• Journal of Periodontal and Implant Science
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• 제28권1호
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• pp.57-70
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• 1998

The purpose of this study was to evaluate the clinical and microbiological effects of metronidazole 25% dental gel that was applied to periodontal pockets who have moderate to advanced chronic adult periodontitis were selected for this study. The quadrants that had 2 or 3teeth with 5-8mm probing pocket depth were selected and divided into test side and control side according to the split-mouth design. The metronidazole 25% dental gel applied on test side and 0.12% chlorhexidine solution applicated on positive control side, normal saline irrigation into periodontal pocket was applicated to negative control side respectively. Above procedures followed scaling and root planing at baseline(0week). The subgingival sterile saline irrigation and chlorhexidine irrigation were done for about 30 seconds respectively. The metronidazole 25% dental gel was applied to periodontal pocket at 0,1 week in the test side. The clinical and microbiological analysis carried out at baseline(0week) and 4,8 weeks. The results of this study were as follows; 1. The sulcular bleeding index, probing pocket depth were significantly reduced in the test group. The relative proportions of spirochetes and motile rods were significantly reduced to negative control group and the proportion of cocci was correspondingly increased in the test group. 2. The sulcular bleeding index, probing pocket depth were significantly reduced in metronidazole group. and, there was a significant differences between 2 groups. Also, the relative proportions of spirochetes and motile rods were reduced in both group. And, there was a significant differences between 2 groups. In conclusion, application of metronidazole 25% dental gel as an adjunct to mechanical debridement of root surfaces may improved the clinical and microbiological status of periodontal disease sites.

• 대한임상검사과학회지
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• 제46권1호
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• pp.1-11
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• 2014

This research has been performed by our own investigation, also cooperated with Health and Sanification Division and each of district offices in Busan metropolitan city. After choosing, we collected water samples five times for microbiological examination. As a result of investigating in 160 water samples from urban areas, we could detect 88 cases of Vibrio spp. Furthermore, there were four cases exceeding the acceptable limit of aquarium water (100,00/mL) and another four cases exceeding the limit of Coliform group (1,000 below/100 mL). As a result of investigating that we performed for 271 cases of water samples from coastal areas from April to November, we could detect 130 cases of vibrio species and 10 cases of Coliform group. After performing 17 kinds of antibiotic susceptibility test for 41 cases of isolated Vibrio parahaemolyticus, 27 cases showed tolerance to Amplicllin (AM), all of 31 cases showed intermediate resistance only to Cefazolin (CF) but had sensitivity to the rest of them. As a result of performing antibiotic susceptibility test, serum test and PFGE gene analysis on each 10 pair of Vibrio parahaemolyticus detected concurrently from intake-pipe water and, aquarium water, we couldn't get data showing that they are clearly same species in three kinds of test. In addition, UV sterilization, Ozonization and so on. Based on our research, intake pipe didn't have a problem with microbiological contamination so we are sure that the germ came from supplied fish had caused that kind of contamination. For effective management, UV sterilization or Ozonization which can be handled consistently should be adopted in aquarium.

• Journal of Microbiology
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• 제40권4호
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• pp.327-330
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• 2002

The purpose of this research was to test multiplex polymerase chain reaction in investigating the microbiological quality of the risky surfaces in social living places of a military base where over 15 thousand people live together. In 22 samples of 99, there were no bacteria. Only four of the samples contained Shigella, and one of them contained Salmonella, but 77 of the samples contained thermotolerant coliform organisms. There was no statistically significant difference among the microbiological quality of different sites and different equipment surfaces (p>0.05).

• 한국산학기술학회논문지
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• 제4권4호
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• pp.387-390
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• 2003

동ㆍ식물성 기름으로부터 산이나 알카리 촉매를 사용하여 제조한 친환경 에너지인 바이오디젤의 미생물학적 안정성을 테스트하기 위하여 온도와 저장기간에 따른 미생물에 의한 변질정도를 측정하였다. 측정방법으로 역상 현미경 관찰과, 3M petrifilm분석법으로 생균수를 측정하였고, 균체 단백질의 양을 측정하기 위하여 Bradford protein assay법을 사용하였다. 바이오디젤과 석유디젤, 그리고 각각의 시료를 혼합한 시료를 서로 다른 온도조건(25℃와 35℃)에서 혐기적인 조건으로 90일동안 장기간 저장했을 때 바이오디젤, 석유디젤 그리고 혼합한 시료에서 미생물의 생육은 관찰되지 않았다.

• 한국식품위생안전성학회지
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• 제5권3호
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• pp.85-98
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• 1990

서울, 경기지역 에 위치한 도시락 제조업체 중 규모별로 대, 중, 소규모 1개 업체씩 총 3개 업체를 대상으로 하여 도시락 유통과정 중에서 음식의 미생물적 품질에 영향을 미치는 소요시간 및 온도 요인, 인적, 환경적 요인, 시설 구비에 의한 요인 등을 종합적으로 평가하였다. 도시락이 조리된 이후 급식까지의 전단계, 즉, 냉장, 포장, 보관, 운반 및 급식까지의 보관단계에서 온도상태 및 소요시간이 품질이 저하를 초래할 수 있는 위험한 실정이어서 도시락 유통과정 중의 소요시간 및 온도의 통제문제가 매우 심각하다. 조사대상 업체에서 생산한 도시락이 현재의 유통시간대에서 여름철에 냉장 시설없이 유통된다면 급식 시 미생물적 품질이 크게 저하될 것이다. 도시락이 슈퍼마켓에서 열장고에서 진열되었다가 판매되는 경우 열장고의 온도가 위험온도 범주내에 있기 때문에 보관시간이 지연됨에 따라 미생물 수치는 급격히 증가하였다.

