• 한국식품영양학회지
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• 제33권6호
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• pp.702-709
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• 2020

The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers. Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 ㎠ and 1.7±0.9 log cfu/100 ㎠, respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 ㎠ and 1.7±0.8 log cfu/100 ㎠, respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.

• 한국가구학회지
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• 제25권4호
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• pp.319-324
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• 2014

Red pine is a popular species for making a cutting board in Korea, but easily sap stained. Heat treatment could improve its quality by darkening and equalizing the color of sap stained wood. The color change of sap stained red pine boards was investigated by heat treatment at $190^{\circ}C$. It was observed that the color of heat treated boards got darker and it made the color of sap stain vanished. A colorimeter was used to measure color indexes. It was revealed that the values of the lightness ($L^*$) and the yellowness ($b^*$) decreased as heat treatment repeated while the values of the redness ($a^*$) increased. The average of the color difference (${\Delta}E^*$) between the control and 1st heat treated boards was 16.1, which could be expressed as 'Extremely different' while that between the 1st and 2nd heat treated boards was 8.3, which could be expressed as 'Considerably different'. The fact that heat treatment equalized the color of boards was confirmed by a statistical analysis.

• 산업진흥연구
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• 제4권2호
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• pp.1-8
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• 2019

본 연구는 분전반 또는 배전반에 설치되는 부스바(busbar)의 절연 피복을 절단하는 커팅기에 관한 기술로써, 연구 결과, 첫째, 커팅기 상부와 하부에 각각 레이저기가 부착된 하우징을 포함하는 커팅유닛 및 프레임의 상부에 설치되고, 부스바의 피복 커팅거리를 조절하는 스토퍼로 구성된 것이 특징인 부스바 피복 레이저 커팅기이다. 둘째, 프레임은, 테이블의 후방 측 단부에 위치하도록 상부에 길이 방향으로 가이드 바가 놓여 설치되고 상부 중간 부분에서 전방과 후방에 각각 수직 상으로 포스트가 설치되며, 전방 포스트의 외측부에 위치하도록 테이블에 커팅 홀이 형성된 것이 특징이다. 셋째, 서포터는, 프레임에 배치된 가이드 바의 상부에 고정 설치되고, 실린더와 지지 판으로 구성된 것이 특징이다. 본 연구의 의미는 작업자의 안전사고를 방지하며, 커팅 작업의 효율성을 높이고, 부스바의 표면에 흠집이 발생하는 것을 방지하는 효과가 있다는데 연구의 의미를 찾을 수 있었다.

• 한국생산제조학회지
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• 제22권1호
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• pp.56-62
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• 2013

The laser cutting process which is flexible and rapid usually provides a better result in cutting of flexible printed circuit boards (FPCB). However, circuit-short by the re-deposition of debris from laser ablation or its heat affect zone (HAZ) on the cutting surfaces can be a problem. A laser cutting process of FPCB in the presence of liquid can minimize these negative effects. The temperature distribution of copper and polymer parts of FPCB was analyzed with numerical simulation and the experimental results were presented to evaluate this process. Generally, laser cutting under liquid has advantages of less re-deposition of carbides and less HAZ on the cutting edges. However, bubble generation and laser beam control through the liquid media should be considered carefully to obtain a successful result.

• 한국식품영양과학회지
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• 제39권11호
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• pp.1719-1723
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• 2010

창원시 소재 단체급식소 4개소에서 사용하는 칼($12\;cm^2$), 도마($100\;cm^2$), 고무장갑(손바닥과 손가락 사이)의 표면을 대상으로 ATP Luminometer와 일반세균수용 건조필름을 이용한 미생물 배양법을 함께 적용하여 ATP(RLU)와 APC (CFU)을 측정하였다. 통계분석 결과, 3가지 조리도구 모두에서 ATP(RLU)와 APC(CFU) 간에 유의적인 양의 상관성이 존재하였다. 각 도구별 상관계수는 칼 0.84(p<0.001), 도마 0.79(p<0.001), 고무장갑 0.78(p<0.001)로 나타났다. 본 실은 단체급식 현장에 적합한 ATP Luminometer 가이드라인을 설정하기에 앞서 실시간적인 표면 위생 모니터링 도구로서의 사용 적합성을 살펴 본 예비실험이며, 도출된 회귀식을 이용하여 도구별 ATP(RLU) 가이드라인을 설정하고 검증할 예정이다.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2001년도 춘계학술대회 논문집
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• pp.1064-1067
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• 2001

Micro drilling is used in the production of fuel injection nozzle, watch, camera, air bearing and pinted circuit boards(PCB) are demanded for high precision. Recently industries of precision production require more small hole, high aspect ratio and high speed working for micro deep hole drilling. But the undesirable characteristics of micro drilling is the small signal to noise ratios, wandering motion of drill, high aspect ratio and the increase of cutting force as cutting depth increase. So in this paper to obtain the optimization of cutting condition a study on the characteristics of micro deep hole drilling used Tool dynamometer is proposed.

