Retrospective epidemiology and documentary analysis collected from National Medical Investigation to evaluate an alcohol abuse situation and its harmful effect. The results: alcohol abuse is a social evil. It does not estimate and consider adequately from managers, experts and people so far. Alcohol abuse is important role in increasing injuries such as: traffic, violence, poison, suicide and sexual assault. It is necessary to have appropriate methods, sanctions for people, who drinks alcohol while driving and breaks the law
Accidents ; Wounds and Injuries ; Beer ; Alcohols

145 motorists who experienced traffic accident were admitted to Thai Nguyen General Hospital. Investigation showed that: the peak hours at 12-16 hour and 18-21 hours, and the main victims were riding on large size motor. Accidents were mostly occurred in straight road, narrow and out-of-the way roads, crowded place with many primitive means of transport in the road. Motoris victim was usually tired, fully strained, feeling sleepy, with high blood concentration of alcohol and beer (37.2% - 48.9%). The most frequent trauma was at the face and neck areas, skull brain trauma.
Accidents, Traffic ; Epidemiology ; Blood ; Alcohols ; Beer

Background: Beer is produced to meet people\u2019s demands. Sanitation, old technology, poor knowledge on hygiene and safety of workers is still limited. Objectives: This study aims to learn the real situation and solution to improve the practical knowledge on food hygiene and the safety of workers at beer-producing enterprises in Ha Noi. Subjects and method: The descriptive, cross-sectional study on wokers at beer-producing enterprises in Ha Noi.The data were collected from designed questionaires and analysed by Epi.infor 6.04 software. Results: The general knowledge rate on hygiene food safety of workers is 42.5%; In there, the knowledge rate on environmental hygiene of workers is 45.6%; the knowledge rate on work instrument hygiene of workers is 46.4%; the knowledge rate on personal hygiene of workers is 37.7%; the knowledge rate on food hygiene of workers is 50.9%; the knowledge rate on food poisoning of workers is 76.3%; Conclusion: There is a relationship between the practical knowledge on hygiene food safety, age and work duration.
practical knowledge ; food hygiene safety ; beer-producing enterprises

Background: Worldwide, the beer industry has developed from 2% to 8% per year during 1990 and 2000 and the number of production surpassed 140 billion liters per year in 2001. Beer is not widely recommended for the population but the fact is consumption is on the increase. Objective: To evaluate the real situation of food safety conditions and hygiene safety requirements for beer at beer production enterprises in Hanoi and study various related factors to propose appropriate solutions to improving the food safety hygiene. Subject and methods: A cross-sectional, analysis investigation was conducted in 70 private beer-production enterprises in Hanoi in 2007. Results and Conclusion: The general rate with good food hygiene safety condition was 68.6%. Among them, the good environmental hygiene condition was 82.9%; good drainage condition was 75.7%; the work area hygiene condition meeting requirements was about 74.3% (with wall and floor hygiene regulation at 57.1%); food hygiene condition meet requirement about 95.7%; good work instrument hygiene condition was 72.9% and the lowest rate of work instrument hygiene regulation was 68.8%; good personal hygiene was 80%. The bad personal hygiene and environmental hygiene condition increased the risk of food hygiene quality that did not meet the requirement by ten-folds and thirteen-folds, respectively. The bad personal hygiene condition increased the risk of tool hygiene that did not meet the requirement by 5.5 folds.
food safety ; food safety hygiene ; beer-production enterprises

As a new beer fermentation technology, high temperature and high gravity fermentation has brought many benefits to brewery industry, but there are also a series of problems such as the decrease of yeast flocculation ability at the end of fermentation and the high concentration of higher alcohols. To increase yeast flocculation ability and reduce the production of higher alcohols in high temperature and high gravity fermentation of beer, BAT2 was replaced by the FLO5 expression cassette to obtain the mutant strain S6-BF2. Real-time quantitative PCR showed that the relative transcriptional level of FLO5 in S6-BF2 improved 17.8 times compared with that in S6. The flocculation ability of mutant S6-BF2 heightened by 63% compared to that of the original strain S6, and the concentration of higher alcohols decreased from 175.58 mg/L to 159.58 mg/L in high temperature and high gravity fermentation of beer. Moreover, the activity of mitochondrial branched-chain amino acid transferase was repressed, resulting in the production of higher alcohols of 142.13 mg/L, reduced by 18.4% compared to that of the original strain S6, meanwhile, the flocculation ability of mutant S6-BF2B1 kept unchanged compared to the mutant S6-BF2. The determination result of flavor compounds showed that the higher alcohols/ester ratio in beer was reasonable. This research has suggested an effective strategy for enhancing yeast flocculation ability and decreasing production of higher alcohols in high-temperature and high-gravity brewing.
Beer ; Fermentation ; Hypergravity ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae Proteins ; Temperature ; Transaminases

