• Journal of Korean Academy of Nursing
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• v.39 no.2
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• pp.186-197
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• 2009

Purpose: This study was done to investigate nurses' knowledge of, and compliance with the multidrug-resistant organism (MDRO) infection control guidelines. Methods: A survey questionnaire was developed based on the institutional and national guidelines and was administered to a convenience sample of 306 nurses in a university hospital. Results: The mean score for knowledge was 33.87 (percentage of correct answers: 82.61%). The percentages of correct answers for basic concepts, route of transmission, hand washing/protective devices and environment management were 74.27%, 94.29%, 92.90% and 75.54% respectively. The mean compliance score was 4.15 (range: 1-5). The compliance scores for education, communication, contact precaution, disinfection, surveillance culture, and hand washing were 3.29, 4.05, 4.20, 4.50, 4.40 and 4.48 respectively. Nurses indicated "lack of time (30.06%)", "lack of means (10.78%)" and "lack of knowledge (9.48%)" as reasons for noncompliance. Conclusion: While most educational programs have focused on hand washing or use of protective devices to prevent transmission of MDRO in acute care settings, hospital nurses' knowledge of the basic concepts of MDRO and environmental management has remained insufficient. Nurses are relatively non-compliant to the guidelines in the areas of education (staff, patient, family) and communication. Comprehensive educational programs are needed to decrease hospital infection rates and to improve the health of patients.

• The Research Journal of the Costume Culture
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• v.10 no.6
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• pp.781-792
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• 2002

Microorganisms living in clothing cause damage to fabric as well as unhygienic conditions with unpleasant odor fur wearers. Removal or growth of microorganisms are affected by the conditions during washing and storage. The purpose of this research was to study the consumer's knowledge and habits in laundering with respect to microorganisms in clothing. For survey method, questionnaires were administered to 580 housewives, age of 20∼60s living in Seoul. Employing 479 respondents, the data were analyzed by using descriptive statistics. The results are as follows: The level of knowledge about microorganisms of clothing was high in general, but wasn't expert level. Many people had experienced damages of textiles, clothing and unpleasant odor due to microorganisms. Fabric softeners and bleaches were rarely used for disinfection but usually used for antistatic, whitening or removal of stains. There was no relationship between laundering habits, the knowledge of microorganism, and experience of clothing damage by microorganism.

• Journal of Environmental Health Sciences
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• v.23 no.2
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• pp.106-114
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• 1997

When surfactants meet chlorine bleaches not only in the washing drums but also through the whole path from the stream to the river, it is not difficult to expect that they produce the harmful substances like DBPs. Furthermore considering wastewater that is contaminated by surfactants is used to discharge into drinking water sources via sewer system, it also can be imagined that residual surfactants would contribute to the some extent of DBPs' formation during chlorine disinfection in water treatment plants. Although the main behavior observed was the formation of chloroform during the reaction of LAS with free chlorine, the other manifest behaviors like the trends of pH, MBAS, free chlorine, the mole concentration of benzene ring and etc. were also investigated.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• Food Science and Preservation
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• v.15 no.2
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• pp.236-242
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• 2008

We investigated the optimum concentration of a $NaClO_2$ solution and the amount of gaseous $Cl_2$ for production of high yield and purity of aqueous $ClO_2$ by use of a gaseous chlorine-chlorite $ClO_2$ generator. This system produced lower concentrations of chlorine dioxide and is applicable for direct-use in food processing as a cleaner and sanitizer. The concentration of $NaClO_2$ solution and the amount of gaseous $Cl_2$ was varied from 0.01-0.1% and 100-1,000 g/hr, respectively. The concentrations of chlorite, chlorate, FAC (free available chlorine), and chlorine dioxide that were produced increased with increasing concentration of $NaClO_2$ solution and with the amount of gaseous $Cl_2$. The optimum concentration of $NaClO_2$ solution and amount of gaseous $Cl_2$ were 0.1% and 900 g/hr respectively. $ClO_2$ and FAC produced at these concentrations were 882.0 ppm and 8.0 ppm, with no detection of chlorite and chlorate. The yield and purity of $ClO_2$ were 97.0% and 96.0% respectively. Immersion-cleaning experiments showed that this protocol decreased the level of CFU/g by $10^3$- to $10^4$-fold, with a similar effect on fruit.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.9
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• pp.2251-2258
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• 2014

