The purpose of this study was to compare the effect of different methods of hand washing by counting the number of bacteria on the hand surface. Eighteen clinicians were chosen and divided into three groups, consisting of six clinicians each. Culturing of the right raw palms of all individuals was performed. Individuals in the control group washed hands for 5 seconds with antimicrobial soap. Group 1 washed their hands for 10 seconds with antimicrobial soap. Group 2 washed with an instant alcohol-based hand sanitizer. After the respective washes, re-culturing of the right raw palm was done for each member of all groups. The colony-forming units (CFU) were calculated at each time point, and the reduction rate of CFU among the three groups were statistically evaluated using student t-test. All groups showed a significant decrease in CFU, according to the time applied (P<0.01). In addition, the reduction rate of CFU between the groups were statistically evaluated with ANOVA (P<0.01). It showed statistically difference between the control group and group 1, control group and group 2. The present study confirmed that the hand washing method with antimicrobial soap for 10 seconds and hand sanitizer, including alcohol, were excellent for decreasing the number of bacteria on the hand surface.

기공 0.4 μm PVDF 나노섬유 정밀여과 나권형 모듈을 대상으로 모사용액을 이용해 유량 48 L/h, TMP를 0.9 bar부터 2.1 bar까지 증가시키는 조건에서 탁도와 DOM (dissolved organic matter) 제거율, 여과저항 및 물역세척 후 회복율(Rb), 여과저항 증가율(Rr), 비가역적 여과저항 증가율(Rir)을 구하였다. 모사용액은 휴믹물질과 탁도물질을 모사하기 위해 휴믹산과 카올린으로 만들었다. TMP가 증가 할수록 탁도 제거율은 변화가 없었지만, DOM 제거율은 다소 증가하였다. 여과 초기 여과저항(R0)은 거의 일정하였고, 물역세척 전 여과저항(R1) 및 물역세척 후 여과저항(R2), Rir은 다소 증가하고, Rr과 Rb는 크게 감소하는 경향을 보여주었다.

강도가 강하고 내약품성, 무독성, 내연소성 등의 장점을 가지고 있는 PVDF (polyvinylidene fluoride) 나노섬유로 기공이 각각 0.3, 0.4 μm 평막을 제조한 후, 그 평막으로 나권형 모듈을 각각 제작하였다. 그중 0.3 μm 모듈은 제조 시 부직 포를 포함하지 않았고, 기공이 0.4 μm 모듈은 제조 시 부직포를 포함하였다. 카올린과 휴믹산으로 조제한 모사용액과 순수를 대상으로 두 모듈의 투과선속와 제거율을 비교하였고, 물 역세척을 실시한 후 회복률과 여과저항을 계산하였다. 또한, 기공이 0.4 μm인 나권형 모듈을 사용하여 유량과 막간압력차가 처리율과 여과저항에 미치는 영향을 고찰하였다.

본 연구에서는 꽁치를 냉풍건조방법으로 생산한 과메기 의 성분 변화와 세척수 처리에 따른 미생물 제어효과를 조사하였다. 건조를 하기 전 시료의 수분 함량은 56.62% 였으나 초기 수분 함량이 급격히 감소하다가 시간이 지날 수록 완만해지는 결과를 보였다. 건조 처리 전의 과메기의 색도차는 42.40이었으나 온도와 건조시간이 증가함에 따라 색도차의 값이 감소하였다. 건조를 하지 않은 대조 구의 TBA 값은 0.219였고, 모든 온도 조건에서 건조가 진행될수록 산패도가 증가하였다. 과메기의 구성아미노산을 분석한 결과, 25℃에서 36시간을 건조시킨 처리구에서 총 아미노산 함량이 가장 높았으며 40℃에서 12시간을 건조 시킨 처리구가 총 아미노산 함량이 가장 낮았다. 건조온도와 시간에 따른 과메기의 지방산 분석 결과, 주요 지방 산은 14:0, 16:0, 18:1 등이 각각 18.15~20.96%, 28.06~ 32.51%, 17.06~19.81%로 분포하였다. Chlorine dioxide 100 ppm에서 60초 동안 세척한 구에서 미생물제어 효과가 가장 우수하였으며 과메기의 위해미생물 동정한 결과, Pseudomonas sp.와 Pseudomonas putida 로 두 균주가 조사되었다.

