• 보건행정학회지
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• 제9권3호
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• pp.129-148
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• 1999

This study was performed to investigate contents of affairs and job satisfaction of sanitary officials at sanitary department and health center. and to assess attitude about transfer of sanitary affairs control to health center and to devise Improving program of sanitary affairs. Four-hundred and fifty-five sanitary officials were sent a postal questionnaire and eighty-four percent completed and returned the questionnaire (382 persons). The major results are as follows: The major sanitary affairs performed by sanitary officials were permission and filing of restaurant business (15.1%), supervision and regulation of that (14.4%). Sanitary officials answered that supervision and regulation of insanitary and/or subquality foods, planning of food sanitary administration, and permission and filing of restaurant business were their important affairs. They replied that the most serious problem of sanitary affairs was 'lack of contribution to the public health' (40.9%), 'putting first in supervision' (26.4%), and 'lack of personnels' ( 19.1 %), and the most important thing to improve sanitary affairs was the substantial inherent affairs. And they indicated that the agency to be desired for sanitary affairs control was the sanitary department (51.6%), the health center (25.4%), For the degree of satisfaction in affairs, 29.1% of sanitary officials felt proud, 59.6% felt overwork, 59.3% hoped transferring to other worksite and the major reason of transferring was lack of promotion opportunity in officials of sanitary department. disciplinary punishment and social corrupt view in officials at health center. The 41.1 % of sanitary officials at sanitary department didn't know that sanitary affairs had been stated as affairs of the health center in Community Health Act. After transferring affairs control to the health center, 14.4% of them felt more proud of affairs but 20.0% less proud. 23.2% more satisfactory but 22.4% more dissatisfactory. and 64.8% answered that sanitary affairs did not change. The results indicate that sanitary affairs should be changed to supervise and control insanitary and/or subquality foods, so that they play an important role at health promotion, and make sanitary officials feel proud at their own work.

• 대한가정학회지
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• 제42권9호
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• pp.99-109
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• 2004

In residential spaces, sanitary zones are where the most basic needs of human beings are met and are used by all members of the family. A high level of privacy is therefore required in their use. This research studies the current state of sanitary zones in collective houses and in detached houses from a comparative perspective first, and then analyses the satisfaction and dissatisfaction requirement levels of dwellers of each house in comparison so as to provide data to formulate a new design for sanitary zones that is suitable for each dwelling house. The results of this research are as follows. (1) The questionnaire respondents were mostly in their 30s and 40s (99.1% in total), and lived in a nuclear family system (87.7%). (2) The number of sanitary zones was found to be more than 2 in 62% of collective houses and in 60.7% of detached houses, which leads us to conclude that non-dwelling spaces are increasing in both types of houses. (3) Of the housing facilities,13% of collective houses and 9% of detached houses were equipped with a bidet. Both percentages are very low but it needs to be noted that the percentage is relatively high in collective houses. In safety facilities, the ratio of houses furnished with safety handlers for the aged was very low in both types of houses. (4) The residents of collective houses showed high levels of dissatisfaction with regard to the problems of storage space and steam production, while residents of detached houses expressed high levels of dissatisfaction with regard to the heating system, colors of finishing materials, size, dampness, steam production, and storage space.

• 한국식품위생안전성학회지
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• 제1권2호
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• pp.121-131
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• 1986

우리나라 요식업소의 작업 환경 및 급식되는 음식의 위생 상태를 위생 점검표 및 미생물 검사 결과를 기초로 분석, 평가한 결과는 다음과 같다. 1) 주방 및 객실의 위생 상태와 음식점 종사자의 위생 습관은 잠재적 위험성이 존재하는 불량 상태로 평가되어 요식업소 경영자와 종업원의 위생 개념에 대한 교육이 절실히 요구된다. 2) 음식에 대한 미생물 분석 결과, 요식업소의 업종 및 규모에 관계없이 탕류와 같은 높은 온도에서 조리되는 음식의 미생물적 품질은 비교적 좋았으나, 여러 단계의 생산 과정을 거치거나 실온에서 장시간 방치되는 음식 및 차게 급식되는 음식은 미생물적 품질이 낮게 나타났다. 3) 음식의 준비와 조리 과정에서 사용되는 기구 및 용기, 배선시 사용되는 식기의 위생 상태는 미생물 검사 결과, 매우 심각한 상태로 즉각적인 시정이 요구된다. 4) 식품 취급습관 및 주방의 위생환경, 음식의 조리 온도 등은 급식되는 음식의 위생 상태와 유의적인 상관 관계가 있는 것으로 나타났다.

