Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection

Table of contents

1. Introduction

are should taken when cleaning vegetable cutting boards, as compared to meat and fish cutting boards, it may not be possible to wash them carefully due to the lack of sliminess 1) . In this study, we used the ATP test and microbial test to compare the ATP value and the number of microbial bacteria immediately after cooking, washing, and spraying 70% alcohol on cutting boards for vegetables. The ATP value is preferably 100 or less, and the number of microbial bacteria is preferably free. We reported the results of the actual ATP test and the microbiological test.

2. II.

3. Materials and Methods

4. a) Kitchen vegetable cutting board

The twelve vegetables cutting board prepared in the kitchen were stored in the sterilization storage the day before cooking. Cooking done in two places, and six cutting boards used for each.

5. b) ATP inspection procedure

Each of the twelve cooks carried a vegetable cutting board for the vegetable of their work and brought it to the cooking table. Still, the inspector always performed an ATP inspection before using vegetables with a cutting board. Then, each cook finished the work, washes the cutting board firmly with detergent and sponge, rinse with running water for 30 seconds or more. Then, each cook repeated this process twice (as same as the last report 1) ). The inspector performed an ATP inspection after using vegetable with a cutting board, again. Then, each cook sprayed 70% alcohol on the cutting board after washing. At last, the inspector performed an ATP inspection after using vegetables with a kitchen cutting board. The ATP test kit used manufactured by KIKKOMAN.

6. c) Stamp test inspection procedure

Five types of stamp test (General bacteria, Staphylococcus aureus, Escherichia coli, Salmonella, Vibrio parahaemolyticus) used. The stamp test conducted by the inspector at the same time as the ATP. The stamp test was colony-counted after culturing in an incubator at 38 degrees for three days. The stamp test by MISSUI.

7. d) Statistical processing

The results obtained compared using statistical methods. The data statistically processed, was subjected to an F test to determine whether to use a parametric test or nonparametric test. When there is no difference in the F test, the presence or absence of a significant difference confirmed using the student t-test with or without a correspondence. If there was a difference in the F test, the presence or absence of a significant difference was confirmed using the Wilcoxon test with a pair or the Mann-Whitney test without correlation.

III.

8. Results

a) ATP value results before and after alcohol disinfection Tables 1 and 2 show the results of ATP wiping tests on vegetables cutting board before and after alcohol disinfection. The ATP value was statistically significantly lower after washing than after cooking. However, the ATP value did not fall below 100. The ATP value after70% alcohol spraying was 100 or less. The ATP value was statistically significantly lower after 70% alcohol spraying than after cooking.

9. b) Stamp test results before and after alcohol disinfection

Tables 3,4,5,6,7,8.9.10.11 and 12 show the results of ATP wiping tests on vegetables cutting board before and after alcohol disinfection. The result of common bacteria, Staphylococcus aureus and Vibrio parahaemolyticus was that microorganisms could be present on the cutting board even after 70% alcohol spraying. However, the number of microorganisms reduced compared to after cooking. In the case of E. Coli and Salmonella, the number of microorganisms decreased statistically significantly after spraying with 70% alcohol.

10. Discussion

On cutting boards for vegetables, hygiene tests performed on the ATP value and the number of microorganisms. For the microbiological test, a selective medium of general bacteria, Escherichia coli, Staphylococcus aureus, Salmonella, and Vibrio parahaemolyticus used. The ATP level and the number of microorganisms decreased after washing as compared with after cooking. Furthermore, after alcohol spraying, the ATP level, the number of E. Coli, and the number of Salmonella bacteria decreased statistically significantly. However, the bacteria did not disappear. Microorganisms are more likely to grow if they are moist, at the right temperature, and hove nutrients. If the cutting board is left unattended after cooking, it may be necessary to wash repeatedly and spray it with alcohol before use. The ATP test can show invisible microorganisms on the spot with visible numbers 1,2,3,4) . Therefore, it is used in many places and is useful for hygiene education and food poisoning prevention 5,6,7,8) . Although it takes time, it is useful for hygiene education to know the condition of food poisoning bacteria by conduction microbiological tests.

