• 한국환경보건학회지
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• 제40권2호
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• pp.88-97
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• 2014

Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of kitchen utensils and environments of food service operations at university located in Seoul, Korea. Methods: We collected swab samples from the surfaces of knives, chopping boards, floors, and drains, as well as drinking water and airborne bacteria samples from 20 food service operations. Three bacterial indicators and five food poisoning bacteria were measured quantitatively and qualitatively, respectively. We used selective culture media and the PCR assay targeting 16S rRNA gene for the microbiological analysis. Results: We detected bacterial indicators on knives or chopping boards in eight different food service operations and, three food service operations (I, M, and O) showed more than 3 log colony forming units $(CFU)/100cm^2$ on their knives, significantly higher than the others. The levels of bacterial indicators on the floors and drains in the cooking areas were much higher than those on the cooking utensils. S. aureus was detected on 10 floors and 8 drains. Culturable bacteria were identified in 5 drinking water samples, and food service operation B ($431.1CFU/m^3$) and C ($551.2CFU/m^3$) showed more than $400CFU/m^3$ of total airborne bacteria. Conclusions: These results suggest that some of food service operations in this study may require additional investigation to secure the microbial safety of cooking environments. In addition, further actions including hygiene education for employees and proper guidelines to maintain clean cooking environments should be prepared.

• 산업융합연구
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• 제21권2호
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• pp.93-101
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• 2023

본 연구에서는 칼과 가위 및 화학약품에 의한 물리·화학적 섬유 손상을 분석하여 손상의 원인 파악을 위한 기술 데이터 자료로써 활용하고자 하였다. 칼 4종류 및 가위 5종류와 4종류의 화학약품(황산, 염산, 수산화나트륨, 수산화칼륨)을 이용하여 면(Cotton), 울(Wool), 폴리에스터(Polyester), 레이온(Rayon), T/C(Polyester 50%, Cotton 50%), T/W(Polyester 50%, Wool 50%)에 물리·화학적 손상을 생성하여 공구와 화학약품에 따른 손상을 분석하였다. 칼과 가위에 의한 관통 손상은 칼의 날 부분이 관통한 경우 공통으로 "V" 유형의 손상이 나타났으며, 칼의 등 부분이 관통한 칼의 경우 "T", "ㅁ", 갈고리, "ㄷ" 유형의 손상이 나타났다. 또한, 가위의 경우 모두 "Y" 유형의 손상이 공통으로 나타났다. 화학약품에 의한 섬유 손상은 유류 흔적, 부식, 분해, 수축, 변색 등 다양한 손상이 나타났으며, 화학약품과 섬유의 종류에 따라 나타나는 손상에 차이를 보였다. 섬유의 물리적 손상은 공구의 형태적 특성에 따라 나타나는 특징에 차이를 보였으며, 화학적 손상은 화학약품과 섬유의 종류에 따른 특징 차이를 보임을 확인하였다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 신호처리소사이어티 추계학술대회 논문집
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• pp.233-236
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• 2003

In this paper, we propose a method to search the evidence such as a knife found in the crime scene based on GHT from an image database Such objects like knives are simitar in shape. The proposed method utilizes the small shape differences among objects as much as possible to distinguish an object from similar shaped objects. It consists of the GHT based candidate generation and top-down candidate verification. For the fast generation of the candidate 1ist, the GHT operation is performed un the down sampled edge list. The test results show that it can retrieve the correct object even with a pan of object in reasonable time.

• 한국식품위생안전성학회지
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• 제13권4호
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• pp.425-429
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• 1998

하류 처리물량 20톤 규모의 중급 돈육처리장 3군데를 대상을 장갑, 칼갈이, 칼, 도마, 운송벨트, 박피기, 작업장내 공기, 도체, 부분육의 Listeria monocytogenes의 오염실태를 조사하였다. 총 시료수는 330건으로 시료는 작업이 진행되는 동안 면봉으로 대상 부위의 표면 100㎠를 채취하였으며 검사결과는 다음과 같다. 1. 작업환경 시료 234건 중 Listeria monocytogenes 17.5% 기타 Listeria spp.는 34.2%의 분리율을 나타내었다. 2. 시료별 Listeria monocytogenes 분리율을 장갑 20.8%, 칼갈이 21.3%, 칼 14.6%, 도마 20.8% , 운송벨트 28.6%, 박피기 16.7%이었고, 작업장내 공기에서는 분리되지 않았다. 3. Listeria monocytogenes 오염은 원료육인 도체에서 8.5% 인 반면 최종생산 돈육에서는 14.6%가 검출되어 작업과정에서 오염이 발생되고 있음을 알 수 있었다(p<0.05). 4. 작업환경에서 분리한 41건 Listeria monocytogenes 혈청형 분포는 4b 36.6%, 1/2a 24.4%, 4ab 17.0%, 4a 4.9%, 1/2c와 4c는 공히 2.4%이었고, 도체 및 최종생산 원료육에서는 4b, 1/2a, 4ab형이 검출되었다.

