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.

DHPLC의 화학적 특성을 이용한 질병 유전자의 분석 시스템 개발

김종규,남윤형,박상범,이재식,강원,Kim, Jong-Gyu,Nam, Yun-Hyeong,Park, Sang-Beom,Lee, Jae-Sik,Gang, Won 대한화학회 2006 대한화학회지 Vol.50 No.2

종양억제유전자(tumor-suppressor gene)는 유방암종과 관련하여 높은 돌연변이 비율로 나타나고 있는 것으로 보고되어지고 있다. p53 유전자는 20kb의 크기를 갖는 유전자로써 인간 염색체의 17p13.1에 위치하고 있다. 본 실험에서는 유방암으로 진단 받고 수술한 환자의 조직 100개와 환자와 전혀 상관없는 정상 조직 103개를 대상으로 DNA를 추출하고 PCR-DHPLC(polymerase chain reaction-denaturing high performance liquid chromatography) 방법으로 단일 염기 다형성을 검출하였다. 또한 컬럼의 충진물질과 DNA의 결합에 의한 분리능을 확인하기 위해 충진물이 다른 컬럼의 단일 염기 다형성을 실험하였다. 그 결과 100개의 유방암 조직 중 exon 5에서 11개(11%)의 C/A, C/G genotype을, exon 8에서 42개(42%) T del genotype을 확인하였다. 103개의 정상 조직에서 exon 5에서 2개(2.9%), exon 8에서 9개(8.7%)의 polymorphism을 확인하였다. 컬럼의 분리능 실험에서는 PS-DVB(poly styrene - divinylbenzene)으로 충진된 컬럼이 C18으로 충진된 컬럼보다 더 좋은 분리능을 보였다. In this study we extracted DNA from 100 tissues of breast cancer patients and 103 normals. Then we confirmed single-nucleotide polymorphism(SNP) using PCR-DHPLC(polymerase chain reaction-denaturing high performance liquid chromatogrphy).Also, we studied SNP of samples using several columns to identify relation between packing materials of column and resolution.As a result, we identified 4 C/A, C/G genotypes(4%) in exon 5 and 37 T del genotypes(37%) in exon 8 among 100 breast cancer tissues and 2 in exon 5, 9 in exon 8 among 103 normal samples.In resolution test, we confirmed that PS-DVB(poly styrene-divinylbenzen) column is more efficient than C18 column.

식품산업체가 겪는 위기의 분류와 위기 수준 판단

김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.2

Objectives: Food safety has become one of the major public-concerning issues in Korea. In order to set guidelines to create manuals for the response to a food safety crisis by food industry, this paper classified food safety crises and suggested techniques to determine crisis level. Methods: This study clarified common terminologies and definitions including in food safety crises. It reviewed various food safety crises and described characteristics, types, and states of crises. Results: The results of this study suggested that a food safety crisis implied a situation in which hazards/risk spreading in the food supply chain was widely described, causing strong public concern followed by a socioeconomic impact, and therefore, requiring the implementation of a prompt and full response regarding the situation. In terms of seeking response plans, food safety crises might be classified according to the penalties resulting from violations of laws and regulations, causative substances, stages of the food supply chain, and first contact point for incidents. The crisis level for a food safety crisis could be classified according to its severity parameters. The guideline matrix was divided into four major stages: Blue/guarded, Yellow/elevated, Orange/high, and Red/severe. This study also suggested several methods for determining the crisis level, such as the simple judgement method, scoring methods using a check-list and a weighted check-list. Conclusion: The severity of related parameters might be of great importance in understanding a crisis and determining response options/challenges for crisis levels.

수세미외 섬유의 펄프화에 관한 연구 - 섬유의 구조와 펄프화별 특징 분석

김종규,노재성,이종신 ( Jong Gyu Kim,Jae Seong Rho,Jong Shin Lee ) 한국공업화학회 1997 공업화학 Vol.8 No.6