• 한국식품조리과학회지
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• 제19권2호
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• pp.231-240
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• 2003

The purpose of this study was to evaluate the effect of implementing the HACCP system on foodservice establishments. At first, the hygienic conditions were measured by microbiological hazard analyses of the cooking utensils and working areas. In order to solve the detected problems, the HACCP system was implemented, after what was considered a sufficient settlement period following the initial assessment, then microbiological verification was performed again. In relation to the cooking utensils and equipment(kitchen knives, cutting boards, knives for shredding vegetables, refrigerators, baskets, barts, working tables, preparation tables, tungs, dish-clothes and drains) the microbiological inspection on the Total Plate Count, Coliforms, Staphylococcus aureus and Listeria monocytogenes, were conducted with regard to the working areas(working tables, preparation tables, seasoning's shelves, serving tables, drinking water tables, refrigerators, storage rooms and dining tables), the Total Plate Count and Fungi were also examined. According to the microbiological hazard analyses there were many problems, especially with cutting boards, baskets, barts, dish-clothes and sinkballs. However, by introducing the HACCP system, the microbiological hazard levels were able to be controlled and lowered, and the total aerial bacteria in the working areas of the foodservice establishments were detected at levels below 6 CFU/plate.

• 한국식품위생안전성학회지
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• 제13권4호
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• pp.425-429
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• 1998

하류 처리물량 20톤 규모의 중급 돈육처리장 3군데를 대상을 장갑, 칼갈이, 칼, 도마, 운송벨트, 박피기, 작업장내 공기, 도체, 부분육의 Listeria monocytogenes의 오염실태를 조사하였다. 총 시료수는 330건으로 시료는 작업이 진행되는 동안 면봉으로 대상 부위의 표면 100㎠를 채취하였으며 검사결과는 다음과 같다. 1. 작업환경 시료 234건 중 Listeria monocytogenes 17.5% 기타 Listeria spp.는 34.2%의 분리율을 나타내었다. 2. 시료별 Listeria monocytogenes 분리율을 장갑 20.8%, 칼갈이 21.3%, 칼 14.6%, 도마 20.8% , 운송벨트 28.6%, 박피기 16.7%이었고, 작업장내 공기에서는 분리되지 않았다. 3. Listeria monocytogenes 오염은 원료육인 도체에서 8.5% 인 반면 최종생산 돈육에서는 14.6%가 검출되어 작업과정에서 오염이 발생되고 있음을 알 수 있었다(p<0.05). 4. 작업환경에서 분리한 41건 Listeria monocytogenes 혈청형 분포는 4b 36.6%, 1/2a 24.4%, 4ab 17.0%, 4a 4.9%, 1/2c와 4c는 공히 2.4%이었고, 도체 및 최종생산 원료육에서는 4b, 1/2a, 4ab형이 검출되었다.

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.912-921
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• 2020

We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5-6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07-3.50, 3.29-3.92 and 4.48-4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12-3.75, 3.20-3.33, and 3.07-3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47-3.40, knife 2.01-3.98, and polyethylene glove 2.40-2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46-3.96, 3.37-4.06, and 3.55-4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.

• 한국축산식품학회지
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• 제32권1호
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• pp.62-67
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• 2012

This study calculated kinetic parameters of Escherichia coli O157:H7 and developed a probabilistic model to estimate growth probabilities of E. coli O157:H7 on polyethylene cutting boards as a function of temperature and time. The surfaces of polyethylene coupons ($3{\times}5$ cm) were inoculated with E. coli O157:H7 NCCP11142 at 4 Log $CFU/cm^2$. The coupons were stored at 13 to $35^{\circ}C$ for 12 h, and cell counts of E. coli O157:H7 were enumerated on McConkey II with sorbitol agar every 2 h. Kinetic parameters (maximum specific growth rate, Log $CFU/cm^2/h$; lag phase duration, h; lower asymptote, Log $CFU/cm^2$; upper asymptote, Log $CFU/cm^2$) were calculated with the modified Gompertz model. Of 56 combinations (temperature${\times}$time), the combinations that had ${\geq}$0.5 Log $CFU/cm^2$ of bacterial growth were designated with the value of 1, and the combinations that had increases of <0.5 Log $CFU/cm^2$ were given the value 0. These growth response data were fitted to the logistic regression to develop the model predicting probabilities of E. coli O157:H7 growth. Specific growth rate and growth data showed that E. coli O157:H7 cells were grown at $28-35^{\circ}C$, but there were no obvious growth of the pathogen below $25^{\circ}C$. Moreover, the developed probabilistic model showed acceptable performance to calculate growth probability of E. coli O157:H7. Therefore, the results should be useful in determining upper limits of working temperature and time, inhibiting E. coli O157:H7 growth on polyethylene cutting board.