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• 영문명: A Pilot Study on the Assessment of Bioaerosols in Restaurants
• 발행기관: 한국환경보건학회
• 저자명: 김종규(Jong-Gyu Kim) 김중순(Joong-Soon Kim)
• 간행물 정보: 『한국환경보건학회지』제42권 제2호, 133~140쪽, 전체 8쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2016.04.30

영문 초록

Objectives: A pilot study was undertaken to assess the bioaerosol levels in restaurants and determine the effects of variations in temperature, relative humidity, and air movement on these levels. It focused on the differences between kitchens and dining areas, as well as between summer and winter. Methods: A field survey was performed in six restaurants. An Anderson type air sampler was used for sampling bioaerosols, such as total suspended bacteria (TSB), Gram-negative bacteria (GNB), Gram positive bacteria (GPB), opportunistic bacteria (OP), Staphylococcus spp., and total suspended fungi (TSF). Results: The average levels of TSB were 1×10 2 CFU/m 3 and of TSF they were 1×10 0 ~10 1 CFU/m 3 . The kitchens had higher bioaerosol levels compared to dining areas, and summer showed much higher levels than winter. The concentration of OP in summer was more than six-fold that of winter. S. aureus was detected both in kitchens and dining areas, even in winter. The main effect of air movement on TSB levels was significant (p<0.05), as was air temperature, relative humidity and air movement on TSF levels (p<0.05). Conclusion: There was a wide variation in bioaerosol levels among different restaurants. The results indicate that cooking foods may be a key factor affecting bioaerosol levels. The effects of air temperature and relative humidity reveal that bioaerosol levels may vary according to the season. The observation of pathogenic bacteria suggests that the hygiene management of establishments should be improved. Future research is needed to characterize the relation between bioaerosol levels and the occupant density of the dining area

목차

I. 서 론

II. 재료 및 방법

III. 결 과

IV. 고 찰

V. 결 론

키워드

Bioaerosols humidity restaurants season temperature