• 한국식품과학회지
• /
• 제38권1호
• /
• pp.28-34
• /
• 2006

연구에서는 세정 및 표면살균처리 시스템을 개발 제작에 의한 세정, 표면살균처리 및 저장효과를 살펴보기 위해 치커리를 시료 로 수확후 저장기간별 품질평가를 실시하였다. 표면살균처리를 위해 오존수와 염소수를 사용한 결과 3 ppm 오존수와 염소수 100 ppm의 표면살균 처리는 미생물적 결과에서 커다란 차이를 보이지 않았으나, 두 살균수 모두 식품가공에 있어 제균력을 가지고 있음을 확인 할 수 있었다. 처리 조건을 신선편이 치커리에 적용해본 결과 저장 조건에 있어서는 $4^{\circ}C$에서 시료들은 관능적 평가에 있어서 9일까지는 양호한 상태를 보였으나, 이화학적 특성인 총비타민C와 총클로로필 함량을 시험해보았을 때, 영양소적 손실을 보였고, $10^{\circ}C$에 저장한 치커리의 경우 6일 이후 급격히 상품가치를 잃었다. 본 연구 결과를 토대로 위생적이고 안전한 최 소가공 농산물의 생산을 위하여 기계세정을 이용한 공정시간의 단축과 살균과정을 이용하여 식품 안전성의 위험이 될 수 있는 미생물의 오염을 막을 수 있고, 오존수를 이용하여 염소수 소독에 의존하고 있는 일반적인 생산과정의 중점관리로 지적되었던 사항을 개선할 수 있는 새로운 위생관리 방안으로써 이용 가치 있다고 평가된다.

• 한국표면공학회지
• /
• 제43권1호
• /
• pp.17-24
• /
• 2010

In this study, surface characteristics of dental implant fixture with various manufacturing process have been researched using electrochemical methods. The dental implant fixture was selected with 5 steps by cleaning, surface treatment and sterilization with same size and screw structure; the 1st step-machined surface, 2nd step-cleaned by thinner and prosol solution, 3th step-surface treated by RBM (resorbable blasting media) method, 4th step-cleaned and dried, 5th step-sterilized by gamma-ray. The electrochemical behavior of dental implant fixture has been evaluated by using potentiostat (EG&G Co, 2273A) in 0.9% NaCl solution at $36.5{\pm}1^{\circ}C$. The corrosion surface was observed using field-emission scanning electron microscopy (FE-SEM) and energy dispersive x-ray spectroscopy (EDS). The step 5 sample showed the cleaner and rougher surface than step 3 sample. The step 5 sample of implant fixture treated by RBM and gamma sterilization showed the low corrosion current density compared to others. Especially, the step 3 sample of implant fixture treated by RBM was presented the lowest value of corrosion resistance and the highest value of corrosion current density. The step 3 sample showed the low value of polarization resistance compared to other samples. In conclusion, the implant fixture treated with RBM and gamma sterilization has the higher corrosion resistance, and corrosion resistance depends on the step of manufacturing process.

• 대한치과의료관리학회지
• /
• 제7권1호
• /
• pp.50-55
• /
• 2019

The purpose of this study was to compare the number of bacteria before and after the use of surface disinfectants, demonstrate the bactericidal effect of surface disinfectants, and emphasize on the importance of surface disinfectants by recognizing the importance of infection control in dentistry. Chlorhexidine, hydrogen peroxide, ethanol, and chemical disinfectants are commonly used in dentistry. NaOCl was selected as the experimental group, and the bacterium test results obtained by comparing the table without surface sterilization as a control group showed that all disinfectants had an effective bactericidal effect (p<0.05). In the growth inhibition test comparing the experimental and control groups, all results were 100%, proving the effectiveness of surface disinfectants. The results showed that all surface disinfectants preferred and used by medical institutions were effective. Therefore, all surface disinfectants used in the experimental group were effective for surface disinfection for infection control. Dental clinicians should be aware of the necessity of disinfection of surfaces, such as table, chairs, and unit chairs, and make an active effort to ensure that both clinicians and patients are safe from infection.

• 농업생명과학연구
• /
• 제44권6호
• /
• pp.147-157
• /
• 2010

현재 저온유통만 허가되어 있으며 저장유통기간이 짧은 게맛어묵에 레토르트 살균기술과 반응표면분석법을 도입하여 기존의 풍미나 품질에 손상됨 없이 상온유통과 장기저장이 가능한 게맛어묵을 제조하기 위하여 가열살균기술의 최적화 조건을 구명하였고, 본 레토르트 살균처리가 게맛어묵의 품질특성에 미치는 영향에 대하여 검토하였다. 반응표면분석의 독립변수는 살균량 ($F_0-value$)과 가열온도로 하였으며, 이들의 영향을 받는 가열살균 후의 품질인자, 즉 종속변수는 전단력, 백색도 및 관능적 조직감으로 나타내었다. 레토르트 살균이 게맛어묵의 품질 및 전반적인 식품성분의 변화에 미치는 영향을 검토한 결과, $F_0-value$ 5분 이하의 가열살균에서는 $F_0-value$보다는 가열온도가 게맛어묵의 품질 변화에 미치는 영향이 큰 것으로 나타났으며, $F_0-value$ 2.6분 이상으로 가열살균할 경우 게맛어묵의 무균성이 확인되었다. 반응표면분석 program으로 설정한 레토르트 게맛어묵의 최적 가열살균조건은 전단력의 경우 가열온도는 $115.7^{\circ}C$, $F_0-value$ 3.3분, 백색도는 가열온도 $116.1^{\circ}C$, $F_0-value$ 3.8분, 그리고 관능적 조직감의 최대화 조건은 가열온도 $115.8^{\circ}C$, $F_0-value$ 3.3분이었고, 이 3가지 품질요소를 모두 고려한 multiple response optimization 반응조건은 가열온도 $117.5^{\circ}C$, $F_0-value$는 3.3분이었다.

