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\def\makelabel##1{\upshape ##1}}% } {\end{list}\end{raggedright}} \newenvironment{specHead}[2]% {\vspace{20pt}\hrule\vspace{10pt}% \phantomsection\label{#1}\markright{#2}% \pdfbookmark[2]{#2}{#1}% \hspace{-0.75in}{\bfseries\fontsize{16pt}{18pt}\selectfont#2}% }{} \def\TheFullDate{2020-01-15 (revised: 15 January 2020)} \def\TheID{\makeatother } \def\TheDate{2020-01-15} \title{Results of Hygiene Education of Kitchen Stove Knob and Water Faucet by using ATP Inspection} \author{}\makeatletter \makeatletter \newcommand*{\cleartoleftpage}{% \clearpage \if@twoside \ifodd\c@page \hbox{}\newpage \if@twocolumn \hbox{}\newpage \fi \fi \fi } \makeatother \makeatletter \thispagestyle{empty} \markright{\@title}\markboth{\@title}{\@author} \renewcommand\small{\@setfontsize\small{9pt}{11pt}\abovedisplayskip 8.5\p@ plus3\p@ minus4\p@ \belowdisplayskip \abovedisplayskip \abovedisplayshortskip \z@ plus2\p@ \belowdisplayshortskip 4\p@ plus2\p@ minus2\p@ \def\@listi{\leftmargin\leftmargini \topsep 2\p@ 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\textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}} \vskip16pt \textcolor{GJBlue}{\large\bfseries\abstractname\space} }{% \vskip8pt \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}} \vskip16pt } \usepackage[absolute,overlay]{textpos} \makeatother \usepackage{lineno} \linenumbers \begin{document} \author[1]{Naomi Katayama} \author[2]{Shoko Kondo} \author[3]{Mayumi Hirabayashi} \author[4]{Akemi Ito} \author[5]{Yui Nakayama} \author[6]{Ayari Naka} \affil[1]{ Nagoya Women?s University} \renewcommand\Authands{ and } \date{\small \em Received: 11 December 2019 Accepted: 1 January 2020 Published: 15 January 2020} \maketitle \begin{abstract} In Japan, many food poisoning cases occur every year form the rainy season to summer. After all, restaurants account for about 50% of all food poisoning cases. Still they also occur at school meals (6.4%) and hospitals (0.6%), where hygiene management should strictly controlled in the Ministry of Health, Labor, and Welfare announced (2019). Therefore, from the viewpoint of food poisoning prevention, this study focused on the stove knob and water faucet, which are often touched by the cook?s fingers in the kitchen and may cause secondary contamination. The effect of hygiene education investigated by measuring invisible microbial load as visible ATP value using ATP wiping test. The 12 stove knob and 11 water faucet inspected before and after hygiene education by using the ATP wiping test. Before hygiene education, the average value of the ATP values measured after washing before and after washing. To the surprise, after washing, the ATP value did not drop below 1000 for Stove knob and Water faucet. Almost the same ATP value as before cleaning. \end{abstract} \keywords{gender; ATP wiping test, stove knob, water faucet, Hygiene education, double wash.} \begin{textblock*}{18cm}(1cm,1cm) % {block width} (coords) \textcolor{GJBlue}{\LARGE Global Journals \LaTeX\ JournalKaleidoscope\texttrademark} \end{textblock*} \begin{textblock*}{18cm}(1.4cm,1.5cm) % {block width} (coords) \textcolor{GJBlue}{\footnotesize \\ Artificial Intelligence formulated this projection for compatibility purposes from the original article published at Global Journals. However, this technology is currently in beta. \emph{Therefore, kindly ignore odd layouts, missed formulae, text, tables, or figures.