계란의 비열살균기술을 개발하고자 생성기체를 달리한 감압방전플라즈마(low-pressure discharge plasma, LPDP)처리에 의한 Salmonella Typhimurium 살균패턴을 조사하였고 이를 활용한 계란의 위생성 향상기법을 모색하였다. 플라즈마 생성기체를 달리하여 생성한 LPDP 처리 시 S.Typhimurium 살균력은 공기플라즈마가 가장 우수하였으며, 산소플라즈마, 질소플라즈마 순으로 낮아졌다. 공기를 사용한 LPDP의 처리시간별 S. Typhimurium의 살균효과는 2분, 5분, 10분 처리에 의해 각각 4, 6, 6.5 log 정도로 나타났다. 계란껍질의 S. Typhimurium에 대한 살균효과도 공기플라즈마가 가장 양호하였으며, 살균효과는 유리표면에 비해 약간 저하되어 5분 처리에 의해 3 log 정도 감소하였다. LPDP 처리 시 계란표면의 온도상승은 10oC 이하로 미미하였으며, 계란의 흰자와 노른자 모두 변성되지 않았다. 이러한 결과로부터 LPDP는 계란의 품질을 저하하지 않으면서 안전성 을 향상하는 비가열살균기술로 활용 가능함을 확인하였다.

Poor oral hygiene can cause severe periodontal disease. Therefore, it is necessary to educate individuals regarding the importance of maintaining good oral hygiene. To this end, in this study, we evaluated the efficacy of using a phase contrast microscope as an instructional tool for oral hygiene. Forty patients, randomly divided into test and control groups, were recruited 6 months after receiving oral prophylaxis. A phase control microscope was used as a demonstration tool for the test group, and a dentiform model was used to demonstrate the ideal tooth-brushing method for the control group. In the test group, awareness regarding the importance of proper oral hygiene was found to increase by 30%, and in the control group, awareness was increased by 20%. The overall satisfaction with the instructional program was 80% in the test and 70% in the control group. The level of understanding was 99% in the test and 80% in the control group. Instructions were easily followed by 80% of the test and 60% of the control group. Understanding of the program was significantly higher in the test group than in the control group (p < 0.05). The overall satisfaction and understanding of proper oral hygiene was over 70% for both the groups. The phase contrast microscope-based instructional program yielded higher actual practice rates. The phase contrast microscope is desirable tool for motivating patients and spreading awareness regarding the importance of maintaining good oral hygiene.

수출용 목재 포장재의 주요 재료로 사용하는 소나무의 경우 소나무의 에이즈라고 불리는 재선충이 과거 수출포장용 목재 포장재를 통하여 전세계적으로 확산되었다. 이로 인하여 전세계적으로 재선충이 확산되었고, 현재 한국에서도 소나무 재선충에 대한 크나큰 홍역을 앓고 있다. 이에 따라 수출용 목재 포장재에 의해 전파되는 재선충의 확산을 방지하기 위한 세계 각국의 노력의 결과로 2002년 로마에서 국제연합식량농업기구(Food and Agriculture Organization: FAO)는 수출용 목재포장재에 대한 국제식물검역조치표준인 ISPM No.15를 제정하여 재선충 방지를 위한 노력을 기울이고 있다. 그와 더불어 세계 각국은 수출용 화물의 목재포장을 통한 재선충의 전 세계적인 확산을 방지하기 위하여 목재포장재에 대한 국제식물검역조치표준인 ISPM No.15의 표준안을 근거로 자국내 수입용 목재포장재의 수입에 대한 위생검역규정의 제정 및 검역을 보다 강화하려는 움직임을 보이고 있다. 중국 역시 2001년 ISPM No. 15의 규정을 자국에도 적용하는 법규를 제정하여 현재 중국으로 수입하는 모든 목재포장재에 대해서 위생검역에 준하여 훈증 위생처리 등의 위생검역을 요구하고 있다. 그러나 세계 각국의 위생검역의 규정과 관련 절차에 대한 내용들이 상이하고, 훈증 및 위생검역처리절차 등을 표준화하는 과정에 있어서 각국의 위생검역에 대한 절차와 규정에 대한 복잡성으로 인하여 한국제품의 해외수출에 어려움을 겪고 있다. 또한 이들 위생검역 규정은 재선충의 전세계적 방지를 위한 본래의 목적을 벗어난 전략적 통상목적하에서 비관세장벽의 기능을 할 수도 있다.

