• Journal of Food Hygiene and Safety
• /
• v.39 no.1
• /
• pp.35-43
• /
• 2024

Numerous methods have been applied to assess the antibacterial effectiveness of hand hygiene products. However, the different results obtained through various evaluation methods have complicated our understanding of the real efficacy of the products. Few studies have compared test methods for assessing the efficacy of hand hygiene products. In particular, reports on ex vivo pig skin testing are limited. This study aimed to compare and characterize the methodologies applied for evaluating hand hygiene products, involving in vitro, ex vivo, and in vivo approaches, applicable to both leave-on sanitizers and wash-off products. Our further aim was to enhance the reliability of ex vivo test protocols by identifying influential factors. We performed an in vitro method (EN1276) and an in vivo test (EN1499 and ASTM2755) with at least 20 participants, against Serratia marcescens or Escherichia coli and Staphylococcus aureus. For the ex vivo experiment, we used pig skin squares prepared in the same way as those used in the in vivo test method and determined the optimal treated sample volumes for sanitizers and the amount of water required to wash off the product. The hand sanitizers showed at least a 5-log reduction in bacterial load in the in vitro test, while they showed little antibacterial activity in the in vivo and ex vivo tests, particularly those with a low alcohol content. For the hand wash products, the in vitro test was limited because of bubble formation or the high viscosity of the products and it showed low antibacterial activity of less than a 1-log reduction against E. coli. In contrast, significantly higher log reductions were observed in ex vivo and in vivo tests, consistently demonstrating these results across the two methods. Our findings revealed that the ex vivo and in vivo tests reflect the two different antibacterial mechanisms of leave-on and wash-off products. Our proposed optimized ex vivo test was more rapid and more precise than the in vitro test to evaluate antibacterial results.

• Korean journal of food and cookery science
• /
• v.30 no.6
• /
• pp.774-784
• /
• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Research in Plant Disease
• /
• v.10 no.2
• /
• pp.150-153
• /
• 2004

This study was conducted to investigate the sap transmission pattern of CGMMV and to select the disinfectant of sap transmission on watermelon cultivation. Being investigated CGMMV occurrence change after transplanting two diseased plants among 47 plants on the watermelon house, disease spread rapidly from early growth stage of 4 % to late growth stage of 83 %. When the grafting knife and topping scissor was dipped onto the several disinfectants before grafting or topping, disease suppressed 87-95 % on whole milk, skim milk, tri-sodium phosphate, and sodium hypo-chloride solution. Disinfection effects of 88.2 % and 91.2 % on whole milk and skim milk were showed when the hand dipped on the disinfectants.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.5 no.3
• /
• pp.232-235
• /
• 2004

본 연구에서는 산성전리수가 환경위생관련 미생물군의 제어에 미치는 효과를 살펴보았다 미생물의 직접적인 전파매개체인 사람 손을 대상으로 하여 산성전리수의 미생물 제어력을 비누와 알콜의 미생물 제어력과 비교하였다. 손을 산성전리수로 세정한 후 잔존 미생물의 수를 측정하였을 때 비누로 세척했을 때 보다 훨씬 탁월한 미생물 제어력을 보여주었다. 이때 산성전리수에 의한 손의 미생물 제어력은 소독용 알콜에 의한 미생물 제어력과 거의 비슷하였다. 산성전리수를 사용하여 걸레를 세척한 경우에도 락스 희석액으로 걸레를 세척한 것과 유사한 완벽한 미생물 제어력을 보여주었다. 작업장의 공중낙하균에 대한 산성전리수의 미생물제어력을 조사했을 때도 산성전리수는 강력한 미생물 제어력을 나타내었다. 이러한 결과는 산성전리수가 환경위생미생물군에 대한 강력한 제어력을 가지고 있음을 보여줄 뿐만 아니라 효과적인 환경위생 세정제로 개발될 수 있음을 보여준다.

• Journal of radiological science and technology
• /
• v.35 no.3
• /
• pp.211-218
• /
• 2012

