학교급식소의 위생관리 실태 조사

소명환,정은진,이은주,김병미 부천대학 2000 論文集 Vol.21 No.-

The states of sanitary control in 42 school lunch systems in Bucheon and Incheon were surveyed from the viewpoints of Sanitation on July in 1999 to find out sanitary problems. The results were as follows: 83.3% of the systems surveyed in this study had not visited the work places of their suppliers to make sure of food safe, 90.5% had neither demanded test records from suppliers nor entrusted analysis to an institution, 78.6% did not equip receiving guidelines in receiving area, 90.5% did not pre-treat meats, fishes and vegetables in one's own school lunch system but did in supplier's system. 42.9% did not sanitize fresh vegetables for salad, 26.2% did not have their students wash their own hands before meal, 33.3% did not equip cleaning program, 26.2% did not equip sanitizing program, and 40.5% did not keep samples of raw foods and processed foods. To keep good sanitation in school lunch systems, the food sanitation law should be revised to control the food suppliers by this law.

항균성 동치미액의 첨가에 의한 냉면국물 중의 Salmonella typhimurium 및 Staphylococcus aureus 생육억제

소명환,조신호,이재우,이효구 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

동치미액은 전통적으로 냉면국물로 이용되어왔다. 냉면국물의 미생물 오염문제를 해결하기 위하여 항균활성이 높은 김치 젖산균 Lactobacillus homohiochii B21과 Leuconostoc mesenteroides subsp. mesenteroides C16을 스타터로 혼합사용하여 동치미액을 제조하고, 이를 냉면국물에 100%, 50%, 10% 및 0% 첨가하여 20℃ 및 10℃에서 보관할 때에 동치미액의 항균력으로 인하여 의도적으로 첨가한 Salmonella typhimurium과 Staphylococcus aureus의 증식이 억제되는 정도를 조사하였다. 동치미액 100%인 냉면국물은 20℃에서 보관할 때는 Salmonella typhimurium은 16시간만에, Staphylococcus aureus는 32시간만에 10^6CFU/ml에서 10^0CFU/ml로 각각 급격히 사멸하였고, 10℃에서 보관할 때도 시간경과에 따라 생균수가 급격히 감소하였으나 감소속도는 20℃의 경우보다 느렸다. 동치미액을 50% 첨가한 육수에서도 Salmonella typhimurium과 Staphylococcus aureus는 시간경과에 따라 급격히 감소하였으며, 감소속도는 동치미액 100%일 경우보다 느렸다. 동치미액을 10% 첨가한 육수에서는 20℃에서 보관할 때는 초기에 Salmonella typhimurium과 Staphylococcus aureus의 균수증가가 약간 있었으나 동치미액 무첨가에 비하여 현저히 억제되었으며, 8시간∼16시간 이후부터는 균수가 서서히 감소하였다. 육수에 동치미액을 첨가하지 않았을 경우에는 20℃에서 보관할 때는 초기부터 Salmonella typhimurium과 Staphylococcus aureus의 균수증가가 급격히 이루어졌으며, 10℃에서 보관할 때는 24시간 이후부터 서서히 증가하였다. Salmonella typhimurium과 Staphylococcus aureus에 대한 본 동치미액의 억제력은 후자의 미생물보다 전자에 대하여 더 강하게 나타났다. 본 연구의 동치미액을 육수에 50% 첨가하여 냉면국물을 제조한다면 보관중의 미생물 오염문제 해결에 큰 도움이 될 것으로 판단된다. Juice of Dongchimi, a Korean traditional vegetable food fermented with lactic acid bacteria, has been traditionary used as broth for Naengmyon, a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria, Salmonella typhimurium and Staphylococcus aureus, in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria, Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria, and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during storage at 20℃ and 10℃. In Naengmyon-broth of 100% Dongchimi-juice stored at 20℃, the numbers of Salmonella typhimurium and Staphylococcus aureus were rapidly decreased from 10^6CFU/ml to 10^0CFU/ml in 16 hours and 32 hours, respectively. In Naengmyon-broth containing 50% Dongchimi-juice, their numbers were also rapidly decreased, though the decreasing rates were not so fast as those in 100% Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice, the growths of the two food poisoning bacteria were markedly inhibited, compared with those in 100% beef broth, though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth, their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 20℃ than at 10℃, and was more active against Salmonella typhimurium than against Staphylococcus aureus.

