• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• Journal of Environmental Health Sciences
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• v.26 no.4
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• pp.21-28
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• 2000

Various man-made mineral fibers(MMMF) including refractory ceramic fiber(RCF) have been used widely in industries as insulation materials. The effect of fibrous dust on human health depends on fiber size, concentration (exposure level), and durability in biological system. Therefore, these parameters should be determined to evaluate accurately the potential risk of fibers on human health. The purpose of this study was to characterize the size of airborne fiber and the workers＇ exposure to airborne fibers in refractory ceramic fiber manufacturing and processing factories. Airborne fibers were collected on 25-mm mixed cellulose ester membrane filters at personal breathing zones, and analyzed by A and B counting rules of the National Institute for Occupational Safety and Health(NIOSH) Method # 7400. The average ratios of the fiber density by B rule to the fiber density by A rule was 0.84. This result indicates that the proportion of respirable fibers (<3 ${\mu}{\textrm}{m}$ diameter) in air samples was high. The average diameter and length of airborne fibers were 1.05${\mu}{\textrm}{m}$ and 35${\mu}{\textrm}{m}$, respectively. The average fiber concentrations (GM) of all personal samples was 0.26f/cc, and the average concentration was highest at blanket cutting and packing processes. The fifty seven percent of personal air samples was exceeded the proposed American Conference of Governmental Industrial Hygienists(ACGIH) Threshold Limit Value(TLV), i.e. 0.2 f/cc. It was concluded that the RCF industrial workers had the higher potential health risk due to small fiber diameter, long fiber length, and high exposure level to the airborne fibers.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.20 no.4
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• pp.489-500
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• 2022

The decommissioning of nuclear facilities produces various types of radiologically contaminated waste. In addition, dismantlement activities, including cutting, packing, and clean-up at the facility site, result in secondary radioactive waste such as filters, resin, plastic, and clothing. Determining of the radionuclide content of this waste is an important step for the determination of a suitable management strategy including classification and disposal. In this work, we radiochemically characterized the radionuclide activities of filters used during the decommissioning of Korea Research Reactors (KRRs) 1 and 2. The results indicate that the filter samples contained mainly ³H (500-3,600 Bq·g^-1), ¹⁴C (7.5-29 Bq·g^-1), ⁵⁵Fe (1.1- 7.1 Bq·g^-1), ⁵⁹Ni (0.60-1.0 Bq·g^-1), ⁶⁰Co (0.74-70 Bq·g^-1), ⁶³Ni (0.60-94 Bq·g^-1), ⁹⁰Sr (0.25-5.0 Bq·g^-1), ¹³⁷Cs (0.64-8.7 Bq·g^-1), and ¹⁵²Eu (0.19-2.9) Bq·g^-1. In addition, the gross alpha radioactivity of the samples was measured to be between 0.32-1.1 Bq·g^-1. The radionuclide concentrations were below the concentration limit stated in the low- and intermediatelevel waste acceptance criteria of the Nuclear Safety and Security Commission, and used for the disposal of the KRRs waste drums to a repository site.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.119-125
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• 2016

Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.79-84
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• 2014

This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of non heat-frozen carrot juice, which was contained water and packing material, storage, washing, cutting, extraction of the juice, internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, Enterohemorrhagic E. coli before and after washing raw carrot, Standard plate count was $4.7{\times}10^4CFU/g$ before washing but it was $1.2{\times}10^2CFU/g$ detected after washing. As a result of testing airborne bacteria (Standard plate count, Coliform group, Yeast and Fungal) depending on each workplace, number of microorganism of in packaging room, shower room and juice extraction room was detected to be 10 CFU/Plate, 60 CFU/Plate, 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of Standard plate count, Coliform group and Staphylococcus aureus was represented to be high as $6{\times}10^4CFU/cm^2$, $0CFU/cm^2$ and $0CFU/cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, Coliform group was not detected in all the specimen but Standard plate count was most dominantly detected in scouring kier, scouring kier tray, cooling tank, grinding extractor, storage tank and packaging machine-nozzle as $8.00{\times}10CFU/cm^2$, $3.0{\times}10CFU/cm^2$, $4.3{\times}10^2CFU/cm^2$, $7.5{\times}10^2CFU/cm^2$, $6.0{\times}10CFU/cm^2$, $8.5{\times}10^2CFU/cm^2$ respectively. As a result of analyzing above hazardous factors, processing process of ultraviolet ray sterilizing where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and critical level (critical control point) was set at flow speed is 4L/min. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.51-64
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• 2001

