• Journal of Environmental Health Sciences
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• v.43 no.5
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• pp.360-369
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• 2017

Objectives: The organizational culture of small-scale enterprises is influenced by a lack of awareness of industrial accidents and a business-oriented culture. Therefore, the purpose of this study is to establish a correlation between chemical awareness and worker safety, which is the reason why a company's safety environment is responsible for human factor accidents. Methods: The research model established the organizational culture, human relationships, organizational relationships, workplace culture, safety climate, and safety parameters, all of which affect the perception of chemical substances, then established safety rankings, communication, safety regulations, and safety support. Results: In order to derive the results of this study, the satisfaction level was mostly derived from the degree of engagement (+) depending on the number of years worked, in the hierarchical regression analysis. During work with chemicals, the number of years spent on the level of the service was determined by the influence of the chemical (-). Based on this company, the occurrence of chemical accidents caused by chemical materials was felt to be felt at the risk of causing the hazard to be felt, the absence of physical damage was excluded from the variables. The other variables detected in the variables were $62.8{\pm}24.4$. Conclusion: As a result, it is necessary to develop a statistical model for the verification of the hierarchical regression analysis, and the relationship between safety and awareness of the dangers of chemicals and biological agents requires periodic safety training. Job satisfaction was found to be higher if the level of awareness was sufficient.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.32 no.4
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• pp.350-358
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• 2022

Objectives: For chemical risk assessment in workplaces, it is necessary to determine a reference value through hazard assessment. In general, OEL (Occupational Exposure Limit) is used for this value. However, since chemicals with OEL were not enough, the concept of DNEL (Derived No Effect Level) was introduced in chemical safety assessment. In this study, the possibility and approach of applying DNEL for chemical risk assessment in domestic workplaces were investigated. Methods: The characteristics of OEL and DNEL were investigated. In addition, ACGIH TLV and GESTIS DNEL were compared and the corresponding scopes were analyzed among the chemical substances notified in South Korea. Results: OEL and DNEL are similar concepts reflecting reference values that should not be exposed based on health effects. While their evaluation and derivation are determined based on similar information and procedures, they may vary depending on the responsible actor, data availability, principles of judgment, and more. As a result of the comparative analysis of ACGIH TLV and GESTIS DNEL, it was confirmed that there is some correlation between TWA and DNEL. The conservatism of DNEL was around 50%. Additionally, it was found that the available range of DNEL among chemicals in South Korea is considerable. Conclusions: This study showed that DNEL can be applied when assessing the risk of chemical substances in domestic workplaces considering several regards. However, since this is not the same level as OEL, we have proposed a proper approach to carry out risk assessment step by step.

• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.181-188
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• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.19 no.4
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• pp.381-389
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• 2009

Confined spaces are inherently dangerous workplace and many fatal and nonfatal accidents have been reported. Even though these accidents occur in various kinds of confined spaces, there has rarely been reported on the health hazard agent, i.e., the types of gases and their concentration ranges. Therefore in this study, we evaluated several toxic and asphyxiating gas concentrations in various confined spaces. We surveyed 57 manholes, 3 sewage treatment plants, 2 yellow radish manufacturing companies and 7 barges to measure the concentrations of oxygen($O_2$), hydrogen sulfide($H_2S$), carbon monoxide(CO), ammonia($NH_3$). Lower Explosion Limits(LEL) and Volatile Organic Compounds (VOCs). Those four types of confined spaces occupies 56% of accidents during last 9 years in Korea. In 57 manholes, the concentration varied according to the types of manholes; rainfall and sewage, and by location; residential and industrial areas. Sewage manhole in industrial area was evaluated as the most hazardous than other types of manhole like rainfall manholes, residential sewage manholes. The highest $H_2S$ concentration and the lowest $O_2$ concentration at sewage manhole in industrial area were 300 ppm, 8.7% respectively. In 3 sewage treatment plants, $H_2S$ and $NH_3$ concentrations were reached up to the 500 ppm and 200 ppm respectively. Two yellow radish manufacturing companies showed the concentrations of 316 ppm, 505.2 ppm, 90 ppm and 15.7% for $H_2S$, CO, VOCs and $O_2$, respectively. Seven barges showed 15.9%~20.9% oxygen concentration. Gas species and concentration ranges varied by the types and location of confined spaces; CO, $H_2S$, $O_2$ could be hazardous in manhole, especially manhole connected to sewage plants. CO, $H_2S$, LEL, $O_2$, $NH_3$ should be controlled in sludge silo and sluge pumping confined spaces in sewage treatment plant. The activity of lifting out radish from the storage tank was evaluated more hazardous rather than the other activities in yellow radish manufacturing industry. The employers must conduct the survey to identify all possible confined spaces in their local workplace prior to performing the tasks. At the national level to reduce the accidents in the confined spaces, we suggest that systemic approach and active education program including possible hazards, standard operation procedures, ventilation plan, and personal protective equipment in confined spaces should be implemented.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.10 no.2
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• pp.18-26
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• 2000

