This study analyzed IoT-based indoor air quality monitoring data in a cooking room at a high school in Seoul. As a result of measuring the type and concentration change of cooking fumes generated during roasting, frying, and stir-fry, each cooking method showed a different pattern. Some cooking fumes were observed high during the distribution process, not during cooking, and it is necessary to observe and control indoor air quality during the entire process of cooking, storage, and distribution as well as various elements of cooking fumes. Through these results, we propose the addition of an IoT-based real-time indoor air quality monitoring system and ventilation facilities linked to it.

Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50oC showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

Vulnerable populations in healthcare facilities are more sensitive to exposure to indoor air pollutants, and therefore are more affected by such pollutants than the general population. This was the underlying reason why studies of indoor air pollutant concentration distribution and health risk assessment have been conducted targeting facilities, such as daycare centers, medical facilities, elderly care facilities, and postnatal care centers. However, previous studies have mainly focused on daycare and medical facilities for their research, and relatively speaking, studies conducted on the other venues are lacking. Therefore, this study aims to present the current status of indoor air quality and perform a health risk assessment in regard to Formaldehyde exposure at postnatal care centers and elderly care facilities. Here, the study focused on facilities that had undergone pollution level inspections from January 2017 to December 2021. A total of 81 postnatal care centers and 48 elderly care facilities were selected as the subject of the study. Then, the study utilized concentrations of five elements (CO2, HCHO, PM10, PM2.5, TBC) to determine the status of indoor air quality of both postnatal care centers and elderly care facilities. For health risk assessment, HCHO concentration was used. The investigation demonstrated that the yearly average concentration of the five elements stood within the indoor air quality maintenance standards, and the ratio of PM2.5 to PM10 in the two types of facilities was distributed as high as about 70%. In addition, the study showed that HCHO and TBC demonstrated a positive correlation when the relationship between indoor temperature and humidity with the five elements was examined. The health risk assessment showed that the cancer risk level of postnatal care center users stood below 10-6, below the level that is perceived as an acceptable risk. The cancer risk of workers from both postnatal care centers and elderly care facilities and elderly care facility users exceeded the acceptable risk level of 10-6, but was shown to be below 10-4, the maximum acceptable risk.

In this study, we measured the concentration of Particulate Matter(PM10), Formaldehyde(HCHO), and Total Bacteria Count (TBC) at two facilities: day care centers, and postnatal care centers located in the cities of Gyeonggi, Gangwon, Jeolla and Gyeongsang from January 1, 2012 to December 31, 2015. PM10 concentration was similar to the day care centers and postnatal care centers. HCHO concentration was the highest in the postnatal care centers. TBC concentration was the highest in the day care centers. Comparing the different cities, PM10 concentration was the highest in Gyeonggi, HCHO concentration was the highest in Gyeonggi, and TBC concentration was the highest in Gyeonggi. As a result of HCHO's risk assessment, it was found that adults exceeded the carcinogenicity tolerance of 10−6 specified by the US EPA. This study is expected to be helpful in preventing damage to health from the contaminated indoor air at sensitive facilities, and can be used as basic data for indoor air quality management.

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.