Dishwashing tools such as sponges, scourers, and dishcloths are known to harbor dense and diverse microbial communities, including pathogenic bacteria. In this study, the potential of corona discharge plasma jet (CDPJ) as a disinfectant was tested to improve the hygienic quality of dishwashing tools. For the simulation of microbial contamination, selective pathogenic bacteria (Escherichia coli O157:H7, Staphylococcus aureus, and Pseudomonas putida) were inoculated on selected dishwashing tools (dishcloth, sponge, and scourer) at concentrations of 6.55 to 8.77 log CFU/cm 2 . CDPJ generated at 20 kV voltage and 1.5A current was used for decontamination, whereas a sample-to-electrode distance of 25 mm was maintained during the treatment. Following CDPJ treatment for 5 min, the viable counts of E. coli O157:H7, S. aureus, and P. putida were reduced by 4.30-4.56, 3.71-4.78, and 3.50-3.83 log, respectively. The rates of inactivation were varied among the pathogens, decreasing in the order E. coli O157:H7 > S. aureus > P. putida. Among tested kinetic models, namely log-linear, log-linear with shoulder, and Weibull models, the log-linear with shoulder model was found to be the most suitable model to explain the CDPJ inactivation of the pathogens. In conclusion, CDPJ can be used as a potential sanitizing agent for dishwashing tools.

Sodium dodecylbenzen sulfonate (DBS) and linear alkylbenzene sulfonate (LAS) are widely used in dishwashing products. Residual levels of these surfactants are commonly found on the surfaces of dishware following dishwashing. Residual surfactants and detergents can act as potential toxicants and may pose health risks. This study explored the applicability of dielectric barrier discharge plasma (DBDP) for the degradation of residual surfactants in order to minimize their harmful effects. The plasma was generated using 10 kV pulsed DC power supply at different input currents (2.0-3.0 A) and at various inter-electrode gaps (2.0-3.0 mm). Under simulatory treatment conditions, diluted surfactants (DBS and LAS) and DBS-containing dishwashing detergents dispersed on slide glasses were exposed to DBDP for predetermined periods of time. Results indicated that, under optimal treatment conditions of 3.0 A current and 2.0 mm inter-electrode gap, tested surfactants and surfactants in detergents were degraded in the range of 60- 70% following the plasma treatment for 120 min. Modeling of degradation kinetics indicated that Weibull distribution was the best-fit model, and decimal degradation times (δ) were calculated. Pure surfactants were degraded at relatively higher level than surfactants in detergents. Among these anionic surfactants, DBS was more rapidly degraded than LAS by plasma treatment.

Residual detergents and surfactants on utensils have brought about health issues because they can be absorbed to human digestion system together with containing foods. In the present study, a dielectric barrier discharge plasma (DBDP) was used to explore the applicability of non-thermal plasma for the degradation of residual surfactants and dishwashing detergents in order to reduce the intake of the residues remaining on utensils as the result of incomplete rinsing during dishwashing procedures. DBDP was generated at current intensity 2.0 - 3.0 A, and electrode gap 2.5 mm. Diluted dishwashing detergents and surfactants were spotted on slide glasses and exposed to DBDP for different periods of time. The results indicated that the dishwashing detergents and surfactants were degraded by 46.9 - 84.3% after up to 120 min treatments. Weibull equation was the best fit model to the degradation patterns of surfactants, and the decimal degradation time(δ) of 180.2 - 688.9 min were observed according to currents. Surfactants contained in detergents were degraded more effectively than the surfactants themselves. Among the anion surfactants, DDBS was more rapidly degraded than LAS and ABS.

In this study, we developed and validated microanalysis methods for the determination of linear alkylbenzenesulfonate (LAS), sodium lauryl sulfate (SLS), and alpha olefin sulfonate (AOS). The conditions for the analysis of the surfactants using HPLC with FLD, RID, and ELSD detectors were investigated. The methods were validated by determining the linearity, limits of detection (LODs), limits of quantification (LOQs), recovery, precision, and accuracy. LAS analysis by FLD revealed calibration curves that were linear in the range of 10-200 mg/L for an LAS mixture. The calibration curves for C10-C13 had correlation coefficients of 0.995, 0.997, 0.996, and 0.997, respectively. SLS analysis using RID generated a linear calibration curve in the range of 10-300 mg/L. The calibration curve for SLS C12 had a correlation coefficient of 0.9994. AOS analysis using ELSD resulted in a correlation coefficient of 0.9940. For LAS, the LODs and LOQs were 0.09-0.56 and 0.30-1.87 mg/L, respectively. For SLS C12, the LOD and LOQ were 0.07 and 2.33 mg/L, respectively. For AOS C14, the LOD and LOQ were 16.55 and 21.83 mg/L, respectively. The recoveries were 97.17-98.84% for LAS C10-C14, 97.94% for SLS C12, and 96.11% for AOS C14. The established methods provide acceptable precision and accuracy. Our methods could be useful for the detection of anionic surfactants in dishwashing detergents.