수출입 검역검사 조치는 불량제품 수입을 비롯한 전염병 등이 전파되는 것을 방지하기도 하지만 자유무역에 장애가 되는 주요한 비관세장벽의 역할을 하기도 한다. 이와 같이 수출입 검역검사는 긍정적인 측면과 부정적인 측면의 양면성을 가지고 있기 때문에 국가 간의 위생검역을 위한 협력은 검역검사의 긍정적인 작용을 이끌고 부정적인 작용을 줄이는 정책으로 유도하여야 한다. 중국-아세안이 긍정적인 방향으로 검역검사 협력을 추진하는 것은 매우 중요하며 WTO 협정 및 중국-아세안 FTA 협정에 근거한 관련 검역검사 협정을 기초로 하여 중국-아세안 각국 검역검사 기관이 주체가 되어 서로 긍정적인 방향으로 진행할 필요성이 강조된다. 이러한 정책방향에도 불구하고 11개 국가로 구성된 중국-아세안 간의 위생검역의 상이한 법률, 검역검사에 대한 제도 및 운영상의 차이로 양측의 협력은 그리 순탄치만은 않다. 이에 본 논문에서는 중국-아세안 각국의 농산물 위생검역 제도와 규정을 통하여 양자 및 다자간 위생검역 협의를 살펴보고 본 협의에 있어서 중국-아세안 위생검역의 문제점과 이에 대한 대응방안이 무엇인지를 검토하고자 한다.

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in fullservice restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

The levels of migration of 1-hexene and 1-octene residues in PE (polyethylene) products were analyzed by Headspace gaschromatography (HSGC). A total of 21 samples were including lap, polyglove, zipper bag and ect. The samples were eluted with distilled water, 4% acetic acid, 20% ethanol and n-heptan. The limit of detection (LOD) was 0.06 mg/L ~ 0.30 mg/L and limit of quantitation (LOQ) was 0.21 mg/L ~ 1.01 mg/L, respectively. But beacause of the high volatile, n-heptan elution was not detected 1-hexene and 1-octene standard. 1- hexene and 1-octene were not detected in the sample which eluted with simulant at 60℃, 30min. Microwave for 1 minute also treated sample and direct heated at 100℃ wthiout simulant were not detected.

We surveyed the sanitary conditions for 17 cold and frozen food storage warehouses in Korea,using the following 5 inspections items: “putting into warehouse (A)”, “prevention of cross-contamination (B)”, “storage management (C)”, “temperature control (D)”, and “management of records and documents (E)”, We included 20detailed items. The results of distribution for frequency by five major inspection items showed that “(E)” was the highest,the next “(D)”, “(C)”; and “(B)” was the lowest. In the correlation of inspection scores between total scores, “(B)”and “(C)” were highly related to the total score, therefore, the higher score of “(B)” or “(C)”, the higher for the total score. In details of inspection items, “the management of cross-contamination upon taking product out of the warehouse”had the lowest score with a mean, of 2.67 ± 1.80, and also ranked as first of the 20 items.

The purpose of this research was to provide basic educational data on the proper eating habits of children who use the community children center. The results of the research conducted by polling the fourth, fifth, and sixth-grade children of the community children centers are summarized as follows. Male children had more meals and ate them faster than those of female children, and they also tended to watch more TV and read books. Moreover, children of families headed by fathers ate until they were full, whereas children of households headed by mothers ate less. More female than male children skipped breakfast, and the percentage of children who had their meals alone was high among children reared by their grandfathers. Most of the children ate only what they liked. Moreover, male children ate only particular fruits and vegetables, whereas female children ate only beans and miscellaneous cereals. Most of the children recognized that they had eating problems, such as eating only what they liked and eating meals on irregular schedules. Such eating habits were affected mainly by family members such as parents, brothers, and sisters. Female children scored higher than male children in terms of nutrition and hygiene knowledge. Approximately 40~50.3% of all subjects became interested in nutrition and hygiene education at the community children center. Most of the children recognized that nutrition and hygiene education is necessary at the community children center. They also recognized their own eating problems and wanted nutrition and hygiene education to be taught at the community children center. Accordingly, regular educational activities and meals for children in the community children center considered a children`s particular home background to improve eating habits in the children.

The flow rate analysis for sanitary fixtures has been studied to determine the water supply piping system and size. The study has been carried out to analyze for a various water supply pressure and piping size theoretically. Also, the study has been carried out to analyze for a various water supply piping system experimentally. The water supply pressure is varied from 0.01MPa to 0.07MPa, and the piping size is varied from 6mm to 15mm. The water supply piping systems are one-to-one, all-loop-type, and bathroom-loop-type water supply piping system. The results indicate that the piping size is able to supply water fully in case of smaller than 15mm if the water supply pressure keep an necessary minimum pressure. And the gap of flow rate is very little for the various water supply piping systems

