• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.517-530
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• 2016

This research was conducted on Seoul region elementary, middle, and high school nutritionists to analyze execution conditions of HACCP control standards, focusing on PHF and CCP 3~CCP 7, in order to determine more efficient methods for school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and 300 school results were analyzed. The following percentage of nutritionists perceived the following foods as potentially hazardous foods(PHF): raw or cooked animal foods (94.7%), blossomed seed products (93.7%), packed pickled radish (36.7%), unopened mayonnaise (30.2%), and unopened snails & corn cans 54.8%. Exactly 51.2% of nutritionists believed that foods were properly supplied via CCP 3's food quality standard. Exactly 33.9% of nutritionists answered that they had never corrected the digital thermometer since there were no issues with the CCP 4's digital thermometer correction frequency level. As for CCP 5's chroline disinfection of green vegetables, 57.1% of nutritionists answered that vegetables were slightly softened while 36.2% said there were no changes at all. According to the nutritionists, the most difficult execution level of CCP levels (excluding CCP 3, CCP 4) was CCP 7 (37.1%), CCP 6 (16.4%), and CCP 2 (16.4%). For the above results, proper training/education must be enforced so that nutritionists can have a clear notion of the PHF. A solution must be developed enhancing the execution of CCP 4's digital thermometer correction frequency level. For CP 5's chroline disinfection of green vegetables, food characteristics must be considered to suggest an appropriate number and method of cleansing. Furthermore, cooking employees are needed that properly use and manage cooling & heating equipments to maintain heated foods above $57^{\circ}C$ under the CCP 7 standard.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.275-282
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• 2014

This study developed Bucheon customized children meal hygiene central control point (CCP) to promote practical hygiene and safety management in a children meal supply organization in Bucheon. Education was administered to 54 organizations using the developed CCP, and the study evaluated kitchen hygiene management improvement effects. When the effects of hygiene education in eight categories (CCP 1~8) were examined, total scores increased by 9.31 from $22.36{\pm}5.039$ before education to $31.67{\pm}3.262$ with a statistically significant difference (p<0.001). After CCP education, personal hygiene management, food material management, cooking management, serving management, facility and equipment management improved significantly. The result demonstrates that CCP education was effective for kitchen hygiene management. Using CCP education, overall CCP education items were significantly improved, but there was almost no significant increase in the non-relevant item of CCP education. As there was an average difference in the non-relevant item of CCP education after follow-up evaluation, CCP education had an overall effect on hygiene and safety improvement. Based on the above result, the effect could be potentiated if CCP is complemented, if a systematic hygiene management manual is developed for the nationwide children meal supply organization, and if CCP education media is continually developed along with education.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.447-457
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• 2014

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.310-311
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• 2011

Dual-frequency (DF) capacitively coupled plasmas (CCP) are used to separately control the mean ion energy and flux at the electrodes [1]. This separate control in capacitively coupled radio frequency discharges is one of the most important issues for various applications of plasma processing. For instance, in the Plasma Enhanced Chemical Vapor Deposition processes such as used for solar cell manufacturing, this separate control is most relevant. It principally allows to increase the ion flux for high deposition rates, while the mean ion energy is kept constant at low values to prevent highly energetic ion bombardment of the substrate to avoid unwanted damage of the surface structure. DF CCP can be analyzed in a fashion similar to single-frequency (SF) driven with effective parameters [2]. It means that DF CCP can be converted into SF CCP with effective parameters such as effective frequency and effective current density. In this study, comparison of DF CCP and its converted effective SF CCP is carried out through particle-in-cell/Monte Carlo (PIC-MCC) simulations. The PIC-MCC simulation shows that DF CCP and its converted effective SF CCP have almost the same plasma characteristics. In DF CCP, the negative resistance arises from the competition of the effective current and the effective frequency [2]. As the high-frequency current increases, the square of the effective frequency increases more than the effective current does. As a result, the effective voltage decreases with the effective current and it leads to an increase of the ion flux and a decrease of the mean ion energy. Because of that, the negative resistance regime can be called the preferable regime for solar cell manufacturing. In this preferable regime, comparison of DF (13.56+100 or 200 MHz) CCP and SF (60 MHz) CCP with the same effective current density is carried out. At the lower effective current density (or at the lower plasma density), the mean ion energy of SF CCP is lower than that of DF CCP. At the higher effective current density (or at the higher plasma density), however, the mean ion energy is lower than that of SF CCP. In this case, using DF CCP is better than SF CCP for solar cell manufacturing processes.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1081-1082
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• 2003

