• Journal of Preventive Medicine and Public Health
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• 제10권1호
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• pp.80-85
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• 1977

과거 5년간 경북 선산군에서 남녀 불임수술을 받은 사람 232명 (남 136, 여 96)을 대상으로 실태를 조사한 결과 다음과 같이 요약할 수 있다. 불임수슬시 연령은 30대가 정관수술자는 56.1%, 난관수술자는 71.7%로 평균연령은 정관이 37.0세, 난관이 34.9세였고 결혼기간은 평균 정관수술자가 13.9년, 난관수술자가 14.6년이었다. 자녀수는 정관수술자가 평균 아들 2.3, 딸 1.7, 합계 3.6명이고 난관수술자는 아들 2.2, 딸 1.7, 합계 3.7명이었다. 수술이유는 산아제한 목적이 정관수슬자는 91.1%, 난관수술자는 52.0%였고, 수술권유자는 가족계획요원이 정관은 70.5%, 난관은 47.9%였다. 수술전 피임실시자가 정관수술자는 51.3%이고 난관수술자는 49.7%였으며 이상적인 피임방법으로 생각하고있는 것은 정관수술자는 정관수술이 72.0%, 난관수술자는 난관수술 59.3%이라고 진술하였고 수술전 인공유산 경험율이 정관수술자의 부인이 65.3%, 난관수술자는 64.2%였다. 수술후 성교회수가 많아진 사람이 정관수술은 21.3% 난관수술은 10.4%였고 성생활이 시술 이전보다 더 만족한 경우는 정관이 33%, 난관이 14.5%였다. 다른 사람에게 불임수술을 권유할 의사가 있는 사람이 정관수술의 경우 64.7%, 난관수술자는 63.5%였다.

• 한국식품저장유통학회지
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• 제31권2호
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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.

• 임상간호연구
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• 제25권3호
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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.

• 한국식품저장유통학회지
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• 제19권2호
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• pp.178-184
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• 2012

본 연구에서는 살균 온도에 따른 사과주스의 이화학적 특성과 영양성분 및 기능성을 분석하였다. pH는 저온살균 사과주스가 고온살균 사과주스보다 약간 높았으며, 적정산도는 고온살균 사과주스가 저온살균 사과주스보다 높았다. 두 시료의 가용성 고형분 함량은 동일하였으며, 색도는 고온살균 사과주스의 명도가 높았으며, 황색도와 적색도의 경우는 저온살균 사과주스가 약간 더 높게 나타났다. 환원당 함량은 고온살균 사과주스가 저온살균 사과주스보다 높은 경향을 나타냈다. 두 시료 모두 칼륨과 malic acid 함량이 가장 많았다. 유리 아미노산의 총 함량은 고온살균 사과주스가 높았으며, aspartic acid와 glutamic acid의 함량이 그 중 가장 높게 나타났다. 총 폴리페놀 함량은 저온살균 사과주스가 고온살균 사과주스 보다 유의적으로 높았으며, 라디칼 소거능에서는 DPPH 라디칼 소거능은 저온살균 사과주스가 고온살균 주스에 비해 유의적으로 높았으며, xanthine oxidase 저해 활성 및 tyrosinase 저해 활성에서 저온살균 사과주스가 고온살균 사과주스에 비해 높게 나타났다. 이상의 결과, 사과주스 제조시 고온살균을 할 경우 농축으로 인해 일반성분의 함량이 다소 높게 나타날 수 있으나, 사과의 기능성을 유지하기 위해서는 저온살균 방법이 고온살균 방법에 비해 효과적일 것으로 판단된다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제34권6호
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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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• 제10권4호
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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.

• 한국식생활문화학회지
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• 제4권3호
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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.

• 약학회지
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• 제22권1호
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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.

• 한국식품과학회지
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• 제41권6호
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• pp.652-656
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• 2009

탁주를 효과적으로 살균하기 위해서 110가닥의 테프론 튜브와 9개의 자외선(UV) 램프(1,335W)로 구성된 허니컴방식의 UV 살균기를 제작하고 탁주를 순환시켜 살균하여 미생물 살균효과 및 저장 중의 품질변화를 평가하였다. 허니컴방식의 UV 살균기에서 유속 2 L/min에서 4분 동안 탁주를 순환시킨 조건은, 일반세균 및 진균을 2-3 log cycle 감소시키면서 관능적으로 양호한 품질을 얻을 수 있는 최적의 살균조건으로 판단되었다. 이 조건에서 살균 처리한 탁주를 $30^{\circ}C$에서 8일간 저장하면서 pH, 아미노태질소 함량, 환원당 함량, 산도, 그리고 일반세균수 및 진균수의 변화를 측정하였다. pH, 산도, 아미노태 질소 함량은 저장 중에 생탁주와 UV 살균탁주에서 모두 증가하는 경향을 나타낸 반면 환원당 함량은 감소하는 경향을 나타내었다. 또한 생탁주와 UV살균탁주의 L, a, b 값은 저장 중에 매우 유사한 경향을 나타내었다. 저장 중에 UV 살균탁주의 진균은 생육이 억제되었으며 일반세균은 저장 4일째에 생탁주 수준에 도달하였다.

• 한국축산식품학회지
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• 제31권4호
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• pp.557-562
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• 2011

본 연구는 국내에서 유통되고 있는 액란의 냉장저장 중 미생물 및 이화학적 성상을 구명하기 위해 수행하였다. 본 실험에 사용된 액란은 살균 및 비살균 처리된 전란액, 난황액 및 난백액으로 여름철과 겨울철 생산 제품에 대해 각각 조사하였다. 냉장저장 중 세균수의 경우 여름철에 생산된 비살균 액란(전란액, 난황액 및 난백액)은 1,270-83,300 CFU/g 수준으로 겨울철에 생산된 비살균 액란의 0-4,330 CFU/g 에 비해 증가하는 것으로 나타났다. 살균 전란액과 살균 난황액에서는 저장기간 동안 액란생산 계절과 관계 없이 대장균군이 검출되지 않는 것으로 나타났다. 반면, 비살균 액란은 냉장저장 중 겨울철에 생산된 난백액에서만 대장균군이 검출되지 않는 것으로 나타났다. Salmonella는 살균 및 비살균 액란 모두에서 냉장저장 중 액란 생산 계절과 관계없이 검출되지 않았다. 그러나, 여름철에 생산된 비살균 전란액으로부터 Salmonella 의심균을 동정한 결과, Pseudomonas sp, Pseudomonas geezenne, Pseudomonas otitidis, Pseudomonas aeruginosa인 것으로 판명되었다. 액란의 냉장저장 중 pH 및 점도변화는 살균과 비살균 처리구간 뚜렷한 차이가 없는 것으로 나타났다. 이상의 결과를 종합해 볼 때 여름철에 비살균 액란 생산시 교차오염에 각별한 주의가 필요할 것으로 사료된다.