본 연구에서는 효과적인 오디 세척 기술을 확립하기 위해 버블 침치 세척 시 세척 시간과 천연세척보조제의 첨가가 오디의 미생물 저감화와 품질특성에 미치는 영향을 분석하였다. 세척시간에 따른 측정 결과에서는 일반세균의 경우 비세척 대조군은 4.9×104 CFU/g였으나, 1분 세척 시 3.1×104 CFU/g로 약 40% 가량 저감화되었다. 대장균군과 효모 및 곰팡이의 경우에도 유사한 경향을 보였다. pH, 당도, 흡광도의 경우, 1분 세척 시에는 비세척 대조군과 비교해 거의 차이를 보이지 않았다. 천연세척보조제로서 염수의 적용에 따른 측정 결과에서 일반세균의 경우 1% 농도에서 대조군에 비해 약 77% 가량 저감화되었고, 대장균군은 모든 조건에서 비검출되었다. 효모 및 곰팡이는 1%에서 1.6×103 CFU/g로 약 68% 가량 저감화되었다. 천연세척보조제로서 식초액의 적용에 따라 일반세균은 식초 농도의 증가에 따라 확연히 감소하는 경향을 보였고, 10% 이상에서 크게 감소하였다. 대장균군은 5% 이상에서 비검출되었고, 효모 및 곰팡이는 10% 이상의 농도에서 검출되지 않았다. 또한, 식초액 10%에서 대조군과 비교해 품질특성의 차이를 보이지 않았다. 1% 염수와 10% 식초액을 병용 처리한 경우, 대장균군과 효모 곰팡이는 검출되지 않았으며, 일반세균도 90% 이상 저감화되었다. 결과적으로 소금1%와 식초10%를 병용처리하는 것이 매우 효과적인 것으로 판단된다. 또한 제균 효과가 뛰어난 초음파 처리와 비교해서도 손색이 없는 세척 효과를 보이는 것을 알 수 있었다.

The objective of this study was to investigate the changes of oxidative stress and antioxidant enzyme during in vitro development with washing culture oil in porcine embryos. During the culture, the four types of culture oil such as paraffin oil with or without washing and mineral oil with or without washing were examined. The oil was washed with PZM-3 during 7 days and collected oil only. The embryos were stained with CellTrackerTM Red, DC-FDA and Hoechst 33342 to confirm the effects of the oil. As a results, Cleavage rates and total cell number were no difference among the four oil groups. However, ≥16 cell embryos were significantly different in fore type oil treat-ment and blastocyst rate was significantly higher washing paraffin treatment than in other group(p<0.05). Also, the expression of free radical were lower in washing paraffin oil than in other groups (p<0.05). On the other hand, the expression of glutathione were not significant different among paraffin oil with or without washing and mineral oil with or without washing, however washing paraffin oil and washing mineral groups were higher than other treat-ment groups. In conclusion, the washing oil was expected with positive effects on in vitro development in porcine embryos.

Nowdays, costumer’s washing behavior were often times for remove to light-duty dirt. The purpose of this study is to provide the most effective washing conditions of detergent concentration and temperature conditions for help save energy and water resources required to the washing process. Washing conditions were as follows: 2 kinds of detergents and 4 types of artificially soiled fabrics were used. Detergent concentration was 0%, －10%, and －20% below the recommended conc. of manufacturer’s standard. Temperature of bath was 20℃ and 40℃. The results of this study were as follows: First, washing performances of all kind of artificially soiled fabric improved as the temperature of bath at 40℃. Second, the test was conducted under the condition of decreasing respectively －10% and －20% below of the recommended concentration of manufacturer’s standard detergent. The average of washing efficiency was not considerably affected by the reduction of 10% below of manufacturer’s standard. Third, in case of the water temperature were 20℃, polyester/cotton blended fiber were higher degree of washing efficiency than cotton fiber.

In aquaculture operations with nets including scallop aquaculture, there exist many problems as the management of fishing gears is dependent on the traditional method that has been using the pure labor forces. These give rise to the environmental contamination and increase of total fishery costs because they prevent the fishermen from reusing the fishing gears. Due to the eco-friendly issues and aggravation of the management cost, the need to automate the washing operation of the fishing gears has been required consistently. In this study, development of scallop fishing gear washing apparatus was carried out. We conducted the preliminary experiments applying Taguchi experimental method in order to find the influential factors and optimal levels to the washing performance. Based on these result, we designed the structure and the kinematic mechanism of the fishing gear washer. Final prototype was verified to be effective in maximizing the washing rate through the performance test.

