• 한국식품조리과학회지
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• 제11권3호
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• pp.249-260
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• 1995

6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60$^{\circ}C$) observed were to be related to the following sanitary practices: cooked vegetables were held at temperature danger zone for relatively longer delayed time (15-38$^{\circ}C$: 15-226 min, 7-60$^{\circ}C$: 75-226 min), and same results were observed for deep-fat fried cutlets (15-38$^{\circ}C$: 15-151 min, 7-60$^{\circ}C$: 33-151 min). Menu items with various ingredients and frequent contacts with hands and equipments during the production flow were held at temperature danger zone for longer delaying time than other menu items with brief prodution stages. Based on hazard analysis critical control points, microbiological quality was collectively affected by time-temperature relationships, equipment sanitation, proper cooking methods, and sanitary management competencies of dietitians. Microbiological test results of working equipments and surface of dishes and trays showed that immediate action should be taken. Cutting boards used in central kitchen were also showed similar results of potential dager of cross-contamination. Effective sanitary control methods were urgently needed.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.378-387
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• 2007

In this study, we investigated the application of HACCP for a prepared side dish of sweet potato stems, within a free meal service system for the elderly in the Sungnam area. Total bacterial counts (TBC) and levels of coliforms and Esherichia coli (E.coli) were analyzed through an eight step cooking process. The TBCs of the raw samples ranged between 3.30 and 1.37${\times}10^4$ CFU/g per 100 cm$^2$ The trimmed, blanched, and drained sweet potato stems showed a mean TBC value of 1.37${\times}10^4$ CFU/g, and the level of coliforms was 1.48${\times}10^3$ CFU/g. Among the eight samples, however, after stir-frying and serving, the TBC decreased to a standard satisfactory level, and a coliforms and E. coli were not found. A five step process was used and samples were taken to check the microbial quality of the cook and cooking equipment. Here we tested for TBC, coliforms, Staphylococcus aureus (S. aureus), and Salmonella. Specifically, the TBC and number of coliforms were examined on the cook's hand's, cutting board, and knife, as they represented hazards for cross-contamination. The three inspection steps of preparation of the trimmed, rinsed, blanched, and drained sweet potato stems, cook's' hands, cutting board and knife were all considered CCPs, and a manual of cooking process management was established to improve the risk factors in this study. In conclusion, this study reinforces that microbiological analysis is as a valuable tool for checking what points and stages of the cooking process must be controlled.

• 한국식품조리과학회지
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• 제25권3호
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• pp.283-296
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• 2009

This study examined food safety management at preschool establishments in Daegu and Gyeongbuk province, to provide data that can be used for food safety improvements. Field assessments of 60 foodservice establishments were executed from July to October, 2007. Statistical analyses of the data were conducted using the SPSS package program (version 14.0 for windows). The results are summarized as follows: 93.3% of the preschool foodservices were self-operated, and 24.1% of the child care centers and 96.7% of the kindergartens had employed dietitians. According to the averaged food safety evaluation scores the kindergartens (80.73) had a significantly higher score than the child care centers (50.37), and the public centers (85.00) had a significantly higher score than the private centers (54.29). While the average score of facilities that employed dietitian (73.58) was significantly higher than that of facilities that did not employ a dietitian (52.65). In addition, the average score of facilities that served meals in a dining room (80.83) was significantly higher than that of facilities that served meals in a classroom (59.33). The highest scoring food safety items included verifying employee health inspection reports (1.87), utilizing non-municipal water and routinely cleaning and well-maintaining the water storage tank (1.85), and disposing small amounts of leftovers in a vat after serving (1.83). In contrast, the lowest scores were for physical separation of clean areas and unclean areas to prevent cross-contamination (0.52), and physical separation between staff and food material entry areas (0.62). In conclusion, the preschool foodservice evaluated in this study required improvements in food safety management, and many of the child care centers were in need of immediate attention. To improve food safety at these establishments, administrators should implement prerequisite food safety programs.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제24권2호
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• pp.37-44
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• 2018

Purpose: This study investigates the influences of coughing direction and healthcare worker's location on the transport characteristics of coughed particles in airborne infection isolation room (AIIR), which is commonly called negative pressure isolation room, with a downward ventilation system. Methods: Computational Fluid Dynamics (CFD) was used to simulate the airflow and for tracing the behavior of particles. Results: The results show that the airflow pattern and coughing direction have a significant influence on the characteristics of particle dispersion and deposition. When healthcare workers are in the isolation room with the patient who is lying on the bed, it is recommended to be located far from the anteroom to reduce the exposures from infectious particles. And when the patient is lying, it is more effective in removing particles than when the patient is in Fowler's position. Although it is an isolation room that produces unidirectional flow, coughing particles can spread to the whole room and a large number of particles can be deposited onto patient, bed, side rails, healthcare worker, ceiling, floor, and sidewall. Implications: Following the patients' discharge or transfer, terminal cleaning of the vacated room, furniture, and all clinical equipment is essential. Also, it is necessary to establish detailed standard operating procedure (SOP) in order to reduce the risk of cross-contamination.

