• 한국식품위생안전성학회지
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• 제11권3호
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

• 한국멀티미디어학회논문지
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• 제24권3호
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• pp.355-372
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• 2021

Recently, high-performance HMDs (Head-Mounted Display) are becoming wireless due to the growth of virtual reality technology. Accordingly, environmental constraints on the hardware usage are reduced, enabling multiple users to experience virtual reality within a single space simultaneously. Existing multi-user virtual reality platforms use the user's location tracking and motion sensing technology based on vision sensors and active markers. However, there is a decrease in immersion due to the problem of overlapping markers or frequent matching errors due to the reflected light. Goal of this study is to develop a multi-user virtual reality moving platform in a single space that can resolve sensing errors and user immersion decrease. In order to achieve this goal hybrid sensing technology was developed, which is the convergence of vision sensor technology for position tracking, IMU (Inertial Measurement Unit) sensor motion capture technology and gesture recognition technology based on smart gloves. In addition, integrated safety operation system was developed which does not decrease the immersion but ensures the safety of the users and supports multimodal feedback. A 6 m×6 m×2.4 m test bed was configured to verify the effectiveness of the multi-user virtual reality moving platform for four users.

• 한국식품위생안전성학회지
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• 제31권6호
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• pp.414-419
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• 2016

본 연구는 상추와 오이의 GAP 인증 및 미인증 농가를 대상으로 토양, 용수, 작물 (상추, 오이), 장갑, 포장재 (비닐)에 대한 미생물 오염도를 비교 평가하고 농가의 위생관리 실태를 조사하여 GAP 인증 농가에 대한 미생물학적 안전성 강화를 위한 자료로 활용하고자 하였다. 미생물 오염도 조사 결과 상추 농장의 경우 위생지표세균 오염도는 GAP 인증 농가가 미인증 농가 보다 조금 낮거나 유사하였고, 병원성미생물인 S. aureus와 B. cereus는 GAP 인증 농가의 토양과 용수에서 미인증 농가 보다 높게 검출되었다. 오이농장은 토양의 대장균군과 B. cereus, 장갑의 일반세균 및 대장균군 오염도가 GAP 미인증 농가보다 GAP 인증 농가에서 높았고, 그 외에는 GAP 인증 농가와 미인증 농가가 유사한 오염도를 나타내었다. 전체적으로 결과를 비교했을 때 GAP 인증 농가와 미인증 농가의 미생물 오염도 수준이 크게 차이가 나지 않는 것으로 확인되어 GAP를 인증 받았음에도 불구하고 미생물에 대한 관리는 미흡한 것으로 나타났다. 농가의 위생관리 실태 조사 결과에서는 GAP 인증 농가가 미인증 농가보다는 미생물 오염을 방지하기 위한 노력들을 하고 있는 것으로 확인되었으나, GAP 인증 및 미인증 농가 모두 농업용수의 관리와 작업 시 사용되는 작업자의 장갑 관리에 있어서는 미흡한 것으로 확인되었다. 이상의 연구결과는 농산물의 미생물 오염방지에 대한 방안을 제시하고 GAP 인증을 개선하는데 기초자료로 활용될 수 있을 것으로 판단된다.

• 한국산림과학회지
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• 제107권2호
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• pp.229-236
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• 2018

도시림, 생활림, 가로수, 도시공원 등 국민들의 일상생활을 하는 구역이나 장소에 위치한 생활권 수목 식재지에서의 농약 살포는 농약 살포자의 농약 노출 문제뿐만 아니라 농약의 살포 후 생활권 수목과 접촉하는 불특정 시민들도 지속적인 농약 노출이 문제가 될 수 있다. 본 연구에서는 생활권 수목의 관리를 위해 관행적으로 가장 많이 살포되는 살충제인 Fenitrothion을 회양목에 살포하고 일정시간별로 손 노출량, 잎 잔류량, 호흡 노출량을 측정한 뒤, 위해성 평가 수식(MOS: margin of safety)을 이용하여 체중별 안전 노출시간을 분석하였다. 그 결과, 살포된 Fenitrothion의 손을 통한 전이량이 급격하게 떨어지고 호흡노출량이 측정되지 않는 48시간 이전까지는 농약노출에 대한 주의가 필요할 것으로 판단되었다.

