• Journal of Environmental Health Sciences
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• v.43 no.2
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• pp.103-110
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• 2017

Objectives: This study was performed to provide basic data for the re-establishment of standards (criteria) and analytical methods for hazardous metals in nail enamel. Methods: Ten metals (lead; Pb, arsenic; As, cadminum; Cd, antimony: Sb, cobalt; Co, nikel; Ni, copper; Cu, chromium; Cr, aluminum; Al, and mercury; Hg) were measured in 67 commercial nail enamels containing glitter and/or pearls. The content of hazardous metals (excepting Hg) was determined by using an inductively coupled plasma-optical emission spectrophotometer (ICP-OES) after microwave digestion. Mercury content was measured by a mercury analyzer without any preparation. Results: The detected ranges of the intact samples were as follows: $ND-1.756{\mu}g/g$ for Pb, $ND-1.24{\mu}g/g$ for As, ND for Cd, $ND-20.41{\mu}g/g$ for Sb, $ND-12.36{\mu}g/g$ for Co, $ND-7.908{\mu}g/g$ for Ni, $0.088-79.27{\mu}g/g$ for Cu, $0.281-18.54{\mu}g/g$ for Cr, $13.78-3563{\mu}g/g$ for Al, and $ND-0.044{\mu}g/g$ for Hg. After centrifugation, the detected ranges of supernatant were as follows: $ND-0.435{\mu}g/g$ for Pb, $ND-0.504{\mu}g/g$ for As, ND for Cd, $ND-0.035{\mu}g/g$ for Sb, $ND-13.17{\mu}g/g$ for Co, $ND-0.232{\mu}g/g$ for Ni, $0.117-90.07{\mu}g/g$ for Cu, $0.174-2.787{\mu}g/g$ for Cr, and $9.459-1565{\mu}g/g$ for Al. The results of this analysis showed that the levels of heavy metals such as Pb, As, and Sb were much higher in the intact samples than those of supernatant. Conclusion: In the present study, we found that the levels of hazardous metals were significantly different depending on the status of the presence of glitter. Based on the results, we recommend that the product consumer refrain from prolonged application of nail enamel, avoid biting or chewing the nails, and wear gloves during cooking and washing dishes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.49-56
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• 2020

High temperature heat generated during rifle firing not only degrades the performance of the weapon, but also limits the user's operation. In this study, temperature change of handguard according to firing was measured with reference to Human Engineering criteria and the operability according to material was examined. Accordingly, for the firing test, three types of Korean rifle and one overseas model were selected for each material of handguard, and firing test was conducted using a contact type temperature meter. The test result shows that using a plastic handguard with low thermal conductivity and aluminum handguard with high thermal conductivity enabled the rifles to be operated with bare hands even when firing at more than 100 rounds at low atmospheric temperature. However, when firing more than 60 rounds at over 20℃ atmospheric temperature, aluminum handguard use is limited. When firing quickly over 100 rounds, handguard use is restricted regardless of its fabrication material. To eliminate operational limitations by overheating, it is necessary to eliminate direct contact with skin using gloves, vertical grips, etc. This study examined the operability of rifles in terms of thermal risk, and the resulting study results are expected to be used as basic data for Human Engineering of other rifles and munitions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1611-1618
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• 2005

The microbiological examinations were conducted for the hygienic evaluation on three Korean restaurants during summer season in Busan, Korea. Total one hundred and sixty swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants and total and coliform counts were measured. Also thirty- six air samples were collected at inside of three restaurants for measuring total, coliform, Staphy-lococcus and mold and yeast counts. All collected samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that most swabbed samples were highly contaminated with microorganisms and coliforms. The degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 2.14$\times\10^{9}$/200 $cm^{2}$, while those of coliforms from not detectable to 8.34$\times\10^{7}$/200 $cm^{2}$/200 $cm^{2}$. Microorganisms also detected from most agar strips of air samples for total, coliform, Staphylococcus and mold and yeast counts. The severely contaminated sites were floor, trench, water bottle, plastic drainer, rubber gloves, shelves, and unsealed wet towel. Those sites should be focused and controlled according to control Points of sanitation standard operating Procedures. Also, periodic microbiological examination in addition to visual examination should be applied on those highly contaminated sites for reducing risk of foodborne disease outbreak at restaurants

• Journal of Conservation Science
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• v.30 no.1
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• pp.103-109
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• 2014

This study aimed to develop materials to compensate for problems of restoration for lost parts and material problems in the conservation treatment. First, there are several problems with existing materials as follows: secondary damage due to the high shrinkage rate and low adhesive strength, sense of difference due to the severe yellowing, remelting due to irreversibility of materials, processability due to the high strength, sag due to the prolonged setting time in the work process and surface contamination of artifacts due to tools or gloves. In order to solve these problems, this study set developmental goals after understanding the types and physical properties based on epoxy resin among the currently used restoration materials of pottery and earthenware. The developed epoxy resin is epoxy putty, which is cured within 5 minutes, for earthenware restoration. In the earthenware restoration method, the epoxy putty enhanced the workability by quickly curing in paste form and compensated disadvantages such as surface contamination. In addition, the use of white micro-balloon for the epoxy stock solution made coloring easier and weight lighter, and a restoration material with low shrinkage and superior processability was developed.

