• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.392-398
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• 2009

This study identified risk factors of cross-contamination of foodborne pathogens and established a good agricultural practice (GAP) system for an agricultural products processing center (APC) for perilla leaves. All samples were collected before and after a standard work shift at the APC, while perilla leaves were also collected after each step in the APC. In addition, the workers and their surroundings were sampled by swabbing. The total plate count (TPC) and coliform count in the water samples increased significantly (p<0.05) to 3.36 and 1.73 log CFU/mL after work, respectively. However, no Escherichia coli and Listeria monocytogenes were detected. The bacterial populations of the workers and their surroundings did not differ significantly (p${\geq}$0.05) before and after work. However, Staphylococcus aureus (<1.66 log CFU) was detected at a high rate (13-50%) in the basket, packing table, gloves and cloth. Although perilla leaves passed through the washing steps, the TPC and coliform bacterial populations on the final products were higher (p${\geq}$0.05) than those of unwashed perilla leaves, which indicates that the washing system was not functioning properly. Accordingly, a GAP system with a better washing system should be employed at this facility.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.7
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• pp.530-535
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• 2011

In this work, the adsorption characteristic of the composites by adding loess with aluminum ("Al-loess") and Loess with lanthanum ("La-loess") which have been developed to effectively remove phosphorus, the substance which causes the eutrophic lake has been evaluated. According to the result of the work, as the amount of aluminum or lanthanum put in 1g of loess increases, the combined amount also increases accordingly. When the loess with no aluminum or lanthanum attached was used, the rate of removing phosphorus was different in comparison with the case of using the composites of 0.5, 1 and 2 mg of aluminum and 0.5, 1 and 3 mg of lanthanum in each gram of loess. It was observed the amount required to remove 1 mg $PO_4^{3-}$-P/L of phosphorus completely is approximately 2 to 10 times less for the composite of Al-loess than loess alone. Also, in case of the composite of La-loess, the amount was decreased by about 1.5 to 10 times. In order to observe the rate of adsorption phosphorus with Al-loess and La-loess, the composites were used for the observation up to three times by water washing. As a result, the water washing of the composite did not affect phosphorus removal. According to the effect of pH, there is a high rate of removing phosphorus in the pH range of 5~8. It seems that the developed composite will effectively remove phosphorus when it is spread in the natural water system. Also, since Al-loess and La-loess composites are rapidly precipitated within 30 minutes, it is stabilized quickly at the bottom of the eutrophic lake and becomes responsible for the removal of phosphorus in water and eluted from the water and the sedimentary layer.

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.147-163
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• 2009

This study was attempted in order to look into 'Assist work' as to Implant system which dental hygienists perform in a clinical field. Subjects of this research were 362 dental hygienists who work at general hospital, University hospital, dental hospital, and dental clinics located in Seoul, Kyeong-gi, In-chon, and Jeon-buk area. As to research tool, we produced questionnaire which was comprised of the total 25 items regarding 3 of general features (age, career of dental hygienist, and personality), 6 of implant system assist work, 3 of Informed consent before surgery, 6 of preoperative preparation and maintenance related business, and 7 items related to postoperative maintenance. By using SPSS program, collected data was analyzed. Results of analysis in this study were as follow; 1. As to implant related education, dental hygienists' experience of education was high as 77.7%, and the people who is needed more education was 86.3%. Consequently, dental hygienists' concern about the implant related education was very high. 2. It was observed that most of informed consent making approvement by announcement to the surgical operation was made by dental hygienist before implant as 95%. 3. Over 80% of dental hygienists performed acquisition of cleanliness technology, motivation, back up articles preparation, treatment area arrangement, and etc. which we can check by preoperative maintenance items. In particular, response about the motivation was very high as more than 90%. 4. When performing an operation, in the case of disinfecting finger was low for 53.9% and the method was mainly washing with drug solution, and gown sterilization was performed only in 52.2%. Therefore education regarding disinfection was urgently needed. 5. Significance of education could be known that answers of hygienists experienced education appeared highly in items of maintenance method and there was statistically significant difference(p<0.05). 6. In case that assist work were 21cases or greater, agitation measurement was the most many performed in 68.9% and difference was showed up significantly(p<0.001). 7. Evaluation about periodontal tissue was high in dental hygienists who had experienced education and also there was statistically significant difference. In conclusion, assist work of dental hygienists was very comprehensive when implant surgery was performed, and all of items excluding hand disinfection or gown disinfection were highly showed up in most of hygienists. However, since there is the limit that we didn't investigate the quality of performing contents. It is considered that further study regarding the content has to be progressed for supporting this result in the future.

• Journal of Environmental Health Sciences
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• v.39 no.5
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• pp.465-473
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• 2013

Objectives: This study was undertaken to analyze Staphylococcus aureus from cultivation environments for agricultural products and to confirm antibiotic resistance and enterotoxin genes for the isolated S. aureus. Methods: A total of 648 samples were collected from apple, peach, ginseng and balloon flower farms. S. aureus was isolated from soil, agricultural water, personal hygiene elements (hands, gloves and clothes) and work utensils (boxes). Results: S. aureus was detected in a total of 25 samples and 72 strains were isolated. The resistance rate of the isolated S. aureus strains was confirmed at 33.3%, with 24 resistant strains among the total of 72. Fourteen different patterns types were found, and three pattern types (NV, OX, VA) were confirmed most frequently. As result of the detection of enterotoxin gene type, four gene types (sea: 1, sed: 4, seg: all isolated S. aureus, sei: all isolated S. aureus) were analyzed among a total of nine types. Conclusions: This study demonstrates that personal hygiene techniques should be properly managed, such as washing and sterilization before or after work, because agricultural contamination by S. aureus frequently developed through improper management.

