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표면시험법을 이용한 식품접촉표면 재질에 따른 살균소독제의 유효성 평가
김형일,전대훈,윤혜정,최현철,엄미옥,성준현,박나영,원선아,김난영,이영자 한국식품위생안전성학회 2008 한국식품위생안전성학회지 Vol.23 No.4
The study was undertaken to provide information on the efficacy of sanitizers against bacteria with and without organic road dried on to food contact surfaces using the surface test method which EU and USA are currently implementing as one of their official test methods. Escherochia coli ATCC 10536 or Staphylococcus aureus ATCC 6538 was inoculated on to food contact surfaces, such as stainless steel, polypropylene, and silicon, which was then treated with benzalkonium chloride, sodium hypochlorite, or ethanol as a sanitizer for 5minutes at 20℃. Results indicated that the type of surface had little affected the efficacy of various sanitizers. In addition, 200 ppm of benzalkonium chloride or 200 ppm of sodium hypochlorite showed no definite reduction of bacterial populations in the present of organic load, while 40% ethanol showed reduction to 4 cfu log10/carrier or more in viable count in the organic load. The study was undertaken to provide information on the efficacy of sanitizers against bacteria with and without organic road dried on to food contact surfaces using the surface test method which EU and USA are currently implementing as one of their official test methods. Escherochia coli ATCC 10536 or Staphylococcus aureus ATCC 6538 was inoculated on to food contact surfaces, such as stainless steel, polypropylene, and silicon, which was then treated with benzalkonium chloride, sodium hypochlorite, or ethanol as a sanitizer for 5minutes at 20℃. Results indicated that the type of surface had little affected the efficacy of various sanitizers. In addition, 200 ppm of benzalkonium chloride or 200 ppm of sodium hypochlorite showed no definite reduction of bacterial populations in the present of organic load, while 40% ethanol showed reduction to 4 cfu log10/carrier or more in viable count in the organic load.
김지영 ( Ji Young Kim ),김효진 ( Hyojin Kim ),송지영 ( Ji Young Song ),강혜라 ( Hera Kang ),성누리 ( Nu Ri Sung ),도정아 ( Jung Ah Do ),정용현 ( Yong- Hyun Jung ),이강봉 ( Kang Bong Lee ),최윤주 ( Youn Ju Choi ) 한국환경농학회 2018 한국환경농학회 학술대회집 Vol.2018 No.-
Chlorpyralid belongs to picolinic acid herbicide family targeting broadleaf plant such as clover and thistles. The action of this chemical is reducing or prohibiting the germination of grass, broadleaf weeds, and seedlings. An analytical method for the determination of Chlorpyralid residue in agricultural commodities was developed by Ministry of Food and Drug Safety (MFDS). For the analytical method verification, five representative commodities were chosen; chilli pepper for vegetable group, hulled rice for grain group, mandarin orange for fruit group, potato for root vegetables group and soybean for legume group. Briefly, sample were extracted with 5% formic acid in acetonitrile and partitioned by citrate buffer. To remove the interferences, dispersive-SPE using C18 and alumina neutral was used before LC-MS/MS (Liquid Chromatography -Tandem Mass Spectrometry) analysis with C18 column. The linear standard calibration curve was confirmed (coefficient of determination with calibration range). Mean average accuracies were shown 71.2~104.3 %. The precision were also shown less than 9.9% for all five samples. Is sum, the proposed method for Chlorpyralid residue determination developted by MFDS can be suitable for CODEX guidelines CAC/GL 40) and useful as official method.
