• 한국식품조리과학회지
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• 제20권6호
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• pp.684-694
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• 2004

The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures $(3,\;10^{\circ}C)$ and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water, performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.

• 한국식품조리과학회지
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• 제21권5호
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• pp.557-566
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• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

• 한국식품조리과학회지
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• 제25권5호
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• pp.632-642
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• 2009

In this study the microbiological quality of vegetables was evaluated in relation to the sanitization methods used and vegetable types which consisted of raw food ingredients used in foodservice operations. We analyzed the microbial quantities on lettuce and spinach, which were used as leaf vegetables and cucumber and tomato, which were used as fruit vegetables according to various disinfection methods using different chlorine concentration(50 ppm, 100 ppm, 200 ppm) and exposure time(5 min, 10 min) over 5 days. When the effects of the disinfection methods on microbial qualities and sensory evaluation were analyzed, the following results were obtained. First, in the leaf vegetables, disinfection with a chlorine concentration of 200 ppm for a 5 minutes exposure time was needed to control microbial growth. Second, fruit vegetables sterilized with tap water had reduced microbial qualities after an extended amount of time relative to chlorine disinfection, that is, disinfection with a chlorine concentration of 50 ppm for 5 minutes exposure time was desirable.

• 한국식품조리과학회지
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• 제20권6호
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• pp.667-676
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• 2004

The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first peformed to see if the was a larger effective reduction in the microbial counts.

• 대한통합의학회지
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• 제4권4호
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• pp.109-117
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• 2016

Purpose : This study was designed to provide basic data of effective sanitization method of sprout vegetable for microbiological safety. Methods : Sanitization treatments were performed by dipping the sprout into chlorine and vinegar water. Microbial analysis were composed of the total plate count(TPC) and coliform group count(CGC). Result : Among chlorine water sanitization, the microbial reduction was largest in 100ppm chlorine water, and its TPC and coliform group count decreased to 6.01 log CFU/g and 5.06 log CFU/g. The effective dipping time in 100ppm chlorine water treatment was 5.97 log CFU/g and 5.91 log CFU/g for 30min and 60min, in which TPC were below the microbiological safety limits of 6.00 log CFU/g. Coliform group counts were decreased to 5.44, 5.46, 5.42 log CFU/g in the dipping the spouts for 30min, 60min and 90min. As a result of sanitizing alfalfa spout by vinegar water, a microbial counts tended to decrease with increasing concentration and the dipping time. The effective concentration of vinegar water was 2% for TPC(6.00 log CFU/g) and 1% for coliform group count(5.20 log CFU/g). With 1% vinegar water treatment, TPC became below the microbiological safety limits in all samples and in particular, the sample treated for 60min and 90min(4.93, 4.54 log CFU/g). While coliform group counts were decreased to 3.91 log CFU/g in the dipping the sprouts for 90min, those were still beyond the permitted limit. Conclusion : To secure the food safety of food service facilities including kindergarten feeding, it is considered that along with the systematic study of effective disinfection method for microbiological control at the preconditioning level of spout vegetable within the range of secured maleficence to human body, and the study regarding the measures to lower the initial microbiological pollution of spout vegetable.

• 한국식생활문화학회지
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• 제24권1호
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• pp.39-50
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• 2009

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

• 한국조리학회지
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• 제12권2호
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• pp.151-167
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• 2006

This study shows the differences among residents’ consciousness for general infectious disease and sterilization mediated by vermin. We categorized both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factories, department stores and non-industry-related people who work in schools, general offices into two groups for this study. The discovery of vermin held 86% of total exam cases. The vermin included mosquitoes, cockroaches, ants, flies, and so on. People thought these vermin might mediate bacteria infection to human. 80.3% of persons thought mite might exist in blankets, beds and couches. Among 66.6% of total experience of vermin damage, the main damage came from mosquitoes. Frequently used methods of prevention from vermin damage were as follows: "spray of effective chemicals", "install traps" and " report to a prevention company" in order. It indicated that people did not take special actions to repel vermin in spite of their knowing seriousness of damage. Furthermore, just half cases were executed regular sanitization.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제10권7호
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• pp.3301-3318
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• 2016

Online social networks (OSNs) have changed the way people communicate with each other. An OSN usually encourages the participants to provide personal information such as real names, birthdays and educational background to look for and establish friendships among them. Some users are unwilling to reveal personal information on their personal pages due to potential privacy concerns, but their friends may inadvertently reveal that. In this work, we investigate the possibility of leaking personal information on Facebook in an unintentional and involuntary manner. The revealed information may be useful to malicious users for social engineering and spear phishing. We design the inference methods to find birthdays and educational background of Facebook users based on the interactions among friends on Facebook pages and groups, and also leverage J-measure to find the inference rules. The inference improves the finding rate of birthdays from 71.2% to 87.0% with the accuracy of 92.0%, and that of educational background from 75.2% to 91.7% with the accuracy of 86.3%. We also suggest the sanitization strategies to avoid the private information leakage.

• 한국식생활문화학회지
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• 제19권5호
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• pp.491-498
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• 2004

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, $phosphine gas/PH_{3}$ and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).

• 한국치위생학회지
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• 제2권2호
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• pp.215-225
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• 2002

Objectives: Dental personnels have high chances of exposure to various infections during many dental procedures. This study was performed to investigate the state of infection control in the private dental clinics and prevention state of hepatitis B virus infection among the dental hygiene students in Kwanju city, Korea. Methods: Questionnaires were obtained from 94 dental hygiene students who participated in dental practice in private dental clinics for more than five weeks. Results: 83.9% of dentists and 17.2% of dental hygienists routinely used the mask for treating all patients, 32.3% of dentists and 6.5% of dental hygienists routinely used the rubber gloves. The use of protective eyeware was much lower in each group. Disinfectant was used in 52.7% for sanitization of dental instruments before cleansing. The prevalence of HBsAg and anti-HBs were 3.8% and 67.1% respectively, 52.7% of dental hygiene students had history of accidental needle stick. Conclusion: Routine use of personal barrier techniques by dental personnels should be emphasized. Dental hygiene students were not properly immunized against hepatitis B virus and had high incidence of accidental needle stick. It is necessary to establish specific regulations or recommendations for cross infection control in dental practice and to performed scheduled vaccination program for hepatitis B virus for dental hygiene students.