본 연구에서는 쌀에 인위적으로 조성된 잔류농약이 세척 및 취반 과정에서 제거되는 정도를 측정하였다. 백미의 농약처리 직후 isoprothiolane 과 fthalide의 농도가 각각 7.134 ± 0.03 mg/kg 및 2.024 ± 0.04 mg/kg 이었으며 현미에서는 각각 17.941 ± 1.41 mg/kg 및 6.413 ± 0.19 mg/kg이었다. 1회 세척 후 백미와 현미에서 isoprothiolane의 제거율은 각각 23.0% 및 18.5% 이었으며, fthalide의 제거율은 각각 14.0% 및 9.7% 이었다. 세척 횟수가 증가함에 따라 각 잔류농약의 제거량은 많아지나 제거율은 감소하였다. 취반 후 isoprothiolane 과 fthalide의 제거율은 백미의 경우 각각 66.0% 및 79.0% 이었으며 현미의 경우에는 각각88.7% 및 92.9% 이었다. isoprothiolane의 경우 농약제거율이 취반과정보다 세척과정에서 더 높았으며, fthalide의경우에는 취반과정에서 더 높았다. 농약제거를 위한 가장적합한 세척 및 취반 방법은 5회 세척 후 30분간 물에 불리고 새 물로 취반하는 것이 가장 효과적인 것으로 조사되었다.

환경친화적인 농산물 살균소독 세척방법으로 소성칼슘 및 열처리에 의한 신선편이 브로콜리 저장 중 품질 및 미생물적인 안전성 향상 효과를 구명하기 위하여 본 연구를 수행하였다. 브로콜리를 절단한 뒤 수돗물, 50μL·L-1 염소수 및 1.5g·L-1 소성칼슘 용액과 45℃의 수돗물 열처리, 열처리와 살균소독제를 혼합한 45℃의 1.5g·L-1 소성칼슘 용액에서 각각 2분 세척하였다. 그리고 신선편이 브로콜리를 50μm PE 필름에 포장하여 5℃에서 9일 저장하면서 기체조성, 전기전도도, 미생물수, 색 및 관능적인 품질을 조사하였다. 포장내부의 기체조성은 열처리에서 O2 농도가 낮고, CO2 농도는 높았으나 비열처리구에서는 살균소독 방법 간에 차이가 없었다. 소성칼슘 및 염소수 살균소독처리는 수돗물 처리보다 신선편이 브로콜리의 미생물 감소에 효과적이었고 열처리는 저장 3일까지는 효과가 있었으나 6일 이후에는 나타나지 않았다. 전기전도도는 소성칼슘 + 열처리에서 높게 나타났고, 색은 저장기간이 지나면서 명도가 낮아지고 황색도는 증가하였으나 살균소독 처리간에는 차이가 나타나지 않았다. 신선편이 브로콜리 저장 중 미생물수는 소성칼슘 단독처리가 염소수와 비슷한 수준으로 저장 9일 동안 일반세균수 제어효과를 나타냈고, 대장균군도 수돗물 처리보다 저장기간 내내 적게 나타났다. 또한 브로콜리 절단면의 변색 억제에는 열처리가 효과적이었으나 이취는 높게 나타났으며, 비열처리구에서 소성칼슘 용액처리는 염소수와 같이 수돗물보다 외관이 우수하고, 이취가 적게 나타났다. 따라서 소성칼슘 처리는 환경친화적인 방법으로서 신선편이 브로콜리의 염소 살균소독 세척을 대체할 수 있는 방법으로 판단되었다.