• 한국치위생학회지
• /
• 제9권2호
• /
• pp.73-88
• /
• 2009

The purpose of the study was to provide the basic for the prevention of infection control by analyzing the level of recognition and practice of dental hygiene students. It is important for dental clinic staffs to know and practice infection control measures in favor of effective infection control. Thus, this study conducted an one-month questionnaire survey (during October 2008) for dental hygiene students who ever experienced in 16-week clinical practice, and analyzed total 206 questionnaire forms as collected from them, so that it could determine potential associations between their recognition and practice of infection control and thereby suggest an efficient solution for infection control in dental hygiene. 1. It was found that our students' recognition about infection control averaged $4.49{\pm}.58$ points on the whole, and they were best aware of instrumental disinfection and sterilization among other measures, which was followed by hand washing, extirpation control, post-sterilization management, personal protective outfit and instrumental surface maintenance respectively. 2. It was found that our students' practice of infection control averaged $3.85{\pm}.57$ points on the whole, and they practiced hand washing most actively among other measures, which was followed by extirpation control, post-sterilization management, instrumental disinfection and sterilization, personal protective outfit and instrumental surface maintenance respectively. 3. It was found that our students scored higher mean points in recognition about every measure of infection control than those in practice (t=15.676, p=0.000). Particularly, it was notable that there were significant differences between their mean points in recognition and practice of some infection control measures, such as instrumental surface maintenance (t=15.361, p=0.000), personal protective outfit (t=15.245, p=0.000) and instrumental disinfection and sterilization (t=11.169, p=0.000). But there was least significant difference between mean points in recognition and practice of hand washing (t=5.460, p=0.000). 4. For potential associations between recognition and practice of infection control, it was found that higher recognition was in significantly positive associations with higher practice in every measure of infection control (r=.478, p=.000), such as extirpation control (r=.630, p=.000), instrumental disinfection and sterilization (r=.477, p=.000) and post-sterilization management (r=.433, p=.000). 5. It was found that there were differences in our students' recognition depending upon availability of infection control guideline (t=4.587, p=.011), and there were significant differences in practice depending on necessity of infection control education on a statistical basis (t=2.229, p=.027). Overall, it is found that our dental hygiene students are very likely to practice hand washing and extirpation control, because both of these measures are relatively easy to practice or are considered legally binding.

• 한국산업보건학회지
• /
• 제31권2호
• /
• pp.138-146
• /
• 2021

Objectives: This study aims to compare and evaluate the reduction efficiency of disinfectants used in the domestic meat processing industry to reduce bioaerosol exposure of meat industry workers and to use this as basic data for establishing work environment management measures. Methods: Thirteen disinfectants sold in South Korea were selected for evaluation and the bacterial reduction effect of the disinfectants was investigated. Bacterial suspension and surface disinfection tests were conducted to compare and analyze the antibacterial strength of the disinfectants. Pork carcasses, cutting boards, benches, and conveyor belts were selected for surface sterilization tests. Results: As a result of the bacterial suspension experiment test, all disinfectants had a bacterial reduction efficiency of more than 86%. Among them, the bacterial reduction efficiency of chlorine disinfectants was 99.93% on average. In the results of the pork carcass surface sterilization test, the rate of reduction of disinfectants made of quaternary ammonium compounds (QACs) was the highest. Tests of plastic cutting boards showed that chlorine disinfectants had the best sterilization effect. Experiments on stainless steel benches showed the best bacterial reduction efficiency for chlorine dioxide and QACs disinfectants. In the conveyor belt made of urethane, QACs disinfectants showed excellent sterilization effects. Conclusions: The study evaluated the disinfection power of disinfectants against bacteria occurring in domestic meat processing plants. All disinfectants were found to be effective in bacterial suspension experiments, and chlorine disinfectants were particularly effective. In surface sterilization experiments, sterilizing agents with QACs as the main ingredient were excellent.

