• Korean journal of food and cookery science
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• v.24 no.5
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• pp.706-712
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• 2008

This study was conducted to evaluate the sanitation level and use of dish cloths, chopping board, and drawer in the refrigerator in 50 university students' houses located in Seoul and Kyonggido. The survey questionnaire evaluated general information, frequency of the washing, cleaning method, drying method and the associated factors. The highest percentage of the cleaning and drying methods of dish cloths were “boiling(76.0%)”, and “dry in the kitchen or on the sink(78.0%)”, respectively. For the chopping board and drawer in the refrigerator, the highest percentage of cleaning method was “use detergent” and drying method was “dry in the kitchen”. The mean of coliforms for dish cloths, chopping board, and drawer in the refrigerator was 4.46${\pm}$1.95 log CFU/100 $cm^2$, 3.92${\pm}$1.64 log CFU/100 $cm^2$, 3.48${\pm}$2.01 log CFU/ 100 $cm^2$, respectively. Salmonella spp. were not detected from all samples. But E. coli were detected from dish cloths(4.0%) and S. aureus were detected from dish cloths(16.0%), chopping board(12.0%), and drawer in the refrigerator(8.0%). The results of microbiological test of kitchen utensils indicated that the sanitary conditions of dish cloths, chopping board, drawer in the refrigerator should be improve promptly.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.114-120
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• 2012

The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.225-229
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• 2009

The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.

• Journal of environmental and Sanitary engineering
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• v.1 no.1 s.1
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• pp.59-67
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• 1986

This sanitary survey was carried out to investigate the bacteriological contamination of cooking utensils and foods of moving tavern in eight sample sites of Seoul area. The results of survey were as follows: 1. The counts by means of total bacteria in cooking utensils and food samples by standard plate count method were as follow: $5.6\times10^5$ per gm in dishcloth, $3.1\times10^6$ per ml in dishwater. In food samples, $5.4\times10^5$ per gm in meat was higher than other samples. 2. The average counts total coliform and fecal coliform in samples by MPN method were as follow: $3.4\times10^4$ MPN per 100ml, and $1.3\times10^2$ MPN per 100ml in chopping board, $6.1\times10^4$MPN per gm and $1.0\times10^2$ MPN per gm in dishcloth, $1.8\times10^5$ MPN per 100ml and $6.1\times10^2$ MPN per 100ml in dishwater. In food samples, $3.1\times10^4$MPN per gm and $2.0\times10^2$ MPN per gm in meat was higher than other samples. 3. The counts by means of Pseudomonas in samples by MPN method were as follow: $2.8\times10^3$ MPN per 100ml in chopping board, $4.7\times10^3$ MPN per gm in dishcloth $5.6\times10^3$ MPN per 100ml in dishwater. In food samples, $2.4\times10^3$ MPN per gm in shellfish was higher than other samples. 4. Isolation cases of Food poisoning organisms from samples were as follow: Staphylococci was detected 9 cases $(17.6\%)$ in chopping board, 7 cases $(13.6\%)$ in dishcloth. In food samples, 9 cases $(25.7\%)$ in meat, 1 case $(4\%)$ in fish samples. Salmonella was detected 2 cases $(3.9\%)$ in dishwater, 1 case in meat samples.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.303-308
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• 2015

The objectives of this study were to investigate the microbial contamination level of domestic kitchen environments and to provide information to improve food safety in 50 domestic house kitchens located in Seoul, Incheon, and Gyeonggi-do. Dishcloth, chopping board, and refrigerator swabs were examined for the presence of coliforms, Salmonella spp., Campylobacter jejuni/coli, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. The means and standard deviations of coliform counts for dishcloths was $4.8{\pm}1.84log\;CFU/100g$, chopping boards, and refrigerator drawers were $4.04{\pm}1.53$, $4.11{\pm}1.65log\;CFU/100cm^2$, respectively. Salmonella spp. and Campylobacter jejuni/coli were not detected in all samples. E. coli were detected in 3 on the dishcloths and 1 of 50 samples in the refrigerator drawer. Listeria monocytogenes was detected in the drawer of the refrigerator in 2 of 50 samples. In the case of Staphylococcus aureus, the detection on dishcloths, chopping boards, and drawers in refrigerators was 21, 12, and 14 of 50 samples, respectively. The results of microbiological tests of domestic kitchen utensils can be used to emphasize the importance of the sanitary conditions in domestic kitchen environments.

• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.2
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• pp.109-116
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• 2016

Sensing module of standing and moving human body using shutter method was developed. The module consists of Fresnel lens, pyroelectric infrared (PIR) sensor, interface circuit of the PIR, micro control unit(MCU), and alarm light emitting diode(LED). The principle for standing human body is chopping the thermal of human body using camera shutter. The human sensing signal in MCU by algorithm of interrupt function is detected. By unifying an apparatus and print circuit board(PCB), the developed module can be replaced as commercial moving human body detector. Experiment results show that sensing distance is about 7.0m and sensing angles is about $110^{\circ}$ at room temperature. In these condition, sending ratio was 100% and the power dissipation of the module was 100mW.

• Journal of Environmental Health Sciences
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• v.10 no.2
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• pp.53-59
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• 1984

V. parahaemolyticus is a species of gram- negative asperogenous rod which gives rise to gastroenteritis in man and widely distributed in Korea. In this study, the distribution of V. parahaemolyticus among sea water and various marine products in Inchcon during the period of July 1984 to August 1984 was studied. The following results were obtained: 1. V. parahacmolyticus were isolated from 16(15.4%) of 104 specimens of sea water and various marine products. 8 strains(11.0%) were from fish and marine products 3 (25.0%) from aquarium watar, 3 from chopping board 1 from sea water and 1 from sea water in basin. 2. Among the 14 strains tested, 10 were Kanagawa phenomenon positive and 4 were negative. 3. 16 strains were tested for K antigens and 3 were found to be $K_{17}$, 1 each of $K_{22}, K_{25}, K_{34}$ and $K_{57}$. 7 strains were not agglutinated with any K-type multiserum.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.1-7
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• 2020

In recent years, as LED display systems are actively spread, study on effective control methods for an LED driver for driving the systems has been in progress. The most representative among them is the uniform brightness control method for the LED driver channel. In this paper, we propose an LED driver IC for BLU with current compensation and system protection functions to minimize channel luminance deviation. It is designed for current accuracy within ±3% between channels and a channel current of 150 mA. In order to satisfy the design specifications, the channel amplifier offset was canceled out by a chopping operation using a channel-driving PWM signal. Also, a pre-charge function was implemented to minimize the fast operation speed and luminance deviation between channels. LED error (open, short), switch TR short detection, and operating temperature protection circuits were designed to protect the IC and BLU systems. The proposed IC was fabricated using a Magnachip 0.35-um CMOS process and verified using Cadence and Synopsys' Design Tool. The fabricated LED driver IC has current accuracy within ±1.5% between channels and 150-mA channel output characteristics. The error detection circuits were verified by a test board.

• Proceedings of the KIPE Conference
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• 2011.07a
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• pp.179-180
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• 2011

This paper focuses on the Current-Voltage concurrent control method devoted to the multiple LED (light-emitting diode) string driver. Isolated DC to DC converter with cascaded chopping switch is proposed for smart lighting system such as light with sensor or back light unit of display, which need to control the current of parallel connected multiple LED stings and regulate DC voltage for micro controller for brightness control. The proposed circuit regulates the current of parallel connected multiple LED strings and additional DC voltage output simultaneously. To verify the performance, experimental results are presented based on the prototype board. 5V, 1A voltage mode electric load and two LED strings with different forward voltages are used for output loads. 23W output power is achieved and measured efficiency is in the range of 85%-87%

• Journal of the Korean Dietetic Association
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• v.19 no.4
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• pp.317-342
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• 2013

The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below $-18^{\circ}C$) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.