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\title{Effect of Alcohol Disinfection on the Handle and Blade of Meat and Fish Knives by using ATP Inspection and Microbial Stamp Test}
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             \author[1]{Akemi  Ito}

             \author[2]{Naomi  Katayama}

             \author[3]{Mayumi  Hirabayashi}

             \author[4]{Moe  Inuzuka}

             \affil[1]{  Nagoya Women?s University}

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\date{\small \em Received: 13 December 2019 Accepted: 1 January 2020 Published: 15 January 2020}

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\begin{abstract}
        


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.

\end{abstract}


\keywords{ATP test, microbial stamp test, the handle of the knife, the blade of the knife, alcohol disinfection.}

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{{\textit{CrossRef DOI of original article:}} \underline{10.34257/GJMRKVOL20IS12PG1}}
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\section[{Introduction}]{Introduction}\par
ygiene management in the kitchen needs to do daily to prevent food poisoning. The number of food poisoning cases in Japan is high in ordinary households, and the number of victims is high in business establishments. If food poisoning occurs at a school lunch site, it will be a serious situation such as suspension of business, on-site inspection of the health center, transportation of patients to a hospital, and financial security for victims. In some cases, the lunch facility company will be closed, and the lunch service company will force to close. Currently, the kitchen is required to have a more severe sanitary environment due to the COVID-19 epidemic. Therefore, this study focuses on kitchen knives, which are cooking utensils that are highly likely to be involved in food poisoning in the kitchen, and reports the results of the tests using the ATP test and the microbial stamp test. The kitchen knives compared the inspection results on both the handle and the blade. 
\section[{II.}]{II.} 
\section[{Materials and Methods}]{Materials and Methods} 
\section[{a) Hygiene tests on Kitchen knife}]{a) Hygiene tests on Kitchen knife}\par
Hygiene tests on six meat and fish knives performed using the ATP test kit (KIKKOMAN CO., Ltd.) and the microbial stamp test kit (NISSUI Co., Ltd.). 
\section[{b) ATP wiping tests}]{b) ATP wiping tests}\par
ATP wiping tests performed on the handles and blades of 6 meat and fish knives. The ATP test was performed by the inspector three times immediately after cooking, after washing, and after spraying 70\%alcohol. The inspector recorded the ATP test results. 
\section[{c) Microbial stamp test}]{c) Microbial stamp test}\par
And the inspector performed a microbial stamp test as same as ATP tests (three times: after cooking, after washing, and after spraying alcohol). The microbial stamp was then cultured in an incubator at 38 degrees for three days. After culturing, microbial stamps were counted and recorded by the inspector. 
\section[{d) Statistical processing}]{d) Statistical processing}\par
The results obtained compared using statistical methods. Compared data were 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[{III.}]{III.} 
\section[{Results}]{Results} 
\section[{a) Meat and fish knife: ATP results and microorganisms stamp test results of Alcohol disinfection ATP test results of kitchen knife handle and blade}]{a) Meat and fish knife: ATP results and microorganisms stamp test results of Alcohol disinfection ATP test results of kitchen knife handle and blade}\par
The ATP test results show in Table  {\ref 1} (kitchen knife handle) and Table  {\ref 2} (kitchen knife blade). In both cases, the ATP value is lower after washing than after cooking, but it did not fall below the target value of 100. However, after spraying with 70\%alcohol, the ATP value was 100 or less. Alcohol spray can be said to be effective in hygiene management of kitchen knife handle and blade. 
\section[{b) Microorganisms stamp test results of kitchen knife handle and blade}]{b) Microorganisms stamp test results of kitchen knife handle and blade}\par
The results of the microbial stamp test (general bacteria) show in The results of the microbial stamp test showed that the number of bacteria did not change much after cooking and after washing. Still, the number of bacteria decreased after spraying with70\%alcohol.\par
The results of the microbial stamp test (E Coli) show in Table \hyperref[tab_1]{5} (kitchen knife handle) and Table \hyperref[tab_2]{6} (kitchen knife blade). The results of the microbial stamp test showed that the number of bacteria changed much after cooking and after washing. But the number of bacteria did not decrease after spraying with 70\%alcohol for the kitchen knife handle. The knife blade had a reduced number of microorganisms after 70\%alcohol sprayings.\par