교육인적자원부에서는 학교급식의 안전성 확보를 위하여 1999년에 특별정책 연구를 실시하여 학교급식 HACCP 일반모델을 개발 보급하고 2001년부터는 규모가 큰 학교에서 조리실이 설치된 모든 급식학교로 점진적으로 적용을 확대하였다. 그럼에도 불구하고 학교급식에서 식중독 사고는 증가 추세에 있으므로 학교급식에서의 HACCP 시스템을 재진단하고 수행도가 낮은 중점관리점의 문제점을 짚어내는 것이 필요하다. 따라서 본 연구에서는 대전지역의 초, 중, 고등학교 영양사 153명을 대상으로 위생관리 직무 수행도와 HACCP의 일부 CCP (중점관리점)수행도, HACCP에 대한 인지도, 급식시설현황 등에 대하여 조사하고 변인간의 관련성을 분석하였다. 조사 대상자는 초등학교 영양사 56.5%, 중학교 영양사 25.5%, 고등학교 영양사 17.6%이었으며 4년제 대학 졸업자가 51.0%로 가장 많았고 연령은 30-34세가 36.6%, 35-40세가 21.6%로 30대가 대부분이었다. 근무경력은 평균 5.8년이었으며 영양사 1인당 담당하는 평균 학생수는 1,163명, 조리종사원 1인당 배식 아동수는 평균 124명이었다. 배식방법은 교실배식이 56.2%, 식당배식 34.6%, 교실과 식당의 혼합형태가 9.2%로 교실배식이 차지하는 비율이 많았고 직영급식이 90.2%로 대부분을 차지하였다. 위생관리 영역의 수행도는 개인위생관리 부문이 가장 높았고 기기설비 위생관리, 저장관리, 교차오염관리, 시간관리, 온도관리 순으로 나타났으며, 특히 온도관리 수행도는 낮은 것으로 나타났다. 식당배식을 실시하는 학교의 온도관리 수행도가 다른 그룹에 비해 높았고 직영급식의 시간관리수행도가 위탁급식 보다 높았다. 영양사의 연령과 근무경력이 증가할수록 모든 위생관리영역에서 수행도가 높아지는 경향을 보였다. CCP별 수행정도 평가에서는 ‘운반 및 배식과정(CCP7)’이 가장 높은 수행도를 나타냈고 그 다음으로는 ‘검수’, ‘식품취급 및 조리과정’, ‘식품접촉 표면 세척 및 소독과정’, ‘식단의 구성’, ‘생채소 및 과일의 소독’, ‘잠재적으로 위험한 식단의 관리’ 순으로 나타났다. ‘운반 및 배식과정의 수행도’는 식당배식이 유의적으로 높은 점수를 보였고 CCP8(식품접촉표면의 세척 및 소독)를 제외한 모든 영역에서 직영급식이 위탁급식에 비해 높은 유의성을 나타내었다. 또한 근무경력과 연령이 많을수록 모든 CCP영역에서 높은 수행도를 보였다. CCP1과 CCP2의 수행도가 낮은 주된 이유로 ‘CCP1과 CCP2의 관리기준이 이해하기 어렵다’이었다. 학교 급식관리 영양사의 HACCP시스템에 대한 지식 및 이해 정도를 조사한 결과 HACCP 인지도 점수의 평균은 총 100점 만점에 전체 평균 점수는 74.9점이었다 CCP별 점수분포는 CCP7의 인지도 점수가 가장 높았고 CCP6, CCP1, CCP5, CCP3, CCP8, CCP2의 순으로 절차 낮아졌다. 정규직의 HACCP인지도 점수가 위탁직 보다 높았으며 근무경력에서도 경력이 3년 미만인 경우가 가장 낮고 8년 이상인 경우가 가장 높은 점수를 보였다. 급식시설면은 보온보냉시설을 갖춘 학교가 온도관리 부문에서 갖추지 않은 학교보다 높은 수행도를 나타냈고, 전처리실과 손 소독기가 있는 학교는 교차오염관리 부문에서 높은 수행도를 보였다.

