• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.182-187
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• 2009

The reduction rate of pesticide residues on spinach(bifenthrin, metalaxyl, procymidone), chard(bifenthrin, imidacloprid) and mallow(bifenthrin, chlorpyrifos, imidacloprid) were tested on each step of washing and boiling(spinach: 1, 3, 5min., chard: 3, 6, 9min., mallow: 10, 20, 30min.). The reduction rates of bifenthrin and procymidone by washing were $58{\sim}64%$ and 82%, and these were not changed significantly after boiling. In case of imidacloprid, the rates showed 43% on chard and 12% on mallow by washing, and these were highly increased to 94% after boiling. And the reduction rate of metalaxyl and chloropyrifos were 69% and 11% by washing, and $96{\sim}98%$ and $77{\sim}79%$ by boiling. Specifically we monitored the pesticide residues on both boiled vegetable and its water because there are used to cook as soup in Korea. The total residual amounts of imidacloprid and chloropyrifos were effectively removed on both boiled mallow and its water ($12%{\rightarrow}34{\sim}40%$, $11%{\rightarrow}76{\sim}79%$), however, the other tested pesticides were not changed on pesticide residues when calculated with total amounts on boiled vegetable and its water. These explained the other pesticides were just moved vegetable to water by boiling.

• 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.

• Women's Health Nursing
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• v.19 no.4
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• pp.285-294
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• 2013

Purpose: The study was done to survey feminine hygiene and vaginal douche practices in middle-aged women to obtain basic information for public health education. Methods: With a descriptive survey design, 134 middle-aged women who have menstrual period were recruited via convenience sampling. Survey contents were from the study by Czerwinski (2000) regarding feminine hygiene and vaginal douching practices. After obtaining IRB approval, a self-administered structured questionnaire was distributed to study participants. Results: Mean age of middle-aged women was 46.88 years old. Fifty-six percent of the women practiced vaginal douching. Women performed douching with water (68%), commercial products (13%), soap (12%), and vinegar-mixed water (6%) for clean and fresh feeling, removal of unpleasant odor, and removal of vaginal discharge. Vaginal douche practice was significantly related to a history of vaginitis. Conclusion: The study results indicate that most of the women practiced inadequate feminine hygiene especially in douching, suggesting that is important to develop education programs on feminine hygiene practices for women of all ages, especially regarding douching and hand washing before and after changing pads or tampons.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.649-656
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• 2013

This study was conducted to find out about the implementation status of dental treatment infection control standards of dental hygienists. The subjects of research were the dental hygienists working at dentist offices in Chungnam, Cheonan-si using self-input method from July 25th, 2012 to August 1st 2012. The collected data was analyzed after computerized statistical processing using SPSS 18.0. For hepatitis B vaccination, the results were high with 75.0% of answers being 'yes' or auto-active immunity, but for the latest hepatitis vaccination period showed highest results in '5 years or more ago' with 48.0%. Although 93.0% answered that vaccination was important, the percentage of replies that they had vaccination education was relatively low with 41.0%. For the use of personal protection tools the use of protective goggles was low compared to the use of masks and medical gloves. The percentage of subjects that answered that they always wash their hands before treatment was relatively low with 56.0% compared to 82.0% of subjects that answered that they always washed their hands after treatment. Dental treatment equipment washing before sterilization, use of packing and re-sterilization of tools with damaged packing showed high results for 'yes', but the ratio of subjects that answered 'no' to water line management was low with 39%.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.495-503
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• 2011

We evaluated the quality characteristics of fresh-cut produce (potato, sweet potato, carrot, radish, zucchini, cucumber, and green bell pepper) washed with sodium hypochlorite, which were vacuum packaged, and stored at 4 and 10$^{\circ}C$. The L-values of the fresh-cut potato and sweet potato decreased during storage. Lower PPO activities of potato and sweet potato were observed at 4$^{\circ}C$ than those at 10$^{\circ}C$ and development of potato and sweet potato browning was delayed at 4$^{\circ}C$. Total aerobic count and coliform increased continuously at 10$^{\circ}C$ during storage. Diced zucchini and shredded sweet potato had the greatest reduction in hardness among the fresh-cut produce during storage. Differences in the rate of quality change were observed according to the kinds and cut types of produce. Thus, a quality maintenance period for each type of fresh-cut produce must be determined, which will lead to the safe use of fresh cut produce in foodservice establishments.