This study was conducted to evaluate the microbiological hazard on nursery school children's hands and to investigate the reduction effect of hand washing education. A total of 59 nursery school children's hands were tested. The average number of total aerobic bacteria was 3.72 ± 0.38 log CFU/hand. Five children's hands(2 male and 3 female) were positive(14.3%) for the coliform bacteria. These results showed that hand washing education are required repetitively. Among the pathogenic bacteria tested in this study, Staphylococcus aureus and Bacillus cereus were detected in 9(25.7%) and 16(45.7%) out of 35 their hands, respectively. Twelve out of sixteen B. cereus isolates(70.0%) produced enterotoxin. The results indicate that the hand hygiene of nursery school children needs to be improved. Comparing before and after hand washing in educated and non-educated group, the reduction effect of total aerobic bacteria on their hands was 0.42 and 0.60 log CFU/hand, respectively. The educated group showed 0.18 log CFU/hand higher reduction effect than non-educated group but microorganism did not eliminate perfectly. From the results, using a hand sanitizer after washing with soap and the continuous hand washing education are required to control the contaminated bacteria on nursery school children's hands.

Salted Cabbage products purchased from different companies at 4 different districts in South Korea were detected in this study. Cabbage and salt are the main materials for kimchi manufacture. The results of general bacteria contaminated in the samples were 1.4 × 10^5, 6.4 × 10^5, 1.7 × 10^7, 3.6 × 10^7 CFU/g in cabbage and 2.7 × 10³ CFU/g in salt,respectively. The results of coliforms were detected as 2.4 × 10⁴ CFU/g, and there was no Escherichia coli in any sample. Staphylococcus aureus was detected in cabbage as 9.9 × 10², 8.0 × 10¹, and 3.0 × 10³ CFU/g, Bacillus cereus was also found in cabbage as 4.1 × 10³ and 1.0 × 10¹ CFU/g. The results of Campylobacter jejuni and Vibrio paraheamolyticus were 2.4 × 10^6 and 1.0 × 10⁴ CFU/g in cabbage, respectively. 1.0 × 10³ CFU/g for Yersinia enterocolitica was determined in salt. In case of Listeria monocytogenes, the results were 1.5 × 10¹, 1.1 × 10², and 4.5 × 10¹ CFU/g in cabbage. Total batcteria ranged from 1.4 × 10¹ to 4.4 × 10^5 CFU/g were detected in salting solution, from 1.5 × 10⁴ to 1.2 × 10^8 CFU/g in dehydrated salted-cabbage, from 9.4 × 10⁴ ~1.3 × 10^8 CFU/g in minced salted-cabbage. The results of E. coli in samples from different companies were different from one to anther. The results of the contamination of S. aureus and B. cereus showed positive in salting solution and dehydrated salted-cabbage at a portion of companies. V. paraheamolyticus was detected in salting solution. The contamination of Y. enterocolitica ranged from 9.5 × 10² to 1.8 × 10³ CFU/g in salting solution, from 1.7 × 10¹ to 2.7 × 10² CFU/g in dehydrated salted-cabbage, from 1.2 × 10² to 1.3 × 10^8 CFU/g in minced salted-cabbage. The contamination of L. monocytogenes ranged from 8.0 × 10² to 1.7 × 104 CFU/g in salting solution, from 2.8 × 10² to 1.2 × 10⁴CFU/g in dehydrated salted-cabbage. During the manufacture processing of Kimchi, microorganisms were detected in cabbages salted in different concentrations of salt solution at 8%, 10%, 12% and 15% for 5-20 hours. As the results, 3.5 × 10^5 -1.7 × 10^6 , 3.4 × 10^5 - 2.5 × 10^6 , 5.4 × 10^5 - 2.3 × 10^6 , 4.0 × 10^5 - 2.3 × 10^6 CFU/g were detected for E. coli in samples at different treatment conditions. 1.9 × 10⁴- 4.1 × 10⁴, 4.1 × 10³ - 2.8 × 10⁴, 1.5 × 10³ - 7.8 × 10³ , 2.2 × 10⁴- 6.6 × 10⁴CFU/g were detected for S. aureus in samples at different treatment conditions. Salmonella typhimurium was detected in salted cabbage with various salt concentration after salting for 5 hrs, the result ranged from 2.5 × 10^5 to 3.8 × 10^6 CFU/g, and change of microorganism was the smallest in salted cabbage under the concentration of salting solution at 10% for 15 hours. The cabbage salted in 10% salting solution for 15 hours were washed with water for 2 and 3 times, with chlorine for 3 times, and with acetic acid for 3 times. E. coli was detected in the samples washed with water for 2 and 3 times, washed with chlorine for 3 times. The contamination of S. aureus was 3.0 × 10^5 CFU/g in the samples washed with water for 2 times,5.6 × 10³ CFU/g in the samples washed with acetic acid for 3 times, 3.6 × 10^5 CFU/g in the samples washed with water for 3 times and same amount in the samples washed with chlorine for 3 times. According to the results, the contamination of S. aureus was 5.6 × 10³ CFU/g lower in samples washed with chlorine and acetic acid than that in samples washed with water. In case of S. typhimurium, it has been detected in samples washed with water and chlorine, 3.0 × 10¹ CFU/g as the lowest concentration among all the samples was measured in the samples washed with acetic acid for 3 times.

