Open AccessEffect of Alcohol Disinfection on the Handle and Blade of Meat and Fish Knives by using ATP Inspection and Microbial Stamp Test
Author(s) -
Akihiro Ito,
Naomi Katayam,
Mayumi Hirabayashi,
Natuki Sasaki,
Moe Inuzuka
Publication year - 2020
Publication title -
global journal of medical research
Language(s) - English
Resource type - Journals
eISSN - 2249-4618
pISSN - 0975-5888
DOI - 10.34257/gjmrkvol20is12pg1
Subject(s) - alcohol , sodium hypochlorite , salmonella , food science , vibrio parahaemolyticus , toxicology , hygiene , fish <actinopterygii> , bacteria , microbiology and biotechnology , chemistry , biology , medicine , fishery , biochemistry , organic chemistry , pathology , genetics
It is valid to show the cooks a visual hygiene test result to prevent food poisoning. Therefore, in this study, for hygiene control of the handle and blade of frequently used kitchen knives, we report inspections using the ATP wiping test and microbial stamp test. The results of the ATP wiping test showed that the ATP value decreased statistically significantly after washing compared to after cooking, and after70% alcohol spraying compared to after washing. A microbial stamp test (general bacteria, Escherichia coli, staphylococcous aureus, Salmonella, Vibrio parahaemolyticus) was also performed at the same time as the ATP test. As a result, the number of bacteria did not change much or decreased even after washing or spraying with 70%alcohol. In particular, Escherichia coli, staphylococcou aureus were found to be difficult to decrease even after 70%alcohol sprayings. In the future, it will be necessary to consider increasing the number of alcohol sprays of hygiene management using sodium hypochlorite.