• Fashion & Textile Research Journal
• /
• v.21 no.2
• /
• pp.237-243
• /
• 2019

This study analyzed satisfaction with and washing of newborn clothing (especially the innerwear washing behaviors) which are considered to be the most basic items among newborn clothing.The survey was conducted on mothers with children under 24 months old. Using an average of 6.7 innerwear items that were changed average 2.3 times a day with baby formula and breast milk representing the main contaminants. When washing clothes for a newborn, respondents were mainly concerned with: rinsing residual detergent, removing stains and contaminants, and sterilization and disinfection. Items were washed by a laundry label to prevent clothes damage. A baby-friendly or environmentally-friendly detergent was used to wash before being worn after purchase was separated and washed in various washing courses of the washing machine every day, boiled, rinsed an average 3.6 times, and dried mainly in the sun. Environmentally friendly cotton (59.5%) and organic cotton (41.6%) products were mainly used; however, items were washed separately from regular laundry. Respondents were satisfied with methods of washing. Consumers are concerned about washing because they think that washing affects a newborn's health. Therefore, it is necessary to provide consumers with appropriate information on washing and establish regulations for the use of harmful substances in newborn clothing and detergents.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
• /
• 2009.05a
• /
• pp.167-168
• /
• 2009

본 연구는 면 편성물의 washing 을 통해 주관적인 질감과 선호도와의 관련성을 총체적으로 파악하여 소비자의 감각과 선호도를 예측하고, 그 결과를 고부가가치 면 소재 개발에 필요한 자료를 제공하는 것이다. 이를 위하여 면 소재의 질감을 나타내는 형용사에는 어떤 것이 있으며, 이러한 감각들은 어떻게 분류될 수 있는지를 알아보고, 면 편성물의 감각구조를 통해 촉감과 선호도를 예측해 보았다. washing 방법을 달리한 면편성물 5종을 대상으로 washing 처리를 한 면편성물의 다양한 질감에 대한 감각을 규명하고자 감각형용사에 대하여 요인 분석과 상관분석을 실시하고, 설문조사를 통하여 주관적인 감각과 촉감 및 선호도를 살펴봄으로써, 면편성물의 활용도를 모색하였다.

• Analytical Science and Technology
• /
• v.13 no.3
• /
• pp.332-337
• /
• 2000

The study on the nitrogen adsorption, surface properties and water adsorption capacity of the carbonaceous desiccants derived from phenolic resin was carried out. In the nitrogen adsorption study on the carbonaceous desiccants, Type II isotherm for each sample was obtained. Furthermore, the adsorbed volume decrease with water washing of the desiccant. The $S_{BET}$ of the carbonaceous desiccants was $648.7m^2/g$ before washing and $189.3m^2/g$ after washing, respectively. The morphology of needlelike formation before washing and spherical particle after washing with water were observed from SEM micrographs. Finally, from the water adsorption effects, the percentage of the water loading capacity was 25-63%, and the capacity was good at relatively low humidity.

• Korean journal of food and cookery science
• /
• v.21 no.5
• /
• pp.703-708
• /
• 2005

The purposes of this study were to establish washing conditions for vegetable salad to reduce the microbial hazard by using sodium hypochlorite solution and eventually to implement HACCP for salad processing. By using the salad production line of Shinkeum Co. located in Gwacheon, Gyunggi-do, salad samples were washed under several washing conditions (chlorine dip period, chlorine concentration, rinse time, etc.) to determine the most effective conditions. The original washing line consisted of 3 baths (100 ppm chlorine water dip, water rinse, and water rinse), each with a capacity of 100 L of tap water and 5 kg of salad. First, the salad samples were washed with 100 ppm of sodium hypochlorite solution for various dip times (3, 6, 9, 12 min); however, only a 1 log- or less-reduction in total microbial counts was achieved in all groups and the time of chlorine water dip was not a significant factor in reducing the microbial hazard. When another water bath was added before the chlorine water dip (4-bath washing), a 2 log-reduction in total microbial counts was achieved. This result suggested the importance of pre-dipping salad materials in water before chlorine treatment to reduce the organic load on the surface of the vegetables. Coliforms were not detected at all after washing. As the concentration of chlorine $(50{\sim}150\;ppm)$ and rinse time $(0.5{\sim}2\;min)$ increased, greater microbial reduction was achieved; however, physical damage of the salad was observed. Finally, the optimum washing conditions for salad were determined as 3 min-water dip, 3 min-chlorine (100 ppm) dip, 2 min-rinse, and 2 min-rinse.

