학교 급식의 위생관리현황 및 발전방안

김종규 한국보건교육건강증진학회 2000 한국보건교육·건강증진학회 학술대회 발표논문집 Vol.- No.-

외식업소 종사자의 손 위생관리에 관한 연구

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2013 한국환경보건학회지 Vol.39 No.1

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

Foot Structure and Vowel Shortening

김종규 대한언어학회 2013 언어학 Vol.21 No.2

Korean vowel shortening, operating at the level of the foot, is a typical case of trochaic shortening motivated by the complete parsing of syllables into feet. As an anti-trapping effect, trochaic shortening saves a prosodically trapped light syllable in an uneven trochaic context like [H L]. The mechanism of extrasyllabification is closely related to and thus, plays a crucial role in Korean vowel shortening. Extrasyllabification of the final consonant is generally preferred over vowel shortening. When it would yield an unsyllabified consonant, extrasyllabification is replaced by vowel shortening. The major theoretical finding of this study is the active operation of trochaic shortening in an iambic system, Korean. This provides a new perspective in the typology of vowel shortening. Shortening processes, either trochaic or iambic, have been generally described as a typical characteristic of trochaic languages, mainly stemming from the so-called Iambic/Trochaic Law. Only lengthening processes such as iambic lengthening have been proposed as significant means of quantitative adjustment in iambic languages. As a foot-based process, however, trochaic shortening is metrically well-motivated in the iambic system of Korean.

Long-term Changes in Climate Factors and Food Supply in Korea: Focused on Fishery Products

김종규 계명대학교 자연과학연구소 2022 Quantitative Bio-Science Vol.41 No.1

This study aimed to investigate the impact of climatic factors on the offshore fishery catches in Korea over the past three decades and their effect on the fishery product supply. It focused on seven major fish species popular in Korean side dishes. The study data were entirely obtained from the official statistics of Korea. Data analyses, such as trend analysis and regression analysis, were done using SPSS software package. Over the last 30 years (1981 to 2010), cold-water fish species, such as Alaska/walleye pollock, have almost disappeared; however, catches of warm-water species, such as anchovy and squid, have greatly increased (p< 0.05). During the study period, the sea surface temperature (SST) and air temperature of Korea significantly increased (p< 0.05). The per capita annual consumption of fishery products in 2010 was much higher than that of 1981; however, the self-sufficiency ratio declined remarkably. Changes in catches due to SST changes strongly affected consumer prices of fish species such as Alaska/walleye pollock, while consumer price index (CPI) of Pacific saury was representative of the overall CPI for living. The results indicate that the fish species caught have changed during the long period because of the rise of air temperature and SST. These results warn that fish catches will change more due to ocean warming around the Korean peninsula. If the Korean fishery product consumption steadily increases, it would lead to a rise in its fishery prices (fishflation).

김치의 숙성 및 발효중 오염지표미생물과 유산균의 변화-제1보

김종규,윤준식,Kim, Jong-Gyu,Yoon, Joon-Sik 한국환경보건학회 2005 한국환경보건학회지 Vol.31 No.1

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

유두체가 제거된 흰쥐의 정위반응

김종규,김철,Kim, Jong-Kyu,Kim, Chul 대한생리학회 1972 대한생리학회지 Vol.6 No.2

A study was planned to see if the mammillary bodies have any influence upon orienting response Thirty-nine male rats were divided into two groups. One group of animals received electrolytic lesion of the mammillary bodies through stereotaxically implanted electrodes (mammillary body group), and the other group received the same treatment short of electrolytic lesion(operated control group). All animals were tested for orienting response 3 weeks after surgery. Orienting response was regarded as elicited when an animal in alertness ceased ongoing activity upon 1,000 Hz tone presentation and/or turned head toward the source of stimulus. Weak (momentary and inconspicuous) and strong (marked and more persistent) responses were discriminated. Occurrence and duration of orienting response were measured, and the rate of habituation was estimated in 20 trials. Shift of attention from sound to light stimulus (10 trials) as well as orienting response of thirsty animals to sound stimulus while drinking (5 trials) and while at rest (5 trials) were also tested. 1. Simple orienting respons to sound stimulus tended to occur more often and its duration tended to be shorter in the mammillary body group than in the operated control group. 2. With repetition of trials, the occurrence of orienting response in each trial decreased progressively in both groups (habituation). However, the rate of habituation was significantly less prominent in the mammillary body group than in the operated control group. 3. Under attention·shift situation, orienting response tended to occur less often and its duration tended to be shorter in the mammillary body group than in the operated control group. 4. Orienting response to sound stimulus while drinking to quench thirst tended to occur more often and its duration tended to be shorter in the mammillary body group than in the operated control group. In quiet state, however, there existed no group difference with regard to the occurrence and duration of the orienting response. Although no obvious inference can be drawn from the above results, they may suggest the mammillary bodies being involved in the orienting response as a control mechanism inhibitory to the occurrence and facilitatory to the habituation of the response.