• Korean Journal of Human Ecology
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• v.20 no.3
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• pp.691-711
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• 2011

This study examines the preliminary license and approval facilitation standards for improvements in quality for childcare centers focusing on the number of children, building space standards, facilities and equipment, and childcare program. Data from 48 caese was collected from childcare centers nationwide in Korea through a questionnaire and building plan. The first step for starting care licensing is to work out the ages and numbers of children within four or five age ranges. The second step is to work out the number of children as small, medium, or large considering staff to child ratios and building size. The Nnext step is to make a choice about childcare service quality classification as minimum, fair, or good, considering space requirements per child for the building, the classroom and the outdoor playground. The next step is to make a choice of space organization relating to service programs, considering the sleeping and eating area, indoor play area, toilet & washing facilities, classroom layouts such as cluster type, double zone type, single zone type, and others. Also, each room and entrance, office, kitchen, storage, laundry, teacher's area, and chilldren's area, need to be checked for space requirements and performances. The last step is to arrange the childcare program with the building and site plan. In conclusion childcare service quality will get better by upgrading of license regulation especially in minimum space requirements per child, corresponding with an increase in GNP and housing area per person. This is needed for childcare licensing in order to determine the quality level of childcare service.

• Journal of Korean Society of Rural Planning
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• v.6 no.1 s.11
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• pp.29-37
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• 2000

The purpose of this study was to propose section designs for the ecological improvement of streams in rural villages in Korea. According to the survey about ecological conditions of rural streams of 10 selected rural villages (sep., 1996), the streams could be classified into three divisions(upstream, inner village, downstream), and the average width of streams was 9m, and the height of banks 3.1m. The slopes of basin were 7.33%, 2.67%, 1.39% at upstream, inner village, downstream respectively. The survey about the residents' usage of stream and the preferred activities(jun., 1997) showed that the streams were most frequently used for the supply of agricultural water use(39%), for the washing(15%) and for the recreation and rippling(10%), etc.. Three standard designs were presented for upstream, inner village, and downstream, and three standard sections were made by each designs. For the upstream division, it was designed to be used for the recreational activities in summer and the major stream bank materials were base rock and existing boulders with least artificiality. As the streams in the residential area were expected to be frequent access and used by the residents, most facilities for the streamside activity such as waterfront, water holes, shallows, walk were concentrated in this part with some artificiality. The downstream was designed for the agricultural activities such as water supply, space for the preparation of work and some break during the work.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.217-227
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• 2007

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• Journal of the Korean Institute of Rural Architecture
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• v.26 no.2
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• pp.65-72
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• 2024

In order to analyze the impact of fine dust generated from a construction waste intermediate processing site on the surrounding areas, diverse types of samples were collected from inside the site and surrounding areas. The impact analysis results of samples are as follows. (1) Compared to the air quality management standards by the Ministry of Environment, the concentration of fine dust within the site was 30 to 46% for PM10 and 14 to 42% for PM2.5, which was not much different from the general air quality level. (2) It was found that PM10 within the site may have a partial effect on the air quality, but when the blocking facilities in the site, wheel washing facilities at vehicle entry and exit route, and sprinkler during working were maintained, the impact on the nearby area was not high. (3) In the case of PM2.5, its concentration was influenced more by the exhaust fumes from work vehicles than fine dust generated during construction waste processing. Since the PM2.5 concentrations in the site and surrounding area were not much different from the general air quality, there was little correlation with the work impact of construction waste intermediate processing sites. (4) Pb, an indicator of heavy metal components, was within 50ng/m³ in all three sites, which was 10% of the domestic management standard and equivalent to the general air quality level. The complaints from residents in nearby areas were filed using indicators based on visual and experiential information in their daily lives, so even if the survey results of environmental impact by the construction intermediate waste processing site are lower than the standard, nearby residents can feel it better than such numerical information. Therefore, specific activities to reduce find dusts should be continuously continued.

• Journal of the Korean Dietetic Association
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• v.23 no.2
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• pp.180-191
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• 2017

The purpose of this study was to identity the probability of cross-contamination from the environment. For this, we examined foodservices at 20 universities/colleges for microbiological analysis of their working facilities and environment as well as their preventive equipment against cross-contamination. Seventy percent of the 20 foodservices were found to maintain one unified working area, which suggests high probability of contamination of food/utensils/equipment in the cooking area by pre-preparation or dish washing. According to the microbiological analysis, the hygiene acceptance ratio of working facilities in the clean zone was 70%, which was higher than the average 45% hygiene acceptance ratio of working facilities in the contamination operating zone. There was a significant difference in the total plate count (P<0.001) and coliform count (P<0.01), which demonstrates that work tables in the clean zone were in a good state compared to those in the contamination operating zone. In the contamination operating zone, refrigerator shelves had a high probability of cross-contamination. Regarding the floor surface and airborne microbes, cooking areas which should be maintained as clean zones had higher cross-contamination probability than those in the contamination operating zone. So corrective actions such as cleaning and sanitizing, keeping dry floors, lowered temperature and humidity, shoe disinfecting facilities, and checking concentrations, are necessary to manage floor surfaces and airborne microbes in the cooking area.