• Interdisciplinary Bio Central
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• 제2권4호
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• pp.14.1-14.9
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• 2010

Misidentification of cultured cell lines results in the generation of erroneous scientific data. Hence, it is very important to identify and eliminate cell lines with a different origin from that being claimed. Various methods, such as karyotyping and isozyme analysis, can be used to detect inter-species misidentification. However, these methods have proved of little value for identifying intra-species misidentification, and it will only be through the development and application of molecular biological approaches that this will become practical. Recently, the profiling of microsatellite variants has been validated as a means of detecting gene polymorphisms and has proved to be a simple and reliable method for identifying individual cell lines. Currently, the human cell lines provided by cell banks around the world are routinely authenticated by microsatellite polymorphism profiling. Unfortunately, this practice has not been widely adopted for mouse cells lines. Here we show that the profiling of microsatellite variants can be also applied to distinguish the commonly used mouse inbred strains and to determine the strain of origin of cultured cell lines. We found that approximately 4.2% of mouse cell lines have been misidentified; this is a similar rate of misidentification as detected in human cell lines. Although this approach cannot detect intra-strain misidentification, the profiling of microsatellite variants should be routinely carried out for all mouse cell lines to eliminate inter-strain misidentification.

• 한국수산과학회지
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• 제51권1호
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• pp.8-14
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• 2018

We investigated the levels of microbial contaminants and microbial hazards during dried-laver processing. We analyzed 321 samples obtained from 18 dried-laver Pyropia spp. manufacturing facilities, including water, swab-, and processing samples as well as final products. The levels of microbial contaminants, including viable cell counts (VCC) and coliform bacteria, increased as processing progressed. The sanitary indicator bacterium, Escherichia coli, was not detected in the final products although VCC levels were high, generally exceeding 5 log CFU/g. We also investigated changes in microbial contaminants at each processing step. Both VCC and total coliform dramatically increased after 4 days of continuous processing, indicating that microbial contaminants originated, mainly, from cross contamination during processing.

• 한국식품조리과학회지
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• 제24권3호
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• pp.325-332
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• 2008

The purpose of this study was to analyze the gap in perceived sanitaion management importance-performance for school foodservice facilities and utilities. Questionnaires were delivered to 200 dietitians who are employed in school foodservice. A total of 108 were usable, resulting in an 54.0% response rate. Statistical analyses were performed using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-tests, and importance-performance analysis (IPA). Among the respondents, 58.3% of the dietitians had more than 10 years of work experience, 81.5% were university graduates, and 64.8% worked in elementary schools. Also, 89.8% of the school foodservices provided meals once a day. According to the importance and performance analysis for 25 items, significant differences were found between importance and performance and the importance score was significantly higher than the performance score for all of the items. The results of IPA showed the following areas as improvement priorities: physical separation between the clean areas and the unclean areas to prevent cross-contamination, and proper management of the temperature and humidity within kitchens and food storage facilities. Overall, the IPA results indicated that the items in need of urgent need of improvement will require political support, and above all, continued research. Finally, better models of foodservice facilities and utilities are needed to improve and modernize the operating conditions of these various foodservice establishments.

• 대한영양사협회학술지
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• 제15권2호
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• pp.152-167
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• 2009

The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots ($1.2{\sim}3.6{\times}10^6$, $3.1{\sim}4.6{\times}10^5$ CFU/g), blanched vegetables ($5.6{\times}10^3{\sim}2.0{\times}10^5$, <5~$1.5{\times}10^4$ CFU/g), soybean curd (<5~$5.4{\times}10^3$, <5~$2.2{\times}10^3$ CFU/g), buckwheat starch jelly (<5, <5 CFU/g), soybean sprouts ($1.2{\times}10^6{\sim}1.8{\times}10^7$, $2.4{\times}10^5{\sim}4.3{\times}10^6$ CFU/g), mackerel ($2.2{\times}10^2$, $1.3{\times}10^2$ CFU/g), chicken ($3.8{\times}10^4$, $6.7{\times}10^2$ CFU/g), pork ($6.7{\times}10^2$, <5 CFU/g), and beef ($9.4{\times}10^2{\sim}5.2{\times}10^4$, <5~$2.1{\times}10^3$ CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.

• 대한영양사협회학술지
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• 제23권4호
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

• 한국환경보건학회지
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• 제35권1호
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• pp.36-44
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• 2009

Hand-washing has been recognized as a critical factor in controlling infection and cross-contamination. This study was performed to investigate hygienic behavior of male university students focusing on awareness of hand-washing, their hand washing practices, and the difference between their awareness and practices. Both a self-administered questionnaire survey and a separate direct observation in restrooms were carried out at a university campus over a four week period. In the survey, 93.6% of the responded students claimed to wash their hands after using toilet. However, just 16.9% of the observed students actually did so, according to a separate and unnoticed observational study. Among the observed students who washed their hands, 25.0% of them used soap, only 5.0% of them washed four parts of their hands, and 15.0% of them washed their hands for more than 10 seconds. Paper towel was the most common hand drying method in the direct observation and also in the survey. Significant differences between the questionnaire survey and the direct observation (p<0.0l) were found in hand-washing practices, duration of hand-washing, using soap, washing parts of the hand, and hand-drying method after using the toilet. This study indicates that there is a remarkable difference between the male university students' awareness of hand-washing and their hand-washing practices. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of male university students.