• 치위생과학회지
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• 제22권1호
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• pp.51-56
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• 2022

Background: The coronavirus disease (COVID-19) pandemic increased awareness regarding the importance of hand hygiene in infection prevention. Although social distancing and vaccination are the strongest ways to prevent infection, personal hand hygiene is the most basic and easiest way to maintain public health. However, in addition to hand washing using running water, sanitizing tissues, and disinfection products are convenient for hand hygiene, especially outdoors. Therefore, it is necessary to improve the appropriateness of individual hand hygiene methods. In this study, we investigated the degree of hand hygiene offered by various hygiene products and hand drying methods for maintaining hand hygiene. Methods: An LED UV light kit was used for fluorescent observation of hand contamination. Bacteria from the hands were cultured to compare the degree of hand hygiene offered by various hygiene products. Bacteria were cultured in a hand-shaped medium dish to identify areas vulnerable to hand hygiene. Moreover, the degree of hand hygiene was observed according to the drying method using bacterial cultures. Results: We confirmed that hand washing under running water with antibacterial soap, sanitizing with alcohol gel disinfectant, and wiping with antibacterial wet wipes was effective for hand hygiene compared to washing under running water alone. However, for all hygiene products, a large number of bacteria were detected on the fingertips. We verified that natural drying, rather than rubbing, is effective in maintaining hand hygiene. Conclusion: These results suggest that hand hygiene products and drying methods are critical in hand hygiene management. Therefore, these results provide a basis for determining whether an individual's hand hygiene management method is appropriate.

• 한국치위생학회지
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• 제9권2호
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• pp.73-88
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• 2009

The purpose of the study was to provide the basic for the prevention of infection control by analyzing the level of recognition and practice of dental hygiene students. It is important for dental clinic staffs to know and practice infection control measures in favor of effective infection control. Thus, this study conducted an one-month questionnaire survey (during October 2008) for dental hygiene students who ever experienced in 16-week clinical practice, and analyzed total 206 questionnaire forms as collected from them, so that it could determine potential associations between their recognition and practice of infection control and thereby suggest an efficient solution for infection control in dental hygiene. 1. It was found that our students' recognition about infection control averaged $4.49{\pm}.58$ points on the whole, and they were best aware of instrumental disinfection and sterilization among other measures, which was followed by hand washing, extirpation control, post-sterilization management, personal protective outfit and instrumental surface maintenance respectively. 2. It was found that our students' practice of infection control averaged $3.85{\pm}.57$ points on the whole, and they practiced hand washing most actively among other measures, which was followed by extirpation control, post-sterilization management, instrumental disinfection and sterilization, personal protective outfit and instrumental surface maintenance respectively. 3. It was found that our students scored higher mean points in recognition about every measure of infection control than those in practice (t=15.676, p=0.000). Particularly, it was notable that there were significant differences between their mean points in recognition and practice of some infection control measures, such as instrumental surface maintenance (t=15.361, p=0.000), personal protective outfit (t=15.245, p=0.000) and instrumental disinfection and sterilization (t=11.169, p=0.000). But there was least significant difference between mean points in recognition and practice of hand washing (t=5.460, p=0.000). 4. For potential associations between recognition and practice of infection control, it was found that higher recognition was in significantly positive associations with higher practice in every measure of infection control (r=.478, p=.000), such as extirpation control (r=.630, p=.000), instrumental disinfection and sterilization (r=.477, p=.000) and post-sterilization management (r=.433, p=.000). 5. It was found that there were differences in our students' recognition depending upon availability of infection control guideline (t=4.587, p=.011), and there were significant differences in practice depending on necessity of infection control education on a statistical basis (t=2.229, p=.027). Overall, it is found that our dental hygiene students are very likely to practice hand washing and extirpation control, because both of these measures are relatively easy to practice or are considered legally binding.

• 대한디지털의료영상학회논문지
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• 제15권2호
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• pp.69-76
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• 2013

We checked the existence of bacteria at DR equipment, radiation generator and cassette in 'D university' to propose optimized management method for bacteria and disinfection at DR equipment, radiation generator and cassette at used in radiographic laboratory of the department of radiology. The infected region is treated by alcohol and cresol and compared before spraying and after spraying for 1, 3, 5 and 10 minutes. As time goes on, amount of bacteria colony decreases significantly. The Cresol is useful to disinfect the diminutive devices. However alcohol disinfection, at least 5 minutes later, and hand washing before practical training and shooting image is recommended due to the big and fixed radiography equipment which cause the soakage.