Since the regulation of MSDS (Material Safety Data Sheets) had started from July 1996, employers were required to furnish MSDS for the chemicals in use in their workplace. However, many MSDS did not contain upright information for the chemicals, and they were not updated regularly, and were not written in the standard format required by the Industrial Safety and Health Act (ISHA). The purposes of this study were 1) to examine the reliability of MSDS for mixed solvents, 2) to provide reliable MSDS to employers or employees, 3) to find out any difficulties in implementing MSDS after the initiation, and 4) to promote regular MSDS updating and to ensure the reliability of MSDS for chemical manufacturers. To check the reliability of MSDS of mixed chemicals, 21 samples of mostly degreasing solvents were collected along with their MSDS from the work place. The samples were analyzed by gas chromatography-mass selective detector(GC-MSD). Their components were classified as saturated hydrocarbon, cyclic hydrocarbon, aromatics, and halogen containing hydrocarbon, and the amount of each class were measured. Manufacture's MSDS were compared with the actual composition of the collected samples, and further examined the reliability by checking whether the chemicals analyzed were included in the MSDS correctly. Finally, each item of MSDS was evaluated whether the MSDS correspond to the regulation required by ISHA. The results were following: 1) most of the degreasing solvents in MSDS were incorrect in their composition and contents, 2) the information in the MSDS including hazard classification, exposure level, toxicity, regulatory information were incorrectly provided, and 3) some MSDS did not disclose carcinogens in their MSDS. Continuous monitoring of MSDS was required to ensure reliability of MSDS. The Chemicals containing hydrocarbons from C10-C15 need to be tested to provide toxicity data. In addition, governmental support for providing correct MSDS was recommended to ensure reliability of MSDS. The MSDS regulation relating to the confidential business information may need to be revised to ensure reliability of MSDS.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.120-129
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• 2017

This study assessed the safety of raw oysters Crassostrea gigas for consumption during processing in a processing plant. Bacterial contamination (e.g., viable cell counts, coliform groups, Escherichia. coli and pathogenic bacteria) and chemical contamination (e.g., heavy metals and shellfish toxins) were measured on raw oysters, a processing equipment, employees and work areas. No total mercury, lead, paralytic shellfish poison, diarrheic shellfish poison or norovirus was detected in any post-harvested oyster samples. However, the cadmium level ranged from 0.1-0.2 mg/kg. The viable cell count, E. coli and coliform group levels in post-harvested oysters ranged from 4.00-4.54 log CFU/g, ND-210 MPN/100 g and 110-410 MPN/100 g, respectively. The viable contaminating cell counts on employees, equipment and work areas were in the range of $0.90-3.46log\;CFU/100cm^2$. Airborne bacteria in the work areas ranged from 0.60 to 1.81 log CFU/plate/15 min. Thus, no significant health risks were detected in the processing plant.

• Journal of Preventive Medicine and Public Health
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• v.10 no.1
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• pp.94-101
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• 1977

Noise pollution, both in the environment and in the workplace, has been recognized as a major health hazard -one that can impair not only a person's hearing but also his physical and mental well-being. As industrialization progresses, the prevalence rate of occupational diseases is increasing, especially hearing loss, which has the highest prevalence rate among the occupational diseases. The major cause of noise is the construction of various large industries without any regulation of noise sources. Therefor, we must establish an enactment to control mechanical noise sources. as soon as possible. For the purpose of controlling the noise source, we must have exact data about such things as the sound level, the frequency of the peak sound and the revolutions per minute (r.p.m.) of the machine (a measure of the power of its motor). This study was undertaken in order to define the noise characteristics, the power of the machine's motor, the change of the sound level and the peak sound as the r.p.m. increases, and the permissible exposure time. The sample size of this study was 74 machines at 11 plants in 6 industries. The results are as follows; 1. The breakdown of the types of mechanical noise noted was : 63.6% continuous normal sound, 26.9% intermittent sound, 4.7% continuous repeating sound and 4.6% impulsive sound. 2. With respect to the type of industry, the overall sound level was the highest in the mechanical industry, with $103.8{\pm}2.8dB(A)$, and lowest in the textile industry, with $89.2{\pm}1.43dB(A)$. 3. With respect to the type of machine, the highest sound level was 124 dB(A) caused by Gauzing(II), in the mechanical industry, and the lowest was 76 dB(A) caused by Attachment (Jup Chack) (I) in the timber industry. 4. The shortest permissible exposure time to Gauzing(II) in the mechanical industry was less than 15 minutes. 5. Among 74 machines, 68.2% of the peak sound was situated in the high frequency range (52.7% at 2 KHz, 4.1% at 4 KHz and 1.4% at 8 KHz). 41.8% of the peak sound was in the middle frequency range (4.1% at 250Hz, 14.8% at 500Hz and 22.9% at 1KHz). 6. If one machine had two motors or more, the peak sound was shifted to the low frequency range. 7. As the r.p.m. increased, the overall and peak sound levels were increased without any change of the frequency of the peak sound. 8. Whenever the machines had the same kind and the same r.p.m., the overall and peak sounds were changed by the physicochemical characteristics of the raw materials and the management.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.