화장실 공기 중 미생물 분포 조사연구

김종규,김아혁,김중순,Kim, Jong-Gyu,Kim, A-Hyeok,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.4

Objectives: This study was performed to examine bioaerosols in indoor air in public restrooms, as well as to assess the effects of air temperature and relative humidity on bioaerosol levels. Methods: A cross-sectional survey was performed in ten male and ten female restrooms. An air sampler (Anderson type) was used for sampling total suspended bacteria (TSB), Gram-negative bacteria (GNB), Gram-positive bacteria (GPB), opportunistic bacteria (OP), Staphylococcus spp., and total suspended fungi (TSF). Results: The levels of TSB were $10-10^2CFU/m^3$ and TSF $10-10^2CFU/m^3$, respectively. The GNB level was $0-10CFU/m^3$, and GPB and OP levels were $10-10^2CFU/m^3$. Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) were detected in 90% of the restrooms. The GPB level was higher in the female restrooms than in the male restrooms (p < 0.05). TSB, GNB, and TSF showed higher levels in restrooms in buildings over 30 years old (p < 0.01). The main effect of air temperature or relative humidity and interaction effect of the two factors on the TSB level were significant (p < 0.05), while the effect of relative humidity on the TSF level was significant (p < 0.001). Conclusions: These results indicate that there is a wide variation in the bioaerosol levels among different restrooms. The observed differences in bioaerosol levels reflect different building histories. The effects of air temperature and/or relative humidity reveal that bioaerosol levels may vary according to season or time of day. Future research is needed to further characterize the relation between the bioaerosol levels and surface contamination in restrooms.

휴게음식점 주방의 환경위생상태에 관한 조사연구 - 계절별 변화를 중심으로 -

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2012 한국환경보건학회지 Vol.38 No.2

Objectives: This study was undertaken to assess the sanitary conditions in the kitchens of food court/cafeterias and determine seasonal variations. Methods: We measured environmental factors (air temperature, relative humidity, illumination intensity, noise level), and dropping airborne microbes (bacteria and fungi) in the kitchens of eight food court/cafeterias in four seasons (January, April, July, and October). Air temperature and relative humidity were measured with in/out thermo-hygrometers at 1.2-1.5 m above floor level. Illuminance measurement was performed through the multiple point method of Korean Standards (KS). Noise level was measured by the standard methods for the examination of environmental pollution (noise and vibration) of Korea. The estimation of dropping airborne bacteria and fungi was performed through use of Koch's method. Results: The highest kitchen air temperature was in July, and the lowest in January. The average temperature surpassed $21^{\circ}C$ throughout the seasons, suggesting a higher temperature than required for the safe handling of food. Humidity in all the kitchens was measured in the range of 50-60%. Half of the kitchens showed illumination intensities below 300 Lux in April. It was found that the sound pressure level of noise in almost all of the kitchens was higher than 85 dB (A). The highest levels of dropping airborne bacteria and fungi were noted in July. The numbers of airborne bacteria were higher than those of fungi. The levels of dropping airborne bacteria and fungi were affected by air temperature, relative humidity, season, and place. Conclusions: This study indicates that the kitchen environments were unqualified to supply safe food. The hygiene level of the kitchens should be improved.

일반인과 식품취급자의 손 위생관리에 관한 비교

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2012 한국환경보건학회지 Vol.38 No.3

Objectives: This study was performed to investigate hygienic behavior of food handlers and general population focusing on awareness of hand-washing and the microbial load of their hands. Methods: A questionnaire survey and microbiological analysis were carried out for sixty-four people each. Samples for microbiological analysis were collected through the glove-juice method from the hands, and were analyzed for the presence of aerobic plate counts, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. according to the Food Code of Korea. Results: In the survey, significant differences between the food handlers and general population (p < 0.01) were found in hand-washing frequency, duration, use of hand-washing agents, washing parts of hands, hand-drying method, and method of turning off water. In eight different situations among the ten particular situations in their daily life, more food handlers responded to wash their hands than general population (p < 0.05). Bacterial load on hands with general population was consistently higher than with food handlers (p < 0.05), however, percentages of positive hands of S. aureus and Salmonella spp. were not. Conclusions: Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some respondents in both groups. This study reveals that there is the need for programs or campaigns to increase hand-washing practices of both groups.