PURPOSE: The purpose of this study is to analyze nutrient intake and frequently consumed foods according to the intake frequency of Baechu (Chinese cabbage) kimchi by Korean adults. METHODS: Data from analysis of 7,122 subjects aged 19~64 years from 2012, 2013 KNHANES were obtained from health behavior interviews and the 24-hour dietary recall method. RESULTS: With the daily intake frequency of Baechu kimchi, subjects with two times a day were the highest proportion among total subjects. As Baechu kimchi intake frequency of breakfast, lunch, and dinner increased, the rate of skipping meals decreased significantly (p < 0.05). In addition, all food intake and daily nutrient intake increased significantly with increasing frequency of daily Baechu kimchi intake (Crude p for trend < 0.05, Adjusted p for trend < 0.05). With the frequently consumed foods by daily Baechu kimchi intake frequency in 2012 and 2013, among 509 foods top ranked foods were white rice, Baechu kimchi, beer, distilled alcoholic drink, milk, and pork. CONCLUSION: The results of this study could be used in the future to promote consumption of kimchi in the Korean population.
Adult* ; Alcoholics ; Beer ; Breakfast ; Eating ; Health Behavior ; Humans ; Korea* ; Lunch ; Meals ; Milk ; Nutrition Surveys*

OBJECTIVES: Craving is the subjectively experienced motivational states inducing ongoing drug use in addicts. It also proceeds or precipitates relapse episode in drug addicts. Alcohol craving may be triggered by exposure to an object, environment, or emotion that a person has come to associate with alcohol consumption. Such stimuli are called alcohol-related cues. Among alcohol-related cues, alcohol-related visual stimuli are simple and reliable methods in inducing alcohol craving. The object of this study is to develop alcohol-related visual stimuli which induce alcohol craving reliably and to investigate the characteristics of alcohol-related visual stimuli in alcoholics. METHODS: First, the authors developed 27 alcohol and drinking color photos as candidate stimuli. Then, 3 photos which induce alcohol craving most were chosen as alcohol-related visual stimuli respectively by alcoholics, alcoholism high risk group and normal control group. The authors compared characteristics, situation and complexity of selected alcohol-related visual stimuli among three groups. RESULTS: 1) 'A glass of Soju', 'Drinking together' and 'A glass of beer, a bottle of beer and a sidedish' were chosen as alcohol-related visual stimuli which induce most craving in alcoholics, alcoholism high risk group and normal control group respectively. 2) Alcohol photo(stationary object) induced craving most in alcoholics in contrast with drinking photo(situation) in social drinkers. Alcoholics clung to alcohol per se, not to atmosphere or situation of drinking, and alcoholism high risk group felt craving by the expectation of drinking situation. Normal control group showed no consistent finding in choosing alcohol-related visual stimuli. CONCLUSION: With these results, the author suggests classical conditioning as psychopathological model of alcohol craving with alcoholics. In contrast with alcoholics, alcohol craving of alcoholism high risk group may be related to alcohol specific memory or positive expectancies about alcohol use. These finding may support different neurobiological mechanisms of alcohol craving between alcoholics and social drinkers.
Alcohol Drinking ; Alcoholics ; Alcoholism ; Atmosphere ; Beer ; Conditioning, Classical ; Cues ; Drinking ; Drug Users ; Glass ; Humans ; Memory ; Recurrence

