Abstract
Since bacteria grow in high temperature and high humidity, bacterial food poisoning frequently occurs from the rainy season to summer. In Japan, the number of food poisoning cases is high from June to October. Maintaining a hygienic environment in the kitchen is very important for preventing food poisoning. In particular, cutting boards on which various foods are places may cause secondary pollution. Therefore, to avoid food poisoning, this study compared the ATP value of the cutting board before and after the hygiene education using the ATP wiping test and investigated the educational effect. Before hygiene education, the inspector conducted an ATP wiping test on the cutting boards for vegetables and meat that washed before and after cooking and notified the cooks of the values. The inspector conducted hygiene education while showing the cook how to clean the cutting board. The cutting board washed with detergent and sponge, rinsed with running water for 30 seconds or more, then this process was repeated twice.
Highlights
After the hygiene education, the ATP value was less than[100], and it found that the hygiene education affected. It found that hygiene education for preventing food poisoning in the kitchen can effectively performed by making invisible bacteria visible numerically as the ATP value by the ATP wiping the number of microorganisms as a visible ATP value to help protect the sanitary environment1,2)
There was a statistically significant difference even before hygiene education, the ATP wiping test values for vegetables and meat was not less than 100, so it can say that hygiene is still insufficient
The ATP wiping test reveals the ATP value within 1 minute, and it is possible to know the number of invisible bacteria6,7)
Summary
The ATP value of the cutting board before hygiene education was statistically significantly lower than the ATP value by washing after cooking, but it did not fall below 100. B) ATP inspection procedure Each of the 24 cooks carried a kitchen cutting board for vegetables or meat at the start of their work and bring it to the cooking table.
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