• Korean Journal of Dental Materials
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• v.44 no.1
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• pp.61-68
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• 2017

This study evaluated the effects of various cleaning methods on the shear bond strength of zirconia ceramics after saliva contamination. Eighty zirconia disk specimens were divided into 8 groups. All groups were treated with one coat of MDP primer. All specimens (except the negative control) were contaminated with human saliva on the zirconia surface. The positive control went through the bonding procedure immediately after contamination without any cleaning procedure. With the exception of control groups, the remaining six groups were rinsed with water and either applied with MDP recoating (WATER+MDP) or without MDP recoating (WATER). While some were cleaned with a Ivoclean with MDP recoating (IVOCLEAN+MDP) or not applied with MDP recoating(IVOCLEAN), others were cleaned with a 1% NaOCl solution with MDP recoating (NaOCl+MDP) or without MDP recoating (NaOCl). The shear bond strength of all specimens were measured after being stored in distilled water at $37^{\circ}C$ for 24 hours. The data was analyzed statistically by an analysis of ANOVA, Tukey's post hoc test and Student's t-test was used to compare the shear bond strength according to the re-coating of MDP after the cleaning procedure. The positive control group showed the lowest shear bond strength value, and the WATER group and NaOCl group showed no significant difference when compared to the positive control group. The IVOCLEAN group showed significantly higher shear bond strength when compared to Water group and NaOCl group but not with the group of negative control. After rinsing with water or the NaOCl solution, the comparison of the single coating of MDP and re-coating of MDP showed different shear bond strengths but there was no significant difference to the negative control. After rinsing with Ivoclean, there was no significant difference to the negative control regardless of the recoating of MDP. In conclusion, the shear bond strength was affected by the cleansing procedure and Ivoclean was found to be effective regardless of the re-coating of MDP. When water or the NaOCl solution is used to remove surface contaminants, the re-coating of MDP provides a positive effect on cementation.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.493-503
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• 2021

The study was designed to analyze raw and auxiliary materials of Korean traditional cookies such as Yugwa and Gangjeong, equipment and tools, personal hygiene of workers and microbial contamination of materials by each manufacturing process. In addition, it looked at washing method for reducing microorganisms at the site and reduction effect of microorganisms by frequency in the manufacturing processes of Yugwa. In the process of producing Korean traditional cookies, the level of total aerobic bacteria (TAB) in popped rice was 1.2 Log CFU/g and the level of TAB in finished products increased to 3.7 Log CFU/g. In the process of producing Yugwa, the level of TAB increased to a maximum of 6.5 Log CFU/g in the soaking process but decreased to 1.3 Log CFU/g in the frying process. However, the level of TAB increased again to 1.3 Log CFU/g in finished products that proves its recontamination. It is estimated that he manufacturing process causes cross-contamination that comes from the work tools, equipment or workers. In particular, the spatula, one of the work tools, was found to have 4.4 Log CFU/g of aerobic bacteria and 4.2 Log CFU/g of colon bacillus that show they are highly contaminated. In the soaking process of Yugwa that lasts seven days, the level of TAB was a maximum of 10 Log CFU/g and the level of total colon bacillus was 6.8 Log CFU/g. When compared with washing methods, using hands and tools or running water, it is confirmed that the level of both TAB and total colon bacillus decreased to 5.0 Log CFU/g and 2.8 Log CFU/g respectively when hands were washed with running water 10 times. The above result shows that it's required for workers to wash their hands as well as wash and disinfect work tools and equipment in the process of producing Korean traditional cookies at small-scale companies. In addition, to reduce the level of microbial contamination in finished products, workers are required to apply their reduction method at the site.