In this paper, an integrated control system for removable welfare equipment disinfection is implemented. The integrated control system consisted of a hydrogen peroxide vapor supply control circuit, a sterilization chamber control circuit using low vacuum, and a washing control circuit using microbubble. A Smart-phone based remote control and monitoring system is implemented to monitor the operating status and communication status for the integrated control system. An experiment is set up to evaluate the performance of the integrated control system. The experiment result confirms that signal and operation status can transmit and receive within the control circuit. The integrated control system shows good performance in terms of sensor interface, communication state and control. In future research, the proposed control system should deploy to an actual system for trial test to prove its performance.

• Journal of the Korea Convergence Society
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• v.13 no.3
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• pp.91-103
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• 2022

This study surveyed 101 occupational therapists who were performing occupational therapy before and after the COVID-19 outbreak to compare their perceptions and performance of hand washing, use of personal protective equipment, and infection control of surrounding environment. Mann-Whitney U test, Kruskal wallis H test, Wilcoxon signed-rank test, Pearson's correlation coefficient were used analyzed. As a result, it was confirmed that they received better infection control education after the outbreak compared to before the outbreak of COVID-19, and their experience with infectious diseases was lower. In addition, it was found that the perception and performance of infection control in hand washing, personal protective equipment, and surrounding environment cleaning were improved after the outbreak compared to before the outbreak of COVID-19. However, to this day, hand washing for more than 40 seconds in running water recommended by the Korea Centers for Disease Control and Prevention, cleaning the treatment room, and disinfection of treatment tools are still in need of improvement. Through this study, infection control education should be repeated regularly to minimize the occurrence of infectious diseases, and It will be a basic data that can be used in infection control education and follow-up studies for occupational therapists in the future.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.21-31
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• 2011

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.7
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• pp.269-274
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• 2013

We are used with the alkaline ion water which an application field does to object for drinking water compare with the alkaline ion water which asked ion acid electrolysis so as to be very different. This is used with sterilization disinfection use by residual chlorine in case of strong acidity according to ph intensity, and in case of middle acidity use by washing and face washing, and mix with meal materials in case of weak acidity widely usable in cooking. Acid ion water generates as we electrolyze water. Chlorine gas and sodium hydroxide etc. was generated at electrolysis process, and we have toward sterilizing power. Derelicts such as chlorine, phosphorus, sulfur etc. are gathered from a negative ion, and we make acid ion water to + electrode direction in electrolysis. We used a diaphragm in order to disconnect too acid water and alkaline water. We implemented so that the acid water which it came down to three kinds of PWM voltage to PWM (pulse width modulation) control, and implementation method of ph intensity change authorized ph intensity between weak acidity to electrode in strong acidity as we used Microprocessor, and intensity was adjusted successively by PWM control was generated.

• Journal of Home Health Care Nursing
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• v.29 no.3
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• pp.263-277
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• 2022

Purpose: This descriptive study examined the management status of the home health care visiting vehicles and the nurse bags, by the home health care center of hospitals (at the hospital level or higher) in Korea, and identified the relevant factors. Methods: Of 120 managers or home health care nurses from medical institutions at hospital level or higher that provide home nursing, 93 individuals participated in the study in July 2021. Results: Hospitals that followed standard guidelines were more likely to perform internal disinfection of home health care visiting vehicles, and distinguished between clean and contaminated areas inside the visiting vehicles. Further, hospitals that followed standard guidelines were more likely to use more barrier surfaces to protect the surfaces of nurse bags to prevent infection. In addition, hospitals supporting the washing cost of the interior of home health care visiting vehicles were more likely to conduct the washing, and hospitals supporting nurse bags were more likely to use barrier surfaces to protect the bags' surfaces. Conclusion: This study only investigated home health care centers at hospital level or higher. Therefore, to generalize the results of the study, it is necessary to conduct a qualitative study involving additional investigation of home health care visiting vehicles and nurse bags and interviews with nurses from all domestic home health care centers.