역량기반 기업 HRD 시스템 사용자 만족도의 영향요인에 관한 연구

김종규,조남재,정진관 한국디지털정책학회 2006 학술대회 발표논문집 Vol.2006 No.1

성별 및 연령별 손 위생관리의 비교

김종규 한국환경보건학회 2019 한국환경보건학회지 Vol.45 No.3

Objective: This study was performed to evaluate gender and age differences in hygienic behavior among the general population, focusing on hand-washing habits and the microbial load of hands. Methods: A self-administered questionnaire survey and a separate microbial examination were performed. The Pearson’s correlation between hand-washing habits and microbial load was analyzed. Results: In the questionnaire survey on hand-washing habits, gender differences were found in hand-washing frequency, use of hand-washing agents, and hand drying methods (p<0.05). Age differences were found in numbers of washing parts of the hands and also in hand drying methods (p<0.05). Females showed better habits washing hands than did males, as did older people compared to younger. In the microbial examination of indicator bacteria on their hands, younger people tended to show a higher load of total aerobic bacteria than did the older, and females showed a higher load of total coliforms than did males (p<0.05). There were significant relationships between the load of total aerobic bacteria and hand-washing frequency, duration, and method of turning-off water (p<0.05). Conclusions: Although females were expected to show a better practice of hand-washing than were males based on the survey results, they showed a higher level of total coliforms in the hand examination. The older age group showed better hand-washing habits than did the younger age group and had less total aerobic bacteria on their hands. These inter-gender and age differences highlight the need for development and implementation of genderand age-specific educational programs or campaigns.

近大企業에 있어 減價償却의 機能에 대한 小考

金鍾奎 대구 효성가톨릭대학교 1969 연구논문집 Vol.5 No.1

한국산 전통 간장과 된장의 숙성중 aflatoxin의 변화와 그 특징-제1보. 경쟁 미생물(Bacillus subtilis)이 Aspergillu parasiticus의 성장과 aflatoxin 생성에 미치는 영향

김종규,노우섭 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.3

This study was perfonned to investigate the possible effect of Bacillus subtilis which is the predominant species of bacteria in Korean soy sauce, soy paste, and Meju (soybean cake) on the growth and aflatoxin production of Aspergillus parasiticus ATCC 15517. The microorganisms were grown in a modified APT broth and incubated at $30^{\circ}C$ for 12 days. Aflatoxins were determined using high performance liquid chromatography (HPLC). A remarkable inhibition of the growth of Aspergillus parasiticus was observed during the incubation period when in the presence of B. subtilis (mixed culture). Dry mycelial weight in the mixed culture was significantly reduced by 85.3% in comparison to the control at the end of the incubation period (p<0.01). Lower levels of aflatoxins were found in the mixed culture than in the monoculture. At the end of the incubation period aflatoxin production was significantly inhibited by more than 50% (p<0.05). These results indicate that B. subtilis mainly inhibites the growth and aflatoxin production of toxigenic Aspergillus in Meju, soy sauce and soy paste. Although its effect on aflatoxin production was less pronounced, we could expect more inhibition by another bacteria related with fermentation in Meju. 본 연구는 한국 전통 된장과 간장 및 메주등에서 주된 상재균으로 나타나는 B. subtilli가 Aspergillus parasicus의 성장과 발암물질(Aflatoxin) 생성에 미치는 영향을 관찰하기 위하여 수행되었다 변형 APT 배지를 사용하여 $30^{\circ}C$에서 12일 동안 B. subtilis KCCM 11316과 Aspergillu parasiticus ATCC 15517를 단독 배양(대조군) 및 혼합 배양하고 그 성장과 배양물의 변화를 경시적으로 관찰하였으며 HPLC에 의하여 aflatoxin을 분석하였다. 혼합 배양시에는 곰팡이의 건조 균체량이 배양 직후로부터 배양 말기에 이르기까지 현저하게 억제되었으며, 배양 말기에 단독 배양시보다 85.3% 감소되었다(p<0.01). Aflatoxin의 생성량도 배양 말기에 대조군에 비하여 50%이상 감소되었다(p<0.05). 이로부터 Bacillus subtilis는 메주 및 간장과 된장에 있어서 유해 곰팡이의 생육과 aflatoxin 생성을 주도적으로 억제하는 것을 알 수 있다. Aflatoxin 생성에 대한 억제 효과는 곰팡이의 성장에 대한 억제 효과보다 낮게 나타났으나 메주 중에는 다른 발효 관련 세균들이 함께 존재하는 바, 이들에 의한 억제적 영향도 기대된다.