V.

11. Conclusions

As a result of the ATP test and microbiological test performed on the cutting board for vegetables, there are surviving bacteria that even after spraying 70% alcohol, so spray 70% alcohol firmly, and the cutting board left for a while is washed repeatedly and sprayed with alcohol before cooking. We think it's better to use it.

Figure 1. Table 3
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Table1. ATP test value and statistical processing result of cutting board 1.
No alcohol treatment Alcohol treatment
For vegetables Before washing After washing After washing After alcohol
1 176205 863 863 10
2 909793 68 68 10
3 6543 39 39 44
4 15 42 42 26
5 38244 283 283 11
6 14200 5790 5790 17
Average value 190833.3 1180.8 1180.8 19.7
Year 2020 ?? Student-t* F test Wilcoxon F test Student-t* 358322.3 P0.046* P=0.0001** 2279.9 P=0.0001** 2279.9 P=0.0001** 13.4 P-0.046:
2 Wilcoxon *Paired Student-t test * P<0.05, ** P<0.01 P=0.046*
Volume XX Issue XIII Version I For vegetables Before washing After washing After washing After alcohol 1 9194 2630 2630 18 2 1103 56 56 35 3 48126 449 449 45 4 3168 52 52 22 5 136610 259 259 3 6 3983 616 616 23 Average value 33697.3 677.0 677.0 24.3 ?? 53435.9 981.9 981.9 14.4 F test Student-t* Wilcoxon F test P=0.0001** P=0.28* P-0.028* P=0.0001** P=0.0001** No alcohol treatment Alcohol treatment Table2. ATP test value and statistical processing result of cutting board 2.
D D D D ) Student-t* Wilcoxon P=0.028*
( *Paired Student-t test * P<0.05, ** P<0.01
Medical Research
Global Journal of For vegetables Before washing After washing 1 298 110 2 8 10 3 22 3 4 50 0 No alcohol treatment After washing 110 10 3 0 Alcohol treatment After alcohol 0 13 0 3
5 7 42 42 0
6 8 1 1 0
Average value 65.5 27.7 27.7 2.7
?? 115.1 43.3 43.3 5.2
F test P=0.016* 0.0001**
Student-t*
Wilcoxon P=0.249 P-0.345
F test P=0.0001**
Student-t*
Wilcoxon P=0.046*
*Paired Student-t test * P<0.05, ** P<0.01
Figure 2. Table 4
4
No alcohol treatment Alcohol treatment
For vegetables Before washing After washing After washing After alcohol
1 14 3 3 0
2 3 3 3 2
3 6 1 1 0
4 23 0 0 0
5 30 30 30 0
6 3 0 0 0
Average value 13.2 6.2 6.2 0.3
?? 11.3 11.8 11.8 0.8
F test P=0.463 P=0.0001**
Student-t* P=0.110
Wilcoxon P=0.043*
F test P=0.0001**
Student-t*
Wilcoxon P=0.028*
*Paired Student-t test * P<0.05, ** P<0.01
Figure 3. Table 5
5
No alcohol treatment Alcohol treatment
For vegetables Before washing After washing After washing After alcohol
1 7 1 1 0
2 0 0 0 0
3 21 11 11 0
4 16 4 4 4
5 200 0 0 0
6 60 0 0 0
Average value 50.7 2.7 2.7 0.7
?? 76.1 4.4 4.4 1.6
F test P=0.0001** P=0.0001**
Student-t*
Wilcoxon P=0.043* P=0.075
F test P=0.0001**
Student-t*
Wilcoxon P=0.043*
*Paired Student-t test * P<0.05, ** P<0.01
Figure 4. Table 6
6
Year 2020
15
Figure 5. Table 9
9
Year 2020
2
Figure 6. Table 7
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Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection
No alcohol treatment Alcohol treatment
For vegetables Before washing After washing After washing After alcohol
1 378 0 0 0
2 3 2 2 0
3 8 0 0 6
4 25 0 0 0
5 1 5 5 0
6 43 0 0 0
Average value 76.3 1.2 1.2 1.0
?? 148.6 2.0 2.0 2.4
F test P=0.0001** P=0.335
Student-t* P=0.914
Wilcoxon P=0.075
Table 11 Number of Vibrio parahaemolyticus on cutting board 1. and statistical Student-t* Wilcoxon *Paired Student-t test * P<0.05, ** P<0.01 P=0.028* F test P=0.0001** Year 2020
processing result 17
No alcohol treatment Alcohol treatment
For vegetables Before washing After washing After washing After alcohol 1 11 15 15 0 2 0 1 1 1 3 20 0 0 0 4 0 15 15 0 5 61 0 0 0 6 0 92 92 0 Average value 15.3 20.5 20.5 0.2 ?? 23.8 35.8 35.8 0.4 F test Student-t* Wilcoxon F test Student-t* Wilcoxon *Paired Student-t test * P<0.05, ** P<0.01 P=0.144 P=0.0001** P=0.109 P=0.811 P=0.172 P=0.0001** Volume XX Issue XIII Version I
Table 12 Number of Vibrio parahaemolyticus on cutting board 2. and statistical D D D D ) K
processing result (
For vegetables Before washing After washing 1 192 31 2 40 0 3 0 0 4 0 40 5 0 100 6 28 3 Average value 43.3 29.0 No alcohol treatment After washing 31 0 0 40 100 3 29.0 Alcohol treatment After alcohol 0 0 0 2 1 0 0.5 Medical Research
?? Student-t* F test Wilcoxon F test Student-t* Wilcoxon 74.8 *Paired Student-t test * P<0.05, ** P<0.01 38.8 38.8 P=0.225 P=0.0001** P=0.068 P=0.706 P=-0.067 P=0.0001** 0.8 Global Journal of
© 2020 Global Journals
Figure 7. Table 10
10
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Appendix A