'2002년 월드컵'을 계기로 본 "한국전통음식의 과학"

김종규,Kim, Jong-Gyu 한국과학기술단체총연합회 2001 과학과 기술 Vol.34 No.11

[전통음식/장류(된장,간장,고추장 등] 된장ㆍ간장ㆍ고추장 한국 1천5백년 전 첫 이용 폐경기 여성 노화예방 크고 항암효과도

간장 및 된장의 산업화

김종규,Kim, Jong-Gyu 한국식품연구원 1995 食品技術 Vol.8 No.4

은이 침착된 활성탄의 표면과 세공특성에 관한 연구

김종규,오원춘,김명건 ( Jong Gyu Kim,Won Chun Oh,Myoung Kun Kim ) 한국공업화학회 1998 공업화학 Vol.9 No.5

일부 공중화장실 위생설비의 오염지표세균 조사

김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.1

Objective: The purpose of this study was to investigate the occurrence of indicator organisms in essential sanitary ware in public restrooms. Methods: Twelve public restrooms were randomly selected. Samples at three locations (toilet seat, toilet flush handle/lever, and faucet handle) in the restrooms were collected with moistened-sterile cotton swabs and applied to media in order to determine aerobic colony count (ACC), total coliforms, and Escherichia coli. Results: Most of the samples taken in summer showed a higher level of ACC than those taken in winter (p<0.05). Female restrooms showed higher ACC levels on faucet handles and male restrooms on toilet flush handles/levers (p<0.05). Overall, faucet handles contained the greatest level of ACC, followed by toilet seats, whereas the least load was found on toilet flush handles/levers. The ACC level of samples in the restrooms in public parks, subway stations, and educational institutions varied. Total coliforms were identified in about 20% of toilet seats and faucet handles in male restrooms and faucet handles in female restrooms in summer. These locations were also the sites of positive results of E. coli isolation. Conclusions: The public restrooms were significantly more contaminated in summer than in winter. Overall, the most contaminated locations in the restrooms were toilet seats in male restrooms, and faucet handles in female restrooms. Poor hygienic status was indicated by the positive results of total coliforms and E. coli on samples from some sites. Therefore, sanitary control of restrooms should be improved. These results should be confirmed in a larger study that includes more public restrooms.

여성의 손 위생관리에 관한 연구

김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.3

Objectives: This study was performed to investigate hand washing awareness of females and load of indicator bacteria on their hands. This study focused on the variation according to their age. Methods: A self-administered questionnaire survey and bacterial analysis of indicator bacteria were carried out for 100 Korean women in their age from 20 s to 60 s. Hand samples were collected through a modified glovejuice method. Results: In the survey, significant difference (p < 0.05) was found among the age groups in the use of hand washing agents. The levels of aerobic colony count (ACC) were the highest in both hands among the 20s (p < 0.05). The levels of Escherichia coli were higher in both hands in their 20s and 30s. No significant difference was found in the levels of Staphylococcus aureus and Salmonella spp. However, the positive rates of S. aureus (left hand, 37.5~47.1%; right hand, 58.5~62.5%) and Salmonella spp. (left hand, 25.0~52.9%; right hand, 37.5~64.7%) were higher in the hands of the 20s and 30s, and then showed decreasing trend according to increase of age. The effect of hand washing frequency on the ACC level of hands was significant (p < 0.001). Conclusions: These results indicate that there was no remarkable difference of hand hygiene awareness among female age groups. The detection of S. aureus and Salmonella spp. on the hands of some females in each age group revealed poor hand hygiene practices. The significant effect of hand washing frequency on the ACC level suggests that frequent hand washing is helpful to reduce hand contamination.

개에서 실험적으로 유발한 복수증의 초음파 진단

김종규,Kim Jong-gyu 한국임상수의학회 1995 한국임상수의학회지 Vol.12 No.1

In this study, ultrasonographic evaluations were made after experimentally induced ascites in dogs. Ultrasonographic evaluation allowed to identify the earliest fluid accumulation between the spleen and the left kidney after the administration of 0.9% normal saline at 8 ml/kg into the abdominal cavity in dogs. Ultrasonographic finding were observed in order between the spleen and the left kidney, the liver, the pelvic cavity. It is considered that the most adequate pare f3r the early detection of ascites is between the spleen and the left kidney, and the least amount of detection fluid is 8 ml/kg in dogs.

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.