• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.26-30
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• 2023

In this study, we analyzed the microbial contamination level of ultraviolet sterilizer (UVS) chambers and suggested plans to improve hygiene management. In this study, UVS chambers targeted 98 UVS in some childcare centers in Jeollanam-do, Korea. Total aerobic bacteria and coliform bacteria were tested according to the Korean Food Code. Of the 98 UVS chambers, total aerobic bacteria were detected in 67 (68.4%) and coliform bacteria in 5 (5.1%). Six kinds of food-poisoning bacteria, including Salmonella spp., were not detected, but Bacillus cereus was detected in 1 (2.8%) out of 98 UVS chambers. According to the UV lamp replacement period, the detection rate of total aerobic bacteria was 3 (50%) out of 6 UVS within 3 months, 3 (60%) out of 5 UVS in 3 to 6 months, and 61 (70.1%) out of 87 UVS over 6 months. The detection rate of coliform bacteria according to the UV lamp replacement period was not detected within 6 months, however, they were detected in 5 (5.7%) out of 87 chambers after more than 6 months. The level of microbial contamination in the UVS chambers was higher as the lamp replacement period was longer. Considering these results, it was determined that the UVS chambers should be kept dry and clean, and the UV lamp should be replaced periodically. In addition, it is necessary to provide the staff catering for childcare centers with continuous education regarding the cleaning of UVS chambers and the replacement of UV lamps.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.11-15
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• 2013

In order to find a sanitary logistic way to handle library books, papers and environmental sources contacting the books were tested in their microbial contamination load and methods to decontaminate the books were investigated. Generally bacterial load of inner book pages was very low, but increased when contaminated with liquid such as saliva. In contrast, their lateral ends showed much higher bacterial contamination presumably due to dry dust contamination on there. As operations to improve the sanitary book conditions, turbulent air blow was found to be workable for reducing dry dusty contamination and 280 nm ultra-violet (UV) light emitting diode (LED) was so for decontaminating wet surface contamination. Microbial inactivation by the UV LED could be realized with irradiation for more than 5 minutes at 2 cm distance. Air blow of 5.5 m/s for 0.5~1 minute could reduce the dusty contamination on a model book surface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1153-1163
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• 2003

The purpose of this study was to evaluate the patients' satisfaction with the quality of hospital food service in Busan area. For the purpose, questionnaires were distributed to 271 hospitalized patients in 4 hospitals (three hospitals for self-operated foodservice, one for contracted foodservice) within 130 beds. The average scores were -0.99/5.00 for quality satisfaction of meal characteristics, -0.68/5.00 for service characteristics, and -0.37/5.00 for nutrition characteristics. The items of low scores in quality satisfaction were treatment of complaints, nutrition of meals, provision of nutritional information, the seasoning of the meals, selective menu, and sanitation of the meals. At the expectation and perception grid, high expectation and high perception items were cleanliness of employees' clothes, cleanliness of dish, employees' courtesy, exactness of meal time, and sanitation of the meals. High expectation and low perception items were treatment of complaints and nutrition. The patients with little appetite showed significantly (p<0.01) lower average scores in meal, service, and nutrition characteristics than those with much appetite. The self-operated foodservice operation had significantly (p<0.01) higher average scores in meal, service, and nutrition characteristics than those of the contracted foodservice operation. The patients hoped to improve the taste of cooked rice and side dish, quantity of the side dish, variety of menu, and sanitation of the meals.

• Journal of the Korea Society of Computer and Information
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• v.8 no.2
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• pp.51-56
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• 2003

The structuring of Web information supports a strong user side viewpoint that a user wants his/her own needs on snooping a specific Web site. Not only the depth first algorithm or the breadth-first algorithm, but also the Web information is abstracted to a hierarchical structure. A prototype system is suggested in order to visualize and to represent a semantic significance. As a motivating example, the Web test site is suggested and analyzed with respect to several keywords. As a future research, the Web site model should be extended to the whole WWW and an accurate assessment function needs to be devised by which several suggested models should be evaluated.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Korean Journal of Environment and Ecology
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• v.21 no.2
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• pp.126-133
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• 2007

This study was designed to provide basic visiter information for establishing effective park management strategies. A questionnaire survey was at major entry points in Hallasan National Park(Eorimok and Youngsil). 237 random samples among the visitors on the way back home from their visit were chosen to represent general visitor population. As for the results, visitors' recreational satisfaction level with the area was relatively high. The majority of the visitors were satisfied with 20 uses and management related attributes provided by Hallasan National Park system. However, considering lack of sense of hygienic sanitary facilities, consequential deterioration of natural and cultural resources, and entrance fees as well as other costs, there needs to be a managerial priority on visiter service.

• Journal of Digital Convergence
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• v.20 no.4
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• pp.111-117
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• 2022

In this study, the factors of customers' selection attributes on family restaurants, brand images, and the effect on revisit intention were analyzed. Specifically, the effects of brand, store, and price, which are sub-factors of family restaurants, on customers' revisit intention, store/service value, brand value, food effect, and revisit intention were examined. Among the brand image and four family restaurant selection attributes derived from this study, the most significant selection attributes were the cleanliness and hygiene of family restaurant stores and the menu and quality of family restaurant stores. Therefore, it can be said that family restaurants are price attributes and store/service attributes that have the most influence among the selection attributes. Through this, we intend to provide basic data necessary to find development plans through strategic plans for family restaurant management in the future.

• Investigative Magnetic Resonance Imaging
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• v.6 no.2
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• pp.152-157
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• 2002

Purpose : The differential diagnosis between Modic type I degenerative spine and infectious spondylitis sometimes is difficult, because the affected bone marrows in both disease show similar signal intensity on conventional MR imaging. We evaluate the usefulness of diffusion-wighted MR imaging for differential diagnosis between Modic type I degenerative spine and infectious spondylitis. Materials and methods : The spin-echo and diffusion-weighted MR images of eight patients with Modic type I degenerative spines and 14 patients with infectious spondylitis diagnosed by clinical findings or CT-guided biopsies we re analyzed. The diffusion-weighted imaging sequence was based on reversed fast imaging with steady-state precession (PSIF). Signal intensity changes of the vertebral bone marrow on conventional spin-echo and diffusion-weighted MR imaging were compared between degenerative spine and infectious spondylitis. Results : On T1-weighte d images, the affeted bone marrow in both disease showed hypointense signals. On T 2-weighted images, all of type I degenerative spine and 11 of infectious spondylitis showed hyperintensity, and three of infectious spondylitis showed heterogeneo us mixed signal intensity. On diffusion-weighted MR images, all of type I degenerative spine were hypointense with peripheral high signal intensity to normal vertebral body, but infectious spondylitis was hyperintense (n = 11) and hypointense (n=3). Conclusion : Diffusion-weighted MR imaging is useful to differentiate Modic type I degenerative spine from infectious spondylitis. On diffusion-weighted images, the high singal intensity of bone marrow suggests infectious spondylitis, whereas the low signal intensity of bone marrow with peripheral focal high signal intensity suggests type I degenerative spine.