• Journal of Biosystems Engineering
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• 제36권5호
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• pp.361-368
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• 2011

The amount of export of paprika has been increased rapidly in recent years. Therefore, its cultivation area has greatly increased in Korea according to current consumer's attraction. Moreover, it becomes one of the major exporting products while it recorded 53 million dollars, in 2009 resulting in 40% of the total vegetables export. Most of the products are exported to Japan, but it is necessary to prolong the quality preservation periods to export paprika to nations like U.S.A. or EU. However, to encourage an export to many countries, washing and disinfection became more important to deal with longer transportation and medical inspection. The non-chemical use is very important due to stronger regulation of safety to agricultural production. Accordingly, this study was performed to determine the optimum conditions and develop a prototype washing machine, hot water washing of paprika. The results were as follows : The working performance of the prototype was 938 kg/hr, and which was 1.5 times higher than the conventional air gun type washing machine. The operation cost of prototype was 30 won/kg, and 56% of the cost was reduced when compared with air gun type washing machine.

• 대한방사선기술학회지:방사선기술과학
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• 제41권3호
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• pp.241-247
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• 2018

The purpose of this study was to compare the ultrasound gel container washing methods for the sterilization of contaminants and to find the useful methods for the prevention of infection caused by the ultrasonic gel containers. In this experiment, a 250 mL ultrasonic gel container was used, and the ultrasonic gel used was a non-sterile gel (ECO GEL 99, SeungWon Medical, Korea). In order to evaluate the degree of contamination, new 250 mL 15 containers were divided into 5 groups to perform five types of washing by no treatment, washing with water, washing with soap, washing with bottle cleaner and high disinfection level washing. After the washing process, filled the gel container with gel and after 2 weeks, the number of colonies in the gel container was sampled repeatedly twice in the same ultrasonic laboratory and compared before and after washing. As a result of among the five cleaning methods used in this study, 87.2% and 88.9% of the soapy water washing (p = 0.028) and high level washing (p = 0.027) showed significant bacterial reduction rates, respectively. Our findings conclusively an ultrasonic gel container cleaning method for removing contaminants has been found to be an effective sterilization method at a low cost with a soapy water cleaning method. Therefore, it is expected that it will be helpful to prevent the infection caused by the ultrasonic gel container by suggesting the sterilization cleaning method that is practically useful in this study.

• 한국융합학회논문지
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• 제13권2호
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• pp.85-91
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• 2022

손씻기는 COVID-19 방역 지침에서도 강조하듯이 거리두기 및 마스크와 더불어 가장 중요한 감염수칙이다. 본 연구는 COVID-19 이후 손씻기 실천율 향상을 위한 접근방법을 모색하고자 손씻기 실천에 영향을 주는 관련 요인을 확인하고자 하였다. 본 연구는 2020년도 지역사회건강조사 전국 원시자료를 활용하였다. 연구방법은 단변량 로지스틱 회귀분석을 시행하여 관련성을 탐색하였으며, 유의한 변수를 이용하여 다변량 로지스틱 회귀분석을 실시하였다. 분석결과 손씻기 실천율은 여성, 고학력, 저연령, 도시, 사무직, 실내에서 마스크를 착용할수록, 주기적 환기를 할수록, 주기적 소독을 할수록, 건강거리를 유지할수록 손씻기 실천율이 높은 것으로 확인했다. 본 연구 결과는 손씻기 실천율의 관련 요인을 파악함으로써 COVID-19 방역 지침의 기초자료로 활용할 수 있다.

• 한국식물병리학회지
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• 제2권2호
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• pp.96-101
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• 1986

총29점의 국내시판 십자화과 채소종자에 대하여 검은빛썩음병(흑부병) 감염여부를 종자세척액의 농축, 선택배지에 도말방법에 의해 조사한 결과 1점의 수입 양배추종자에서 검은빛썩음병균이 검출되었다. 몇가지 종자소독방법을 검토한 결과 옥시풀($3\3%$ 과한사수소수)에 30분간 침지함으로써 자연감염종자의 검은빛썩음병균을 소독할 수 있었다. 십자화과 채소재배포장에서 발병조사 결과 검은빛썩음병이 양배추에서는 매우 중요한 병해인 것으로 나타났다.