• 한국식품위생안전성학회지
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• 제26권4호
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• pp.330-335
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• 2011

본 연구에서는 포장돈육 가공공정에서 교차오염의 정도를 알아보기 위하여 실제 돈육 가공공정에서 돈육과 빈번하게 접촉하는 작업자의 손(polyethylene glove 착용, 면장갑 착용, 맨손) 및 작업도구(칼, 도마)를 대상으로 각각에 대하여 Listeria monocytogenes의 상호 교차오염 전이율을 분석하였다. 오염된 돈육에서 작업자로의 전이율은 면장갑이 100.00%로 가장 높았고, 다음이 맨손 2.513%, PEG 1.511% 순으로 나타났다. 특히, 면장갑의 경우 면장갑으로 전이된 균이 다시 맨손으로의 재오염 전이(0.08%)가 이루어지는 것으로 나타났으며, 오염된 돈육에서 칼과 도마로의 전이율은 0.352-3.791%이다. 반대로 오염된 작업자로부터 돈육 및 기구로의 전이율은 0.001-0.141%로 전체적으로 오염된 돈육으로부터의 작업자의 손과 기구로의 전이보다 상당히 낮은 수준으로 전이되었다. 따라서 PEG 착용이 작업공정에서의 교차오염을 줄이거나 예방하는 효과를 얻을 수 있는 것으로 파악되었다. 축산물 작업공정에서의 교차오염은 원료육에서 손 또는 장갑, 도마, 칼 등으로 오염이 전이되고 이들이 다시 돈육을 오염시킬 수 있으므로, 안전한 식품생산을 위해서는 이러한 교차오염의 연속성을 차단하는 것이 무엇보다 중요함을 확인하였다.

• 패션비즈니스
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• 제12권3호
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• pp.116-135
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• 2008

To investigate the actual distribution condition and clothing construction factors of the working clothes supplied to the Changwon national industrial complex, 5 major companies in machinery, automotive, industrial engineering, shipbuilding and rolling stock in the industrial complex located in Gyeongsangnam-Do were selected. The questionnaire designed for the research consisted of working clothes distribution policies in manufacturing industry and the actual conditions of the design facts, repair and maintenance of the working clothes, etc. The analysis of the clothing construction factors of the working clothes provided by 5 respondent companies were conducted in parallel. The results derived from the study were as follows: The basic types of working clothes were the blouson jacket and straight pants; safety equipments for manufacture were safety helmets, gloves, snickers, goggles, masks, ear caps, wristlets, leggings, apron, etc. The size-charts adopted by the participant companies were the small-medium-large and cm/inch measurement size systems. To solve wearer's dissatisfaction with the garment fit, certain clothing construction factors were used, e.g. strap bands and the elastic band on a waist band. The types of fabrics used for the working clothes were mainly polyester/cotton and polyester/rayon blended ones. Moreover, to provide with more air permeability to wearers, the warp knit material was used to construct the lining and the armpit or back bodice slits. Lock, two-thread chain, safety, overedge stitches were applied with flat, lap felled, French, superimposed, lapped, bound and edge finishing seams to construct the working clothes selected.