}} \end{textblock*} \let\tabcellsep& \section[{Results of Hygiene Education of Kitchen Stove}]{Results of Hygiene Education of Kitchen Stove}\par Knob and Water Faucet by using ATP Inspection Naomi Katayama ? , Shoko Kondo ? , Akemi Ito ? , Mayumi Hirabayashi ? , Yui Nakayama ¥ , Ayari Naka § , Natuki Sasaki ? , Moe Inuzuka ? \& Takashi Tamura ? Abstract-In Japan, many food poisoning cases occur every year form the rainy season to summer. After all, restaurants account for about 50\% of all food poisoning cases. Still they also occur at school meals (6.4\%) and hospitals (0.6\%), where hygiene management should strictly controlled in the Ministry of Health, Labor, and Welfare announced (2019). Therefore, from the viewpoint of food poisoning prevention, this study focused on the stove knob and water faucet, which are often touched by the cook's fingers in the kitchen and may cause secondary contamination. The effect of hygiene education investigated by measuring invisible microbial load as visible ATP value using ATP wiping test. The 12 stove knob and 11 water faucet inspected before and after hygiene education by using the ATP wiping test. Before hygiene education, the average value of the ATP values measured after washing before and after washing. To the surprise, after washing, the ATP value did not drop below 1000 for Stove knob and Water faucet. Almost the same ATP value as before cleaning. It turned out that the number of microorganisms did not decrease even if the cooks cleaned themselves. Then, the inspector wash the stove knob and water faucet firmly with detergent and sponge, wipe clean with a clean cloth three times or more. The inspector taught the cooks to repeat this process twice. The cook tries to do it as same as the inspector is doing. Then, the cook tries to do it next cooking. After hygiene education, the average value of the ATP values was significant low. Unfortunately, after washing, the ATP value did not drop below 100 for the Stove knob and Water faucet. Even after the hygiene education, the ATP value did not fall below 100, an indication that more rigorous hygiene education is necessary.\par Keywords: gender; ATP wiping test, stove knob, water faucet, Hygiene education, double wash. \section[{I. Introduction}]{I. Introduction}\par utbreaks of food poisoning often involve cooking and providing food together, for example, school lunches, employee cafeterias, and inns with meals. Therefore, to the Japanese Ministry of Health, Labor, and Welfare, it is necessary to strictly management of hygiene. HACCP (Hazard Analysis Critical Control Point) is a base method of the hygiene management. NASA used this system to prevent Hazards related to food handling in advance. This HACCP has 12 items, and the 9 th measurement method (monitoring) setting \hyperref[b0]{1)} . Currently, the ATP wipe test used to control microorganisms in hospitals and food companies \hyperref[b1]{2,}\hyperref[b2]{3,}\hyperref[b3]{4)} . Food poisoning in elderly facilities is likely to cause death; this is a reason why hygiene education for the staff is essential \hyperref[b4]{5)} . Since microorganisms are invisible, it is possible to count the number of bacteria as the number of ATP by using the ATP wiping test. This test is very useful for health education. The cook's fingers touch many places in the kitchen. And, depending on the place, there are places where the fingers of multiple cooks touched many times. For example the place, a stove knob or a water faucet. Therefore, it is necessary to repeat the hygiene education of the cooks and give a careful explanation about the places where the cook's fingers touch. The purpose of this study, the effect of hygiene education for cooks by conducting an ATP wiping test on the stove knob and water faucet installed in the kitchen. \section[{II. Materials and Methods}]{II. Materials and Methods} \section[{a) Stove knob and Water faucet}]{a) Stove knob and Water faucet}\par The 12 stoves knob and 11 water faucet, prepared in the kitchen were wiped clean before the start of cooking. The