• Journal of Korean society of Dental Hygiene
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• v.9 no.3
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• pp.468-478
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• 2009

This research was performed to provide basic data for the development of infection related dental hygiene studies by surveying the current condition of recognition among students in the department of dental hygiene toward hospital infection management while receiving the following results by using a personal self-administered survey method targeting 303 students in the department of dental hygiene from certain areas. 1. With the current condition of recognition on the sanitization and sterilization of instruments among students in the department of dental hygiene(study), the rate at which surgical instruments are to be sterilized with autoclaves was 79.9% which was relatively higher than other instruments while it was shown that prosthetic instruments for treatment was 56.4%, conservative instruments for treatment was 51.8%, and ultrasonic scaler tip was 51.1% while the way syringe tips(36.1%) and the dental anesthetic apparatus(27.9%) were revealed to require sanitization by alcohol. 2. The 'hand wash' area was the highest with 4.71 while the 'materials and environment management' area and 'equipment management' area appeared high respectively with 4.43 and 4.41. 3. With the current condition of recognition on equipment management, 'equipments used for contagious patients are separately washed after a one-time use and must be sterilized or separated-and-discarded' was the highest with 4.82 while 'sterilization equipments with humidity or water on it are considered contaminated and are not used' showed the lowest recognition level with 3.90. 4. Regarding the current condition of materials and environment management, 'contagious and general trash are separated and discarded' was the highest with 4.70 while 'the refrigerator for medicine storage is cleaned on a regular basis once a month' was revealed as the lowest with 4.11. 5. With the current condition of recognition on hand washing, 'one must wash their hands after coming in contact with contagious patients, was the highest with 4.90 while washing hands after taking off gloves' appeared as the lowest with 4.51 point. To conclude department of dental hygiene there is to infection management and necessary about organization disinfecting and pasteurization to strengthen an education in order raising a stamp helping practical ratio about the infection management which whole, is from presence at a sickbed and connection does and about the infection management which is substantial and educational program development leads feed with the fact that deepening studying which is continuous must become accomplished becomes.

• Journal of Korean society of Dental Hygiene
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• v.9 no.3
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• pp.282-293
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• 2009

The purpose of this study was to examine the degree of infection control implemented at dental offices and factors affecting it in an attempt to help promote the health of dental health care workers. The subjects in this study were 180 medical personnels who worked at dental offices in the region of South Jeolla Province. A self-administered survey was conducted from April 1 to May 30, 2008, and the collected data were analyzed. The findings of the study were as follows: 1. As for the implementation of infection control at the dental offices, what the health care workers investigated did the most was post-treatment hand washing(95.0), a constant separation of infectious wastes(94.4), wearing rubber gloves all the time during medical instrument cleansing(92.8) and pre-treatment hand washing(91.7). 2. In regard to the implementation of infection control at the dental offices, what the dental personnels did the least was drying their hands with air(5.0), wearing goggles in times of treatment(23.3), receiving regular education on infection control(26.7) and putting sterilizers to a performance test on a regular basis(43.9). 3. The dental health care workers were significantly different according to age in the management of contagious diseases(p=0.005). Their career made a significant difference to the management of contagious diseases(p=0.000) and instrument cleansing/sterilization(p=0.043). The service area made a significant difference to wearing and managing personal protective clothes (p=0.040) and waste management(p=0.040). 4. Concerning the relationship between the acquisition of dental hygienist certificate and the practice of infection control, whether the dental health care workers were certified or not made no significant difference to that. 5. As to the correlation among the factors affecting the prevention and management of contagious diseases, there was a positive correlation among hand washing(r=0.379), wearing and managing personal protective clothes(r=0.349), instrument cleansing/sterilization(r=0.323) and waste management(r=0.388). All the factors made a statistically significant difference to the prevention and management of contagious diseases(p<0.01).

