection and sterilization (t=11.169, p=0.000). But there was least significant difference between mean points in recognition and practice of hand washing (t=5.460, p=0.000). 4. For potential associations between recognition and practice of infection control, it was found that higher recognition was in significantly positive associations with higher practice in every measure of infection control (r=.478, p=.000), such as extirpation control (r=.630, p=.000), instrumental disinfection and sterilization (r=.477, p=.000) and post-sterilization management (r=.433, p=.000). 5. It was found that there were differences in our students' recognition depending upon availability of infection control guideline (t=4.587, p=.011), and there were significant differences in practice depending on necessity of infection control education on a statistical basis (t=2.229, p=.027). Overall, it is found that our dental hygiene students are very likely to practice hand washing and extirpation control, because both of these measures are relatively easy to practice or are considered legally binding.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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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.

• Journal of Korean Dental Hygiene Science
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• v.3 no.2
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• pp.39-49
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• 2020

The purpose of this study was to provide the basic data needed to plan the effective teaching design of scaling education and to measure the changes in students' confidence in performing scaling according to the number of scaling practices. Scaling education is presented as a core basic hygiene competency of dental hygienists and evaluated as the practical competency of dental hygienists. This study selected 48 third-year students from the department of dental hygiene at S University in Asan, and analyzed data from completed participant surveys. The degree of "confidence in facing the subject in clinical practice," "confidence in applying hand instrument to the subject," and "confidence in applying ultrasonic instruments to the subject" was assessed on a five-point Likert scale. The difference in confidence was analyzed during five practice sessions. Each response was compared using frequency analysis, chi-square test, and repeated measurement ANOVA. Students who complained of a lack of confidence in the 14.6%, 25.0%, and 12.5%, respectively, in face-to-face practice, hand instruments, and ultrasonic instrument application responses. The more the practice was repeated, the more confident students were in all three categories, and the more statistically significant (p<0.001). As the number of scaling practice sessions increased, students' confidence in performing scaling also improved. In particular, the level of self-confidence was higher after the third practice session when compared to the first session. Therefore, it is necessary to design effective courses for teaching scaling practices so that at least three repetitive practice periods can be provided in clinical dental hygiene practices.

• Journal of Korean Medical Science
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• v.33 no.46
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• pp.288.1-288.12
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• 2018

Background: Diarrheal and intestinal infectious disease caused by inadequate drinking water, sanitation, and hygiene (WASH) is not only a great concern in developing countries but also a problem in low-income populations and rural areas in developed countries. In this study, we assessed the exposure to inadequate WASH in Korea and estimated the burden of disease attributable to inadequate WASH. Methods: We used observational data on water supply, drinking water, sewage treatment rate, and hand washing to assess inadequate WASH conditions in Korea, and estimated the level of exposure in the entire population. The disease burden was estimated by applying the cause of death data from death registry and the morbidity data from the national health insurance to the population attributable fraction (PAF) for the disease caused by inappropriate WASH. Results: In 2013, 1.4% of the population were exposed to inadequate drinking water, and 1.0% were living in areas where sewerage was not connected. The frequency of handwashing with soap after contact with excreta was 23.5%. The PAF due to inadequate WASH as a cluster of risk factors was 0.353 (95% confidence interval [CI], 0.275-0.417), among which over 90% were attributable to hand hygiene factors that were significantly worse than those in American and European high-income countries. Conclusion: The level of hand hygiene in Korea has yet to be improved to the extent that it shows a significant difference compared to other high-income countries. Therefore, improving the current situation in Korea requires a continuous hand washing campaign and a program aimed at all people. In addition, continuous policy intervention for improvement of sewage treatment facilities in rural areas is required, and water quality control monitoring should be continuously carried out.

• Women's Health Nursing
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• v.19 no.4
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• pp.285-294
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• 2013

Purpose: The study was done to survey feminine hygiene and vaginal douche practices in middle-aged women to obtain basic information for public health education. Methods: With a descriptive survey design, 134 middle-aged women who have menstrual period were recruited via convenience sampling. Survey contents were from the study by Czerwinski (2000) regarding feminine hygiene and vaginal douching practices. After obtaining IRB approval, a self-administered structured questionnaire was distributed to study participants. Results: Mean age of middle-aged women was 46.88 years old. Fifty-six percent of the women practiced vaginal douching. Women performed douching with water (68%), commercial products (13%), soap (12%), and vinegar-mixed water (6%) for clean and fresh feeling, removal of unpleasant odor, and removal of vaginal discharge. Vaginal douche practice was significantly related to a history of vaginitis. Conclusion: The study results indicate that most of the women practiced inadequate feminine hygiene especially in douching, suggesting that is important to develop education programs on feminine hygiene practices for women of all ages, especially regarding douching and hand washing before and after changing pads or tampons.

• Journal of Environmental Health Sciences
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• v.38 no.3
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• pp.241-250
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• 2012

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.