This study was performed to understand the bacteriologic contamination level of radiological equipments which have frequent contacts with patients in the Department of Radiology of an university hospital in Busan area. Before sterilizing in-patient of the radiology rooms, MRSA, VRE, acinetobacter baumannii, candida albicans, and enterococcus sp. were detected. After sterilization, all the bacteria were not found. As examine times become longer, more bacteria were detected and after 7 hours, bacillus sp.(GPR), CNS, acinetobacter baumannii, and Enterococcus sp. were detected. After examining infected patients, bacillus sp.(GPR), VRE, enterococcus sp. CNS, and micrococcus sp. were detected and on the hands of radiological technologists, CNS, enterococcus sp. escherichia coli, and enterobacter sp. were detected. Similar species of bacteria were detected from each radiology room, but pseudomonas aeruginosa was detected on the handles of portable radiological equipments and the chair in the waiting room. Therefore, it is the most important to regularly sterilize radiological equipments and devices which have frequent contacts with patients and to sterilize them right after the use of infected patients in order to prevent the spread of infection. Also, thorough hand washing, education on infection and management for the characteristics of Department of Radiology should be performed for the systematic prevention of infection.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.5
• /
• pp.655-660
• /
• 2006

The purpose of this study was to analyze the microbiological hazards of prepared foods, raw materials, utensils and workers' hands and to evaluate cross-contamination of bacteria in foodservice establishments. Aerobic plate counts, coliforms, E. coli, E. coli O157:H7, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes were tested. According to the microbiological evaluation, there were many cases of contamination of bacteria. Staphylococcus aureus was detected in chicken stew (Korean type), Japchae, Bibimbap and Kongnamul-muchim at the A foodservice establishment and Jwieochae-jorim at the B foodservice establishment. E. coli was detected in Ojingeochae-muchim at the C foodservice establishment. E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected in any of the tested samples. Critically, microbiological contamination of raw materials, utensils and workers' hands could result in contamination of prepared foods, thus, attention needs to be given to sanitation of raw materials, workers' hands and utensils to reduce or eliminate contamination of bacteria.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.29 no.2
• /
• pp.183-193
• /
• 2013

The characteristics of dental treatment makes the dental staff frequently contact with patient directly. Also the daily use of high-handpieces, sharp instruments, and needles often causes bleeding on oral cavity. Therefore, the risk of cross transmission grows up. The pathogen from dental practice could spread on not only the practice itself but also the dental laboratory with contaminated impressions and prosthesis. Dental clinic staffs (dentists, dental hygienists and dental technicians) should recognize all the patients have a possibility of cross contamination, and try to prevent the transmission of infection by proper infection control. In this study, we review the articles about disinfection methods and chemical infection agents used for dental impressions, and try to figure out the suitable and effective infection control system of dental impressions.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1154-1161
• /
• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Korean journal of food and cookery science
• /
• v.25 no.3
• /
• pp.365-378
• /
• 2009

This study performed microbiological hazards analysis in raw food materials, cooking processes, kitchen staff, utensils, and the environment in order to obtain contamination levels of S. aureus in school foodservice operations. S. aureus was not detected in cooked foods offered by the foodservice operations; however, it was found in raw food materials prior to cooking. In the case of vegetables, S. aureus was detected in washed mung bean sprouts, parboiled mung bean sprouts, and bellflower roots both before and after disinfection, at levels of 2.2, 1.0, 1.0, and 1.0 log CFU/g, respectively. For processed foods, S. aureus was detected in one sample of packaged bean curd as well as in mung bean jelly cake at the level of 1.5 log CFU/g. For meat products, S. aureus was detected in beef brisket and chicken at levels of 2.3 and 1.3 log CFU/g, respectively. To determine microbiological hazard data for the hands and gloves of cooking personnel, the staff members were divided into two groups: a group presenting Enterobacteriaceae or coliforms, and another group presenting neither Enterobacteriaceae nor coliforms. The results showed that S. aureus was detected on the hands of staff in each group at levels of 2.0 and 2.1 log CFU/hand, respectively, and at 1.8 and 0.0 log CFU/hand on the gloves of staff in each group, respectively. Among kitchen utensils, as an environmental factor in school foodservice operations, S. aureus was detected on meat knives, mixing bowls, and dish cloths at levels exceeding 1.0 log CFU/hand.

• Journal of dental hygiene science
• /
• v.7 no.4
• /
• pp.263-269
• /
• 2007

To investigate the actual conditions management of infectious prevention in dental office, questionnaire about infection control and education of infection control was performed on 50 dentists, 176 dental hygienists, 100 aide nurses who are working in Deagu City from march to April, 2007. The results are as the following. Dentists are the highest on the health inspection's ratio, dental hygienists are the highest on vaccination's ratio. Experience ratio about education of infection control is the highest on dentist and the lowest on aide nurses(p < 0.05). Dental hygienists are higher than dentists and aide nurses on ratio of wearing protective gear(p < 0.05). Dentists have the highest ratio on washing hands after treat(p < 0.05). Practice of instrument's sterilization is higher in dental hygienist than other groups. Disinfection of equipment's surface practice mainly on bracket table, dental hygienist's ratio is the highest among the three groups.