• Journal of Environmental Health Sciences
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• v.40 no.2
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• pp.88-97
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• 2014

Objectives: The aim of this study was to evaluate the occurrence of microbiological contamination of kitchen utensils and environments of food service operations at university located in Seoul, Korea. Methods: We collected swab samples from the surfaces of knives, chopping boards, floors, and drains, as well as drinking water and airborne bacteria samples from 20 food service operations. Three bacterial indicators and five food poisoning bacteria were measured quantitatively and qualitatively, respectively. We used selective culture media and the PCR assay targeting 16S rRNA gene for the microbiological analysis. Results: We detected bacterial indicators on knives or chopping boards in eight different food service operations and, three food service operations (I, M, and O) showed more than 3 log colony forming units $(CFU)/100cm^2$ on their knives, significantly higher than the others. The levels of bacterial indicators on the floors and drains in the cooking areas were much higher than those on the cooking utensils. S. aureus was detected on 10 floors and 8 drains. Culturable bacteria were identified in 5 drinking water samples, and food service operation B ($431.1CFU/m^3$) and C ($551.2CFU/m^3$) showed more than $400CFU/m^3$ of total airborne bacteria. Conclusions: These results suggest that some of food service operations in this study may require additional investigation to secure the microbial safety of cooking environments. In addition, further actions including hygiene education for employees and proper guidelines to maintain clean cooking environments should be prepared.

• Journal of Industrial Convergence
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• v.21 no.2
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• pp.93-101
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• 2023

In this study, the physical and chemical fiber damage caused by knives, scissors, and chemicals was analyzed and used as technical data to determine the cause of the damage. Using 4 types of knives, 5 types of scissors and 4 types of chemicals(Sulfuric Acid, Hydrochloric Acid, Sodium Hydroxide, Potassium Hydroxide) physical and chemical to Cotton, Wool, Polyester, Rayon, T/C (Polyester 50%, Cotton 50%), T/W (Polyester 50%, Wool 50%) Damages were created and analyzed for damage caused by tools and chemicals. For penetrating damage caused by knives and scissors, 'V' type damage was generally seen when the blade part was penetrated, 'T', 'ㅁ', ''C' type damage was found, and in the case of scissors, 'Y' ' This type of damage was common. Fiber damage caused by chemicals showed various damage such as remanent trace, corrosion, degraded, contracting, and color changes. Physical damage of fibers showed differences in characteristics according to the shape characteristics of tools, and chemical damage showed differences in characteristics according to chemicals and types of fibers.

• Proceedings of the IEEK Conference
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• 2003.11a
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• pp.233-236
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• 2003

In this paper, we propose a method to search the evidence such as a knife found in the crime scene based on GHT from an image database Such objects like knives are simitar in shape. The proposed method utilizes the small shape differences among objects as much as possible to distinguish an object from similar shaped objects. It consists of the GHT based candidate generation and top-down candidate verification. For the fast generation of the candidate 1ist, the GHT operation is performed un the down sampled edge list. The test results show that it can retrieve the correct object even with a pan of object in reasonable time.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.425-429
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• 1998

Three pork fabrication processing were examined for isolation and serotyping of Listeria monocytogenes. Three hundred thirty samples were collected from gloves, knife sharpeners, knives, cutting boards, conveyer belts, skinning machines, working room air, pig carcasses, and cut meat. Among the 234 samples taken from processing environment, the isolation rates of Listeria monocytogenes and other Listeria spp. were 17.5%, 34.2% respectively. Isolation rates of Listeria monocytogenes from different specimens during processing were 20.8% in gloves, 21.3% in knife sharpeners, 14.6% in knives, 20.8% in cutting boards, 28.6% in conveyer belts, 16.7% in skinnig machines. Listeria monocytogenes and other Listeria spp. were not detected in working room air. Isolation rate of Listeria monocytogenes 14.6% in pork was increased compared to that of 8.5% in pig carcasses (p<0.05). The serovars of 41 isolates from processing environment were 4b 36.6%, 1/2a 24.4%, 4ab 17.0%, 4a 4.9%, 1/2c 2.4%, and 4c 2.4%. The serovars of 4b, 1/2a, 4ab were detected from carcassess and cut meats.