• 급식외식위생학회지
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• 제2권2호
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• Safety and Health at Work
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• 제14권2호
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• pp.237-242
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• 2023

Background: This study evaluated occupational exposure levels of doxorubicin in healthcare workers performing rotational intraperitoneal pressurized aerosol chemotherapy (PIPAC) procedures. Methods: All samples were collected during PIPAC procedures applying doxorubicin to an experimental animal model (pigs). All procedures were applied to seven pigs, each for approximately 44 min. Surface samples (n = 51) were obtained from substances contaminating the PIPAC devices, surrounding objects, and protective equipment. Airborne samples were also collected around the operating table (n = 39). All samples were analyzed using ultra-high performance liquid chromatography-mass spectrometry. Results: Among the surface samples, doxorubicin was detected in only five samples (9.8%) that were directly exposed to antineoplastic drug aerosols in the abdominal cavity originating from PIPAC devices. The telescopes showed concentrations of 0.48-5.44 ng/cm² and the trocar showed 0.98 ng/cm² in the region where the spraying nozzles were inserted. The syringe line connector showed a maximum concentration of 181.07 ng/cm², following a leakage. Contamination was not detected on the surgeons' gloves or shoes. Objects surrounding the operating table, including tables, operating lights, entrance doors, and trocar holders, were found to be uncontaminated. All air samples collected at locations where healthcare workers performed procedures were found to be uncontaminated. Conclusions: Most air and surface samples were uncontaminated or showed very low doxorubicin concentrations during PIPAC procedures. However, there remains a potential for leakage, in which case dermal exposure may occur. Safety protocols related to leakage accidents, selection of appropriate protective equipment, and the use of disposable devices are necessary to prevent occupational exposure.

• 한국식품위생안전성학회지
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• 제34권6호
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• pp.542-550
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• 2019

농식품과 생산환경에서 대장균 오염여부를 휴대 전화에서 실시간으로 결과를 확인할 수 있는 IoT 기반 스마트 대장균 검출 장치를 개발하였다. 개발된 대장균 검출기는 온도 조절부, UV 램프, 고해상도 카메라 및 검출 여부를 판단할 수 있는 소프트웨어로 구성된 장치이다. 검출기의 성능을 평가하기 위하여 온도, 대장균 검출 시간 및 검출한계를 측정하였는데, 개발 된 장치의 설정 온도와 실제 온도의 차이는 약 1.0℃ 이내 였다. 또한 검출시간은 1CFU / 100 mL일 때 15 시간이었고, 대장균 오염농도가 증가할수록 검출시간이 감소하였다. 개발된 스마트 대장균 검출기를 기구, 장갑, 관개 수, 종자 및 채소를 포함한 다양한 시료에 적용했을 때, 대장균의 검출율은 식품공전법으로 분석하였을 때보다 높았다. 따라서 개발된 대장균 검출기술은 농식품 및 생산환경에서 대장균을 효율적으로 검출할 수 있을 것으로 판단된다.

• Journal of Microbiology and Biotechnology
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• 제27권12호
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• pp.2141-2150
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• 2017

This study was conducted to develop a screening method using Colilert-18 and a device for the detection of E. coli from agri-food production environments and fresh vegetables. The specificity and sensitivity of Colilert-18 by temperature ($37^{\circ}C$ and $44^{\circ}C$) were evaluated with 38 E. coli and 78 non-E. coli strains. The false-positive rate was 3.8% (3/78) and 0% (0/78) at $37^{\circ}C$ and $44^{\circ}C$, respectively. The detection limit of E. coli at $37^{\circ}C$ at <1.0 log CFU/250 ml was lower than that at $44^{\circ}C$. The efficiency of the developed device, which comprised an incubator equipped with a UV lamp to detect E. coli in the field, was evaluated by measuring the temperature and UV lamp brightness. The difference between the set temperature and actual temperature of the developed device was about $1.0^{\circ}C$. When applying the developed method and device to various samples, including utensils, gloves, irrigation water, seeds, and vegetables, there were no differences in detection rates of E. coli compared with the Korean Food Code method. For sanitary disposal of culture samples after experiments, the sterilization effect of sodium dichloroisocyanurate (NaDCC) tablets was assessed for use as a substitute for an autoclave. The addition of one tablet of NaDCC per 50 ml was sufficient to kill E. coli cultured in Colilert-18. These results show that the developed protocol and device can efficiently detect E. coli from agri-food production environments and vegetables.