• 한국산업보건학회지
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• 제29권3호
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• pp.336-342
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• 2019

Introduction: An unexpected death was reported in a beginner immediately after starting the work at a plating factory. After the incident, air sampling was performed using a simulation of the situation as it had been at the time. Methods: To evaluate the airborne concentration of hydrogen cyanide, a total of six samples were collected: one personal sample, three area samples, and two background samples (office and outdoors). Hydrogen cyanide measurement was performed according to the standard sampling protocol recommended by the U.S. NIOSH (National Institute of Occupational Safety and Health). Results: The highest concentration of hydrogen cyanide was 0.938 ppm measured in a sample collected from the plating bath area with local exhaust ventilation. This value was approximately 20% of the ceiling occupational exposure limit. The personal sample showed a concentration of 0.135 ppm. Samples collected near the bath in which the incident occurred and a dehydrator showed hydrogen cyanide concentrations of 0.236 ppm and 0.101 ppm, respectively. Hydrogen cyanide was not detected in the background samples (office and outdoors). Conclusions: It is necessary to use proper ventilation systems and respirators in plating factories to prevent acute poisoning. Furthermore, it is important to educate and train new workers dealing with toxic substances.

• 한국식품위생안전성학회지
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• 제19권2호
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.