• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.85-97
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• 1987

The purpose of this study was to establish the hierarchy of housing values. Housing values were hygienic, safety, convenience of near environment, social affiliation oriented, self-actualization, aesthetic, and prestige. A final instrument was developed through two stage pilot surveys. The respondents were 1292 homemakers of middle and high economic class in Seoul and Daejeon, selected through stratified randon sampling technique. Data were collected during March and April 1986, and analyzed using SPSS and SAS computer packages. The statistics used were frequency, percentage, Guttman's reproducibility coefficient. The major finding were as follows; The hierachy of housing values was established with Guttman's coefficient of reproducibility. 94. Those were hygienic value, safety value, convenience of near environment value, aesthetic value, social affiliation oriented value, self-actualization value, prestige value in order.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.205-209
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• 1997

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.1
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• pp.73-82
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• 2017

In Korea, previous certification of water supply infrastructure was mainly focused on economical and physical aspects. Recently, hygienic safety of water supply service has become a sensitive and important issue to our people for evaluating the water quality with growth of economy and education system. According on water quality in 497 Korean water supply facilities, pH values in the supplied water have ranged between 5.8-8.5. However, little is known about metal leachability at the pH conditions observed in the real water supply systems because a fixed pH condition (pH 7.0) has been used in the current standard method, 'Hygienic Safety Testing Method', in water supply. In this work, we examined the effects on heavy metal leachability with pH differences in the water supply pipes which are typically used in Korea. As a result, the amounts of metal leachability were tended to increase when pH levels were decreased. Especially at pH 5.8, Cu leachability from Cu pipes was found to exceed the public health standard level even after applying a normalization factor (NF) given by the current Korea standard method. The Cr and Cu leached from stainless steel pipes, Cd, Pb, Cu, and Zn from Cu-based pipe fittings, and Zn from Zn-based pipe fittings were exceeded the Korean hygienic safety standards while, after applying the NF, concentrations of the leached metals were satisfied with the current Korean standard. The findings from this work provide implications on the needs of reforming the current hygienic safety standard methodology.

• Safe Food
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• v.2 no.3
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• pp.19-27
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• 2007

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.115-124
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• 1998

This study was carried out investigate hygienic conditions of domestic packing plant for export and the shelf-life by Japanese standards. vacuum packaged chilled port loins provided by five packers(A, B, C, D and E) were transported to Japan in the same condition, Four packers(A, B, C adn d) produced the samples as hygienic as possible and one packer produced loins in the traditional hygienic condition, In TTC(2,3,5-triphenyl tetrazolium chloride) test all samples showed the negative reaction from the date of the quarantine(14 days after slaughtering) to 50 days The numbers of total plate count(TPC) of A, B, C and D packers that were below 108CFU/g until 50 days were accepted by Japanese Standards but TPC of E packer was over 107CFU/g at 30 days. VBN values increased sig-nificantly(P<0.01) in samples of A,B and D packers in the samples of C packer and E packer at 5% and 0.1% level respectively. The pH values of the vacuum packaged chilled pork for export at 14 days after slaughtering were 5.43∼6.00 In sensory evaluation, A, B, C and D packers which improved hygi-enic condition produced the products with good color and appearance. low drip until 40 days storage at $0^{\circ}C$ But as the storage time increase off-flavor occured at 40days in A and D packer and at 50days in B and C packer. In conclusion according to the above results of microbiological physicochemical and sensory evalution the edible periods of Korean vacuum package chilled porks may be estimated to 40∼50 days for the packers who improved hygienic condition and the shelf lives were calculated as 32∼40 days from edible period by a factor of 0.8(safety coefficient) while that of the pork from E packer which was produced in the traditional hygienic condition was estimated to 30 days after slaughtering at $0^{\circ}C$ Therefore the shelf-life of the pork of E packer would be only 24 days.

• Journal of the Korea Safety Management & Science
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• v.19 no.4
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• pp.141-148
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• 2017

This researcher selected basic variable to investigate the effective relations of establishment and management of resting facility on reduction of constructional disasters and safety accidents and improvement of working efficiency for construction workers. Based on the measured variables, this researcher investigated phenomenon, recognition and satisfaction for using and demanding resting facility by long-term construction in construction site for workers of huge construction site in Seoul, conducted survey of total 219 questionnaires so as to grasp implications of workers' resting facility demanded in long-term huge construction site and effects on reduction of disasters and conducted structural equation analysis. As a result, resting faciity factor, management factor, and hygienic service factor were significant and resting and food factors were not significant. Therefore, it's expected to reduce personal disaster by improving quality of constructional resting facility, hygienic service, and resting facility management and especially, resting facility management factor makes lots of effects on prevention of personal disasters, so it was a strongly main factor. By suggesting the guideline of establishment and management service of proper resting facility through this research, positive recognition and constructional disaster reduction can be expected in construction site.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.96-102
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• 2001

Bacteriological quality of beef carcass and distributions of pathogens in beef processing environments were investigated to improve the hygienic quality of fresh beef. Total bacterial contamination of carcass surface in slaughtering process and cutting board in cut-meat process showed 10$^{5}$ -10$^{6}$ CFU/$\textrm{cm}^2$ and 10$^{5}$ CFU/$\textrm{cm}^2$ in summer, respectively. The viable bacterial count of cotton glove was similar to that of cutting board during and entire period of year. Microbial contamination of carcass surface, cutting board, cotton glove and deboned meat showed the highest in summer and the lowest in winter during the year. Escherichia coli O157, Pseudomonas aeruginosa, Klebsiella. ornithinolytica, Staphylococcus aureus, E coli, Tatumella. ptyseos, Serratia odorifera, Aero-monas sobria, Enterobacter cloacae and Flavimonas oryzihabitans were isolated from carcass surface during slaughter treatments. S. aureus, Listeria grayi and L. monocytogenes were isolated from cutting board and L. grayi, Erwinia spp. Salmonella app. and S. aureus were isolated from cotton glove in cut-meat process environments. Citrobacter freundii; L. monocytogenes; and S. aureus were isolated from deboned meat.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.107-113
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• 1986

It is estimated that the loss of Korean agricultural and fishery products during the storage period is usually more than 20%, and it is difficult to increase agricultural products by a 10% annual rate directly. Therefore, development of food preservation techniques has now become a most important atternative for the indirect increase of such products and for its senitary distribution. Changes eating habits and improved living conditions have accelerated the demand for convenience food production and for this reason it is essential that raw materials at stable, resonable prices and hygienic quality be available the year round. At the end of 1980, the Korean government conceded th economical feasibility of the storage of foods by irradiation and a procedure for preserving food by irradiation on a batch scale was successfully developed by KAERI in 1982. Based on the research results accomplished by the KAERI and on the recommendation on wholesomeness of irradiated food by Joint Committee of FAO/IAEA/WHO in 1980, the approval of wholesomeness of irradiated food was declared by presidential decree in June 1985 and the procedure of permission for individual items is in progress. Korean private firms (Ryung Young Co.) which was technically assisted by KAERI for five years have taken mush interest in the establishment of such facilities in Korea, therefore Ryung Young Co. had proposed for the construction of 500 Kci Co-60 irradiator to the Ministry of Science and Technology in July 1984. The permission of construction has approved by government in May 1985. The commercial irradiator will be constructed as one of the most modernized facilities until May 1987 and that facilities will contribute the propagation of commercial storage of foods and its hygienic quality.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.