IPA 분석을 활용한 피부미용업 사업주의 위생교육 중요도 및 만족도
박정연,이계영 한국디자인문화학회 2018 한국디자인문화학회지 Vol.24 No.4
Skin care industry provides service in human bodies and sanitation management is essential. In accordance with the current public sanitation act, employees engaged in the industry must complete legal required education for three hours every year. Most earlier studies on this theme stressed the importance of sanitation knowledge and practice by skin care therapists. Thus, there is little research on the educational satisfaction from sanitation education on educational subjects. This study investigated the significance-satisfaction of sanitation education among skin care business owners living in Gwangju and Jeollanam province who completed skin care sanitation education, identified educational contents needed for education, and attempted to provide basic data for providing methods of operating the subject-centered sanitation education. Results from this study are presented as follows. First, the validity of measuring results that conducted factor analysis to test the validity of measuring instruments was obtained. Five factors included educational environment, instructor competency, constitution of educational contents, administrative system, and job connection. Second, age was in the range of 40 to 50-year-old, the marriage status was married, academic graduation was college, income was ranged from two million won and three million won. Types of acquired certificates was skin care and experience in skin care for more than ten years was ranked highest. Third, the significance of each sector on sanitation education was relatively higher than satisfaction in terms of the difference between significance and satisfaction(p<.001). Regarding IPA analysis through the significance-satisfaction of sanitation education, “proposing clear educational objectives” and “instructor’s professional knowledge of educational contents” were included in the category of maintenance and intensity. “proposing clear educational objectives,” “instructor’s sound attire and appearance,” “instructor’s teaching skill and competence,” “administrative employee’s immediate response to problems,” “administrative employee’s efforts for making students comfortable,” and “administrative employee’s kindness” were included in categories needed with sustainable maintenance. On the contrary, “preannouncement on educational contents,” “relevance with educational contents and field” and “curriculum fit to the field” are included in the category for gradual improvement. “Sanitation and comfort in the educational environment,” “completion of educational facilities and device,” “convenient facilities in educational places,” “accessibility with educational places(transportation and parking),” “help in the field,” “improving professionality,” and “raising self-esteem in the field” were included in categories needed for improvement. Fourth, the necessity of educational sanitation contents showed the highest need for educating techniques by reflecting the trend. 피부미용업은 인체를 대상으로 하는 서비스 분야로위생적 관리가 매우 중요하며, 현재 공중위생관법에의거하여 매년 3시간의 법정 의무교육을 이수하여한다. 이와 관련한 그동안의 선행연구는 피부미용사의위생지식, 실천도의 중요성만 강조하는 연구들이 대부분으로 교육대상자의 위생교육을 통한 교육 만족도에관한 연구는 전무한 실정이다. 이에 본 연구는 광주⋅전남 소재의 피부미용업 사업주 중 피부미용 위생교육 이수자를 대상으로 위생교육에 대한 중요도-만족도를 조사하고, 위생교육 시필요한 교육 콘텐츠를 파악하여, 교육 수요자 중심의위생교육 운영 방안에 대한 기초자료를 제공하고자시도하였으며, 그 결과는 다음과 같다. 첫째, 측정도구의 타당성 검증을 위해 요인분석을실시한 결과 측정 척도의 타당성을 확보하였으며, 요인에는 교육환경, 강사역량, 교육내용구성, 행정시스템, 직무연계성 총 5개로 도출되었다. 둘째, 조사대상자의 일반적 특성에서 연령은 40-50 세 미만, 결혼여부는 기혼, 학력은 전문대 졸업, 소득은 200-300만원 미만, 취득 자격증 종류는 미용사(피부), 피부미용 현장경력은 10년 이상이 각각 높게 나타났다. 셋째, 위생교육에 대한 중요도-만족도 차이는 각 영역의 중요도가 만족도에 비해 상대적으로 높은 것으로 나타났으며(p<.001), 위생교육의 중요도-만족도를통한 IPA 분석은 유지 강화 항목에는 ‘강사의 강의준비도’, ‘강사의 교육내용에 대한 전문지식’이 해당되며, 지속유지가 필요한 항목에는 ‘분명한 교육목표 제시’, ‘강사의 옷차림과 용모 단정’, ‘강사의 수업진행 스킬과 강의력’, ‘행정 직원의 즉각적 문제 대처’, ‘행정 직원의 교육생 편의를 위한 노력’, ‘행정 직원의 친절성’ 이 해당된다. 반면, 점진적으로 개선이 필요한 항목에는 ‘교육 내용에 대한 사전 안내 여부’, ‘교육 내용과현장 연계성’, ‘현장 맞춤형 교육내용 편성’이 해당되며, 중점적으로 개선이 필요한 항목은 ‘교육 환경의위생⋅쾌적함’, ‘교육 시설과 장비 완비’, ‘교육 장소의편의시설’, ‘교육 장소의 접근성(교통, 주차)’, ‘분야에대한 도움’, ‘전문성 신장’, ‘분야에 대한 자긍심 고취’ 가 해당되는 것으로 나타났다. 넷째, 위생교육의 교육 콘텐츠 필요도는 트렌드를반영한 테크닉 교육’에 대한 필요도가 가장 높게 나타났다.
단체급식소에서 이용되는 식재료의 전처리시 소독방법에 따른 품질 연구 (1)
김혜영 ( Heh Young Kim ),고성희,정진웅 ( Jin Woong Jeong ),김지영 ( Ji Young Kim ),임양이 ( Yaung Iee Lim ) 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to estimate the microbial quality of some raw vegetables, and suggest a safer method for their sanitization and pre-preparation in foodservice operations. Baechu-geotjeori was monitored from the ingredient to the final product, during different holding temperature. Three sanitization methods were performed during the pre-preparation (tap water, chlorine water and electrolyzed water). The largest reduction in the microbial counts was shown with the electrolyzed water pre-preparation (after treatment; the total plate counts decreased to 3.34-4.06 Log CFU/g, coliform counts decreased to 1.40-1.45 CFU/g). Prior to immersion in the chlorine water, washing was first performed to see if the was a larger effective reduction in the microbial counts.
서울,경기지역 학교급식에서 과일류의 전처리시 세척 및 소독 방법에 대한 조사
박종숙 ( Jong Sook Park ),박신인 ( Shin In Park ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.1
The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary·middle·high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.
