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하상도,문은숙,하지형 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.2
This study monitored and compared the contamination levels of total aerobic bacteria, coliformgroups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3
제언 - 농산물(식품) 오염원에 대한 인식, 올바른가? - 화학적 위해보다 '생물학적.물리적' 위해 중점 관리해야
하상도,Ha, Sang-Do 한국작물보호협회 2010 자연과 농업 Vol.256 No.-
질병 조사에 따르면 일반적 식품오염 유형의 90%가 세균이고, 나머지 6%가 바이러스, 3%가 화학물질이다. 식품 오염원중 생물학적 위해가 주로 질병과 관련이 된다는 이야기다. 소비자는 농식품의 오염원과 위해요소에 대한 올바른 인식을 가져야 할 것이다.
하상도,이성희,류경,김용수,김형일,최현철,전대훈,이영자,이유시 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
. This study surveyed on the actual conditions of using sanitizers and disinfectants for improve-ments of sanitization on food utensils at 105 school and 20 industry foodservice operations. The questionnaire whichwas administered to 125 foodservices was used as a mail or visitation method. The answers of asking Perception ontemporary authorization system of sanitizers and disinfectants on food utensils were 75% in contract managed schoolfoodservices, 81.8% in self operated school foodservices, and 50% in industry. Main factors to choose sanitizers weresterilizing power (38.6%, 28.6%, 38.9%) and safety (32.6%, 46.1%, 33.3%) at every foodservices. Keeping ratio ofsanitizers and disinfectants gui operated school and industry foodserviceswere 64.8%, 52% and 73.7%, respectively. If easy and practical guideline is developed, most foodservices replied touse if for disinfection of foodservices. Most of the foodservices were not only knowing sanitizers and disinfectants butalso possessing a guideline. However, they didnt perform disinfection according to the guideline due to its complex-ity. Consequently, we suggest that it is necessary to provide an easy and practical sanitizers and disinfectants guide-line and useful information.