위생관점에서 본 학교급식소 시설 및 기구의 실태

소명환,진정희,백윤희 부천대학 2000 論文集 Vol.21 No.-

The facilities and equipments of 42 school lunch systems in Bucheon and Incheon were surveyed from the viewpoint of sanitation on July in 1999 to find out sanitary problems. There were many systems which were located near restroom, trash dump or playground. No system kept facility divided into contaminated area and uncontaminated area according to the work flow. Most systems did not equip receiving and preparing rooms, food dividing and holding rooms, and dish storage rooms, separately. Many systems did not have receiving table and enough lighting in receiving area, and did not have washing and sanitizing equipments for cutting-boards, knives, gloves and hands in preparing area. Many systems also had such storage rooms where sunlight directly passed through, and no thermometer and no hygrometer was equipped. There was no cooking room where filter sanitized air was supplied and working area was divided into cold cooking and hot cooking. Most cooking rooms did not had enough space, UV-lamp for air sanitizing, and duct to lead washed water from immobile equipment to trench. Many systems did not have separate worktables by foods, and did not have sanitizing equipment for cooking utensils and fresh vegetables. To keep good sanitation in school lunch systems, facilities and equipments listed in school lunch low should be reinforced much more at sanitary viewpoints.

식품영양분야의 심화교육 수요조사 : 부천 및 인천 지역을 중심으로 Focusing on Bucheon and Inchein Area

소명환,조신호,변기원,백재은,이수정 부천대학 2002 論文集 Vol.23 No.-

식품영양분야의 심화교육을 실시하기 위하여 부천 및 인천지역의 식품관련 업체에 근무하는 사람을 대상으로 교육수요에 대한 설문 조사를 실시하였다. 설문조사에 성실하게 응답한 126명중에서 전공심화교육을 긍정적으로 평가하고 기회가 되면 교육을 받겠다고 응답한 사람이 101명(80.2%)이었고, 부정적으로 평가하거나 심화교육을 받을 의사가 없다고 응답한 사람이 25명(19.8%)이었다 심화교육을 희망하는 주된 이유는 전문분야의 부족한 실력을 향상시키고 학점은행제에 의하여 학사학위도 받을 수 있기 때문이었다. 전공심화과정에 개설되었으면 좋겠다고 생각하는 전공과목은 영양상담, HACCP실무론, 식생활과건강, 외식산업창업및경영, 식당경영론, 급식전산실무, 식품및조리원리, 식품재료학, 식품관능검사, 식품품질관리 등이었다. 학정은행제에 교양관련과목으로 개설되면 좋겠다고 생각하는 과목은 PC활용, 재태크론, 전자상거래론, 소자본창업경영, 대인관계심리학, 상담심리학, 운동과 건강 등이었다. The aim of research was to investigate the demand for deepened education of the subjects who work in food related jobs in Bucheon and Incheon area, and to establish the deepened education in field of Food and Nutrition. Subjects were 126 persons, and the results were as follows: 101 persons(80.2%) evaluated positively the deepened education, and answered to be willing to take the course if they have an opportunity for study. 25 persons (19.8%) responsed negatively, or answered not to take the course. The main reasons to select the deepened education are not only to be able to improve the knowledge in major but also to obtain the degree of Bachelor in food and nutrition. The courses they wanted to be opened were as follows: nutrition education, practice in HACCP, food and health, restaurant management, practice in computer related to food service, food science, principles of cookery, food materials, sensory evaluation of food, quality control, etc. The general courses they wanted to be opened were as follows: PC practice, theory of property management, electronic commercial transaction, establishment and management of the small sized capital enterprises, psychology in human relation, psychology in counseling, physical activity and health, etc.