• Journal of Microbiology and Biotechnology
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• v.15 no.4
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• pp.749-755
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• 2005

The ccpA gene encoding catabolite control protein A (CcpA) of Leuconostoc mesenteroides SYl, a strain isolated from kimchi, was cloned, sequenced, analyzed for transcript, and overexpressed in Escherichia coli. The ccpA ORF (open reading frame) is 1,011 bp in size, which can encode a protein of 336 amino acid residues with a molecular mass of 36,739 Da. The transcription start site was mapped at a position 49 nucleotides upstream of the start codon, and promoter sequences were also identified. The putative cre site overlapped with the -35 promoter sequence. The deduced amino acid sequence of the CcpA contained the helix-turn-helix motif found in many DNA-binding regulatory proteins. CcpA from 1. mesenteroides SY1 had $54.6\%$ identity with CcpA from Lactobacillus casei. The Northern blot experiment showed that ccpA was transcribed as a single 1.1 kb transcript, and transcription was repressed when grown on media containing glucose. CcpA was overproduced in E. coli BL21(DE3) cells using the pET expression vector, and purified to an apparent homogeneity. Gel Mobility Shift Assay with purified CcpA and a DNA fragment containing the ere sequence of the $\alpha$-galactosidase gene (aga) from L. mesenteroides SY1 revealed that CcpA bound specifically to the cre site of aga.

• Korean Journal of Clinical Laboratory Science
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• v.39 no.1
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• pp.42-48
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• 2007

This study was carried out to review and evaluate anti-CCP ELISA assay for diagnostic in RA patients from an early arthritis clinic (EAC). The subjects were obtained from patients visiting the outpatient clinic of the Dept. of Rhumatology med.of P hospital in Daegu, during 6 months from July 1, 2006 to December 31, 2006. The subjects were 140 cases : 80 cases from RA patients (60 women and 20 men; mean age 58 years; range, 32-68 years) confirmed by clinical diagnostic. 39 cases of these RA patients were classified as having early RA (EAC). 50 cases (non-RA) did not fulfill the criteria for RA, and 10 cases were from healthy individuals. We performed the analysis with solid phase-ELISA method (ETI-max3000, Diasorin; Italy) for anti-CCP and Nephelometry assay (Roche/Hitachi 902 analyzer; USA) for RF. The results obtained were summarized as follows ; anti-CCP ELISA is more specific than RF Nephelometry assay (specificity 94% vs 90%) to diagnose RA patients with suspected EAC (early arthritis clinic). The combination test "anti-CCP and RF" had a very high specificity (specificity 98.3%, PPV; RA group 96%, EAC 95%), the difference was statistically significant (p<0.05). Anti-CCP ELISA had more sensitivity in EAC (Early arthritis clinic) patients than chronic RA patients (sensitivity 64% vs 24%, respectively), anti-CCP of RA group and EAC group was more specific than RF (anti-CCP PPV; 92%, 89% vs 89%, 81% respectively), the difference was statistically significant (p<0.05). The difference of antibody concetration between anti-CCP and RF for RA and the control group is statistically significant (p<0.05). In conclusion, anti-CCP ELISA testing may be useful if performed concomitantly with RF Nephelometry assay to diagnose RA patients with suspected EAC (early arthritis clinic).