• 대한위생학회:학술대회논문집
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• 대한위생학회 2004년도 심포지움
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• pp.28-44
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• 2004

• 환경위생공학
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• 제15권2호
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• pp.65-74
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• 2000

The purpose of this study is to develop the stochastic stream water quality model for the intake station of Chung-Ju city waterworks in the Han river system. This model was based on the theory of Box-Jenkins Multiplicative ARIMA(SARIMA) and the state space model to simulate changes of water qualities. Variable of water qualities included in the model are temperature and dissolved oxygen(DO). The models development were based on the data obtained from Jan. 1990 to Dec. 1997 and followed the typical procedures of the Box-Jenkins method including identification and estimation. The seasonality of DO and temperature data to formulate for the SARIMA model are conspicuous and the period of revolution was twelve months. Both models had seasonality of twelve months and were formulates as SARIMA {TEX}$(2,1,1)(1,1,1)_{12}${/TEX} for DO and temperature. The models were validated by testing normality and independency of the residuals. The prediction ability of SARIMA model and state space model were tested using the data collected from Jan. 1998 to Oct. 1999. There were good agreements between the model predictions and the field measurements. The performance of the SARIMA model and state space model were examined through comparisons between the historical and generated monthly dissolved oxygen series. The result reveal that the state space model lead to the improved accuracy.

• Parasites, Hosts and Diseases
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• 제52권2호
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• pp.177-181
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• 2014

Cockroaches are abundant in Nigeria and are seen to harbour an array of pathogens. Environmental and sanitary conditions associated with demographic/socio-economic settings of an area could contribute to the prevalence of disease pathogens in cockroaches. A total of 246 cockroaches (Periplaneta americana) in urban (Benin, n=91), semi-urban (Ekpoma, n=75) and rural (Emuhi, n=70) settings in Edo State, Nigeria were collected within and around households. The external body surfaces and alimentary canal of these cockroaches were screened for bacterial, fungal, and parasitological infections. Bacillus sp. and Escherichia coli were the most common bacteria in cockroaches. However, Enterococcus faecalis could not be isolated in cockroaches trapped from Ekpoma and Emuhi. Aspergillus niger was the most prevalent fungus in Benin and Ekpoma, while Mucor sp. was predominant in Emuhi. Parasitological investigations revealed the preponderance of Ascaris lumbricoides in Benin and Emuhi, while Trichuris trichura was the most predominant in Ekpoma. The prevalence and burden of infection in cockroaches is likely to be a reflection of the sanitary conditions of these areas. Also, cockroaches in these areas making incursions in homes may increase the risk of human infections with these disease agents.

• 한국환경생태학회지
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• 제11권1호
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• pp.137-148
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• 1997

본 연구는 상계동 쓰레기 매립지 위에 조성된 아파트 단지내 수목식재지에 대한 연구로 토양특성, 배수상태, 식재상태, 수목피해도 분석을 통하여 적정 성토높이와 적정수종을 선정하기 위한 것이다. 토양특성에 있어서는 토양산도가 pH 5.9~7.4로 중성 및 약알칼리성 토양이었다. 1990년 조사결과보다 1994년 조사결과에서 심한 피해현상을 나타내는 수종으로는 침엽수는 소나무, 잣나무, 젓나무이었으며, 낙엽수로는 은행나무, 벚나무이었다. 이러한 원인으로는 수목식재밀도, 쓰레기침출수에 의한 토양오염, 배수불량 등으로 판단할 수 있었다. 심한 피해를 받고 있는 수종을 쓰레기 침출수에 의한 피해를 최소화 할 수 있는 적정 성토높이는 약 80cm이상으로 판단되었다. 또한 상계동 쓰레기매립지에 조성된 아파트단지에 생육이 적정한 수종으로는 느티나무, 복자기, 중국단풍, 회화나무, 가중나무이었으며 이들 수종의 적정 성토높이는 50~60cm이었다.

• 한국식생활문화학회지
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• 제9권5호
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• 환경위생공학
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• 제4권2호
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• pp.1-14
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• 1989

There is increasing concern that depletion of the ozone layer may have important health consequences. Each $1\%$ decline in ozone concentration is expected to cause a $2\%$ increase in ultraviolet radiation this in turn has been suggested to lead to up to a $4-6\%$ increase in certain kinds of skin cancer. In Colorado state, malignant melanoma patients increased form 7.4 cases per 100,000 to 12.6 per 100,000 in the general population between 1979 and 1985. In Australia, 4,000 new melanomas are diagnosed each year and 800 people die every year from melanoma. Strong international controls CFCs production are necessary to lower the destruction of ozone in the stratosphere. Only then will the increase in ultraviolet radiation to the skin be halted and the incidence and mortality from melanomas be reduced.

• 환경위생공학
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• 제5권2호
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.