• Journal of Biosystems Engineering
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• 제42권2호
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• pp.80-85
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• 2017

Purpose: In this study, we attempted to analyze, by using a high-speed camera, the cutting shape as a function of cutting speed and feed rate. We compared the differences in cutting shape between domestic and foreign combines. Methods: Experiments were performed using plastic straws, and the results of two combine cutting blades, one from the Daedong Industry and one from Kuboda, were compared. The quality and performances of cutting were measured at three cutting positions: center and 68 cm to the left and right of the center. The feed rates were 0.6 m/s, 1.1 m/s, 1.6 m/s, and the cutting speeds were 600 RPM, 990 RPM, 1,380 RPM. For each speed, the cutting shape was measured three times, and the entire procedure was also repeated three times. Results: In the experiments, the domestic cutting blade achieved better results than the Japanese cutting blade. These results were obtained by studying the combination of feed rate and cutting speed, with the domestic combine attaining approximately 80% performance of the Japanese combine. We believe that additional data analysis is required, obtained from field experiments. Conclusions: The domestic cutting knives achieved better results than the Japanese cutting knives. These results are estimated from experiments conducted with different feed rates and cutting speeds; an in-depth analysis will require experiments in the real field with actual combines and a combination of multiple variables. Repeating the investigation on the length differences, broken and cut angle with various combinations of feed rate and cutting speed, will surely help to find the optimal cutting speed.

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.912-921
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• 2020

We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5-6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07-3.50, 3.29-3.92 and 4.48-4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12-3.75, 3.20-3.33, and 3.07-3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47-3.40, knife 2.01-3.98, and polyethylene glove 2.40-2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46-3.96, 3.37-4.06, and 3.55-4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.

• Clinical Endoscopy
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• 제55권6호
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• pp.767-774
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• 2022

Background/Aims: Few studies have compared the performances of endoscopic knives. This study aimed to compare the therapeutic outcomes of a novel core knife and the conventional IT knife 2 for endoscopic submucosal dissection (ESD) of gastric mucosal lesions. Methods: This prospective, non-inferiority trial included patients diagnosed with gastric adenoma or early-stage adenocarcinoma at Keimyung University Dongsan Hospital between June and November 2020. The patients were randomly assigned to either the core knife or the IT knife 2 group. The operators and assistants scored the knives' grip convenience and cutting abilities. Results: A total of 39 patients were enrolled (core knife group, 20 patients; IT knife 2 group, 19 patients). There were no significant between-group differences in operator-assessed grip convenience (9.600 vs. 9.526, p=0.753), cutting ability (9.600 vs. 9.105, p=0.158), or assistant-assessed grip convenience (9.500 vs. 9.368, p=0.574). Conclusions: The core knife achieved therapeutic outcomes that were comparable to those of the IT knife 2 for ESD of gastric mucosal lesions.

• Journal of Gastric Cancer
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• 제11권3호
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• pp.146-154
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• 2011

Endoscopic resection has been accepted as a curative modality for early gastric cancer (EGC). Since conventional endoscopic mucosal resection (EMR) has been introduced, many improvements in endoscopic accessories and techniques have been achieved. Recently, endoscopic submucosal dissection (ESD) using various electrosurgical knives has been performed for complete resection of EGC and enables complete resection of EGC, which is difficult to completely resect in the era of conventional EMR. Currently, ESD is accepted as the standard method for endoscopic resection of EGC in indicated cases. In this review, the history of endoscopic treatment for EGC, overall ESD procedures, and indications and clinical results of endoscopic treatment will be presented.

• 복식
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• 제50권5호
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• pp.159-169
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• 2000

The purpose of this study Is to research the clothing and textiles recorded in Heikemonokatary which was written from 1131 to 1198. The research materials are 36 kinds of men's clothes and ornaments, 6 kinds of women's things, 10 kinds of colorings and 6 kinds of textiles. The results of this study are as follow : 1. There were many advanced warriors' clothes. Especially the helmets and armors were very gorgeous. The shapes of warriors' knives, arrows, shields were concretely described. The women's clothes were mostly unchanged from Nara period and Heian period. Women wore clothes on their heads when they went out. 2. One particular thing in color is that the brown color of that period was navy blue which is symbolic of victory. There were some textiles which was woven with the boiled silk thread in the latitude and the raw silk thread in the longitude. Besides, the blackening of teeth, the bobbed haler of boys, and the celebration of one's corning of age were described in the book.

• 한국주거학회논문집
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• 제9권1호
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• pp.87-97
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• 1998

The objectives of this study are to classify kitchen appliances, to identify the possession of present kitchen appliances, and to predict the future need for appliances of Seoul residents. Data were collected through self-administered questionnaires for this study and the sample consisted of 540 households. The results of this study were as follows : The kitchen appliances were classified into the six catagories as major appliances, portable electric appliances, knives small kitchen utensils, cooking utensils, and cookers. There were significant differences in the present possession of kitchen appliances among socioeconomic classes, family life span, housing size, and housing types. And the respondents wanted to possess dish washers, garbage disposals, green grinders, herb electric pots, yogury makers in the future.