단체급식소에서 이용되는 일부 생채소의 소독방법 및 저장에 따른 품질연구
김혜영 ( Heh Young Kim ) 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures (3, 10℃) and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water ; performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.
Lee, E.J.,Kim, J.S.,Jeong, M.C.,Kim, Y.J. Academic Press, etc 2016 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.69 No.-
<P>To develop an alternative washing method for sanitizing fresh produce, a submerged plasma reactor of dielectric barrier discharge (underwater DBD) was evaluated. Salmonella Typhimurium in suspension was reduced by 4.3 log after underwater DBD treatment for 1 min. Membrane damage was apparent in S. Typhimurium that was exposed to underwater DBD based on scanning electron microscopic analysis. DNA electrophoresis analysis revealed that the amount of genomic DNA that was purified from S. Typhimurium cells decreased after underwater DBD treatment. These results suggest that DNA might be released from the cytoplasm due to the membrane damage induced by underwater DBD treatment. The reduction of S. Typhimurium-inoculated perilla leaf was 2.5 log after the underwater DBD treatment, which was similar to chlorine washing (100 ppm). The color parameters did not show significant changes after underwater DBD treatment (p > 0.05). In conclusion, underwater DBD could potentially be used as a washing method to reduce the amount of pathogenic bacteria on fresh produce. (c) 2015 Elsevier Ltd. All rights reserved.</P>
이경아(Kyung-A Lee),이영아(Young-A Lee),박인식(Inshik Park) 한국생명과학회 2009 생명과학회지 Vol.19 No.6
본 연구는 새싹채소 중에서 알팔파싹, 브로콜리싹, 클로버싹 및 적무싹을 대상으로 초기 미생물오염도가 비교적 높은 원재료를 선별하여 염소수처리를 한 후 미생물적?관능적 품질을 평가하였다. 본 연구에서 사용된 알팔파싹, 브로콜리, 클로버, 및 적무 새싹채소의 미생물오염도는, 총균수 10? CFU/g 이상, 대장균군수 10? CFU/g 이상으로 높게 나타났고, 대장균수의 경우 알팔파싹과 클로버싹에서는 검출되지 않았으나 브로콜리싹과 적무싹에서는 10³~10⁴ CFU/g의 수준으로 검출되어 초기 미생물 오염 수준이 상당히 높은 것으로 확인되었다. 이와같이 초기오염도가 높은 새싹채소를 50, 100, 150ppm의 염소수로 처리 후에 미생물적 품질을 평가한 결과, 100 ppm의 염소수 처리군에서 가장 낮은 세균수를 나타내어 살균 효과가 큰 것으로 확인되었다. 그리고 염소수의 침지시간은 5분간 처리군 보다는 60분 처리군에서 대조구 대비 1.3~2.2 log scale의 가장 큰 감균효과를 나타냈다. 그러나 클로버에서 3.6×10? CFU/g의 총균수가 검출되었고 모든 처리군에서 10⁴ CFU/g 이상의 대장균군이 검출되어 생야채의 미생물 안전 기준치를 초과하는 것으로 나타났다. 이는 새싹채소의 원재료 자체가 높은 미생물 오염이 높은 경우에는 염소수처리에 의하여 1∼2 log scales 정도의 감균효과를 나타내더라도 생야채의 안전 기준치에는 미치지 못하는 것으로 사료된다. 따라서 단체급식소의 식품 안전성을 확보하기 위해서는 생산 및 유통과정에서 새싹채소의 초기 미생물 오염도를 낮추는 것이 필수적이며, 아울러 새싹채소의 전처리 단계에서 미생물 제어에 효과적인 살균방법의 체계적인 연구가 지속되어야 할 것으로 사료된다. This study was attempted to provide basic data for effective sanitization of sprouts. Sanitization treatments were performed by dipping four sprouts (alfalfa, broccoli, clover and red radish) into chlorine water. Microbial analyses were composed of the total plate count (TPC), coliform count, and E. coli count. All examined sprouts exhibited high levels of TPC (10? CFU/g) and coliform (10? CFU/g). E. coli was detected in broccoli and red radish sprouts in the range of 10³~10⁴ CFU/g. Among chlorine water sanitization, the microbial reduction was largest in 100 ppm chlorine water, and its TPC and coliform counts decreased to 8.0×10?~2.7×10? CFU/g and 4.3×10?~4.6×10? CFU/g, respectively. E. coli was not detected in all sprouts that were given 100 ppm chlorine water treatment. The effective dipping time in 100 ppm chlorine water treatment was 30 min and 60 min, in which TPC were below the microbiological safety limits of ×10? CFU/g. Coliform counts were decreased to 9.1×10⁴~2.4×10? CFU/g when the sprouts were dipped for 30min, and kept the similar level after that time. These levels exceeded the microbiological safety limits of 10³ CFU/g. E. coli was not detected in samples by 100 ppm chlorine water treatment.