일반가정과 음식점 등 영업시설에 적용할 수 있는 합리적인 식기세척 방법을 도출하기 위하여 점착성 식품인 쌀밥, 고추장, 치즈 및 립스틱을 대상으로 식기 재질, 세척 전 방치시간, 세척도구, 식기류세척제 종류 및 농도, 침지 온도 및 시간 등 세척변수가 세척효율에 미치는 영향을 조사하였다. 쌀밥, 고추장, 치즈 등 식품오물은 식기 재질에 따라 세척효율에 차이가 있었으나, 립스틱의 경우는 식기 재질에 따른 차이를 보이지 않았다. 고추장오물은 스테인리스스틸수세미가, 치즈와 립스틱 오물은 아크릴사수세미의 세척력이 우수하였으나 쌀밥오물의 경우는 세척도구별 차이가 없었다. 치즈오물의 경우에는 다목적수세미의 세척력이 다른 세척도구에 비해 유의하게 열악하였다. 쌀밥과 치즈 오물 세척 시에는 식기류세척제 종류에 따른 세척력 차이가 없었으나 고추장과 립스틱 오물 제거에는 제 2종 식기류세척제가 제 1종 식기류세척제보다 효과적이었다. 오물 제거를 위한 최적 세척제 농도는 쌀밥과 고추장은 0.1%, 치즈는 1%, 립스틱은 0.5%로 확인되었다. 립스틱오물을 제외하고 세척 전 수침은 세척효율을 크게 향상시켰으며, 특히 온수를 사용할 경우 효과가 상승되었다.

올바른 식기류세척제 사용법과 일반가정에서 사용하는 전형적인 식기류 세척방법을 도출하기 위한 기초자료를 확립하고자 수도권의 일반가정을 대상으로 사용 식기류, 세척제 사용실태 및 세척방법을 설문조사하였다. 식생활에서 사용하는 식기류는 자기와 유리 등 위생적 자재의 식기류를 주로 사용하였다. 식기류세척제 선택은 세척력을 우선적으로 고려하여 결정하였고, 제 1종 세척제를 주로 사용하였다. 세척제 사용방식은 물에 희석해서 사용하는 경우가 과반을 넘어 제조업체에서 제시한 사용방법을 대체로 준수하고 있었으며, 세척도구는 다목적수세미를 가장 많이 사용하였다. 세척 후 헹굼은 흐르는 물을 사용하는 유수헹굼이 주류를 이루었으며, 헹굼 완료는 미끄럼 제거 여부를 기준으로 하여 판단하였다. 헹굼 후 대상물체의 건조는 대부분 물빠짐대 위에서 자연건조하는 방법을 취하고 있었다. 이러한 결과를 바탕으로 우리나라 일반가정에서 사용하는 전형적인 식기류 세척방법을 도출하였다.

This study was conducted to investigate the quality characteristics of the natural dishwashing liquid added with the mixture extracts of Curcuma Longa L. (CL), Morus alba (MA) and Ecklonia cava (EC) at various concentrations. The pH and lightness of the natural dishwashing liquid were reduced by adding the mixture extracts, while the turbidity was increased. The natural dish washing liquid added with mixture extracts was shown to display strong antimicrobial activities against L. monocytogenes compared to that of control. Also, it revealed that antioxidant activity was increased depending on concentrations. However, natural dishwashing liquid added with mixture extracts showed the low detergency efficiency. In sensory evaluation, the natural dishwashing liquid containing CL 0.5%, MA 0.25% and EC 0.25% was preferred than the control and it showed negative result in skin patch test. These results suggest that the addition of CL 0.5%, MA 0.25% and EC 0.25% positively improved the qualities characteristics in the natural dish washing liquid.

The productivity of a hospital foodservice system has a significant implication in hospital management as costs for labor and material increase, competitions among hospitals increase, and patients' expectations as to the quality of hospital services increase. The foodservice is characterized by its labor intensiveness. The objective of this study was to examine associations between operational and managerial factors and the productivity of dishwashing work in hospital foodservice systems. The labor productivity in 20 conventional food service systems was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total dish equivalents as a ratio of the total direct and non-direct labor hours required to wash these dishes. 20 hospitals with more than 500 beds located in Seoul were surveyed to obtain data for study variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. Hospital system characteristic which was found to correlate significantly with productivity was the ratio of dish loss. As this increased, the productivity level increased.

본 연구의 목적은 병원급식소의 세정작업의 효율적 관리를 위하여 위탁 전과 후의 비용효과를 비교하고 자가운영과 위탁운영체제의 세정담당 종업원들의 직무만족도를 비교하여 그 비용효율성을 분석하는데 있다. 본 연구의 결과에 의하면, 세정작업의 위탁관리로 다음과 같은 잇점을 기대할 수 있었다. 첫째, 호봉이 낮고 적은 수의 종업원 이용으로 인건비의 절감을 기대할 수 있었으며, 둘째, 봉급에 관한 항목을 제외한 다른 항목에 관해서는 자가운영과 위탁운영 체제의 세정담당 종업원들의 직무만족도에 유의적 차이가 없는 것으로 나타났으며, 세째, 작업일정이나 인사배치에 있어서의 용이함으로 나타났다. 이 연구 결과를 기초로 병원급식소의 위탁관리 프로그램에 관한 지속적인 평가와 개발에 관한 연구가 이루어져야 할 것이다.