The qualities including taste of sweetpotato stored during the winter which can display in the spring market in Korea are affected by availability of storage for the roots. In order to make high storage availability of sweetpotato, the postharvest handlings should be done thoroughly from the moment of harvest until shipping them to the market. A lot of procedures that must be handled carefully for improving postharvest management are as follows; digging, trimming, gathering, putting in storage containers, carrying them from field to house, curing, storing, washing, drying, selecting marketable roots, packing and shipping to the market, etc.. Sweetpotatoes have a high moisture content, and a relatively thin and delicate skin, and are sensitive to chilling, so careless postharvest handling can lead to both quantitative and qualitative losses which may be extremely high in some circumstances. From now on research has concentrated on the improvement of postharvest conditions to increase yield and lower disease rates. Storage, which makes sweetpotatoes available through out the year, benefits both the producer and the consumer. Seven very important points must be needed in order to get the best quality marketable roots in the storing of sweetpotatos : $\circled1$The storage house must be clean and sanitary, $\circled2$The crop must be harvested before the first frost to avoid low-temperature injury, $\circled3$Particular care must be taken to avoid cutting, bruising, or other injuries of the sweetpotatoes during digging, picking up, grading, placing in containers, and moving to the storage house, $\circled4$Select sound, disease-free roots for storage $\circled5$Sweetpotatoes should be stored in properly stacked containers $\circled6$Cure immediately after harvest, preferably at 32∼33$^{\circ}C$ and 90 to 95 percent relative humidity for 4 to 7 days, After curing the temperature should be reduced to 13$^{\circ}C$ to 16$^{\circ}C$ by ventilating the storage with outside air. $\circled7$Store at 12$^{\circ}C$ to 14$^{\circ}C$ and a relative humidity of 80 to 85 percent. Storage houses should be located on suitable sites and should be tightly constructed and insulated so that temperature and humidity will be uniform. Sweetpotatoes are usually not washed and graded, and lately sometimes washed, graded, waxed, before being shipped to market. Consumer packaging of sweetpotatoes in paper boxes(10-15kg) or film bags is done mainly to aid marketing. The shelf life of washed roots in consumer packs in only 1 to 2 weeks. Weight loss of roots during marketing is much less in perforated film bags than in mesh and paper bags. Perforation of 0.8 to 1kg polyethylene bags with about six 6mm holes is essential ; to lower the internal relative humidity and avoid excessive sprouting, rooting, and dampness. Development and use of better postharvest handling with good storage facilities or marketing methods can minimize sweetpotate losses and has an effect of indirectly increasing productivity and farmer’s income.

• Korean Journal of Medicinal Crop Science
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• v.25 no.2
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• pp.89-94
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• 2017

Background: The purpose of improving the quality of oriental medicinal herbs is to contribute to the improvement of the income of farm. The present study investigated the effect of reasonable drying methods, different storage conditions and packageing materials on quality and stability of Scutellaria baicalensis Georgi and for developing GAP (good agricultural practice) guide book. Methods and Results: Three methods of drying Scutellaria baicalensis roots produced over two years were used to estimate loss rate owing to drying, storage, and packaging. The methods of drying were categorized into natural drying (36 - 60 h by sunshine), drying with heat dryer (2 - 10 h), or drying with gas bulk dryer (2 - 10 h). After cleaning, and initial drying for a few days under controlled temperature conditions, the second phase of drying was carried out at 35, 45 and $55^{\circ}C$. Changes in hunter color values and quality under the two studied storage treatments (at $20^{\circ}C$ indoors and at $4^{\circ}C$ in a refigerator) were evaluated. Storage period for 60, 120, and 180 days in three packaging materials, PE (polyethylene package), PP (polypropylene gunnysack), and WP (watertight packing paper) were studied. Conclusions: Initial cleaning, reasonable gas drying and hot air drying, and drying in an oven at 35 and $45^{\circ}C$ after cutting the roots resulted in the lowest loss rates in S. Baicalensis root. Hunter color valuse indicated that stroage of dry roots at room temperature was better than PP packaging, and that cold stroage was better than PE packaging for long-term stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Restorative Dentistry and Endodontics
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• v.12 no.1
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• pp.119-129
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• 1986

The purpose of this study was to evaluate the marginal leakage of glass ionomer cement with different cavosurface margins. 192 class V cavities were prepared on freshly extracted non-carious teeth and glass ionomer cement were inserted according to the manufacturer's instructions. Cavity preparations for this investigation were performed in four groups. The experimental specimens were made by packing the glass ionomer cement (Fuji Ionomer Type II G-C Co. Japan) into the prepared 192 cavities of four groups with different modes: Group I. - The 48 cavities with $90^{\circ}$ butt-joint cavosurface preparation and restored with glass ionomer cement. Group II. - The 48 cavities with butt-joint preparation modified by $135^{\circ}$ beveling the cavosurface in the dentin and restored with glass ionomer cement. Group III. - The 48 cavities with butt-joint preparation modified by cutting a chamfer in the dentin and restored with glass ionomer cement. Group IV. - The same 48 cavities as group I, and overfilled with glass ionomer cement beyond the cavosurface angle. And four groups above described divided into three subgroups by means of conditioning the cavity walls: Control group. - Glass ionomer cement filled in the prepared 64 cavities after being cleaned with a stream of tap water. Phosphoric acid treatment group. - Glass ionomer cement filled in the prepared 64 cavities after being conditioned with a 50% phosphoric acid. Citric acid treatment group. - Glass ionomer cement filled in the prepared 64 cavities after being conditioned with a 50% citric acid. All 192 specimens were immersed in the 2.0% basic fuchsin solution and subjected to thermal stress at one-minute intervals ($4{\pm}2^{\circ}C$ to $60{\pm}2^{\circ}C$) for 70 minutes before exposure to the dye. The specimens were sectioned ecclesiologically through the center of the restorations for different periods of immersion time, 24 hours, 7 days, 14 days 30 days. The sections were examined under a stereoscopic microscope. The results were as follows: 1. The degree of marginal leakage in group II and III was greater than that in group I and IV. 2. The degree of marginal leakage in phosphoric acid treatment group was similar with that in control group. 3. The degree of marginal leakage in citric acid treatment group was less than that in control group. 4. In all groups, the degree of marginal leakage in phosphoric acid treatment group was greater than that in citric acid treatment group. 5. There is no statistical difference of the degree of marginal leakage according to the immersion time in the dye solution.