stove knob ignites as it releases gas when pressed. So, every time the stove lit, the cook's finger will touch the stove knob. Similarly, the water faucet is the place where the cook's finger touches each time to uses water. Five cooktops have two stove knob and two water faucet, and one cooktop has two stove knob and one water faucet. \section[{b) ATP inspection procedure}]{b) ATP inspection procedure}\par Twelve cooks worked in groups of two to cook on six cooktops. Before the education of hygiene, the work start time depends on the working conditions of the cooks, but the inspector always performed an ATP inspection before using the 12 stove knob and 11 water faucet. Then, each cook finished the work, washed the 12 stove knob and 11 water faucet by himself, and they inspected the ATP inspection by inspector again. The value of ATP recorded. In the same way, after the education of hygiene, the work start time depends on the working conditions of the cooks. Still the inspector always performed an ATP inspection before using the 12 stove knob and 11 water faucet. Then, each cook finished the work, washed the 12 stove knob and 11 water faucet by himself, and they inspected the ATP inspection by inspector again. The value of ATP recorded. \section[{III. Hygiene Education Procedure a) Cleaning instruction}]{III. Hygiene Education Procedure a) Cleaning instruction}\par While showing the ATP result before the hygiene education to the cook, ATP inspector the stove knob and the water faucet firmly with detergent and sponge, wipe clean with a clean cloth three times or more. Then, the inspector washes again the stove knob and water faucet carefully with detergent and sponge, wipe clean with a clean cloth three times or more. The cook tries to do it as same as the inspector is doing. Then, the cook tries to do it next cooking. After the educational, results of ATP recorded. \section[{b) Statistical processing}]{b) Statistical processing}\par The results obtained compared using statistical methods. The data to be compared 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 was 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. \section[{IV. Results}]{IV. Results} \section[{a) Before hygiene education: Stove knob and Water faucet}]{a) Before hygiene education: Stove knob and Water faucet}\par The results of ATP wiping tests on the stove knob and the water faucet before hygiene education shown in Table \hyperref[tab_1]{1 and Table 2}. It can see that the average value of the ATP values measured after washing before and after washing and washing little bit lowers the ATP value. To the surprise, after cleaning, the ATP value did not drop below 1000 for Stove knob and Water faucet. Almost the same ATP value as before cleaning. \section[{b) After hygiene education: Stove knob and Water faucet}]{b) After hygiene education: Stove knob and Water faucet}\par The results of ATP wiping tests on the stove knob and the water faucet after hygiene education shown in Table \hyperref[tab_2]{3} \section[{Comparison of ATP test values of Stove knob and}]{Comparison of ATP test values of Stove knob and}\par Water faucet: before and after education Before and after hygiene education, the results of the ATP wiping test on the stove knob and the water faucet statistically compared. The results shown in Tables \hyperref[tab_5]{5 and 6}. The ATP wiping test values after hygiene education for the stove knobs and the water faucet were statistically significant difference. Although there was a statistically significant difference even before hygiene education, the ATP wiping test values for both were not less than 100, so it can say that hygiene is still insufficient. \section[{V. Discussion}]{V. Discussion}\par The ATP test is a quick