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

Blood from livestock is a common by-product which is obtained in industrial slaughterhouses. Blood is mainly composed of three fractions, red blood cells (RBCs), white blood cells (WBCs) and plasma. Plasma contains about 8% proteins, which is mainly composed of albumin, globulins and fibrinogen. Hemoglobin is the major protein within whole blood including RBC. These proteins isolated from animal blood have been used in variety of industry such as food, medical, pharmaceutics, animal feed and laboratory. Initially, blood is sterile in healthy animals thus adequate blood collecting system helps to minimize the risk of contamination. In Europe, closed-draining systems are adopted and a high-quality blood product is produced. European Union lays down health rules as regard animal by-products and derived products called Regulation (EC) No 1774/2002 which is improved to No 1069/2009. This regulation lays down strict animal and public health rules for the blood collection, transport, storage, handling, processing and use or disposal of all animal by-products. In spite of the significant using of blood from livestock, almost blood from slaughtering is considered a waste except only small part for use and causes a serious environmental pollution in Korea. Because of the environmental pollution by blood from slaughterhouse, the great expense is loosed, and blood-related products are small and are imported from foreign countries in Korea. For successful blood utilization, suitable infrastructure facilities are needed to control microbial contamination of blood from slaughterhouses and more specific plans on animal blood control may be established at the same time.

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

The bacteriological and physiochemical analysis of sea water and sediments in Tongyeong harbor was conducted to evaluate sanitary conditions. The samples were collected at 8 stations established once a month from June, 2008 to May, 2009. During the study period, the range of temperature was from 6.7 to 25.2℃, transparency ranged from 1.2 to 2.6 m, chemical oxygen demand ranged from 1.90 to 2.92 mg/L, dissolved oxygen ranged from 6.2to 10.5 mg/L, dissolved nitrogen ranged from 0.052 to 0.098 mg/L, phosphate ranged from 0.044 to 0.065 mg/L,respectively. Seafood, if eaten raw, carries the risk of food poisoning. Seafood poisoning is often cause by pathogenic microorganism originating from fecal contamination, such as Salmonella sp., Shigella sp. and norovirus. Fecal coliforms are an important indicator of fecal contamination. Therefore, data on fecal coliform are very important for evaluating the safety of fisheries in coastal areas. So, we investigated the sanitary indicate bacteria. The coliform group and fecal coliform MPN's of sea water in Tongyeong harbor were ranged from < 1.8~22,000/100 mL (GM 164.9 MPN/100 mL) and < 1.8~7,900 MPN/100 mL (GM 33.7 MPN/100 mL), respectively. Total coliform were detected 97.0% in 96 of samples and 68.9% of total coliforms were fecal coliforms. These results similar to another seawater detection ratio of total coloforms and fecal coliforms. The Vibrios was isolated and identified with VITEK system. Four hundred eighty strains that were obtained from sea water samples in Tongyeong harbor Detection ratio Vibrio alginolyticus, 34.2%, Vibrio parahaemolyticus, 13.8%, Vibrio vulnificus 10.0%, and V. mimicus 12.5% respectively. Vibrio cholerae O1, was not detected. During the study period, the ranges of water content, ignition loss, COD,and acid volatile sulfates in sediments in Tongyeoung harbor were 41.0~57.4%, 7.8~10.5%, 6.51~9.30 mg/g,0.04~0.09 mg/g, respectively. Heavy metals in sediment of Tongyeoung harbor were Cd, 0.10 ± 0.05; Cu, 4.79 ± 8.20;As, 1.95 ± 0.17; Hg, 0.10 ± 0.07; Cr6+, 0.34 ± 0.12; Zn, 125.33 ± 16.40; Ni, 16.43 ± 1.93 mg/kg.

This study was performed to investigate awareness of hand washing, hand washing behavior, and the levels of indicator microorganisms on hands of food handlers who work in the food court and cafeteria of a university campus. The three methods used were questionnaire survey by interview, direct observation in restrooms, and microbiological examination according to the Food Code of Korea. A positive attitude toward hand washing compliance was reported by the responded food handlers; however, improper hand washing and poor hand hygiene of the food handlers were recognized by the unnoticed direct observation. Significant differences were found between the questionnaire survey and the direct observation (p < 0.05) in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agent, washing different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from their hands before work showed higher level of standard plate count, total and fecal coliforms, and Escherichia coli than those taken after washing with water. After washing hands with antiseptic liquid soap, the bacterial populations including Staphylococcus aureus on hands were dramatically reduced. This study indicates that there is a remarkable difference between the food handlers' awareness of hand washing and their hand washing behavior. Poor hand washing compliance and hand hygiene were indicated by the positive results of total and fecal coliforms, E. coli, and S. aureus on hands of some food handlers. The findings of this study suggest that the hand hygiene of the food handlers need to be improved. More training/education on hand washing and hand hygiene of the food handlers should be necessary.

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data (40.8 ± 6.77 RLU/cm²). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.