• Journal of Korean Biological Nursing Science
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• v.4 no.2
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• pp.127-137
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• 2002

The purpose of this study was to compare the hand disinfection effect of waterless alcohol gel hand washing agent with that of soap and water, 4% chlorhexidine gluconate, and 10% povidone-iodine. Hands of fourty subjects were artificially contaminated with Acinetobacter baumannii $5m{\ell}$ and randomly distributed to each hand washing methods. Samples were collected from gloved hand by glove juice sampling procedure. Mean log reduction after hand washing were compared with baseline values. Number of microorganisms were converted to log and tested by ANOVA in SPSSWIN 10.0. Mean log reduction of soap and water, alcohol gel, 4% chlorhexidine gluconate, 10% povidone-iodine were $2.76{\pm}0.62$, $2.97{\pm}0.56$, $4.66{\pm}1.70$, $4.60{\pm}0.91$, respectively. The bactericidal effect of alcohol gel was similar to that of soap and water, but the effect was much less than chlorhexidine gluconate and povidone-iodine(p<0.001). In terms of microorganism reduction, the efficacy of waterless alcohol gel was almost the same as soap and water hand washing. Further evaluation of the bactericidal effect of waterless alcohol gel is needed because waterless alcohol gel is simple, convenient, and non-irritating hand washing agent and also very effective in busy hospital environment.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1659-1668
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• 2020

The purpose of this study is to analyze the effect of the application of hand washing education program for the children with intellectual disability on hand washing frequency and methods during COVID-19 Pandemic. Subjects were 14 children with intellectual disability and they participated in the program using visual video materials. Hand washing education program was consisted of introduction, theory education, and practice and it performed 2 times a week, total 16 sessions during 8 weeks. Hand washing theory education was consisted about the importance and application of hand washing, proper hand washing steps and methods, use of hand washing tools, use of hand sanitizers including characteristics, and prevention of skin damage from hand washing. Hand washing assessment was used by hand washing frequence and methods observation report. Hand washing frequency was measured by the hand washing frequency during the daily routine and it was analyzed by the items divided into day and month units. Hand washing methods was measured by the items divided into use of hand washing tools, time, areas, drying methods after hand washing. As the results, after hand washing education program, the hand washing frequence was increased and hand washing methods were improved. Hand washing is much important as a active method to prevent the infection during the COVID-19 Pandemic. Thus, based on this findings, the application of hand washing education program should be considered to increase the hand washing frequency and improve the hand washing methods of the children with intellectual disability.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.13 no.3
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• pp.359-367
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• 2006

Purpose: This study was a within subject repeated pretest-posttest design done to compare the effect of disinfection and the degree of MRSA(Methicillin- resistant staphylococcus aureus) isolation from hand disinfectant in ICU nurses. Method: Out of the total internal medicine/surgery ICU nurses at a university hospital in Seoul, 29 female nurses who were participating in direct patient care were participants in this study. After collection of samples, Staphylococcus aureus and MRSA were isolated from the palms, nails and nasal cavities of the nurses according to disinfectants (soap and beta-scrub). Results: The effect of disinfection was greater in the beta-scrub group than in the soap group, and the effect of disinfection on palms was higher in the beta-scrub group than in the soap group. As for the degree of MRSA isolation, there was more isolation in palms in the soap group than in the beta-scrub group but there was no difference in the degree of MRSA isolation from the hand disinfectant in nails and nasal cavities. Conclusion: Beta-scrub showed a superior prolonged effect against transient bacteria compared with soap. Further, to reduce MRSA infection, we recommend interventions focused on these aspects.

• The Journal of the Korean dental association
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• v.32 no.6 s.301
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• pp.409-416
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• 1994

이 자료는 이전에 공표 되었던 치과계에서의 감염방지 실무에 관한 CDC 권장사항을 개정한 것으로, 새로운 데이터, 재료, 기술, 및 장비 등이 반영되었다. 이러한 권장사항을 이행하면 치과 환경 내에서, 환자에서 치과의료종사자로, 치과의료종사자에서 환자로, 그리고 환자에서 환자로 질병이 전염될 수 있는 위험성을 감소시켜 줄 것이다. 이 문서에는 감염방지의 원칙에 근거하여 다음과 같은 특정 권장사항들이 서술되어 있다. 즉, 치과의료종사자들의 예방접종; 보호용 치장과 방책 기법; 수세와 손의 보호; 날카로운 기구와 바늘의 사용과 관리; 기구들의 멸균이나 소독; 치과진료대 및 주위 표면들의 세척 및 소독; 소독과 치과기공소; 치과진료대의 공기관과 수관에 연결된 핸드피스; 역류방지용 밸브; 기타 구내용 치과 장비 등의 사용과 관리; 한번 쓰고 버리는 기구; 생검 표본의 취급; 치과교육 현장에서 발치 치아를 사용하는 것; 폐기물의 폐기; 권장사항들의 이행.

• Journal of Korean Clinical Nursing Research
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• v.15 no.1
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• pp.55-65
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• 2009

Purpose: The purpose of this study was to compare the 1% chlorhexidine gluconate/61% ethanol (CHG/ethanol), 45% ethanol/18% 1-propanol (ethanol/propanol) and 7.5% povidone-iodine (PVI) scrub with brush to evaluate their antimicrobial effect. Method: Utilizing repeated measures design, 9 nurses participated in the study. Glove juice sampling procedure was used to evaluate microbial hand counts before the surgical hand antisepsis, one minute after hand wash, and after the surgery. Results: Waterless rub using CHG and ethanol combination resulted in a 3.94 log reduction at 1 min and 2.78 log reduction at 3 hrs. Ethanol/propanol resulted in a 2.42 at 1 min and 2.22 at 3 hrs. The traditional scrub using PVI with brush resulted in a 0.94 at 1 min and 0.95 at 3 hrs (p=.003) and 3 hrs (p=.026) after the surgical hand antisepsis. Repeated measures ANOVA results showed that there was a statistically significant difference among group (p=.002). Duncan post hoc test result showed that the PVI was less effective (p<.05) in sterilizing microbials on hands than CHG/ethanol or ethanol/propanol. Conclusion: Both of the two alcohol-based antiseptic rubs are acceptable alternatives to the PVI with brush for surgical hand antisepsis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.464-477
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• 2013