• Journal of Radiation Protection and Research
• /
• 제46권1호
• /
• pp.8-13
• /
• 2021

Background: Salmonella enteritidis (SE) was the main cause of the pandemic of foodborne salmonellosis. The surface of eggs' shells can be contaminated with this bacterium; however, washing them with sodium hypochlorite solution not only reduces their flavor but also heavily impacts the environment. An alternative to this is surface sterilization using low-energy electron beam. It is known that irradiation with 1 kGy resulted in a significant 3.9 log reduction (reduction factor of 10,000) in detectable SE on the shell. FAO/IAEA/WHO indicates irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard. On the other hand, the Food and Drug Administration has deemed a dose of up to 3 kGy is allowable for eggs. However, the maximum dose permitted to be absorbed by an edible part (i.e., internal dose) is 0.1 Gy in Japan and 0.5 Gy in European Union. Materials and Methods: The electron beam (EB) depth dose distribution in the eggshell was calculated by the Monte Carlo method. The internal dose was also estimated by Monte Carlo simulation and experimentation. Results and Discussion: The EB depth dose distribution for the eggshells indicated that acceleration voltages between 80 and 200 kV were optimal for eggshell sterilization. It was also found that acceleration voltages between 80 and 150 kV were suitable for reducing the internal dose to ≤ 0.10 Gy. Conclusion: The optimum irradiative conditions for sterilizing only eggshells with an EB were between 80 and 150 kV.

• 한국치위생학회지
• /
• 제15권4호
• /
• pp.713-718
• /
• 2015

Objectives: The purpose of the study was to investigate the bacterial morphology attached on ultrasonic scaler tips using no cleansing solution, alcohol cotton, liquid chemical disinfecting agent, and autoclave method. Methods: Scaling tip was applied to the mouth and the ultrasonic scaler tips were assigned to four groups. Group 1 was control group with no cleansing solution. Group 2 was treated with alcohol cotton. Group 3 was treated with 2% green Y-Na solution in liquid chemical disinfecting agent, and Group 4 was sterilized by autoclave method. Live bacteria were observed by phase contrast microscopy. The scanning electron microscopy(SEM) revealed the morphological characteristics of scaler surface. The type of attached bacteria were analyzed using SPSS 21.0 program. The data were analyzed by one-way analysis of variance(ANOVA) and Tukey's post-hoc test. Results: The types of sterilization methods had influences on the bacterial viability. The numbers of cocci, bacilli, spiral form bacteria, and filamentous bacteria was observed in $89.00{\pm}3.60%$, $29.67{\pm}3.51%$, $3.33{\pm}0.57%$ and $1.67{\pm}0.57%$ in control group, $31.67{\pm}3.51%$, $63.33{\pm}4.04%$, $2.00{\pm}1.00%$ and $1.67{\pm}0.57%$ in alcohol cotton group, $69.67{\pm}4.50%$, $12.33{\pm}2.51%$, 0% and 0% in liquid chemical disinfecting agent group, and 0.0%, 0.0%, 0.0% and 0.0% in autoclave method group. The clean surface of ultrasonic scaler tip was shown on SEM by autoclave method. Conclusions: The most effective sterilization method of ultrasonic scaler tip was the autoclave method. Autoclave method is the most effective sterilization method and can reduce the cross-infection in the dental clinic.

• Journal of Microbiology and Biotechnology
• /
• 제14권1호
• /
• pp.188-192
• /
• 2004

The main aim of this study was to investigate the sterilization effects of microwave-induced argon plasma at atmospheric pressure on paper materials contaminated with fungi. Plasma-treated filter papers showed no evidence to an unaided eye of burning or paper discoloration due to the plasma treatment. All fungi were perfectly sterilized in less than 1 sec, regardless of strains. These results indicate that this sterilization method for paper materials is easy to use, requires significantly less time than other traditional methods and different plasma sterilization methods, and is also nontoxic.

• Journal of Ginseng Research
• /
• 제45권4호
• /
• pp.519-526
• /
• 2021

Background: This study aimed to investigate the effect of cold plasma treatment on the improvement of seed germination and surface sterilization of ginseng seeds. Methods: Dehisced ginseng (Panax ginseng) seeds were exposed to dielectric barrier discharge (DBD) plasma operated in argon (Ar) or an argon/oxygen mixture (Ar/O₂), and the resulting germination and surface sterilization were compared with those of an untreated control group. Bacterial and fungal detection assays were performed for plasma-treated ginseng seeds after serial dilution of surface-washed suspensions. The microbial colonies (fungi and bacteria) were classified according to their phenotypical morphologies and identified by molecular analysis. Furthermore, the effect of cold plasma treatment on the in vitro antifungal activity and suppression of Cylindrocarpon destructans in 4-year-old ginseng root discs was investigated. Results: Seeds treated with plasma in Ar or Ar/O₂ exhibited a higher germination rate (%) compared with the untreated controls. Furthermore, the plasma treatment exhibited bactericidal and fungicidal effects on the seed surface, and the latter effect was stronger than the former. In addition, plasma treatment exhibited in vitro antifungal activity against C. destructans and reduced the disease severity (%) of root rot in 4-year-old ginseng root discs. The results demonstrate the stimulatory effect of plasma treatment on seed germination, surface sterilization, and root rot disease suppression in ginseng. Conclusion: The results of this study indicate that the cold plasma treatment can suppress the microbial community on the seed surface root rot in ginseng.