This study was performed to investigate the health status and food habits of male college students in Wonju according to drinking behavior. A total of 204 (drinking group: 133, non-drinking group: 71) male college students were recruited and a questionnaire-based survey was conducted. General characteristics, drinking-related factors, health status, and food habits were investigated. Data were analyzed by SPSS program (ver 21.0). The type of residence (P<0.05) and obesity rate (P<0.05) were significantly different by drinking status. Frequency of drinking was 65.2%, and 39.9% of subjects started drinking upon entering college. The motivation to start drinking was 'from necessity'. Reason for drinking was 'Social relations'. The most frequent drinking opportunity in college was 'membership training'. The favorite kind of drink was beer. Health status factor scores for 'concerns about health (P<0.05)', and 'smoking (P<0.05)' were significantly higher in drinking group than those in non-drinking group. Food habits score (drinking group: 50.9 vs non-drinking group: 52.4, P<0.01) was significantly lower in the drinking group. Scores for 'I have breakfast regularly (P< 0.05)', 'Do not eat the junk food often (P<0.05)', and 'Do not eat out often (P<0.05)' were significantly lower in the drinking group. 'Drink milk every day' was significantly higher in the drinking group.
Beer ; Breakfast ; Drinking Behavior* ; Drinking* ; Food Habits* ; Gangwon-do* ; Humans ; Male* ; Milk ; Motivation ; Obesity

OBJECTIVES & METHODS: To compare a drinking culture between Korean and Chinese University students, an appropriate questionnaire was developed and surveyed to 244 Korean students and 220 Chinese students with a co-administration of NAST to rule out problem drinkers from November 1997 to April 1998. RESULTS: 1) The numbers of problem drinker detected by NAST were 39 for Korean students and 20 for Chinese students. They were all excluded in the analysis. 2) Drinking rate for Korean students was 94.1% , much higher than that of Chinese, 62.6% and drinking frequency was also higher in Koreans The most preferred alcoholic liquor was beer for both countries and the most preferred place for drinking was beer house for Korean and home for Chinese. SuJack(passing one's own glass to other people) was also found to be practiced among small percentage of Chinese students, 18.7%. 3) As for the drinking motivations, emotional one and expectation for the alcoholic effect itself were negative for both countries. However, social one was strong for Koreans and neutral for Chinese. 4) As for the drinking behaviors, both countries showed autonomous and abstinent behavior: drinking manner and group solidarity were counted more importantly by Koreans while objectives of drinking was considered more importantly by Chinese. 5) As for the drinking perceptions, both countries showed a negative attitude toward admiration of alcoholic usefulness but positive attitude toward the need for social regulation of alcohol and generosity toward a drunken behavior. CONCLUSIONS: These results show that drinking culture of Korean and Chinese University students is the same in terms of autonomous and abstinent behavior but quite different in terms of certain other drinking behavior and perception which might be related to their economical and cultural differences.
Alcoholics ; Asian Continental Ancestry Group* ; Beer ; Drinking Behavior* ; Drinking* ; Glass ; Humans ; Surveys and Questionnaires

In understanding radiosensitivity a new concept of inherent radiosensitivity based on individuality and heterogeneity within a population has recently beer explored. There has been some discussion of possible mechanism underlying differences in radiosensitivity between cells. Ataxia telangiectasia(AT), a rare autosomal recessive genetic disorder, is characterized by hypersensitivity to lonizing radiation and other DNA damaging agents at the cellular level. There have been a lot of efforts to describe the cause of this hypersensitivity to radiation. At the cellular level, chromosome repair kinetics study would be an appropriate approach. The purpose of this study was to better understand radiosensitivity in an approach to investigate kinetics of induction and repair of G2 chromatic breaks using normal, AT heterozygous(ATH), and AT homozygous lymphoblastoid cell lines. In an attempt to estimate initial damage, 9-betaD-arabinosyl-2-fluoroadenine, an inhibitor of DNA synthesis and repair, was used in this study. It was found from this study that radiation induces higher chromatid breaks in AT than in normal and ATH cells. There was no significant differences of initial chromatid breaks between normal and ATH cells. Repair kinetics was the same for all. So the higher level of breaks in AT G2 cells is thought to be a reflection of the increased initial damage. The amount of initial damage correlated well with survival fraction at 2 Gy of cell survival curve following radiation. Therefore, the difference of radiosensitivity in terms of G2 chromosomal sensitivity is thought to result from the difference of initial damage.
Ataxia ; Beer ; Cell Line ; Cell Survival ; Chromatids ; DNA ; Humans* ; Hypersensitivity ; Individuality ; Kinetics* ; Population Characteristics ; Radiation Tolerance