• Journal of Korean Society of Disaster and Security
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• v.16 no.2
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• pp.75-83
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• 2023

In general, bridges are facilities installed for the purpose of easily passing through sections such as valleys and rivers. Railway bridges that run through downtown areas are damaged due to external factors such as earthquakes and collisions with passing vehicles, resulting in serious human casualties. This can cause serious human and properties damage, such as functional paralysis in downtown areas. Depending on the degree of damage, repair work such as partial repair or full replacement is in progress for the bridge where the collision occurred. When damage or deformation occurs due to collision, the repair method is determined according to the degree of deformation and the degree to which the load capacity of the bridge is affected by the deformation. In this study, a numerical analysis review was performed on the repair work for the local deformation caused by the collision of a vehicle on an old railway bridge installed and in operation in an urban area. To this end, a structural safety review of the bridge for local deformations caused by vehicle collisions was conducted. In this paper, a repair method for the accident bridge was presented based on the analysis results.

• Food Science and Preservation
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• v.16 no.2
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• pp.292-298
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• 2009

This study investigated the microbial safeties and germination rates of five domestic sprout species(alfalfa, broccoli, clover, red cabbage, and red radish) grown from disinfected seeds. The 48 h germination rates of all seeds were over 90%, regardless of treatment. Seed total plate count(TPC) and coliform levels were reduced significantly(p<0.05) by treatment with 20,000 ppm calcium hypochlorite solution at $25^{\circ}C$ for 15 min, following FDA recommendations. However, after germination, all sprouts regardless of treatment exhibited bacterial counts of $10^7-10^8CFU/g$. Listeria monocytogenes was detected at $10^3-10^4CFU/g$ on germinated non-disinfected clover seeds at days 1, 2, and 5. In conclusion, although sprout germination from disinfected seeds potentially permits the growth of sprouts with lower pathogen counts, there were no significant differences in TPC or coliform levels between sprouts grown from disinfected seeds and control sprouts. Further work is needed to improve the microbial safety of cultivated sprouts and to find optimal conditions for seed germination.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.389-406
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• 2007

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×$10^3$ CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9×$10^3$ and 5.3×$10^3$ CFU/100$cm^2$) and the coliforms level of one (1.1×$10^3$ CFU/100$cm^2$) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.

• Journal of the Korea institute for structural maintenance and inspection
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• v.25 no.5
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• pp.182-189
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• 2021

VPS(Void Plywood Slab System, VPS) has optimized the shape of the hollow material. In addition, it has a function to prevent the floating of the hollow material and the separation due to the working load. In this study, the punching shear capacity of flat plate was performed using Void Plywood Slab System with form work panel proposed in the previous study. As a result of the test, the strength of the VSPS specimen in which the hollow material was placed beyond 2.0 times the column width from the loading point was reduced by 9.4% compared to the reference specimen. However, the strength value was about 1.57 times higher than the design value suggested by KBC 2016. It was found that there was no change in stiffness compared to the reference specimen until shear failure occurred in the VSPS specimen in which the hollow material was placed. It can be seen that this experiment is being destroyed by shear as the flexural reinforcing bars are sufficiently reinforced.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.392-398
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• 2009

This study identified risk factors of cross-contamination of foodborne pathogens and established a good agricultural practice (GAP) system for an agricultural products processing center (APC) for perilla leaves. All samples were collected before and after a standard work shift at the APC, while perilla leaves were also collected after each step in the APC. In addition, the workers and their surroundings were sampled by swabbing. The total plate count (TPC) and coliform count in the water samples increased significantly (p<0.05) to 3.36 and 1.73 log CFU/mL after work, respectively. However, no Escherichia coli and Listeria monocytogenes were detected. The bacterial populations of the workers and their surroundings did not differ significantly (p${\geq}$0.05) before and after work. However, Staphylococcus aureus (<1.66 log CFU) was detected at a high rate (13-50%) in the basket, packing table, gloves and cloth. Although perilla leaves passed through the washing steps, the TPC and coliform bacterial populations on the final products were higher (p${\geq}$0.05) than those of unwashed perilla leaves, which indicates that the washing system was not functioning properly. Accordingly, a GAP system with a better washing system should be employed at this facility.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.133-142
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• 2010

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

• Journal of Environmental Health Sciences
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• v.36 no.2
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• pp.95-107
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• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Industry Promotion Research
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• v.4 no.2
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• pp.1-8
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• 2019

This research is a technology for cutting the insulation of the busbar (busbar) installed in the distribution panel or switchboard, the results of the study, first, the cutting unit and frame of the cutting unit including a housing attached to the upper and lower cutters, respectively Busbar coating laser cutting machine is installed on the top, characterized by consisting of a stopper for adjusting the coating cutting distance of the busbar. Second, the frame is installed with the guide bar in the longitudinal direction at the top so as to be located at the rear side end of the table, the post is installed vertically at the front and rear at the upper middle part, respectively, and cut to the table at the outer side of the front post. It is characterized by the formation of holes. Third, the supporter is fixedly installed on the upper part of the guide bar arranged in the frame, and is characterized by consisting of a cylinder and a support plate. The meaning of this study is to prevent the safety accidents of workers, to improve the efficiency of cutting work, and to prevent the occurrence of scratches on the surface of the busbar.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.581-586
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• 2018

Cast iron manhole lids cause environmental pollution during the manufacturing process, and the work environment is very poor. In addition, if the height of the manhole cover does not match the height of the road surface, it causes considerable inconvenience and safety problems. This study proposes a height - adjustable steel manhole cover that can replace cast iron manhole covers and easily match the road surface with the upper surface of the manhole cover. Structural analysis was performed to grasp the design variable of the structure of the manhole cover, satisfying the required quality performance. To fabricate a manhole cover that satisfies the required load capacity, the optimal design for the U-shaped reinforcement structure was made. The cylindrical shape of the height adjustment part and the low frame were formed by bending the steel sheet into a circular shape and then welding. Reinforcing bars were also made by bending a steel plate. The height adjustment groove was machined by a CNC milling machine. Four prototypes were fabricated and a load bearing test was carried out, and new manhole cover was made reflecting results of the test. In the load bearing test, there was no breakage of the welded part, and deformation occurred mainly at the contact area between the groove and gusset plate. Deformation of 1 to 2.7mm occurred due to a load of 450kN. On the other hand, after removing the load, there was almost no residual deformation, and the load bearing evaluation was judged to be satisfactory because the manhole cover could be disassembled and reassembled.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.333-340
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• 2010

This study was conducted to evaluate the microbial contamination levels in the processing company of Nuroong-ji. Microbial contamination levels were examined for sanitary indication bacteria such as aerobic plate count, coliforms and fungi, and pathogenic bacteria such as Escherchia coli O157:H7, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Contamination levels were detected differently according to handling materials and purposing work-space. The equipments and raw materials were not seriously contaminated but there were necessary to attend the cross-contamination. A high contamination level was detected at the process where the interference of the employees was relatively higher than the other process. Standardization of the roasting process (l20~$170^{\circ}C$, about 10 min) could be necessary to control the microbial organism effectively on Nuroong-ji manufacturing process. At small/medium size foodstuff manufacturers, it is the most important to improve the recognition level of individual hygiene but also expand a hygiene facility.