There is a great need to develop a training program proven to change behavior and improve knowledge. The purpose of this study was to evaluate employee hygiene knowledge, hygiene practice, and cleanliness, before and after HACCP system implementation at one small-size restaurant. The efficiency of the system was analyzed using time-temperature control after implementation of u-HACCP$^{(R)}$. The employee hygiene knowledge and practices showed a significant improvement (p<0.05) after HACCP system implementation. In non-heating processes, such as seasoned lettuce, controlling the sanitation of the cooking facility and the chlorination of raw ingredients were identified as the significant CCP. Sanitizing was an important CCP because total bacteria were reduced 2~4 log CFU/g after implementation of HACCP. In bean sprouts, microbial levels decreased from 4.20 logCFU/g to 3.26 logCFU/g. There were significant correlations between hygiene knowledge, practice, and microbiological contamination. First, personnel hygiene had a significant correlation with 'total food hygiene knowledge' scores (p<0.05). Second, total food hygiene practice scores had a significant correlation (p<0.05) with improved microbiological qualities of lettuce salad. Third, concerning the assessment of microbiological quality after 1 month, there were significant (p<0.05) improvements in times of heating, and the washing and division process. On the other hand, after 2 months, microbiological was maintained, although only two categories (division process and kitchen floor) were improved. This study also investigated time-temperature control by using ubiquitous sensor networks (USN) consisting of an ubi reader (CCP thermometer), an ubi manager (tablet PC), and application software (HACCP monitoring system). The result of the temperature control before and after USN showed better thermal management (accuracy, efficiency, consistency of time control). Based on the results, strict time-temperature control could be an effective method to prevent foodborne illness.

• Journal of Korean Academy of Nursing
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• v.38 no.1
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• pp.39-44
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• 2008

Purpose: The purpose of this study was to compare 1% chlorhexidine-gluconate/61% ethanol (CHG/Ethanol) emollient and 7.5% povidone-iodine (PVI) scrub for antimicrobial, residual effect, and skin condition. Method: CHG/Ethanol emollient hand hygiene was performed waterless, and brushless by operating doctors and nurses (N=20). PVI hand washing was performed with water and a brush (N=20) for 5 min. The subjects were asked to press their left hand in hand-shaped agar before a surgical scrub, immediately after a surgical scrub and after the operation. The amount of isolated microorganisms were calculated by counting the number of divided areas($1{\times}1cm$, 160 cell) which were culture positive in the hand culture plate. The skin condition was evaluated. Result: The antimicrobial count of CHG/Ethanol emollient and PVI immediately post surgical scrub was 0.0 vs. 4.1 (p>.05), and after the operation was 0.1 vs. 37.8 (p>.05)respectively. The Residual effect of CHG/Ethanol emollient immediately post surgical scrub and after the operation were 0.0 vs. 0.1 (p>.05), and PVI were 4.1 vs. 37.8 (p>.05)respectively. The skin condition and satisfaction of CHG/Ethanol emollient was higher than PVI (p<.05). Conclusion: The antimicrobial effect between CHG/Ethanol emollient and PVI were the same. Considering skin condition, satisfaction and allergic reaction CHG/Ethanol emollient for surgical scrub is recommended in Korea.

• Journal of radiological science and technology
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• v.38 no.4
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• pp.395-401
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• 2015

The purpose is to determine the degree of contamination of the equipment for infection control in chest radiography of the radiology department. We confirmed by chemical and bacterial identification of bacteria of the equipment and established a preventive maintenance plan. Chest X-ray radiography contact area on the instrument patients shoulder, hand, chin, chest lateral radiography patient contact areas with a 70% isopropyl alcohol cotton swab were compared to identify the bacteria before and after sterilization on the patient contact area in the chest radiography equipment of the department. The gram positive Staphylococcus was isolated from side shoots handle before disinfection in the chest radiography equipment. For the final identification of antibiotic tested that it was determined by performing the nobobiocin to the sensitive Staphylococcus epidermidis. Chest radiography equipment before disinfecting the handle side of Staphylococcus epidermidis bacteria were detected using a disinfectant should be to prevent hospital infections.

• Journal of the Korean Society of Radiology
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• v.17 no.6
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• pp.957-964
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• 2023

This study focused on hand sanitizer as a medium that can replace ultrasonic gel, which is vulnerable to contamination by bacteria that reside on the hand. Hand sanitizer produces a strong sterilization effect from germs resident on the hands through different sterilization principles depending on the ingredients. Select products of gel type, cream type, and foam type, except for liquid type with low viscosity, and ultrasonically apply one 62% ethanol gel type and one cream type, one benzalkonium chloride 0.066% cream type and one foam type, respectively. Using ATS-539 as a medium, image evaluation was performed on the axial and lateral resolution and penetration depth, and the presence or absence of an air layer between the probe and the phantom. As a result, in the evaluation of the axial and lateral resolution and the depth of penetration, all four experimental groups met the evaluation criteria. However, in the case of the foam type, although it was suitable for the evaluation criteria of resolution and penetration depth, dark shadows appeared on both sides except for the center of observation during image evaluation. Through this experiment, it was possible to confirm the possibility that the remaining three types of hand sanitizers except the foam type could replace the ultrasonic gel.