• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• 제6권1호
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• pp.41-46
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• 2000

The level of plasticizer such as diethyl phthalate (DEP), di-n-propyl phthalate (DprP), di-n-butyl phthalate (DBP), di-n-pentyl phthalate (DPP), butylbenzyl phthalate (BBP), di-(2-ethylhexyl) phthalate (DEHP), dicyclohexyl phthalate (DCHP) and di-(2-ethylhexyl) adipate (DEHA) was determined in disposable sanitary gloves. Samples of disposable sanitary gloves were taken at retail shops, and their overall extractions in carbon tetrachloride were measured, after establishment of soxhlet appratus in 6 hours. All of 8 samples of disposable sanitary gloves at retail shops were polyethylene (PE). All of the manufactures was voluntarily labelled their boxes of gloves in line Korea Food Code. The level of phthalate esters and DEHA in all of 8 samples were not exceed the detection limit. The detection limits of DEP, DprP, DBP, DPP, BBP, DEHP, DCHP and DEHA were 1.8, 1.9, 1.3, 1.1, 0.9, 0.7, 2.1 and 0.8 mg/L, respectively.

• Journal of Food Hygiene and Safety
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• 제11권3호
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• pp.177-187
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• 1996

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforms. The results of the study are summarized as follows : time-temperature control management was needed because time-temperature abuse more than 8 hours at dangerous temperature zone (5-6$0^{\circ}C$) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equirpments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.