냉면용 동치미액 제조를 위한 항균 활성이 높은 젖산균의 선발

소명환,조신호 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

냉면용 동치미액을 제조했을 때 항균할성이 높고 관능적 기호도가 높은 젖산균 스타터를 선발하기 위하여 김치젖산균 24주에 대하여 항균활성과 유기산생산능력을 검사하였다. 검사된 24주 중에서 Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18, Lactobacillus bavaricus B01, B06, C19, C32, Lac. homohiochii B21 및 B22의 균주들은 비교적 높은 항균활성을 나타내었고, 항균활성은 그램 음성균인 Escherichia coli와 Salmonella typhimurium에 대해서 보다 그램 양성균인 Listeria monocytogenes와 Staphylococcus aureus에 대해서 더 강하게 나타났다. 동치미액 냄새의 기호도는 hetero 발효균인 Leuconostoc mesenteroides 및 Leuconostoc paramesenteroides의 균주로 발효한 것이 homo 발효균이 Lactobacillus bavaricus 및 Lactobacillus homohiochii의 균주들로 발효한 것보다 좋았다. 그러나 동치미액에 쇠고기 육수를 동량 가하여 만든 냉면국물은 시료간에 냄새의 기호도에서 유의적인 차이가 나타나지 않았다. 동치미액의 항균활성과 기호도를 고려하여 Lac. homohiochii B21와 Leu. mesenteroides subsp. mesenteroides C16의 2균주를 동치미 스타터용 우수균주로 최종 선발하였다. In order to screen lactic acid bacterial starter having high antibacterial activity and giving good flavor in Dongchimi for Naengmyon, antibacterial activity and acid producing ability of 24 strains of Kimchi lactic acid bacteria were tested. Among 24 strains tested, Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18, Lactobacillus bavaricus B01, B06, C19, C32, Lac. homohiochii B21 and B22 showed high antibacterial activity, and their antibacterial activities were more active against Listeria monocytogenes and Staphylococcus aureus than against Escherichia coli and Salmonella typhimurium. The odors of Dongchimi-juices fermented with Leu. mesenteroides or Leu. paramesenteroides were more favorable than those with Lac. bavaricus or Lac. homohiochii. But the odors of Naengmyon-broths which were made with each Dongchimi-juice were not significantly different each other. In consideration of antibacterial activity and flavor of Dongchimi-juice, two strains of lactic acid bacteria, Lac. homohiochii B21 and Leu. mesenteroides subsp. mesenteroides C16, were finally screened out as Dongchimi starters.

항균활성이 높은 젖산균에 의한 냉면용 동치미액의 속성 제조

소명환,박상희,조신호 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

본 연구의 목적은 항균활성이 높은 김치 젖산균 Lac. homohiochii B21과 Leu. mesenteroides subsp. mesenteroides C16을 스타터로 사용하여 관능적인 특성이 좋고, 냉면중의 유해세균에 대하여 높은 항균활성을 나타내는 냉면용 동치미액의 속성 제조방법을 설정하는 것이다. 상기의 두 젖산균을 스타터로 사용할 때에는 각각을 단독 사용하는 것보다 혼합 사용하는 것이 산생산과 항균활성에 더 좋았다. 동치미 담금시에 스타터를 접종하지 않았을 때에는 발효초기에 그램음성균과 대장균군의 수가 현저히 증가하였고 동치미액의 항균활성도 거의 없었다. 스타터를 접종했을 때에는 그램음성균과 대장균군의 수가 초기부터 급격히 감소하였고 항균활성도 매우 높았다. 동치미 재료를 가열살균하고 스타터를 접종했을 때에는 그램 음성균과 대장균군이 초기부터 검출되지 않았으며 항균활성도 높았다. 본 스타터로 20℃에서 동치미를 발효할 때 발효 2일에 항균활성이 가장 높았고 6일에는 항균활성이 거의 나타나지 않았다. 동치미액의 대장균군수, 항균활성 및 관능적인 특성을 고려할 때 재료를 80℃에서 15분간 열처리하고 상기의 두 젖산균을 혼합접종하여 20℃에서 2일간 발효함이 좋은 것으로 판단되었다. The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favorable flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria, Lactobacillus homohiochii B21 and Leuconostoc mesenteroides subsp. mesenteroides C16, as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter, mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation, the numbers of Gram negatives and coliforms were remarkably increased in early phase, and antibacterial activity could scarcely be detected. But when starter was inoculated, the numbers of Gram negatives and coliforms were sharply decreased from early phase, and antibacterial activity was high. When Dongchimi was made with heat sterilized materials and starter, there were no Gram negatives and coliforms, and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 20℃, and was scarcely detected in six days. In consideration of coliform counts, antibacterial activity and the flavor of Dongchimi, the preparation method in which all materials were heat treated at 80℃ for 15 minutes, and inoculated with mixed starter of the two strains, and fermented for 2 days at 20℃, was thought to be good.