test because it can show the number of microorganisms by the ATP amount within one minute \hyperref[b5]{6,}\hyperref[b6]{7)} . Many hospitals have adopted this method to help maintain a hygienic environment \hyperref[b7]{8)} . In this study, the ATP wiping test used to inspect the stove knob and water faucet in the kitchen. The ATP wiping test used to show the number of microorganisms to the cooks, and the hygiene education conducted. The ATP value after washing the stove knob and water faucet before hygiene education showed almost the same ATP value as before cooking. The ATP value did not drop below 1000 for Stove knob and Water faucet. It is not change as ATP value as before cleaning. The microorganisms could not be removed by the cook's washing. However, after the hygiene education by the demonstration of the washing method by the inspector, hygienic cleaning with a statistically significant difference was achieved. Although there was a statistically significant difference even before hygiene education, the ATP wiping test values for both were not less than 100, so it can say that hygiene is still insufficient. It found that cooks need to regularly clean stove knobs and water faucet that is touched by multiple cooks even during cooking, and wipe with a clean cloth three or more times.\par Although it has said that food poisoning is unlikely to occur during the cold season, Japan's Ministry of Health, Labor, and Welfare had revealed that noroviruses often occur in winter. Also, according to the announcement from the National Institute of Infectious, there are food poisoning s caused by dysentery, cholera, typhoid, salmonella, and pathogenic Escherichia coli as import infectious diseases brought in from overseas. Food poisoning occurs when various factors such as foodstuffs, cooking utensils, fingers of cooks, and temperature and humidity of food storage overlap. To prevent this, such a cook needs to be highly aware of the hygiene management. Also, it is necessary to maintain hygiene management awareness by regularly measuring the ATP value using the AYP wiping test so that invisible microorganisms can see. \section[{VI. Conclusions}]{VI. Conclusions}\par To prevent food poisoning, which may cause fatal accidents in some cases, we examined ways to improve instruction of hygiene education. The effect of hygiene education investigated by measuring invisible microbial load as visible ATP value using ATP wiping test. The 12 stove knob and 11 water faucet inspected before and after hygiene education by using the ATP wiping test. Before hygiene education, the average value of the ATP values measured after washing before and after washing. To the surprise, after washing, the ATP value did not drop below 1000 for Stove knob and Water faucet. There was no statistically significant difference between the ATP values measured at the start of cooking and after washing after completion. The ATP value is almost the same as before cleaning. It turned out that the number of microorganisms did not decrease even if the cooks cleaned themselves. Then, the inspector washes the stove knob and water faucet firmly with detergent and sponge, wipe clean with a clean cloth three times or more. The inspector taught the cooks to repeat this process twice. The cook tries to do it as same as the inspector is doing. Then, the cook tries to do it next cooking. After hygiene education, the average value of the ATP values was significant lowers. Unfortunately, after washing, the ATP value did not drop below 100 for the Stove knob and Water faucet. However, the ATP value was statistically significant. Even after the hygiene education, the ATP value did not fall below 100, an indication that more rigorous hygiene education is necessary.