• Fisheries and Aquatic Sciences
• /
• 제22권11호
• /
• pp.26.1-26.7
• /
• 2019

Background: The monitoring of pathogens of fishery auction markets is important to obtain safe fishery products regarding hygiene and sanitation. In this study, aerobic, coliform, Escherichia coli, and Vibrio cholerae were monitored in the fishery products and environmental samples obtained from fishery auction markets. Methods: The fishery products (flounder, octopus, skate, rock cod, sea bass, snail, monkfish, flatfish, comb pen shell, corb shell, conger eel, hairtail, croaker, and pilchard) were placed in filter bags, and the environmental samples (samples from the water tanks at the fishery auction markets, seawater from the fishery distribution vehicles, ice from wooden or plastic boxes, and surface samples from wooden and plastic boxes used for fish storage) were collected. Aerobic bacteria, E. coli, and coliform in the samples were enumerated on aerobic count plates and E. coli/coliform count plates, respectively. For V. cholerae O1 and V. cholerae non-O1 quantification, most probable number (MPN)-PCR analysis was performed. Results: Aerobic and coliform bacteria were detected in most samples, but E. coli was not detected. Wooden boxes were contaminated with high levels of aerobic and coliform bacteria in all seasons (spring, summer, and fall). During fall, V. cholerae non-O1 were detected in snails, hairtails, croakers, flatfishes, pilchards, plastic boxes, and water samples. Conclusions: These results indicate an increased prevalence of V. cholerae contamination in fishery products in fall, including food contact samples, which can be vehicles for cross-contamination.

• 한국콘텐츠학회논문지
• /
• 제19권11호
• /
• pp.445-450
• /
• 2019

본 연구는 자기공명영상 동적검사 시 자동주입기의 사용에 따라 조영제 역류로 인한 생리식염수의 오염 현상을 실험적으로 증명함으로써, 오염된 실린지 재사용 문제의 심각성을 인식시키고자 하였다. 연구방법은 조영제 주입 전 생리식염수와 주입 후 생리식염수를 각각 채취한 다음, T1 강조영상을 획득하여 신호강도를 측정하여 비교하였다. 생리식염수의 주입 후 신호강도가 주입 전에 비해 523.43% 통계적으로 높게 나타났다(p<0.05). 이는 조영제 주입에 따른 압력에 의해 조영제가 관을 통해 역류하여 압력이 낮은 반대쪽 생리식염수를 오염시킨 것으로 분석되었다. 결론적으로 조영제 주입 시 사용하는 실린지는 조영제 역류로 인해 교차오염이 발생하므로 정량적 분석을 위한 검사 시 동일한 환자의 검사라도 검사순서를 변경하거나 실린지를 교체하여 오류를 방지해야 한다.

• Restorative Dentistry and Endodontics
• /
• 제17권2호
• /
• pp.383-397
• /
• 1992

The purpose of this study was to evaluate the influence of artificial saliva contamination on bonding of several dentin adhesives to dentin. Sixty - three human molar teeth extracted within a month were used. Each tooth was sectioned longitudinally in a buccolingual direction to obtain 126 specimens. These specimens were randomly divided into three groups and were treated by Scotchbond 2, Gluma and All bond. Each group was subdivided into three subgroups; normal group not contaminated with artificial saliva, contaminated with artificial saliva and dried group, and contaminated with artificial saliva and washed and dried group. Enamel/dentin bonding agent(Dental Adhesive of Scotchbond 2) was applied and light cured on the treated dentin surfaces. Thereafter P - 50 were cured on them, and specimens were stored in $37^{\circ}C$ artificial saliva for 24 hours before measuring shear bond strength. Shear bond strengths were determined using an universal testing machine with cross head speed 1mm/min and SEM examinations were conducted to evaluate the resin - dentin interface and degree of penetrating resin string into the dentinal tubules. The following results were obtained. 1. Normal groups not contaminated with artificial saliva showed greater shear bond strength than any other group contaminated with artificial saliva(P<0.01). 2. The shear bond strengths showed no significant difference between washed groups with distilled water and not washed groups after contamination with artificial saliva(P>0.05). 3. In normal groups, the shear bond strength of A group was significantly greater than in any other group(P<0.01). 4. In Sand G groups, fractures after shear bond strength tests occured adhesively on resintooth interface in all specimens. But in A groups, fracture of the normal group occured cohesively in dentin and fracture of the contaminated groups occured adhesively and cohesively. 5. On SEM examination, the number of resin strings penetrated into dentinal tubules were the greatest in normal groups, followed by, in descending order, washed groups and not washed groups after contamination with artificial saliva.