• Tuberculosis and Respiratory Diseases
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• v.45 no.2
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• pp.360-368
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• 1998

Background: Endothelin(ET), a potent vasoconstrictor peptide produced by endothelial cells and degraded predominantly in the pulmonary vasculature, have been implicated in the development of various organ dysfunctions. Plasma concentrations of ET-1 are reported to be elevated in patients with diffuse interstitial lung disease(DILD). But, there is no study to establish the exact source and mechanisms involved in the increased plasma ET-1 concentrations in DILD patients. Methods: 12 patients with IPF, 2 patients with sarcoidosis, 2 patients with scleroderma, 1 patient with SLE and 11 healthy volunteers were studied. ET was detected by radioimmunoassay in plasma and bronchoalveolar lavage fluid(BALF) as well as in 24-hr urine specimens. For each subjects, arterial/venous(A/V) ET ratio and renal ET clearance were calculated. Results: Elevated plasma, urine and BALF ET concentrations were found in patients with DILD compared with controls. But, no significant difference was observed in ET A/V ratio and ET renal clearance between patients with DILD and controls. Conclusion: We observed that plasma ET concentrations were elevated in patients with DILD, and that the main site of ET production may be lung parenchyme.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.392-400
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• 2011

The objectives of this study were to analyze environmental microbial contamination levels by sampling the surfaces of processing lines and equipment and to verify CCPs of the HACCP plan in a fresh-cut produce processing plant The level of airborne microorganisms in the processing plant was $10^1$ log CFU/plate/15min. Total plate counts and coliform groups of the processing facilities were 1~2 log CFU/100 $cm^2$. No E. coli or S. aureus were detected in the processing plant. However, total plate counts on the cutting board for raw materials and on the spin-dryer were $4.20{\pm}2.12$ log CFU/$cm^2$ and $4.57{\pm}0.92$ log CFU/$cm^2$, respectively. These levels were higher than the safe microbial level, and therefore, the chance of cross-contamination during processing was increased. According to the results of microbiological analyses, total aerobic bacteria and coliform groups of the samples were increased after the second washing and spin-drying steps, due to cross-contamination from the spin-dryer. Thus, an effective method that can be used for microbial control during the washing and drying steps is needed for microbial control in fresh-cut produce processing plants. The results of a verification study also suggest that modification of the HACCP plan is needed along with additional CPs, which were identified as a second washing, spin drying, and the cold storage of final products.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.143-143
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• 2003

흑염소는 우리나라 고유의 재래가축으로 다른 축종에 비해 아직까지 재래의 특성이 남아있는 가축이다. 또한 흑염소는 다른 경제동물에 비해 체구가 작고 온순하여 다루기 쉽고, 번식력이 좋으며, 임신기간이 짧은 장점을 가지고 있어 생명공학이나 형질전환동물의 생산과 같은 학문연구를 위한 실험용 동물로 많이 이용되고도 있다. 가축개량의 한 방법으로 오랫동안 수정란이식 기술이 연구ㆍ이용되고 있으나 한우, 젖소, 돼지 등의 한정된 동물에게만 연구ㆍ개발 되어왔으며, 흑염소에서는 이러한 연구가 미진한 실정이다. 이에 본 실험에서는 흑염소의 체외수정란 생산기술을 개발하여 생명공학실험을 위한 기초 동물로서 유용하게 활용하며 고유의 유전자원인 흑염소의 보존을 위한 기반을 마련하고자 한다. 체외수정란생산을 위해 사용된 난소는 도축장에서 도축된 재래 흑염소의 난소를 도축 즉시 적출하여 penicillin G와 streptomycin이 함유된 3$0^{\circ}C$내외의 생리식염수에 담아 1~2 시간내에 실험실로 운반하였다. 운반된 난소는 항생제가 첨가된 생리식염수로 3~4회 세척하여 실험에 공시하였다. (중략)