• 한국환경보건학회지
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• 제4권1호
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• pp.1-9
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• 1977

The survey on the sanitary conditions to the water supply facilities, privy facilities and disposal methods of human excreta in Sindong area of Choonseung-gun, Kangwon Province was carried out during 7 months from May to November, 1976. The results of the survey are as follows. 1) The pump-wells are used in the 1,185 households as 66.7% of 1,775 and are almost private. 2) The materials of drainage floors and drainage are almost cement, and the drainages are good condition. 3) Most parts of dug-wells have been used beyond 9 years after installation, and disinfection of water has not been carried out in the case of 68.1% of total wells. 4) Objectives of water use to the number of households as 60.2% are drinking, kitchen and cleaning. 5) Water consumption per capita day is estimated to be about 22.7% litters. 6) 1,521 households as 85.7% of total 1,775 possess their private privies and the numbers as 80.6% of the private privies are located outside the houses. 7) The privies are needed to be improved much more in the view point of excreting to the ashpile instead of the septic tank in the case of 39.2% of total households. 8) Human excreta as manure are used to the field in the number of households as 82.4 of total 1,316.

• 대한영양사협회학술지
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• 제13권3호
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• Ecology and Resilient Infrastructure
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• 제3권3호
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• pp.182-188
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• 2016

본 연구는 도시 홍수문제의 구조적 해결방안을 도출하기 위하여 내구성-비용지수 (robustness cost index, RCI)를 수질오염 문제 사례에 재해석 및 적용하였다. 처리기준 산정방식이 다른 하수 처리수 내 내생호르몬 오염과 취수원 원생동물 번성을 대표 사례로 선정하여 기존시설과 대안시설 (구조적 대안)의 내구성 지수 (RI) 값이 1 이상인 경우를 내구성을 확보한 대안으로 판정하고 내구성 지수와 비용지수 (CI)를 결합한 RCI 값을 산정하였다. 하수 처리수 내 내생호르몬 오염은 인체로부터 기인하는 $17{\beta}$-estradiol 을 대상 오염물질로 하여 현재 하수처리시설과 대안시설 (고도처리공정 증축)을 비교하였고, 고도처리공정을 증축한 사례에서 RI뿐만 아니라 RCI 값이 큰 결과가 나타났다. 취수원 원생동물 번성의 경우 크립토스포리디움을 처리하기 위한 소독방안으로 자외선 소독과 오존 소독을 대상으로 RCI를 산정하였고 오존 소독시설이 RCI값이 더 높은 것을 확인하였다. 처리기준이 다른 수질오염사례의 RCI 산정과정과 도출한 값을 바탕으로 재해 발생 시 피해 복구와 피해 방지를 위한 구조적 대안 수립과정의 방향을 제시하고 그 구축전략을 제안하였다.

• 한국산학기술학회논문지
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• 제17권5호
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• pp.490-497
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• 2016

본 연구는 방사선 차폐용 납 가운의 오염정도를 정량분석하고, 현재 이용하고 있는 소독법의 효과를 비교 분석해보았다. 총 30벌의 납 가운을 선택 후 접촉이 많은 부위에서 검체를 채취하여 Coagulase와 Latex법으로 배양하였고 균이 배양된 배지로 병원균 계수 측정과 동정 을 실시하였다. 실험결과 MRCNS, MRSA, EFM, Bacillus sp, CNS 등의 병원균이 검출되었고, 일반촬영실2에서 $7.16{\pm}10$개로 가장 많이 검출되었으며, 검사실 별 병원균 수는 유의한 차이가 없었다(p>0.05). 소독용 에탄올과 소독용 티슈 소독의 소독효과를 비교한 결과 소독용 에탄올 소독 후 $0.01{\pm}0.4$개(p<0.05), 소독용 티슈 소독 후 $0.87{\pm}1.7$개(p<0.05)로 두 방법에서 잔류 병원균 수가 감소되었고. 두 방법을 Pearson상관계수로 검정결과 -0.296으로 두 소독방법에는 유의한 상관관계가 있는 것으로 분석되었다(p<0.05). 이번 연구를 통하여 방사선 차폐용 납 가운의 병원균 존재 여부와 개체 수를 정량적 분석을 통하여 알 수 있었으며, 소독용 에탄올 소독법을 적절히 적용하여 소독한다면 검사자, 환자, 의료장비 등이 병원균으로부터 오염 및 감염될 확률을 감소시킬 것으로 기대된다.

