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.

본 연구는 표면 세척 시스템을 이용하여 유자의 미생물과 잔류농약 제거 효과를 살펴보았다. 선행 연구로 오징어 먹물을 제거 효과를 보기 위해 스프레이 회전 속도 0.11, 0.42, 0.73 m/s, 수압 0.6, 0.9, 1.2 MPa과 컨베이어 속도 0.046, 0.092, 0.138 m/s 으로 세척 조건을 달리하였다. 오징어 먹물 제거 실험 결과 먹물 제거 효율은 컨베이어 속도와 분사 노즐 회전수와는 높은 상관관계를 나타내었으며 수압의 조건

현재 대부분의 수삼은 흙이 묻은 상태로 유통되고 있는데 소비자의 편이성을 고려하여 수삼을 세척한 후 포장한 상태로 유통시키기 위한 연구의 일환으로 수삼의 세척처리 방법에 따른 표면세척효과 및 미생물 감균 효과를 조사하였다. 수확 직후 수삼의 부위별 생균수는 5.85~6.63 log CFU/ea범위로 뇌두 부위가 가장 많았고 다음으로는 지근과 주근 순이었다. 부위별 곰팡이 수는 3.67~5.12 log CFU/ea범위로 뇌두 부위가 많았으며 주근과

We developed a surface washing system for ginseng. The washing system was developed using different treatments and conditions and characterized in terms of product hardness, weight loss, and change in temperature and color. Optimal results were obtained using a surface washing system involving a washing conveyor speed of 1.0 L/min, a water pressure of , a washing nozzle angle of , a washing height of 5 cm, a 1-sec reciprocating washing nozzle cycle, a dehydration wind velocity of 30 m/sec, and an internal drying temperature of . A surface washing system using a washing conveyor speed of0.8 L/min, a water pressure of , a washing nozzle angle of , a washing height of 3 cm, a 1-sec reciprocating washing nozzle cycle, a dehydration wind velocity of 30 m/sec, and an internal drying temperature of resulted in ginseng that was stained yellow.