• 한국산학기술학회논문지
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• 제17권1호
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• pp.646-653
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• 2016

본 연구는 고사리와 도라지의 HACCP(Hazard Analysis Critical Control Point)시스템 적용에 필요한 미생물학적 위해 요소 분석을 위한 목적으로 수행되었다. 제조공정도는 일반적인 제조업체의 제조공정을 참고하여 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 도라지에서 $6.2{\times}10^3CFU/g$ 로 가장 많이 검출되었다. 하지만, 소독공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 제조환경과 작업자의 미생물 검사 결과, 체계적인 세척 및 소독을 통하여 작업자 위생교육 등을 기반으로 개인위생과 함께 미생물학적 위해를 감소시켜야 할 것으로 사료된다.

• 농약과학회지
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• 제14권2호
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• pp.138-147
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• 2010

소나무재선충에 대한 살선충 활성을 나타내는 Micromonospora sp. AW050027 균주를 최적의 배지에서 배양한 미생물배양액을 제제하여 포트 및 포장에서 살선충 효과를 확인하였다. 최적화된 배지조성은 리터당 glycerol 10 g, soybean meal 10 g, NaCl 1 g, $CaCO_3$ 2 g, $K_2HPO_4$ 0.125 g 이었으며, 활성균주를 배양하여 농축한 후 액상 및 분말 미생물제제를 제조하였다. 제제에는 소나무재선충 공생미생물에 대하여 가장 효과적으로 항균활성을 나타내는 kanamycin을 첨가하여 사용하였다. 포트시험, 예비포장 시험 및 본포장 시험을 통하여 소나무재선충 방제효과를 확인한 결과, 액상제제를 수간수사하여 처리한 경우 1회처리시 고사율 53%, 5회 분할처리시 28%로 분할처리가 1회처리보다 2배 가량 효과적이었고, 배양농축액을 분할처리한 경우에서는 대조구의 고사율 100%에 대하여 고사율 10% 이내로 가장 낮게 나타났다.

• 근관절건강학회지
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• 제26권3호
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• pp.241-250
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• 2019

Purpose: This study was conducted to identify influencing factors on the performance of healthcare-associated infection control and microbiological hand contamination among caregivers at a tertiary hospital. Methods: The participants of this study were 59 caregivers woring at a tertiary hospital. Data were collected from July 1 to 30, 2018. Data were analyzed using descriptive statistics, t-test, ANOVA, Scheffé test, Pearson's correlation coefficients and stepwise multiple regression by SPSS 23.0 Win program. Results: Multiple regression analysis revealed that factors influencing performance of healthcare-associated infection control were awareness (β=.63, p<.001) and the experience of infection-related education (β=-3.40, p=.042). Regression equations describing the performance of healthcare-related infection control were found to be appropriate (F=27.29, p<.001) and accounted for 68% of variance. Factors affecting the degree of microbiological hand contamination were work experience (β=-0.28, p=.026) and healthcare-related infection performance (β=-0.28, p=.029). A regression equation describing the microbiological hand contamination was appropriate (F=6.10, p=.004) and accounted for 42% of variance. Conclusion: The findings of this study suggest that it is necessary to increase performance of healthcare-associated infection control by caregivers. Also, educations for preventing healthcare-associated infection and guidelines for increasing compliance with healthcare-associated infection control are recommended to improve performance of healthcare-associated infection control.

• 한국산학기술학회논문지
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• 제16권4호
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• pp.2602-2608
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• 2015

본 연구는 고춧가루의 HACCP(Hazard Analysis Critical Control Point) 시스템 적용에 필요한 미생물학적 위해 요소분석을 위한 목적으로 2014년 1월 10일~2014년 6월 13일까지 충주시 동량면 소재에 있는 용금농산에서 수행하였다. 고춧가루 제품의 모든 공정 단계들을 파악하여 공정흐름도를 작성하였고 미생물학적 위해를 제어할 수 있는 자외선살균공정에서 살균 시간을 변화시키면서 미생물의 변화를 시험한 결과 자외선 등 $20W{\times}12EA$, 살균 시간은 $63{\pm}3$초를 한계기준으로 결정하였다. 자외선살균 후에는 위해 미생물 검사 결과는 안전하나 제조환경과 작업자의 미생물 검사 결과 주기적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생을 준수해야 할 것으로 판단된다.

• 대한영양사협회학술지
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• 제18권3호
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• pp.222-233
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• 2012

The purpose of this study was the improvement and modification of the HACCP verification checklist in school foodservices. For this, the HACCP verification checklist was modified on the basis of an existing school foodservice format. The modified checklist was composed of 28 items, including CCPs (critical control points), microbial test, and other components of the HACCP system than CCPs. To confirm the suitability of the modified checklist, comparisons were made based on the microbiological quality of cooked foods, utensils, and number of aerial microbes in the working area. In this study, the applicability of the modified checklist was determined by focusing on cooked squid with seasoned fresh vegetables (Ojingeochaesomoochim). The following results were obtained from 14 schools in Changwon. The checklist scores for maintaining hot foods over $60^{\circ}C$ or serving within 2 hours, microbial tests of drinking water, food contact surfaces and cooking utensils, monitoring tools, and usage of suitable sanitizers were 2 points each (The possible highest score is 2 points). On the contrary, the checklist score for microbial test of cooked foods was the lowest of all the items. The correlation coefficient (r) between the improved checklist and microbiological quality of cooked foods was 0.699 (P<0.01), whereas that between the improved checklist and microbiological quality of cooking utensils was 0.612 (P<0.05). The correlation coefficient between the improved checklist and aerial plate count in the working area was -0.556 (P<0.05). Our results indicate the potential possibility of using the HACCP verification checklist in school foodservices.