• Journal of Periodontal and Implant Science
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• v.41 no.3
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• pp.123-130
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• 2011

Purpose: The purpose of this study was to determine the biological effects of cyanoacrylate-combined calcium phosphate (CCP), in particular its potential to act as a physical barrier - functioning like a membrane - in rabbit calvarial defects. Methods: In each animal, four circular calvarial defects with a diameter of 8 mm were prepared and then filled with either nothing (control group) or one of three different experimental materials. In the experimental conditions, they were filled with CCP alone (CCP group), filled with biphasic calcium phosphate (BCP) and then covered with an absorbable collagen sponge (ACS; BCP/ACS group), or filled with BCP and then covered by CCP (BCP/CCP group). Results: After 4 and 8 weeks of healing, new bone formation appeared to be lower in the CCP group than in the control group, but the difference was not statistically significant. In both the CCP and BCP/CCP groups, inflammatory cells could be seen after 4 and 8 weeks of healing. Conclusions: Within the limits of this study, CCP exhibited limited osteoconductivity in rabbit calvarial defects and was histologically associated with the presence of inflammatory cells. However, CCP demonstrated its ability to stabilize graft particles and its potential as an effective defect filler in bone augmentation, if the biocompatibility and osteoconductivity of CCP were improved.

• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.100-106
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• 2017

To elucidate new biological ingredients in cold-brew coffee extracted with cold water, crude polysaccharide (CCP-0) was isolated by ethanol precipitation, and its immune-stimulating activities were assayed. CCP-0 mainly comprised galactose (53.6%), mannose (15.7%), arabinose (11.9%), and uronic acid (12.4%), suggesting that it might exist as a mixture of galactomannan and arabinogalactan. CCP-0 significantly increased cell proliferation on both murine peritoneal macrophages and splenocytes in a dose dependent manner. CCP-0 also significantly augmented nitric oxide and reactive oxygen species production by murine peritoneal macrophages. In addition, macrophages stimulated by CCP-0 enhanced production of various cytokines such as tumor necrosis factor-${\alpha}$, interleukin (IL)-6, and IL-12. In an in vitro assay for intestinal immune-modulating activity, CCP-0 showed higher bone-marrow cell-proliferation activity through Peyer's patch cells at $100{\mu}g/mL$ than the negative control. These results suggest that CCP-0 may potentially enhance macrophage functions and the intestinal immune system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1475-1485
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• 2012

This study was conducted in order to understand nutrition teachers (dietitians)' perceptions of barriers to implementation of HACCP system in school foodservices in Gyeongnam, Korea. Questionnaires were distributed to 350 nutrition teachers (dietitians) from November to December of 2009, and 214 were collected and analyzed. The results of this study were as follows. First, nutrition teachers (dietitians) recognized the following as barriers in implementing the HACCP system: 'the status of facilities and utilities'> 'monitoring'> 'work satisfaction'> 'foodservice employees'> 'cooperation of HACCP team'> 'cooperation of persons concerned besides foodservice employees'> 'understanding the HACCP system'. Second, total working experience was found to be the factor most affecting 'cooperation of HACCP team (p<0.01)', 'cooperation of persons concerned besides foodservice employees (p<0.01)', 'foodservice employees (p<0.05)', and 'work satisfaction (p<0.05)'. Further, 'the status of facilities and utilities' was significantly affected by 'construction/reconstruction of kitchen (p<0.01)', 'division of kitchen area (p<0.01)', 'existence of preliminary preparation room (p<0.01)', and 'existence of dishwashing room (p<0.01)'. Third, dietitians perceived the following concerning hindrance factors of the HACCP system according to CCP stage: 'CCP 1'> 'CCP 3'> 'CCP 2, 'CCP 6'> 'CCP 4'> 'CCP 8'> 'CCP 7'> 'CCP 5'. In conclusion, this study showed that nutrition teachers (dietitians) in the Gyeongnam area recognized 'the status of facilities and utilities' from HACCP areas and 'CCP 1 (menu planning)' from CCP stages as the greatest barriers to implementing the HACCP system in school foodservices. To implement the HACCP system successfully in school foodservices, facilities and utilities should be properly equipped, and menu planning training for nutrition teachers (dietitian) should be conducted.