본 연구에서는 딸기의 냉장 및 상온 저장 시 일반세균, pH, color, firmness 등의 품질특성에 있 어 염수 세척에 따른 영향을 분석하였다. 시료는 세척하지 않은 대조구, 염수세척 시료구, 염수세척 후 물기제거한 시료구 세 가지 종류로 준비하였다. 일반세균의 경우 염수세척 후 물기제거한 경우 에 염수세척 시료구와 비세척 대조구에 비해 세균수가 저감화되었으며, 대수증식기가 나타나지 않 았다. pH의 경우, 비세척 대조구와 염수세척 시료구에서는 다소 감소했으나, 염수세척 후 물기를 제거한 시료구에서는 거의 변화가 없는 것으로 나타났다. 적색도는 비세척 대조구와 염수세척 후 물기제거 시료구에서 저장기간이 경과함에 따라 증가되었으나, 염수세척 시료구에서는 감소되었다. 경도의 경우 4℃에서 저장했을 때, 저장 간에 큰 변화를 보이지 않았다. 결론적으로 딸기를 염수세 척하여 물기를 제거할 경우, 저장기간을 크게 연장할 수 있을 것으로 사료된다.

Fish kill incidents are not rare in the upstream region of the Han River where overall water quality is suitable for supporting a fish community. However, the causes of fish kills are often not identified. In this study we examined the cause of a fish kill in an upstream tributary of the North Han River (Seo Stream, Yanggu County). In the field survey at the time when the fish kill occurred, the results did not indicate any harmful concentrations of heavy metals or toxic pesticides. Instead several tons of gingko (Ginkgo biloba) seed coat wastes were found in the water along the reach of fish kill site. Because gingko is known to be toxic, it was suspected as a cause of the fish kill. Recently gingko production has been increasing in Korea, and it is common practice for farmers to wash the seed coats of seeds in streams because the seed coats are toxic and emit an offensive odor. Toxicity of gingko fruit to humans is well known, but the toxicity to aquatic biota has not been previously reported. We investigated the toxicity of gingko seed coat extract to an invertebrate (Daphnia magna) and a fish (Oryzias latipes). After 48 hours exposure to seed coat extract the EC50 of Daphnia immobilization was 0.35% of a mixture corresponding to a dissolved organic carbon (DOC) concentration of 413 mgC L−1. In the fish experiment, the LC50 after 96 hours exposure was 0.4% of the extract mixture corresponding to a DOC of 440 mgC L−1. Thus gingko seed coat is toxic to aquatic animals and gingko washing was the likely cause of the fish kill incident. Our results suggest that gingko seed coat waste should be treated properly and not disposed of in streams.

This study was conducted to determine cleaning effects of environmental-friendly washing detergent on milking installation in dairy farms. Milking machine, cooling machine and milking liner were washed by alkaline detergent and acid detergent for first three weeks and alkaline detergent and environmental-friendly detergent for next three weeks and the results get through microorganism and physico-chemistry analysis at the five district dairy farms different from environment. E-coli, coliform, fecal coliform, staphylococcus aureus, fecal streptococcus, prsudomonas aeruginosa and yersinia were not found in all of the dairy farms, and total colony counts were no difference compared with chemical detergent. The water for washing exceeded the determining acceptable level of nitrate nitrogen in the Anseong, Onyang and Cheonan and the remaining substance of washed water was also high levels. The cause of the result was that the level of nitrate nitrogen of water is basically high. Therefore, this study indicated that washing effect is no differences between environmental-friendly detergent and chemical detergent by washing for milking machine and cooling machine. Above all, producing high quality milk is to manage the water quality as well as using detergent.