항균성 동치미액의 첨가에 의한 냉면국물 중의 Listeria monocytogenes 및 Escherichia coli O157:H7 생육억제

소명환,박상희,조신호,황한준,성낙주 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.2

동치미액은 전통적으로 냉면국물로 이용되어왔다. 냉면국물의 미생물 오염문제를 해결하기 위하여 항균활성이 높은 김치 젖산균 Lactobacillus homohiochii B21과 Leuconostoc mesenteroides subsp. mesenteroides C16을 스타터로 혼합사용하여 동치미액을 제조하고, 이를 냉면국물에 100%, 50%, 10% 및 0% 첨가하여 20℃ 및 10℃에서 보관할 때에 동치미액의 항균력으로 인하여 의도적으로 첨가한 Listeria monocytogenes와 Escherichia coli O157:H7의 증식이 억제되는 정도를 조사하였다. 동치미액 100%인 냉면국물은 20℃에서 보관할 때에 Listeria monocytogenes는 8시간만에, Escherichia coli O157:H7는 40시간만이 10^6CFU/ml에서 10^0CFU/ml로 각각 급격히 사멸하였고, 10℃에서 보관할 때에도 시간경과에 따라 생균수가 급격히 감소하였으나 감소속도는 20℃에서 보관할 때보다 느렸다. 동치미액을 50% 첨가한 육수에서도 Listeria monocytogenes와 Escherichia coli O157:H7는 시간경과에 따라 급격히 감소하였으며, 감소속도는 동치미액 100%일 경우보다 느렸다. 동치미액을 10% 첨가한 육수는 20℃에서 보관할 때는 초기에 Listeria monocytogenes 및 Escherichia coli O157:H7의 균수증가가 약간 있었으나 동치미액 무첨가에 비하여 현저히 억제되었으며, 16시간 이후부터는 균수가 서서히 감소하였다. 동치미액을 첨가하지 않은 육수는 20℃에서 보관할 때는 초기부터 Listeria monocytogenes 및 Escherichia coli O157:H7의 균수증가가 급격히 이루어졌으며, 10℃에서 보관할 때는 24시간 이후부터 서서히 증가하였다. Listeria monocytogenes 및 Escherichia coli O157:H7에 대한 본 동치미액의 항균활성은 후자의 미생물보다 전자에 대하여 더욱 강하게 나타났다. 본 연구의 동치미액을 육수에 50% 첨가하여 냉면국물을 제조한다면 보관중의 미생물 오염문제 해결에 큰 도움이 될 것으로 판단된다. Juice of Dongchimi, a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon, a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food born pathogens, Listeria monocytogenes and Escherichia coli O157:H7, in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria, Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria, and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 20℃ and 10℃. In Naengmyon-broth of 100% Dongchimi-juice stored at 20℃, the numbers of Listeria monocytogenes and Escherichia coli O157:H7 were rapidly decreased from 10^6CFU/ml to 10^0CFU/ml in 8 hours and 40 hours, respectively. In Naengmyon-broth containing 50% Dongchimi-juice, their numbers were also rapidly decreased, though the decreasing rates were not so fast as those in 100% Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice, the growths of the two pathogens were markedly inhibited, compared with those in 100% beef broth, though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth, their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 20℃ than at 10℃, and was more active against Listeria monocytogenes than against Escherichia coli O157:H7.

개량누룩의 사용에 의한 탁주의 품질개선

소명환,이영숙,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주와, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주의 이화학적 특성과 관능적 특성을 비교 조사하였다. 총산함량은 시판누룩 술덧 0.88%, 쌀입국 술덧 0.47%, 개량누룩 술덧 0.39%이었고, 알콜함량은 개량누룩 술덧 15.5%, 쌀입국 술덧 15.1%, 시판누룩 술덧 9.0%이었다. 환원당함량은 시판누룩 술덧 2.80%, 개량누룩 술덧 1.24%, 쌀입국 술덧 0.80%이었고, 아미노산함량은 개략누룩 술덧 0.55%, 시판누룩 술덧 0.47%, 쌀입국 술덧 0.23%이었으며, 주박량은 시판누룩 술덧 4.14%, 쌀입국 술덧 2.80%, 개량누룩 술덧 1.51%이었다. 개량누룩 탁주와 시판누룩 탁주는 부유물이 매우 느리게 침전되었지만 쌀입국 탁주는 빨리 침전되었다. 색이 좋은 순위는 개량누룩 탁주, 시판누룩 탁주, 쌀입국 탁주이었고, 향 및 맛이 좋은 순위는 개량누룩 탁주, 쌀입국 탁주, 시판누룩 탁주이었다. 이상의 결과로 볼 때 개량누룩 탁주가 시판누룩 탁주나 쌀입국 탁주보다 품질이 좋은 것으로 판단되었다. Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were investigated, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88%, 0.47% and 0.39% in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The contents of alcohol were 15.5%, 15.1% and 9.0% in mash of modified Nuruk, rice koji and commercial Nuruk, respectively. The contents of reducing sugar were 2.80%, 1.24% and 0.80% in mash of commercial Nuruk, modified Nuruk and rice koji, respectively. The contents of amino acid were 0.55%, 0.47% and 0.23% in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji. Color was preferred in the order of Takju of modified Nuruk, rice koji, and commercial Nuruk. Therefore, it seemed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