• Journal of Environmental Health Sciences
• /
• v.36 no.2
• /
• pp.95-107
• /
• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Journal of the Korea Society of Computer and Information
• /
• v.25 no.8
• /
• pp.129-135
• /
• 2020

This study is to identify the awareness and performance of hand washing according to the presence of clinical practice experience of paramedic students and provide basic data of education on hand washing that can be practically applied. 335 students in paramedicine department in P city and J city were the study subjects and we distributed URL to those who agreed to participate in the study to carry out untact survey using questionnaire. The study results were analyzed by using SPSS/WIN 23.0. The results showed that the average number of hand washing per day was 5~8 times (142 students, 42.4%) and average time for washing hands was 24.34 seconds. We could find statistically significant differences in 'hand washing to wrist' and 'it is necessary to completely dry after hand washing' in terms of difference on awareness of hand washing according to the clinical experiences (p<0.05). In terms of differences in hand washing performance according to clinical practice experience, statistically significant difference was found in 'before touching equipment for clinical practice' and 'before taking foods such as drinks during practice' (p<0.05). The correlation between awareness and performance of hand washing showed that if awareness of hand washing is high, its performance is increased, too (p=0.001). We try to provide basic data of education on hand washing that can improve awareness and performance on hand washing based on the results of this study.

• Journal of the Korean Dietetic Association
• /
• v.4 no.2
• /
• pp.235-244
• /
• 1998

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas($x^2$=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97×$10^5$ CFU/12.4$cm^2$, 2.93×$10^2$ MPN/12.4$cm^2$ respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in coliforms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of the 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.

• Journal of Environmental Health Sciences
• /
• v.35 no.4
• /
• pp.278-286
• /
• 2009

The total of 181 students in Seoul were made up questions to analysis hand washing awareness from 2007 to 2008. And their hands were sampled to isolate Staphylococcus aureus for testing antibiotic resistance. The average of hand washing frequency was $2.8{\pm}2.6$ per day in their schools. The rates of the students washing hands before eating food, after outdoor activity and after using bathroom were 22.2%, 24.4% and 49.4%, respectively. The rate of students washing hand less than 20 seconds was 64.4%. The students of 43.3% answered that they thought they were washing hands well. The middle school students were worse than elementary and high school students were aware of the frequency, duration and activity of hand washing. The isolation rate of S. aureus on the hands was 29.4%. The isolates were resitant to ampicillin (28.6%), chloramphenicol (6.1%), erythromycin (31.0%), gentamycin (2.0%), penicillin (79.6%) and tetracycline (6.1%) of 17 antibiotics tested. They were all sensitive to oxacillin and vancomycin.

• Journal of the Korean Society of School Health
• /
• v.27 no.1
• /
• pp.39-49
• /
• 2014

Purpose: The purpose of this study was to investigate the effect of hand washing education programs on knowledge, attitude and performance of hand washing in Undergraduates. Methods: The study used a nonequivalent control group quasi-experimental design. A total of 118 students in K university in Seoul, Korea, participated in this study. 67 students were included in the experimental group and 51 students were in the control group. The experimental group was given a lecture, Educational Hand Washing Program, developed by researchers. Using a structural questionnaire, the students' perception on hand washing was measured before and after the intervention, in terms of knowledge, attitude, and performance at home and school. Results: The experimental group showed significantly higher scores in knowledge (p=.033), attitude (p<.001), and performance at home (p=.001). However, the performance at school didn't show a significant difference between the two groups (p=.063). Conclusion: The results indicate that education is effective in enhancing knowledge, attitude, and performance of hand washing.

• Journal of radiological science and technology
• /
• v.41 no.3
• /
• pp.241-247
• /
• 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.