수세미외 그물 섬유를 크라프트법, 알카리 아황산법, 아황산법,알카리 과산화 수소법과 소오다법으로 펄프화하고, 안트라퀴논의 첨가와 미첨가 조건으로 구분하여 증해하였다. 이들의 고해와 미고해분에 대하여 주사 전자현미경(SEM), 섬유 품질 분석기(FQA), 섬유길이 분류기(Clark 4-Screen Classifier), 화상 분석기(Image Analyzer)를 이용하여 특성과 섬유의 구조를 비교 분석하였다. 그 결과는 다음과 같다. 1) 수세미외 섬유의 증해후 해섬 가능 기준의 Pulping 조건은 KP계(160℃, 2시간), ASP계(155℃, 4시간), PAP계(160℃, 1시간)에서 Kappa값이 각각 12, 25, 10 수준으로 비교적 낮은 Total Alkali(약 20%) 조건에서 적정 증해가 가능했다. 2) 각 펄프화별 펄프의 총 증해수율은 KP 50∼55, ASP계 60∼70, PAP계 45∼50%로 SP계의 수율은 매우 높고, KP나 PAP는 일반 비목재자나 목재와 비슷한 수준을 나타냈다. 3) NaOH의 투입량의 증가는 해섬능을 촉진하고, 섬유길이, Curl, Kink Index 등에서 품질의 형태 변화를 보였다. 4) 수세미외 섬유의 펄프화 공정에서 AQ첨가는 탈리그닌 촉진으로 해섬능이 현격하게 향상되고 섬유의 산화 분해를 방지하며, 고해 속도 상승과 피브릴화를 촉진하였다. 5) ASP계는 KP나 PAP보다 Bulk density가 높고, 섬유간 결합이 치밀하고, 섬유의 세포 손상이 감소되었다. 6) 수세미외 섬유는 “C” Stain에 의한 정색 반응으로 청색 또는 청회색의 맑고 투명한 새포벽을 갖는 정색 특성을 나타냈다. Studies were carried out on the preparation of several kinds of pulps from Sponge gourd fiber by KP, ASP, SP, PAP, AP and addition of AQ pulping process. These unbeaten and beaten pulping fibers were observed their characteristics and fiber structure by SEM, FQA, Image analyzer and Micro projector. The results were summarized as follows ; 1) The cooking condition which is the possible defibrilation of Shives are KP base(160℃, 2hr.), ASP base(155℃, 4hr.), PAP base(160℃, lhr.). From the results, the kappa no. had the range of 12, 25, 10 each other. 2) The pulp yields of sponge gourd fiber obtained the range of KP 50∼55%, ASP & 60∼70% and PAP 45∼50%. SP base have the highest and contents of KP & PAP base are much the same as woods. 3) Increasing amount of NaOH on Pulping was accelerated the defibrilation of Shives and was changed a morphology of pulping fiber quality such as fiber length, curl and kink index. 4) Addition of AQ on pulping process of sponge gourd fiber had a affect to raise the rate of delignification while protecting cellullosic components against degradation, especially defibrilation was very excellent, beated pulp much more easily and increased the fibrilation. 5) ASP system have higher bulk density, fiber bonding and protecting cellullosic components against degradation than KP or PAP. 6) The color reactions of the C stain solution showed blue or blue-gray with clean and transparency thin cell wall.

식품산업체의 위기관리 조직 및 위기대응 절차

김종규,김중순,Kim, Jong-Gyu,Kim, Joong-Soon 한국환경보건학회 2015 한국환경보건학회지 Vol.41 No.3

Objectives: Promotion of food safety/eradicating adulterated food has been listed as one of the four major issues recently identified for action by the Korean government. Due to the related seriousness, the food industry has been encouraged to take steps to restore consumer confidence. In order to set guidelines for the creation of manuals for the response to a food safety crisis by the food industry, this study provided a suggested organization for a crisis response team and operating procedures for crisis response activities. Methods: The prototypes of an organizational structure and a set of standard procedures for a crisis response system were provided. Results: The results of the study suggested that a crisis response team should be comprised of four divisions of responsibility: information analysis, site response, communication and operational support. The organization chart and the role and functions for each division of the crisis response team should be indicated. Response activities will be more effective when the team features multi-disciplined staffing, such as public relations, food safety/technology/quality, sales/marketing, purchasing, production, distribution/logistics, regulatory affairs/legal, and consumer service specialists. This study created a flow chart for the total crisis response system, which included crisis and normal situations. A crisis response team should be continuously operated for both crisis and normal conditions. This study also suggested a scenario to explain the procedures for crisis response activities. Conclusion: In order to cope more effectively with a food safety crisis, the organizational structure and its functions should be defined clearly, and a detailed set of standard procedures for response activities should be offered.

'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

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.

일부 음식점 주방의 부유세균 및 부유진균 조사연구

김종규,박정영,김중순,Kim, Jong-Gyu,Park, Jeong-Yeong,Kim, Joong-Soon 한국환경보건학회 2014 한국환경보건학회지 Vol.40 No.2

Objectives: The purpose of this study was to determine airborne bioaerosols such as bacteria and fungi in the kitchens of restaurants, and to assess the effects of thermal factors on the levels of the bioaerosols. Methods: Air samples were taken from kitchens of nine restaurants. An Anderson type air sampler was used for sampling and measurements. Petri dishes filled with a microbiological culture medium (trypticase soy agar for bacteria and Sabouraud dextrose agar for fungi) were used as the sampling surface. Results: The levels of bacterial aerosol measured were $10-10^3CFU/m^3$ and fungal aerosol $10-10^2CFU/m^3$, respectively The mean values of air temperature and relative humidity in the kitchens were $24.6^{\circ}C$ and 46.4%, respectively. Overall, the levels of bacterial aerosol varied by the restaurant type, and fungal aerosol by the business period (p < 0.05). The main effect of air temperature and interaction effect of air temperature and relative humidity onto the bacterial level were significant (p < 0.05), whereas the effects were not significant onto the fungal level. Conclusions: The results indicate a wide variation in the levels of bioaerosols among different kitchens. The observed differences in bioaerosol levels in the kitchens reflect different periods of use. The interactions of air temperature and relative humidity onto the bacterial level suggest that constant attention should be paid to avoid peaks of contamination during the summer season.

미.소의 전차설계 변천

김종규,Kim, Jong-Gyu 한국방위산업진흥회 1982 國防과 技術 Vol.- No.48

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