• Journal of Preventive Medicine and Public Health
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• v.10 no.1
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• pp.80-85
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• 1977

The Korean family planning program began in 1962, originating both in a concern for family well-being and in a concern over a high population growth rate which was cancelling advances in economic capacity. The new program was frank and vigorous in its advocacy of birth control. In recent years, voluntary sterilization as a family planning method has many attributes that cause users of contraceptives to regard it as an ideal method in Korea. A point of these view, author performed a follow-up study on effects of vasectomy and tubal ligation on sociomedical aspects of total 136 men sterilized and 96 women sterilized in Sunsan Gun, Kyungpook Province as of July, 1977. The results were summerized as follows: An average age of vasectomized men was 37.0 and that of tubal ligated women, 34.9. The average duration of marital life was 13.9 years in men sterilized and 14.6 years in women sterilized. An average number of living children at the time of sterilization was 3.6 in men sterilized and that of living children, 3.7 in women sterilized. The most predominant reason for the sterilization was birth control in both (91% in men, 52% in women) and the most common motivating socilitator was family planning field workers (71% in men, 48% in women). About 51 percent of men sterilized and 50 percent of women sterilized were used contraceptive methods before the operation. Experience of induced abortion is reported in 65 percent of wives of men sterilized and 64 percent of women sterilized. In sexual feeling after sterilization, respondents shelved increasing coital frequency 21 percent in men sterilized and 10 percent in women sterilized. Sixty-five percent in men sterilized and 64 percent in women sterilized would recommend the operation to others.

• Food Science and Preservation
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• v.31 no.2
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• pp.235-244
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• 2024

A nonthermally sterilized raw apple vinegar was manufactured using an ultra-fine filtration process (0.2 ㎛ membrane filter) and its quality was comparable to commercially available vinegar products. First, using apple concentrate as a raw material, it was possible to produce non-thermal sterilized Using a two-stage fermentation process of alcohol and acetic acid fermentations, a non-thermally sterilized raw apple vinegar with pH 2.94 and an acidity of 6.20% was produced from an apple concentrate. The fermentation process increased the browning index significantly. However, the fundamental quality parameters of the non-thermal sterilized raw apple vinegar (A) with sterilized apple vinegar (B) did not differ significantly. The pH (2.92-2.95) of apple vinegar (A and B) was higher than that (pH 2.65-2.70) of commercial vinegar (C and D), and the total acidity, which is in the range of 6.20-6.21% and 6.53-6.90%, respectively, was higher in samples C and D than in samples A and B. However, four kinds of organic acids were detected in non-thermal sterilized raw apple vinegar (A), and its total organic acid content (6,245.00 mg%) was significantly higher than that of other samples (B, C, D) (p<0.05). In particular, malic acid content, as a main organic acid in apples, was very high in sample (A) (244.83 mg%) and sample (B) (210.21 mg%), compared to commercial products C (125.78 mg%) and D (86.90 mg%). The total polyphenol content and antioxidant activity of fermented apple vinegar (A, B) were more than twice as high as those of commercial products (C, D). Vinegar A had higher total polyphenol content than vinegar B. The above results suggest it is possible to manufacture and commercialize non-thermal sterilized raw apple vinegar with higher organic acid content and antioxidant properties using ultra-fine filtration.

• Journal of Korean Clinical Nursing Research
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• v.25 no.3
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• pp.333-341
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• 2019

Purpose: The purpose of this study was to determine the most appropriate shelf life for sterilized products according to their packaging material. Methods: Samples were prepared to target six nursing units in one general hospital in Seoul. After steam and E.O gas sterilization, sterilized product, samples were supplied to wards. Data collection was conducted for 3 months, after the expiration date of 3 months had passed for samples packaged with crepe paper and nonwoven wraps. For samples packaged with paper-plastic pouches, data collection conducted for 3 months when the expiration date of 9 months had passed. The sterilized products were collected and tested for microbial contamination. Identification of the storage environment was done as samples were collected. Results: This study confirmed that the storage environment met international standards such as CDC, except for temperature. For steam sterilized crepe paper packaging samples and steam and E.O gas sterilized for nonwoven packaging samples no contamination in all products was found for 3 months past the expiration date. However, in the E.O gas sterilized paper-plastic pouch packaging sterile samples, Gram-positive bacilli were detected in one sample from a surgical intensive care unit at 45 weeks and another sample from an operating room at 47 weeks. Furthermore, the results did not show any microorganisms for up to 52 weeks in all products. Conclusion: According to the results of this study, sterilized product packaging made with crepe paper and nonwoven wraps is better able an extended shelf life from 3 months to 6 months, reducing unnecessary costs.

• Food Science and Preservation
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• v.19 no.2
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• pp.178-184
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• 2012

The physiochemical property, nutrient composition, and functionality of apple juice sterilized at a low temperature (LT, $70^{\circ}C$, 30 min) or a high temperature (HT, $100^{\circ}C$, 20 min) were analyzed. The pH of the apple juice that was sterilized at LT (pH 4.72) was higher than that of the apple juice that was sterilized at HT (pH 4.57), and the acidity of the apple juice that was sterilized at HT (8.90%) was higher than that of the other sample. The sugar content of the two apple juice samples was 15 $^{\circ}Brix$, and the apple juice samples had high potassium, malic acid, and glutamic acid contents. The total polyphenol contents of the apple juice samples that were sterilized at LT and HT were 27.39 mg/100 mL and 23.24 mg/100 mL, respectively. The apple juice that was sterilized at LT had a significantly stronger DPPH radical scavenging activity than the apple juice that was sterilized at HT ($p$ <0.01), and the apple juice that was sterilized at LT had a lower hydroxyl radical scavenging activity level than the other apple juice. Finally, the apple juice that was sterilized at LT showed significantly stronger activities that inhibit enzyme-related oxidation than the apple juice that was sterilized at HT ($p$ <0.05).