• Journal of Biosystems Engineering
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• v.42 no.2
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• pp.80-85
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• 2017

Purpose: In this study, we attempted to analyze, by using a high-speed camera, the cutting shape as a function of cutting speed and feed rate. We compared the differences in cutting shape between domestic and foreign combines. Methods: Experiments were performed using plastic straws, and the results of two combine cutting blades, one from the Daedong Industry and one from Kuboda, were compared. The quality and performances of cutting were measured at three cutting positions: center and 68 cm to the left and right of the center. The feed rates were 0.6 m/s, 1.1 m/s, 1.6 m/s, and the cutting speeds were 600 RPM, 990 RPM, 1,380 RPM. For each speed, the cutting shape was measured three times, and the entire procedure was also repeated three times. Results: In the experiments, the domestic cutting blade achieved better results than the Japanese cutting blade. These results were obtained by studying the combination of feed rate and cutting speed, with the domestic combine attaining approximately 80% performance of the Japanese combine. We believe that additional data analysis is required, obtained from field experiments. Conclusions: The domestic cutting knives achieved better results than the Japanese cutting knives. These results are estimated from experiments conducted with different feed rates and cutting speeds; an in-depth analysis will require experiments in the real field with actual combines and a combination of multiple variables. Repeating the investigation on the length differences, broken and cut angle with various combinations of feed rate and cutting speed, will surely help to find the optimal cutting speed.

• Journal of Animal Science and Technology
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• v.62 no.6
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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.

• Clinical Endoscopy
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• v.55 no.6
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• pp.767-774
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• 2022

Background/Aims: Few studies have compared the performances of endoscopic knives. This study aimed to compare the therapeutic outcomes of a novel core knife and the conventional IT knife 2 for endoscopic submucosal dissection (ESD) of gastric mucosal lesions. Methods: This prospective, non-inferiority trial included patients diagnosed with gastric adenoma or early-stage adenocarcinoma at Keimyung University Dongsan Hospital between June and November 2020. The patients were randomly assigned to either the core knife or the IT knife 2 group. The operators and assistants scored the knives' grip convenience and cutting abilities. Results: A total of 39 patients were enrolled (core knife group, 20 patients; IT knife 2 group, 19 patients). There were no significant between-group differences in operator-assessed grip convenience (9.600 vs. 9.526, p=0.753), cutting ability (9.600 vs. 9.105, p=0.158), or assistant-assessed grip convenience (9.500 vs. 9.368, p=0.574). Conclusions: The core knife achieved therapeutic outcomes that were comparable to those of the IT knife 2 for ESD of gastric mucosal lesions.

• Journal of Gastric Cancer
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• v.11 no.3
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• pp.146-154
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• 2011

Endoscopic resection has been accepted as a curative modality for early gastric cancer (EGC). Since conventional endoscopic mucosal resection (EMR) has been introduced, many improvements in endoscopic accessories and techniques have been achieved. Recently, endoscopic submucosal dissection (ESD) using various electrosurgical knives has been performed for complete resection of EGC and enables complete resection of EGC, which is difficult to completely resect in the era of conventional EMR. Currently, ESD is accepted as the standard method for endoscopic resection of EGC in indicated cases. In this review, the history of endoscopic treatment for EGC, overall ESD procedures, and indications and clinical results of endoscopic treatment will be presented.

• Journal of the Korean Society of Costume
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• v.50 no.5
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• pp.159-169
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• 2000

The purpose of this study Is to research the clothing and textiles recorded in Heikemonokatary which was written from 1131 to 1198. The research materials are 36 kinds of men's clothes and ornaments, 6 kinds of women's things, 10 kinds of colorings and 6 kinds of textiles. The results of this study are as follow : 1. There were many advanced warriors' clothes. Especially the helmets and armors were very gorgeous. The shapes of warriors' knives, arrows, shields were concretely described. The women's clothes were mostly unchanged from Nara period and Heian period. Women wore clothes on their heads when they went out. 2. One particular thing in color is that the brown color of that period was navy blue which is symbolic of victory. There were some textiles which was woven with the boiled silk thread in the latitude and the raw silk thread in the longitude. Besides, the blackening of teeth, the bobbed haler of boys, and the celebration of one's corning of age were described in the book.

• Journal of the Korean housing association
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• v.9 no.1
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• pp.87-97
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• 1998

The objectives of this study are to classify kitchen appliances, to identify the possession of present kitchen appliances, and to predict the future need for appliances of Seoul residents. Data were collected through self-administered questionnaires for this study and the sample consisted of 540 households. The results of this study were as follows : The kitchen appliances were classified into the six catagories as major appliances, portable electric appliances, knives small kitchen utensils, cooking utensils, and cookers. There were significant differences in the present possession of kitchen appliances among socioeconomic classes, family life span, housing size, and housing types. And the respondents wanted to possess dish washers, garbage disposals, green grinders, herb electric pots, yogury makers in the future.