Appendix A.1 Acknowledgments

We would like to thank all the cooks who participated in this experiment. Also, we would like to thank the inspectors who also performed the ATP inspection.

Appendix B

  1. Bioluminescence ATP monitoring for the routine assessment fo food contact surface cleanliness in a university canteen. A Osimani , C Garofalo , F Clementi , S Tavoletti , L Aquilanti . Int J Environ Res Public Health 2014. 17 (10) p. .
  2. An evaluation of hospital cleaning refimes and standards. C J Griffith , R A Coooper , J Gilmore , C Davies , M Lweis . J Hosp Infect 2000. 45 (1) p. .
  3. Rapid microbiology: application s of bioluminescence in the food industry-a review. C J Stannard , P A Gibbs . J Biolumin Chemilumin 1986. 1 (1) p. .
  4. Use of ATP bioluminescence for assessing h eclealiness of hospital surfaces: a review of the published literature. E Amodio , C Dubi . J infect Public Health 1990-2012. 2014. 7 (2) p. .
  5. Comparison of results of ATP bioluminescence and traditional ygiene swabbing methods fro the deteminaton of surface cleanliness at a hospital kitchen. H Aycieck , U Oquz , K Karci . Int J Hyg Environ Heatth 2006. 209 (2) p. .
  6. An investigation of Factors that influence Hygiene Practices at a small Day Care Center. J H Lee . J Food Prot 2018. 2018. 81 (1) p. .
  7. Effectiveness of ATP bioluminescence to assess hospital cleaning: a review. N Nante , E Ceriale , G Messina , D Lenzi , P Manzi . J Prev. Med. Hyg 2017. 58 (2) p. .
  8. A review of bioluminescent STP techniques in papid microbiology. P E Stanley . J Biolumin Chemilumin 1989. 4 (1) p. .
Notes
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Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection
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Date: 2020 2020-01-15