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.34 no.6
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• pp.635-639
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• 2008

Objectives : the effect of different sterilization methods on the surface morphology of PPDO-hybrid-PLGA nanofiber scaffold and attachments of PC12 cell were investigated. Methods : Poly (p-dioxone)-hybrid-Poly (lactide-glycolide) (PPDO-hybrid-PLGA) nanofiber scaffold, fabricated in a tube form with 1.5 mm internal diameter, 0.2 mm thickness and 5 mm length, was prepared using electrospinning method. To study the surface morphology using SEM, The study group and control group in respective were; Control:Non-sterilized scaffold, Group I:scaffold sterilized with 70% Alcohol, Group II: scaffold sterilized with Ethylene Oxide at $65^{\circ}C$, and Group III: scaffold sterilized with Ethylene Oxide at $37^{\circ}C$. To investigate viability of the PC12 cell on the scaffold, The study group and control group in respective were; Control: sterilized with 70% Alcohol, Group I: sterilized with Ethylene Oxide at $65^{\circ}C$, and Group II: sterilized with Ethylene Oxide at $37^{\circ}C$. Results : 1. The surface morphology was slightly changed in Group I, II and Group III, compared with control. 2. The attachment of PC12 cells in Group I, II was not higher than in control Discussion : The attachment of PC12 cell is not influenced by different sterilization methods.

• Advances in Traditional Medicine
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• v.10 no.4
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• pp.231-238
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• 2010

Sterile Products may be broadly classified into two main categories, according to the manner in which they are produced: those which are sterilized after the product has been filled and sealed in the final container(s) ("terminally sterilized" products) and those where the sterilization stage (or stages) takes place is it before or after the bulk product filled in to final container. In this latter instance, all subsequent processing (typically, the filling and sealing operations) must be conducted aseptically in order to prevent recontamination of the sterilized product. The two most common pharmaceutical applications of aseptic processing methods are (a) the filling of liquid products following sterilization by filtration and (b) the filling of previously sterilized bulk powder products. An aseptic processing operation should be tested using a microbiological growth medium (media fill) during lyophilized injection formulation, filling, loading, lyophilisation, stoppering, and unloading activities.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.265-269
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• 1989

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

• YAKHAK HOEJI
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• v.22 no.1
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• pp.33-41
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• 1978

In order to study the growth and survival of enteric pathogens causing water-borne infections in sewage, the filter-sterilized and autoclaved sewages of Dae Gu City were inoculated with Salmonella typhimuriuim, Shigella flexneri 2a, Sh. sonnei I, Vibrio eltor and V. parahaemolyticus, as test series and Escherichia coli as control. After varying periods of incubation up to 15 days at $4^{\circ}$, $15^{\circ}$, $25^{\circ}$ and $37^{\circ}C$, viable cells in the inoculated sewages were counted by colony count technique. Distilled water and 0.9% saline were subjected to inoculation of the organisms was observed in the filter-sterilized and autoclaved sewages at $4^{\circ}$ and the sewages became sterile within a few days. At $15^{\circ}$, no growth and rapid inactivation of the organisms in the filter-sterilized sewage and slight or no growth in the autoclaved sewage was noted. Some viable cells were found in the autoclaved sewage after 15 days. A considerable growth was observed in the filter-sterilized and autoclayed sewages, at $25^{\circ}$ and $37^{\circ}$, and large numbers of viable cells were found even after 15days of incubation. In general, the autoclaved sewage supproted the growth more noticeably than the filter-sterilized, except for V.parahaemolyticus which grew well in filter-sterilized sewage. No marked difference was noted between incubations at $25^{\circ}$ and $37^{\circ}$, but V. parahaemolyticus showed a slightly more active growth at $25^{\circ}$ than at $37^{\circ}$. Distilled water inactivated the organisms within a few days, but saline supported the growth at $25^{\circ}$ and $37^{\circ}$. Marked differences were noted in the survival test of sewages pathogens of different origins.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.652-656
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• 2009

A cylindrical ultraviolet (UV) sterilization system was developed for decreasing microorganisms in takju. The takju was passed through 110 strips of honeycomb-type teflon tubing with 9 UV lamps (1,395 W) set between the teflon tubes. Thus, during passage, the takju was effectively exposed to the UV rays without loss. In terms of the overall quality aspects of the takju, the optimum sterilization condition was set for 4 min at 2 L/min. A 2-3 log cycle decrease in viable cell numbers of total bacteria and fungi was observed at this operating condition. Quality changes in the UV-sterilized takju were examined via UV irradiation of samples followed by storage at 30oC for 8 days. To evaluate the quality changes, pH, amino nitrogen content, acidity, reducing sugar content, and viable cell numbers of total bacteria and fungi were measured. Increases in pH, acidity, and amino nitrogen content were observed in both the takju control and UV sterilized takju with increasing storage time. However, reducing sugar content was decreased in both samples. The L, a, and b values of the control takju and UV sterilized takju showed similar trends over the storage period. Viable cell numbers of fungi did not change in the control or UV sterilized takju during storage, showing approximately $10^8\;CFU/mL$ and $10^4-10^5\;CFU/mL$, respectively. In addition, viable cell numbers of total bacteria remained lower in the UV sterilized takju over 4 days compared to the non-sterilized takju.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.557-562
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• 2011

The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.