• Journal of Dairy Science and Biotechnology
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• 제27권2호
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• pp.43-48
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• 2009

Listeria monocytogenes is a major concern in food processing environments because it is ubiquitous and can easily contaminate food during processing. Contaminated food and the surfaces in food facilities can serve as reservoirs of L. monocytogenes, which can lead to the serious foodborne illness listeriosis in consumers. L. monocytogenes can adhere to materials commonly used in food processing equipment and form biofilms. In the biofilm mode, L. monocytogenes is significantly more resistant to disinfection or sanitizers than its planktonic counterparts. Many researchers have studied the effects of surface materials on bacterial adhesion and the formation of biofilms. Recent studies have focused on preventing the establishment of L. monocytogenes in niches in the food plant environments.

• 한국환경과학회지
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• 제25권10호
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• pp.1397-1405
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• 2016

Mussels are stubborn organism attached to solid substrate by byssus threads and caused operational problems in utility of power generating stations. Sole and combined usage of ultrasonic (28 kHz- and 42 kHz- frequencies) and hydrogen peroxide ($H_2O_2$) has studied for control of blue mussel larvae and adult stage in seawater condition. A theoretical wo rking model using disinfection (Chick and Watson type) approaches is presented based on helpful results of experiments. This study also demonstrate that the combined treatment (ultra-sonication with $H_2O_2$) is overall highly efficient than individual treatment would, but on the basis of exposure time, the ultra-sonication was the most efficient among them. Therefore the development of sole and combined technique might be effective practical mitigation strategy against mussel attachment for water handling facilities.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 한국생활과학회지
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• 제18권5호
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• pp.1135-1145
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• 2009

This study was conducted to investigate the situation of internal facilities and sanitary management of elementary, middle, and high school foodservice in Chonbuk area. Self administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using a SPSS 11.5 program. The results are summarized as follows: Approximately 99.2% of the subjects were women and those who were married accounted for 76.6%. Those in their 30s to 40s accounted for over 87%, those with more than 11 years experience accounted for 56.8%, and those 69.0% were regular nutrition teachers. Among the 280 school foodservice systems, 51.6% of the schools were located in urban areas and 48.0% in rural areas. About 68% of the schools prepared meals the conventional way and 32.3% prepared them the commissary way. The number of employees accounted for in the schools was 37.7% with 1 to 3 employees, 27.8% with 4 to 6 employees, and 25.4% with 7 to 9 employees. About 54% of schools have an expectance of school meal service for more than 11 years. However 67.5% of their facilities had not been remodeled since the implementation of the foodservice. As a result of the conditions of the school foodservice facilities, there were significant differences between elementary and middle & high schools; preparation room (p<0.01), toilet (p<0.01), and boiler room (p<0.01). About 62% of the nutrition teachers responded that they were dissatisfied with the situation of the facilities (e.g. size and materials of the kitchen, heating and cooling systems). The washing and disinfection methods in elementary, middle and high schools were very different, because they had no sanitizers and disinfectant guidelines. Therefore the governmental regulating agencies must review and approve of the plans prior to new construction or extensive remodeling of the school foodservice facilities. In addition, we suggest that it is necessary to provide practical sanitizers and disinfectant guidelines and other useful education.

• 한국환경보건학회지
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• 제5권1호
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• 임상간호연구
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• 제23권3호
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• pp.267-280
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• 2017

Purpose: The purpose of this study was to describe the status of infection control nurses (ICNs) and their activities, and to identify the factors affecting the level of infection control activities. Methods: Data were collected from 199 hospitals from June 24 to July 26, 2016. The structured questionnaires included status of infection control nurses, type and level of infection control activities. Results: Most participating hospital were advanced general hospital (20.1%) and general hospital (67.8%). Among the hospitals, 86.4% had an infection control department (ICD). The average hospital work experience of ICNs was 14.62 years, and their average infection control career was for 4.94 years. Among the ICNs, 85.6% worked in full time and the average number of beds per ICN was 311.21. There were significant differences in the existence of ICD, infection control activities including surveillance, outbreak investigation, negative pressure room, hand hygiene monitoring, disinfection, and sterilization according to hospital size. The level of infection control activities was higher with more number of ICNs, ICN employment as full time, and healthcare institution accreditation status. The explanatory power was 37.5%. Conclusion: These results of this study which reflect infection control status of healthcare facilities with more than 150 beds in 2016 will provide baseline data to establish infection control system in small to medium sized hospitals after the Middle East Respiratory Syndrome outbreak in 2015.