개량누룩으로 제조한 탁주의 중요 향미성분 분석

소명환,이영숙,한성희,노완섭 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주술덧과, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주술덧의 중요 향미성분을 분석 비교하였다. 향기성분인 isoamyl alcohol, isobutyl alcohol 및 ethyl acetate의 함량은 개량누룩 술덧이 시판누룩 술덧이나 쌀입국 술덧보다 훨씬 높았다. 주된 유기산은 개량누룩 술덧은 젖산, 푸말산 및 호박산이었고, 시판누룩 술덧은 젖산 및 초산이었으며, 쌀입국 술덧은 구연산, 젖산 및 호박산이었다. 유기산의 총량은 시판누룩 술덧 5,146 ㎎/L, 쌀입국 술덧 1,706 ㎎/L, 개량누룩 술덧 1,388 ㎎/L이었다. 주된 유리아미노산은 개량누룩 술덧은 glutamic acid, alanine, proline 및 histidine이었고, 시판누룩 술덧은 glutamic acid, proline, leucine 및 histidin이었으며, 쌀입국 술덧은 arginine, proline 및 glutamic acid이었다. 유리아미노산의 총량은 개량누룩 술덧 14,090 ㎎/L, 시판누룩 술덧 12,202 ㎎/L, 쌀입국 술덧 7,152 ㎎/L이었다. 이상의 결과들로 볼 때 개량누룩 술덧이 기존 발효제의 술덧보다 좋은 것으로 생각되었다. The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commercial Nuruk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol, isobutyl alcohol and ethyl acetate which were known as aroma compounds in Takju, were much higher in mash of modified Nuruk than in that of commercial Nuruk or rice koji. The major organic acids were lactic, fumalic and succinic acid in mash of modified, and lactic and acetic acid in mash of commercial Nuruk, and citric, lactic and succinic acid in mash of rice koji. The contents of total organic acids were 5,146㎎/L, 1,706㎎/L and 1,388㎎/L in mash of commercial Nuruk, rice koji and modified Nuruk, respectively. The major free amino acids were glutamic acid, alanine, proline and histidine in mash of modified Nuruk, and glutamic acid, proline, leucine and histidine in mash of commercial Nuruk, and arginine, proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090㎎/L, 12,202㎎/L and 7,152㎎/L in mash of modified Nuruk, commercial Nuruk and rice koji, respectively. Therefore, it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

간세포암환자에서 간동맥 화학 색전술 후 발생한 리피오돌에 의한 폐렴 1예

김소이,김유리,허현미,배서은,이명원,최윤정,김고흔,김태헌,유 권,문일환 이화여자대학교 의과대학 2009 EMJ (Ewha medical journal) Vol.32 No.2

Hepatocellular carcinoma(HCC)is one of common causes of cancer-related death in Korea where the majority of HCC patients were Hepaitc B virus(HBV)carriers and have cirrhosis. Transarterial chemoembolization(TACE)is commonly applied to the treatment of multinodular HCC in Korea and careful selection of candidate is important for the risk of various side effects. Besides common side effects as fever, nausea, abdominal pain and elevation of liver enzyme, TACE may predispose to hepatic failure, ischemic cholecystitis, pulmonary embolism, cerebral embolism and pneumonitis. In previous studies, some cases of pulmonary and cerebral embolism cases were reported but lipiodol pneumonitis after TACE was rarely reported. A 65-year-old woman with a multinodular HCC associated with HBV infection, was treated with TACE. Seven days after the procedure, nonspecific respiratory symptoms such as dyspnea and dry cough developed. Chest X-ray and chest computed tomography showed diffuse ground glass opacities in whole lung fields, suggestive of lipiodol pneumonitis. After several days of supportive care with steroid administration, radiologic abnormalities and subjective symptoms were much improved, considered that the disease was compatible with lipiodol pneumonitis.