• Journal of dental hygiene science
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• v.14 no.4
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• pp.537-545
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• 2014

We conducted a study to access the effectiveness of glove and washing hands for the prevention of microbial contamination during the dental clinical practice. Microbial numbers at unwashed hands and gloves were $9.938{\time}10^3(CFU)/ml$, those at washed with soap were $9.44{\time}10^3CFU/ml$ And those at washed with a typical liquid soap including disinfectant, Dettol (Reckitt Benckiser, Slough, SL1 3UH, UK) were $6.58{\time}10^2CFU/ml$. In case of unwashed hand and hand washing with soap had similar microbial numbers and in case of hand washing with Dettol showed a rapid decrease of microbial number. Hand washing with Dettol was effective to prevent microbial contamination than hand washing with soap. Also microbial numbers in all case wearing gloves decreased. It showed effectiveness of gloves for prevention of microbial contamination. In addition to microbial numbers showed a tendency to increase from 3 hours on wearing gloves, the change of new gloves after 3 hours on wearing is necessary to minimize the danger of microbial contamination.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.60-67
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• 2020

This study determined the microbial contamination levels of hot pepper at harvest, sorting, and distribution stages to suggest a way of reducing the microbial contamination of hot peppers by changing work gloves used throughout these processes. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were found in the following order: soil (5.3±0.9 log CFU/g), hot pepper (4.2±0.9 log CFU/g), gloves (4.2±0.6 log CFU/g), baskets (4.1±0.7 log CFU/ g), clippers (3.9±0.6 log CFU/ g) and water (3.2±1.1 log CFU/g) at harvest stage. The contamination level of coliforms were found in the following order: soil (2.2±0.9 log CFU/g), hot pepper (2.2±0.3 log CFU/g), gloves (2.1±0.6 log CFU/g), clippers (2.0±0.21 log CFU/ g) and baskets (1.9±1.1 log CFU/ g) at harvest stage. TAB on hot pepper at the harvest stage was reduced from 4.2±0.9 log CFU/g to cold storage 3.8±0.2 log CFU/g and room temperature storage 2.6±0.3 log CFU/g, respectively. By the replacement of work gloves and lower distribution temperature, TAB levels of the peppers were significantly reduced compared to those without replacement and distributed at room temperature. In addition, the utilization of plasma was effective on reducing microbial contamination of hot pepper. These results demonstrated that appropriate replacement of gloves at the harvest stages, using plasma in the distribution stage, and refrigerated distribution conditions, which are simple and easy to practice in the field, are effective to reduce microbial contamination on hot peppers.

• Korean Journal of Veterinary Service
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• v.34 no.4
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• pp.409-416
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• 2011

This study was performed to evaluate the microbial contamination level of meat processing in butcher's shops in Seoul from January to November in 2010. A total of 695 samples (112 cotton work gloves, 342 utensils and equipments, 241 meat samples) were collected and the environmental hygiene of 89 butcher's shops was investigated. The aerobic plate count (APC), E. coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp. were tested in the samples. As a result, the level of count on APC ranged $0{\sim}2.2{\times}10^6\;CFU/cm^2$ from the utensils & equipments, $1{\times}10^2{\sim}2.7{\times}10^8$ CFU/glove from the cotton work gloves and $1{\times}10^2{\sim}9.3{\times}10^6$ CFU/g from the meat samples. The level of count on E. coli ranged $0{\sim}2.5{\times}10^3\;CFU/cm^2$ from the utensils, $0{\sim}8.6{\times}10^4$ CFU/glove from the cotton work gloves and $0{\sim}1.4{\times}10^5$ CFU/g from the meat samples, respectively. Staphylococcus aureus and Salmonella spp. were detected in 11 samples and 2 samples from the cotton work gloves, utensils & equipments, respectively. The sanitation standard operating procedure (SSOP) was applicated at 49 butcher's shops. In order to improve sanitation of meat in butcher's shops, in this study, applications of SSOP, systemic sanitation education for employees, hygenic control of utensils & equipments, and continuous monitoring for microorganisms will be required.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.485-492
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• 2017

This study investigated to determine the microbial contamination levels of strawberries at harvest and distribution stages and to suggest a control measure for reducing the microbial contamination of strawberries by replacing worker's gloves used at harvest and distribution stages. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were in the order of soil ($7.12{\pm}0.61{\log}_{10}CFU/g$), gloves ($6.06{\pm}1.80{\log}_{10}CFU/cm^2$), strawberry ($3.28{\times}0.98{\log}_{10}CFU/g$), and water ($3.08{\pm}0.55{\log}_{10}CFU/g$) at harvest stage. TAB of strawberry at was harvest stage reduced from $3.28{\pm}0.98{\log}_{10}CFU/g$ to $1.85{\pm}0.21{\log}_{10}CFU/g$ and $2.6{\pm}0.30{\log}_{10}CFU/g$ at cold and room temperature storage, respectively. By the replacement of worker's gloves and distribution temperature, TAB levels of the strawberries were significantly reduced when compared to those of the strawberries treated without replacement of worker's gloves and distributed at room temperature. For reusing the replaced gloves, washing with a commercial disinfectant, clorox, was effective to reduce microorganisms contaminated on the worker's gloves. These results demonstrated that appropriate replacement of gloves at the harvest and distribution stages is an effective method for reducing microbial contamination of fresh strawberries.