• Computers and Concrete
• /
• 제34권1호
• /
• pp.49-61
• /
• 2024

The present study concerns a removal of chloride ions and structural behaviour of concrete beam at electrochemical chloride extraction (ECE). The electrochemical properties included 1000 mA/m2 current density for 2, 4 and 8 weeks. It was found that an increase in the duration of ECE resulted in an increase in the extraction rate of chlorides, in the range of 35-85%, irrespective of chloride contamination. In structural behaviour, the strength and maximum bending moment of specimen was always lowered by ECE. Moreover, the flexural rigidity and bending stiffness were reduced by the loss of effective cross-section area in the linear elastic range. Simultaneously, the inertia moment was substantially subjected to 70% loss of the cross-section by the tensile strain at the condition of the failure. However, a lower rate of the inertia moment reduction was achieved by ECE, implying the higher resistance to the cracking, but the higher risk of deformation.

• Journal of Nutrition and Health
• /
• 제36권10호
• /
• pp.1071-1082
• /
• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• 한국식품영양학회지
• /
• 제30권3호
• /
• pp.515-524
• /
• 2017

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.

• 한국식품위생안전성학회지
• /
• 제26권4호
• /
• pp.283-288
• /
• 2011

전국 17곳의 식품 냉장 냉동 창고를 대상으로 입고, 교차오염, 보관, 온도 및 기록관리 등 5개 대분류와 20개 세부평가항목으로 분류하여 위생관리 수준을 분석하였다. 5개 대분류 평가항목별 수준에 대한 빈도분석결과, 기록관 리가 가장 높은 수준으로 나타났고, 이어서 온도 및 보관 관리 항목으로 나타났으며, 교차오염관리가 가장 낮은 수준으로 나타나 이 항목이 냉장 냉동창고 위생관리 중 현장에서 가장 잘 수행되지 못하는 항목으로 추정되었다. 총점과의 상관분석결과 교차오염과 보관관리가 높게 나타나 이들 2항목을 잘 관리하는 업소 일수록 전체적으로 냉장 냉동창고 위생관리를 잘 수행하는 것으로 판단되었으며, 20개의 세부평가항목 중 "교차오염과 관련한 발송시 교차 오염 방지를 위한 포장 여부"가 평균 $2.67{\pm}1.80$로 가장 낮게 나타났다.

• Journal of Nutrition and Health
• /
• 제37권8호
• /
• pp.712-721
• /
• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• 한국식품위생안전성학회지
• /
• 제23권4호
• /
• pp.309-313
• /
• 2008

청동합금인 우리 전통 식기 놋그릇 유기 소재의 항미생물 특성을 연구하기 위해 주요한 식중독 세균인 Salmonella spp., E. coli O157, E. sakazakii, B. cereus의 배양액을 유기, 구리, 주석, 스테인레스 스틸 쿠폰에 노출 건조 후 생균정도를 분석하였다. 이들 금속표면에서의 살균력 측정결과 Gram(-) 세균인 S. Typhimurium, E. coli와 E. sakazakii는 구리가 가장 높았고 유기, 주석표면, 스테인레스 스틸 금속표면 순으로 항균성이 높은 것으로 나타났다. 그러나 Gram(+)인 B. cereus의 살균효과는 어느 금속표면에서도 살균효과가 거의 나타나지 않았다. S. Typhimurium, E. sakazakii의 구리이온($Cu^{+2}$ 최소생육저해 농도는 25 ppm이었지만 B. cereus의 경우는 50 ppm으로 높은 것으로 나타났다. 따라서 구리와는 다르게 강한 경도를 갖고 있는 유기 소재를 식품제조 환경에 적용시킬 경우 Salmonella spp.를 포함한 주요한 Gram(-) 세균의 교차오염을 효과적으로 저감화 할 수 있을 것으로 사료된다.

• 한국동물위생학회지
• /
• 제45권3호
• /
• pp.191-199
• /
• 2022

We investigated the virulence genes, O-serotypes, antimicrobial resistance of pathogenic E. coli isolated from carcasses (n=455) and environmental (n=372) samples of 11 cattle and 12 pig slaughterhouses from December 2020 to December 2021. E. coli were isolated from nine carcasses (2.0%), three slaughter facilities (1.4%), two utensils (2.7%) and three abattoir workers (3.5%) from four cattle and four pig slaughterhouses. Among all isolates, 13 STEC (76.5%) were identified, followed by four EPEC (23.5%). As a result of the antibiotic susceptibility test, all isolates were resistant to at least one antimicrobial, of which 70.6% isolates showed multidrug resistance patterns. The serotypes were diverse in pigs compared to cattle, with serotypes O18, O66, O109 in cattle and O9, O76, O85, O100, O153, and O159 in pigs. In a single cattle slaughterhouse, eight STEC O66 were isolated from various types of sample (4 slaughter animal surfaces, 3 gloves, and 1 knife) with two antimicrobial resistance patterns (CHL-FIS-STR and CHL-FIS). Those two types of strain were suspected cross-contamination from utensils to slaughter animal surfaces. These results showed that pathogenic E. coli were detected in carcasses and various environmental samples in cattle and pig slaughterhouses. Nationwide monitoring and hygiene management are required to prevent cross-contamination of STEC isolate slaughterhouses.