• The Korean Journal of Pesticide Science
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• v.16 no.4
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• pp.391-394
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• 2012

Exposure and risk assessment during mixing/loading of chlorpyrifos emulsifiable concentrate (EC, 20%) were carried out. Limit of detection and limit of quantitation were 0.02 and 0.1 ng, respectively. Calibration curve linearity and reproducibility were excellent. Recovery of chlorpyrifos from gloves was 72.3-103.4%. During mixing/loading procedure, average hand exposure amount of chlorpyrifos was 3.9 mg which is corresponding to 0.004% of total active ingredient in the prepared spray mixture. In calculation of MOS (Margin of Safety) for risk assessment, male Korean average body weight and AOEL (Acceptable Operator Exposure Level) were used. Nine events of mixing/loading procedure were assumed per day. And 75 percentile of 30 repetition (4.6 mg) was used as for the worst case. MOS was more than 1 for total repetition, indicating mixing/loading work was of least risk. However, MOS of individual repetition was examined, two cases were less than 1 suggesting careful work habit is essential in mixing/loading procedure.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.174-180
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• 2013

This study investigated the microbiological contamination of tomato in cultivation and distribution stage. Growth of Escherichia coli O157:H7 and Listeria monocytogens examined in tomato extracts (0.1, 1.0, and 10.0%) and incubation temperatures (5, 15, 25, and $35^{\circ}C$). In cultivation stage of tomato, total aerobic bacteria were 7.77 log CFU/g in gloves of APC (Agricultural Products Processing Center) worker and Bacillus cereus were 0.33 log CFU/g at nutrient tank, respectively. And Staphylococcus aureus, Salmonella spp., were not detected. After APC stage, total aerobic bacteria were significantly higher compared with before-APC stage. Among of general, pesticide-free and organic produce in tomato were no significant difference in microbial contamination. Coliforms of tomato in small vinyl package were significantly higher when compared to tomato in whole boxes package. There was no significant difference in bacteria count between unwashed tomato and washed tomato using tap water for one minute. The growth of E. coli O157:H7 and L. monocytogens in tomato extracts were decreased significantly as the concentration increased, and the microbial population was reached the lowest point during storage in 10% tomato extracts concentration for 72h at $5^{\circ}C$. However, the population of E. coli O157:H7 and L. monocytogens were gradually increased at 7.33~8.51 and 7.73~8.60 log CFU/ml during storage at $15{\sim}35^{\circ}C$ for 72h, respectively.

• Korean Journal of Organic Agriculture
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• v.27 no.2
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• pp.193-204
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• 2019

The aim of this study was to investigate the effect of hazard analysis and critical control point (HACCP) system application on microbial hazard management levels of pork and manufacturing environments. In this study, we compared and analyzed microbial levels in raw meat, finished products, and manufacturing environments (knifes, gloves, and cutting boards) of HACCP and non-HACCP meat markets. In addition, we surveyed the hygiene statuses of HACCP and non-HACCP meat markets. The general bacterial counts in raw meat, finished products, and manufacturing environments were lower in HACCP meat markets than in non-HACCP meat markets. Particularly, non-HACCP meat markets exceeded the Ministry of Food and Drug Safety microbiological recommendation criteria for raw meats (8.7%) and finished products (8.7%). Escherichia coli and coliform counts in raw meat, finished products, and manufacturing environments were also lower in HACCP meat markets than in non-HACCP meat markets. The biological hazard levels of finished products from non-HACCP meat markets were affected by raw meat and manufacturing environment. Moreover, according to questionnaire survey results, personal hygiene, manufacturing environment, and facility standards were lower in non-HACCP meat markets than in HACCP meat markets. Implementation of HACCP at meat markets is expected to minimize food poisoning by reducing the biological hazard levels to provide safe livestock products to consumers.

• Journal of Food Hygiene and Safety
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• v.32 no.4
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• pp.306-313
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• 2017

This study systemically analyzed the data on the microbial levels in fresh vegetables in Korea to identify the points to control. We scanned the studies published between 2001 and 2015 in peer-reviewed research papers on the microbial levels in fresh vegetables produced in Korea. Plant products were categorized by using the US IFSAC (Interagency Food Safety Analytics Collaboration) category. The most consumed, the non-heat treated, the epidemiological foodborne diseases sources of fresh vegetable in foodservice (KCDC data) were identified by literature review. Articles were screened using National Digital Science Library (NDSL) search engine regarding to microbial hazards in plant products. Based on the total plate count number and coliforms on the 89 data cases from 26 published articles, the total plate count number was high in the order of sprouts, leaf and stem, bulbs and roots, vine-grown, solanaceous, melons, and pome. Escherichia coli was frequently detected in leaf and stem and sprouts products. Focused on the microbial data of leek, lettuce and cabbage, the levels of total plate count, coliforms and Bacillus cereus showed the levels of 4.15~7.69 log CFU/g, 1~6.99 log CFU/g, and 0.51~3.9 log CFU/g, respectively, by 33 published papers. The levels of environmental factors affecting the microbial safety of lettuce and leek before harvest were investigated. Manure, soil, hands, scale, gloves were the major potential microbial contamination points to control. In addition, GAP (good agricultural practice), microbial testing, and improvement of irrigation methods are required to provide the safer fresh produce.