• Bulletin of the Korean Chemical Society
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• v.20 no.2
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• pp.226-228
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• 1999

• Journal of the Korea Society of Computer and Information
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• v.23 no.8
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• pp.101-106
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• 2018

Most people with visual impairments can not use both hands freely because they carry a cane. And unnecessary contact with people around you during walking can occur. Other guides include guide dogs, but the price and maintenance cost are expensive and difficult to manage. In this paper, we propose a smart glove, which prevents unnecessary contact when blind people use the cane, detects the obstacle ahead by using the ultrasonic sensor, and informs the presence of the obstacle by using the servo motor. In addition, the electrostatic proximity touch module on the fingers executes a specific application of the smart phone connected by Bluetooth when the finger touches each other. It is designed to allow you to use text or phone calls when you are lost or in an emergency. The results of this study will be used as a tool to provide a more convenient life for the visually impaired.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.23 no.2
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• pp.57-64
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• 2013

Objectives: Skin exposure to diisocyanates may be an important risk factor for respiratory sensitization to leading asthma. However little is known about the extent of worker's diisocyanates skin exposure and the effectiveness of personal protective equipments in polyurethane foam manufacturing companies. This study provides data on diisocyanates skin exposure, surface diisiocyantes contamination of foams and the effectiveness of personal protective gloves in five polyurethane foam manufacturing companies. Materials and methods Colorimetric SWYPE pads are used for the determination of diisocyanates on surfaces of workers skin and polyurethanes foams. Results: The forearms, necks and faces of workers in polyurethane foam manufacturing companies were found to be contaminated with diisocyanates. Heavy contamination with uncured diisocyanates at large block foams surfaces were found. Personal gloves of workers for skin protection showed significant penetrations by diisocyanates. Conclusions: We found that all workers in polyurethane foam manufacturing companies could be exposed to diisocyanates by skin exposure. Also further researches which would better quantify skin exposure are needed.

• Journal of the Ergonomics Society of Korea
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• v.15 no.2
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• pp.51-62
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• 1996

This research utilized the psychophysical methodology, where secrw drivers are used, to determine the effects of i) the location and orientation of work objects, and ii) wearing gloves, on ratings of perceived exertion at various body parts. The validity of the psychophysical methodology in determining a preferred work pace was also studied. The subjects drove screws with a screw driver into thick wooden sheet at three vertical and three horizontal locations. They drove serews for 3 minutes at each location and assessed the condition using the psychophysical scale. The results showed that only the vertical location was a significant factor in determining the discomfort ratings. Driving screws at elbow height on the vertical surface and with the lower arm close to the body on the horizontal surface were the work locations with the smallest ratings of perceived discomfort. Wearing gloves had significant effects on reducing the pain of the hand. From the experiment in which a comfortable work pace was identified using 20 minute psychophysical adjustment, it was found that the psychophysical method is sensitive to workers perception of the physical stress when the upper limbs are employed. This was confirmend by the high correlation between the psychophysical results and EMG measurement.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.16 no.5
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• pp.55-62
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• 2007

With the developments in knitting, manufacturing, and polymers, coated gloves have been evolved in a way to maximize occupational safety and functionality. In this paper, we have considered the PU-coating process for the glove knitted by Dyneema to reduce the occurrence of the defects due to air bubble. This paper classifies the types of defect due to air bubble and traces their forming mechanisms. The air between coating layer of glove and mold's surface forms the defects if it is not evacuated fully in the process of submerging into water. The defects can be suppressed or avoided by forming air-evacuating path on the surface of the molds.

• Journal of Korean society of Dental Hygiene
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• v.13 no.3
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• pp.369-376
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• 2013

Objectives : The objectives of this study is to investigate the handwashing and use of personal protection equipment in dental hygienists and provide the basic data for dental infection control guideline. Methods : A questionnaire survey was performed in the dental hygienists who participated in the continuing education by the Daejeon City Commission in October 2012. The collected data were analyzed using PASW 18.0. Results : Handwashing was well practiced in group working for 3 to 5 years of employment. Those who took the infection cnotrol training used liquid soap, paper towel, dental mask, protective goggles, face shield, and gloves. Conclusions : Infection control is the most important practice in dental hygienists. So it is necessary to emphasize the inportnace of personal protection equipment including medical gloves, dental mask, and goggles.