• 한국환경보건학회지
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• 제5권1호
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• pp.1-9
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• 1978

Biological safety, physico-chemical and microbiological experiments were carried out in order to study the possibility of radiation sterilization on medical products, such as polyethylene and polystyrene bottles, gauze sponges and surgical silk suture. Results are as follows: 1. Biological test on plastic samples as to acute systemic toxicity, eye irritation, skin irritation, pyrogen, haemolysis showed satisfactory results. But physico-chemically, the oxidizable matter, nonvolatile residues, residue on ignition seemed to be increased slightly in irradiated samples, though the experimental results were within the range of U.S.P. 19, N.F. and K.P. III. 2. After irradiation, both plastic and gauze sponges showed considerable decrease in pH. 3. Most medical products were sterilized by 1.5 Mard. For the sterilization of the suigical silk suture, 4.5 Mrad is required dul to its radiation resistant micro-organisms. 4. Biologically, total dose of 2.5 Mrad was safe enough to sterilize the medical products, and physico-chemically the results are acceptable according to U.S.P. 19 and K.P. III. However, better results may be expected when the quality of material and additives are improved.

• 한국방사선학회논문지
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• 제14권6호
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• pp.833-839
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• 2020

전 세계적으로 중증 급성 호흡 증후군 코로나바이러스에 의해 감염예방 및 사회적 인식이 크게 변화되었으며, 그로 인해 의료 원내감염 노출이 높은 환자에 관한 감염관리 지침 및 과정을 더 강화하고 관리감시를 더 철저히 하고 있다. 감염예방을 위해서는 멸균이 최우선으로 시행이 되어야 하며, 저비용, 쉬운 설치와 조작이 쉬운 멸균법을 찾아 적절한 멸균효과를 제시하고자 한다. 본 연구에서는 충치균을 오염시켜 출력 4 W, 조사 시간 60, 150, 300 sec로 자외선 살균기를 이용하였으며, 레이저는 출력 0.8, 1.5 W로 각각 파장 266, 355 nm로 조사하였다. 자외선 살균기는 150 sec 이상에서 감염예방에 안전성을 나타내었으며, 레이저는 1.5 W와 0.8 W, 266 nm에서 예방의 안전성을 나타내었다. 결과에서 출력이 높고 253.7 nm에 가까운 파장일수록 멸균효과는 뛰어났다.

• 한국의학물리학회지:의학물리
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• 제25권4호
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• pp.205-209
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• 2014

의료기기에 사용되는 고분자제품은 주로 감마선 또는 전자 빔을 이용하여 살균을 하는데, 살균에 의해 재료특성이 변화한다. 카테터에 많이 사용되는 고분자 폴리머인 poly(ether-block-amides) (PEBA)는 살균에 의한 물성변화가 더욱 심하다고 알려져 있다. 따라서 본 연구에서는 살균 후 PEBA의 물성변화를 측정하여 전자선 살균이 미치는 영향에 대해 평가하였다. PEBA에 전자선을 조사하고 노화를 촉진시켜 유효기간 동안의 변화를 확인하였다. 급속노화가 이루어진 환경은 온도가 55도, 습도가 50%인 오븐에서 수행되었다. PEBA의 경도는 polyester 함량에 따라 달라지는데 본 연구에서 사용된 PEBA 시료의 경도는 35D (soft)부터 72D (hard)였다. 전자빔 살균에 의한 PEBA의 분자량 변화와 인장강도 변화를 측정 하였다. 측정결과, 노화로 인해 분자량이 현저히 감소함을 확인 하였다. 35D 시료의 경우 분자량이 54350 g/mol에서 39250 g/mol으로 감소하였다. 또한 전자 빔에 의해 살균된 PEBA의 인장 강도 및 신장율도 현저히 감소하였다. 35D PEBA시료의 인장강도 역시 28040 kPa에서 24118 kPa로 14% 이상 감소하였다. 결론적으로 전자선 빔으로 의료용으로 사용되는 PEBA제품을 살균할 경우 물성변화가 심각하게 발생하므로 전자 빔 살균은 문제가 많음을 알 수 있었다.

• 동위원소회보
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• 제20권3호
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• pp.88-95
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• 2005

• 한국식품저장유통학회지
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• 제10권4호
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• pp.584-597
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• 2003

• 방사선산업학회지
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• 제7권2_3호
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• pp.93-99
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• 2013

This study was conducted to evaluate the effect of gamma irradiation on the microbiological and sensory characteristics of frozen Bibimbap. Frozen Bibimbap vegetables were contaminated by microbial levels of $2.70{\sim}6.67log\;CFU\;g^{-1}$ in total aerobic bacteria. Frozen Bibimbap was contaminated by microbial levels of $4.8log\;CFU\;g^{-1}$ in total aerobic bacteria, but microorganisms in gamma-irradiated samples at above 25 kGy were not found at detection limit less then $1log\;CFUg^{-1}$. Sensory characteristics of the gamma-irradiated Bibimbap were decreased depending upon the irradiation dose, and sensory scores of the samples irradiated with doses higher than 10 kGy were significantly decreased. Therefore, the application of combination of the various food processing technology should be considered for the sterilization of Bibimbap, without any deterioration of quality occurred by high dose irradiation.