• 치위생과학회지
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• 제15권2호
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• pp.166-171
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• 2015

본 연구는 치위생과 학생들의 손 씻기에 대한 지식도, 태도, 수행도를 분석하고자 2014년 9월 5일부터 11월 20일까지 K대학과 H대학의 치위생과에 재학 중인 학생 288명을 대상으로 설문조사를 실시하였으며 다음과 같은 결론을 얻었다. 일반적인 특성에 따른 손 씻기 지식도를 보면 학년에서는 3학년 4.72점으로 가장 높게 나타났으며, 스켈링 실습을 이수한 경우에 손 씻기 교육을 많이 받을수록 지식도가 높게 나타났고 통계적으로 유의한 차이가 있었다(p<0.05). 일반적인 특성에 따른 손 씻기 수행도에서 손 씻기 교육 후 인식의 변화 '있다'가 4.17점으로 '없다' 4.03점보다 높게 나타났으며 유의한 차이를 나타냈다(p<0.05). 손 씻기에 대한 지식도, 태도, 수행도의 상관관계는 태도(r=-0.020)와 음의 상관관계를 보였고(p>0.05), 수행도(r=0.161, p<0.05)는 양의 상관관계를 나타냈으며 통계적으로 유의한 차이를 나타냈다. 이상의 결론으로 치위생과 학생들의 올바른 손 씻기에 영향을 미치는 정기적인 손 씻기 교육프로그램을 개발하여 적용한다면 손 씻기에 대한 지식도, 태도, 수행도를 증진시키는데 기여할 수 있을 것이다.

• 동아시아식생활학회지
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• 제24권2호
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• pp.261-274
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• 2014

The purpose of this study was to examine the effects of food safety management support in the Center for Children's Foodservice Management (CCFSM) on foodservice facilities for children in Busan area. We assessed the status of hygiene and safety practices of institutional and non-institutional foodservice on a quarterly basis by using an inspection checklist for food hygiene and safety developed by dieticians from February to December in 2013. The subjects were 103 children's foodservices, including 37 institutional and 66 non-institutional foodservices. Inspection checklist consisted of nine categories with 39 checklists; general characteristics, personal hygiene, ingredient control, menu planning, cooking processing control, serving management, washing, disinfection and storage control, and environment and safety management. The average score of each field (pre-supporting/post-supporting) in institutional foodservice was 0.56/0.92 for personal hygiene, 0.55/0.87 for ingredient control, 0.76/0.97 for menu planning, 0.53/0.89 for processing control, 0.27/0.67 for serving management, 0.47/0.91 for washing, disinfection and storage control, and 0.61/0.91 for environment management and 0.64/0.94 for safety management. In non-institutional foodservice, the average score of each field (pre-supporting/post-supporting) was 0.49/0.80 for personal hygiene, 0.52/0.75 for ingredient control, 0.78/0.97 for menu planning, 0.42/0.76 for processing control, 0.32/0.61 for serving management, 0.57/0.88 for washing, disinfection and storage control, and 0.46/0.82 for environment management and 0.73/0.88 for safety management. The average scores of all categories (pre-supporting/post-supporting) were 0.57/0.91 in institutional foodservice and 0.53/0.82 in non-institutional foodservice. The effects of management support in CCFSM on institutional foodservice were higher than those of non-institutional foodservice. Based on these results, we found that management support in CCFSM on foodservice facilities for children had a significantly positive effect on status of hygiene and safety practice regardless of foodservice facility size.

• 한국융합학회논문지
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• 제11권1호
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• pp.51-56
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• 2020

본 연구는 강원도 지역 K 대학교내 방사선촬영 실습실의 진단용 엑스선 발생장치 1대를 선택하여 table, IP cassette, 의료방사선 차폐용 납 가운의 표면 오염도의 세균을 검출하여 적절한 소독관리와 학생들의 손 위생의 필요성을 알리고자 한다. 그 후 휴지, tissue cleaner, 70% alchol로 소독을 실시하고 즉시 멸균면봉으로 채취하여 표면의 오염 분포상태 및 소독효과를 평가하였다. 표면의 오염 분포도를 측정한 결과는 Apron에서 가장 많은 균이 검출되었고 표면 오염도에 따른 소독효과 평가는 IP cassette에서는 70% Alcohol에서 두드러진 효과가 나타나고 Apron와 Table의 경우는 Tissue cleaner, 70% Alcohol에서는 소독효과가 동일함을 확인하였다. 따라서 학생들 사이에서 세균 감염을 방지하기 위하여 실습 전에 기본적인 손 씻기, 주기적인 소독을 하여 감염을 방지하여야 한다.