\begin{figure}[htbp] \noindent\textbf{1} \par \begin{longtable}{P{0.16219512195121952\textwidth}P{0.15365853658536585\textwidth}P{0.05975609756097561\textwidth}P{0.2609756097560975\textwidth}P{0.14024390243902438\textwidth}P{0.07317073170731708\textwidth}} \tabcellsep \multicolumn{2}{l}{before cleaning}\tabcellsep \tabcellsep \multicolumn{2}{l}{before cleaning}\\ \tabcellsep \multicolumn{2}{l}{instruction}\tabcellsep \tabcellsep \multicolumn{2}{l}{instruction}\\ Place\tabcellsep before\tabcellsep after\tabcellsep Place\tabcellsep before\tabcellsep after\\ stove?\tabcellsep 2730\tabcellsep 285\tabcellsep water supply ?\tabcellsep 574\tabcellsep 428\\ stove?\tabcellsep 1178\tabcellsep 356\tabcellsep water supply 2\tabcellsep 8848\tabcellsep 531\\ stoveï¼?"\tabcellsep 21\tabcellsep 409\tabcellsep water supply ï¼?"\tabcellsep 877\tabcellsep 554\\ stoveï¼?"\tabcellsep 1593\tabcellsep 432\tabcellsep water supply ï¼?"\tabcellsep 6122\tabcellsep 709\\ stove?\tabcellsep 6279\tabcellsep 478\tabcellsep water supply ?\tabcellsep 2495\tabcellsep 1639\\ stove?\tabcellsep 1254\tabcellsep 493\tabcellsep water supply ?\tabcellsep 1850\tabcellsep 3758\\ stove?\tabcellsep 388\tabcellsep 906\tabcellsep water supply ?\tabcellsep 54\tabcellsep 4227\\ stove?\tabcellsep 634\tabcellsep 1013\tabcellsep water supply ?\tabcellsep 2795\tabcellsep 4442\\ stove?\tabcellsep 496\tabcellsep 1131\tabcellsep water supply ?\tabcellsep 908\tabcellsep 4922\\ stove??\tabcellsep 1672\tabcellsep 1644\tabcellsep water supply ??\tabcellsep 5499\tabcellsep 6306\\ stove??\tabcellsep 8837\tabcellsep 3677\tabcellsep water supply ??\tabcellsep 28180\tabcellsep 19893\\ stove??\tabcellsep 774\tabcellsep 4204\tabcellsep Average\tabcellsep \multicolumn{2}{l}{5291.09 4309.91}\\ Average\tabcellsep \multicolumn{2}{l}{2154.67 1252.33}\tabcellsep Standard deviation\tabcellsep \multicolumn{2}{l}{8071.87 5577.43}\\ Standard deviation Median Maximum\tabcellsep \multicolumn{2}{l}{2679.07 1322.4 1216 699.5 8837 4204}\tabcellsep Median Maximum Minimum\tabcellsep 2495 28180 54\tabcellsep 3758 19893 428\\ Minimum\tabcellsep 21\tabcellsep 285\tabcellsep \tabcellsep \tabcellsep \end{longtable} \par \caption{\label{tab_0}Table 1 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{2} \par \begin{longtable}{P{0.2081185567010309\textwidth}P{0.07813573883161512\textwidth}P{0.14969931271477663\textwidth}P{0.01752577319587629\textwidth}P{0.25923539518900346\textwidth}P{0.04381443298969072\textwidth}P{0.06572164948453608\textwidth}P{0.027749140893470792\textwidth}} \tabcellsep \multicolumn{2}{l}{after cleaning}\tabcellsep \tabcellsep \tabcellsep \tabcellsep after cleaning\\ \tabcellsep \multicolumn{2}{l}{instruction}\tabcellsep \tabcellsep \tabcellsep \tabcellsep instruction\\ Place\tabcellsep before\tabcellsep after\tabcellsep \tabcellsep Place\tabcellsep \tabcellsep before\tabcellsep after\\ stove?\tabcellsep 102\tabcellsep 25\tabcellsep \tabcellsep water supply ?\tabcellsep \tabcellsep 153\tabcellsep 1\\ stove?\tabcellsep 137\tabcellsep 26\tabcellsep \tabcellsep water supply 2\tabcellsep \tabcellsep 187\tabcellsep 9\\ stoveï¼?"\tabcellsep 344\tabcellsep 31\tabcellsep \tabcellsep water supply ï¼?"\tabcellsep \tabcellsep 1596\tabcellsep 15\\ stoveï¼?"\tabcellsep 630\tabcellsep 32\tabcellsep \tabcellsep water supply ï¼?"\tabcellsep \tabcellsep 91\tabcellsep 15\\ stove?\tabcellsep 902\tabcellsep 36\tabcellsep \tabcellsep water supply ?\tabcellsep \tabcellsep 619\tabcellsep 25\\ stove?\tabcellsep 5643\tabcellsep 59\tabcellsep \tabcellsep water supply ?\tabcellsep \tabcellsep 183\tabcellsep 110\\ stove?\tabcellsep 2157\tabcellsep 139\tabcellsep \tabcellsep water supply ?\tabcellsep \tabcellsep 116\tabcellsep 114\\ stove?\tabcellsep 293\tabcellsep 167\tabcellsep \tabcellsep water supply ?