• Journal of Radiation Protection and Research
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• 제46권1호
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• pp.8-13
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• 2021

Background: Salmonella enteritidis (SE) was the main cause of the pandemic of foodborne salmonellosis. The surface of eggs' shells can be contaminated with this bacterium; however, washing them with sodium hypochlorite solution not only reduces their flavor but also heavily impacts the environment. An alternative to this is surface sterilization using low-energy electron beam. It is known that irradiation with 1 kGy resulted in a significant 3.9 log reduction (reduction factor of 10,000) in detectable SE on the shell. FAO/IAEA/WHO indicates irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard. On the other hand, the Food and Drug Administration has deemed a dose of up to 3 kGy is allowable for eggs. However, the maximum dose permitted to be absorbed by an edible part (i.e., internal dose) is 0.1 Gy in Japan and 0.5 Gy in European Union. Materials and Methods: The electron beam (EB) depth dose distribution in the eggshell was calculated by the Monte Carlo method. The internal dose was also estimated by Monte Carlo simulation and experimentation. Results and Discussion: The EB depth dose distribution for the eggshells indicated that acceleration voltages between 80 and 200 kV were optimal for eggshell sterilization. It was also found that acceleration voltages between 80 and 150 kV were suitable for reducing the internal dose to ≤ 0.10 Gy. Conclusion: The optimum irradiative conditions for sterilizing only eggshells with an EB were between 80 and 150 kV.

• 방사선산업학회지
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• 제10권4호
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• pp.205-210
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• 2016

This study was conducted to evaluate the combined effect of gamma irradiation and different conditions (vacuum packaging, antioxidant and freezing) on the microbiological and sensory characteristics of freeze dried Manila clam porridge (MCP) for immuno-compromised patient food. MCP can be sterilized at 1 kGy to 10 kGy. The initial counts of total aerobic bacteria and yeast molds in the non-irradiated MCP were $2.4{\pm}0.5$ and $1.2{\pm}0.3{\log}\;CFU\;g^{-1}$, respectively, but gamma irradiation significantly decreased the total aerobic bacteria to below the detection limit ($1{\log}\;CFU\;g^{-1}$) (5 kGy). Moreover, gamma irradiation effectively eliminated yeasts/molds at dose below than 1 kGy. However, gamma irradiation accelerated the increase of lipid oxidation and therefore, decreased the sensory characteristics of MCP as irradiation dose increased. To improve the sensory qualities of gamma irradiated MCP, combination treatment (vacuum packaging, 0.1% vitamin C) were applied. There was no significant difference in the overall acceptance scores between the combined-treatment sample (5.6 points) and the non-irradiated samples (6.0). The results indicate that combination treatment (vacuum packaging, 0.1% vitamin C) may help to maintain the quality of MCP. Therefore, it considered that irradiation of MCP with combined treatment and this is an effective method for the consumption as a special purpose food such as for space travel or immuno-compromised patients.

• 한국식품저장유통학회지
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• 제12권4호
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• pp.317-322
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• 2005

일회용 주방용품의 미생물학적 안전성 확보를 위한 연구의 일환으로 17개 제품군, 총 51종의 일회용 주방용품에 대한 미생물 오염도 평가와 함께 오염된 미생물을 효과적으로 살균할 수 있는 방안으로 감마선 살균 방법을 적용하였다. 일반호기성세균, 대장균군, 곰팡이 Salmonella의 오염도 평가 결과, 대장균군과 Salmonella는 거의 검출되지 않았으나 일반호기성 세균은 전체 시료의 약$50\%$에서 $10^1{\sim}10^2\;CFU/100\;cm^2$ 수준으로 검출되어 일회용 주방용품의 위생화가 필요함을 확인하였다. 일회용 주방용품에 오염된 미생물의 감마선 살균 결과 3 kGy의 조사선량에서 미생물이 검출되지 않았다.

• Journal of Pharmaceutical Investigation
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• 제2권1호
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• pp.58-62
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• 1972

The stabillities of taurine, niacinamide, and pyridoxine hydrochloride under exposure to ultra violet radiation in liquid preparations were studied. And sterilization effects for E. coli in both water and liquid preparations were also comparatively evaluated. The above mentioned organic compounds were stable under this experimental conditions and viable count of E. coli reveals that organic compounds dissolved in solution display protective action for microorganisms under UV-irradiation.