\tabcellsep \tabcellsep 3802\tabcellsep 126\\ stove?\tabcellsep 39\tabcellsep 172\tabcellsep \tabcellsep water supply ?\tabcellsep \tabcellsep 54131\tabcellsep 200\\ stove??\tabcellsep 949\tabcellsep 203\tabcellsep \tabcellsep \multicolumn{2}{l}{water supply ??}\tabcellsep 712\tabcellsep 315\\ stove??\tabcellsep 448\tabcellsep 232\tabcellsep \tabcellsep \multicolumn{2}{l}{water supply ??}\tabcellsep 794\tabcellsep 338\\ stove??\tabcellsep 875\tabcellsep 245\tabcellsep \tabcellsep Average\tabcellsep \multicolumn{2}{l}{5671.27 115.273}\\ Average\tabcellsep \multicolumn{2}{l}{1043.25 113.917}\tabcellsep \tabcellsep \multicolumn{2}{l}{Standard deviation}\tabcellsep 16109 122.242\\ Standard deviation\tabcellsep \multicolumn{2}{l}{1559.37 87.4855}\tabcellsep \tabcellsep Median\tabcellsep \tabcellsep 619\tabcellsep 110\\ Median\tabcellsep 539\tabcellsep 99\tabcellsep \tabcellsep Maximum\tabcellsep \tabcellsep 54131\tabcellsep 338\\ Maximum\tabcellsep 5643\tabcellsep 245\tabcellsep \tabcellsep Minimum\tabcellsep \tabcellsep 91\tabcellsep 1\\ Minimum\tabcellsep 39\tabcellsep 25\tabcellsep \tabcellsep \tabcellsep \\ \tabcellsep \tabcellsep \multicolumn{2}{l}{before cleaning instrucion}\tabcellsep \multicolumn{3}{l}{after cleaning instruction}\\ \tabcellsep \tabcellsep \multicolumn{2}{l}{before cooking after cooking}\tabcellsep before cooking\tabcellsep \multicolumn{2}{l}{after cooking}\\ Average\tabcellsep \tabcellsep 2154.7\tabcellsep 1252.3\tabcellsep 1043.3\tabcellsep \multicolumn{2}{l}{113.9}\\ \multicolumn{2}{l}{Standard deviation}\tabcellsep 2679.1\tabcellsep 1322.4\tabcellsep 1559.4\tabcellsep \multicolumn{2}{l}{87.5}\\ F test\tabcellsep \tabcellsep \multicolumn{2}{l}{?= 0.011*}\tabcellsep \multicolumn{2}{l}{p=0.0001**}\\ \multicolumn{2}{l}{Student-t test}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\ \multicolumn{2}{l}{Wilcoxon test}\tabcellsep \multicolumn{2}{l}{p=0.239}\tabcellsep \multicolumn{2}{l}{p=0.006**}\\ \multicolumn{3}{l}{* P<0.05, ** P<0.01}\tabcellsep \tabcellsep \tabcellsep \\ \tabcellsep \tabcellsep \multicolumn{2}{l}{before cleaning instrucion}\tabcellsep \multicolumn{2}{l}{after cleaning instruction}\\ \tabcellsep \tabcellsep \multicolumn{2}{l}{before cooking after cooking}\tabcellsep before cooking\tabcellsep \multicolumn{2}{l}{after cooking}\\ Average\tabcellsep \tabcellsep 5291.1\tabcellsep 4309.9\tabcellsep 5671.3\tabcellsep \multicolumn{2}{l}{115.3}\\ \multicolumn{2}{l}{Standard deviation}\tabcellsep 8071.9\tabcellsep 5577.4\tabcellsep 16109.0\tabcellsep \multicolumn{2}{l}{122.2}\\ F test\tabcellsep \tabcellsep ?= 0.118\tabcellsep \tabcellsep \multicolumn{2}{l}{p=0.0001**}\\ \multicolumn{2}{l}{Student-t test}\tabcellsep p=0.481\tabcellsep \tabcellsep \tabcellsep \\ \multicolumn{2}{l}{Wilcoxon test}\tabcellsep \tabcellsep \tabcellsep \multicolumn{2}{l}{p=0.003**}\\ \multicolumn{2}{l}{* P<0.05, ** P<0.01}\tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par \caption{\label{tab_1}Table 2 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{3} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_2}Table 3 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{4} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_3}Table 4 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{5} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_4}Table 5 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{6} \par \begin{longtable}{P{0.85\textwidth}} Year 2020\\ 37\end{longtable} \par {\small\itshape [Note: c) Statistical processing resultsi.]} \caption{\label{tab_5}Table 6 :}\end{figure} \backmatter \subsection[{Acknowledgements}]{Acknowledgements}\par We would like to thank all the cooks who participated in this experiment. 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