The results of the microbial stamp test (Staphylococcus aureus) show in Table \hyperref[tab_3]{7} (kitchen knife handle) and Table \hyperref[tab_4]{8} (kitchen knife blade). The results of the microbial stamp test showed that the number of bacteria did not change much after cooking and after washing,. Still, the number of bacteria decreased after spraying with 70\%alcohol.  
\section[{Discussion}]{Discussion}\par
In the previous research report, we were able to reduce the ATP value to 100 or less by washing the handle and blade of the knife with running water for 30 seconds or more \hyperref[b1]{1)} . This time, we further examined hygiene management using alcohol to protect the safety and security of meals, even in an environment where COVID-19 is prevalent. It is costly to manage the hygiene of the handle and blade of the kitchen knife using 70\% alcohol, but we thought that it would be safer. In addition to the ATP test, a microbial stamp test was also performed at the same time to confirm whether food poisoning bacteria were reduces. As a result, in most cases, the number of bacteria decreased after spraying 70\%alcohol as compared with after washing. In Escherichia coli (E. Coli) and Staphylococcus aureus, the number of bacteria increased after 70\%alcohol sprayings on the knife blade compared with after washing. We think it is necessary to spray alcohol more firmly. Many reports have been made on ATP wiping tests for hospital meals \hyperref[b0]{2,} {\ref 3)} and business meals \hyperref[b2]{4,}\hyperref[b3]{5)} . Hygiene education is provided by instructing cooks on the hygienic handling of cooking utensils \hyperref[b4]{6,}\hyperref[b5]{7)} . In addition to the ATP wiping test \hyperref[b6]{8,}\hyperref[b7]{9)} , we believe that cooking utensils can handle more hygienically by conducting a microbial stamp test at the same time.\par
V. 
\section[{Conclusions}]{Conclusions}\par
Microbial tests performed on the handles and blades of kitchen knives in kitchens where hygienic handling is required, after cooking, cleaning, and spraying with 70\%alcohol. ATP wiping test and microbial stamp test used for the test. As a result, it found that the number of microorganisms decreased after70\% alcohol spraying, but E. Coli and Staphylococcus aureus did not decrease simply. In the future, we would like to report the results of sterilizing the handle and blade of the kitchen knife by spraying70\% alcohol more firmly. \begin{figure}[htbp]
\noindent\textbf{4} \par 
\begin{longtable}{P{0.2717789598108747\textwidth}P{0.3320626477541371\textwidth}P{0.08640661938534278\textwidth}P{0.12056737588652483\textwidth}P{0.03918439716312056\textwidth}}
\multicolumn{5}{l}{Table1. ATP test value and statistical processing result of Kitchen knife Handle}\\
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5\tabcellsep 10514\tabcellsep 7055\tabcellsep 7055\tabcellsep 36\\
6\tabcellsep 773\tabcellsep 572\tabcellsep 572\tabcellsep 46\\
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??\tabcellsep 323332.8\tabcellsep 6803.8\tabcellsep 6803.8\tabcellsep 15.1\\
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\multicolumn{5}{l}{Table2. ATP test value and statistical processing result of Kitchen knife Blade}\\
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Average value\tabcellsep 73678.3\tabcellsep 1471.0\tabcellsep 1471.0\tabcellsep 35.8\\
??\tabcellsep 157188.5\tabcellsep 1659.0\tabcellsep 1659.0\tabcellsep 28.0\\
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\multicolumn{5}{l}{Table 3 Number of general bacteria on Kitchen knife Handle and statistical}\\
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1\tabcellsep 14\tabcellsep 41\tabcellsep 41\tabcellsep 0\\
2\tabcellsep 2\tabcellsep 20\tabcellsep 20\tabcellsep 3\\
3\tabcellsep 123\tabcellsep 150\tabcellsep 150\tabcellsep 16\\
4\tabcellsep 4\tabcellsep 31\tabcellsep 31\tabcellsep 0\\
5\tabcellsep 65\tabcellsep 41\tabcellsep 41\tabcellsep 9\\
6\tabcellsep 18\tabcellsep 5\tabcellsep 5\tabcellsep 1\\
Average value\tabcellsep 37.7\tabcellsep 48.0\tabcellsep 48.0\tabcellsep 4.8\\
??\tabcellsep 47.7\tabcellsep 51.8\tabcellsep 51.8\tabcellsep 6.4\\
F test\tabcellsep P=0.423\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\\
Student-t*\tabcellsep P=0.319\tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.028*}\\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.046*}\tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \\
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\
For meat\tabcellsep \multicolumn{4}{l}{Before washing After washing After washing After alcohol}\\
1\tabcellsep 24\tabcellsep 7\tabcellsep 7\tabcellsep 1\\
2\tabcellsep 8\tabcellsep 15\tabcellsep 15\tabcellsep 3\\
3\tabcellsep 64\tabcellsep 18\tabcellsep 18\tabcellsep 3\\
4\tabcellsep 32\tabcellsep 40\tabcellsep 40\tabcellsep 32\\
5\tabcellsep 49\tabcellsep 39\tabcellsep 39\tabcellsep 1\\
6\tabcellsep 1\tabcellsep 7\tabcellsep 7\tabcellsep 7\\
Average value\tabcellsep 29.7\tabcellsep 21.0\tabcellsep 21.0\tabcellsep 7.8\\
??\tabcellsep 24.0\tabcellsep 15.0\tabcellsep 15.0\tabcellsep 12.0\\
F test\tabcellsep \multicolumn{2}{l}{P=0.138}\tabcellsep \multicolumn{2}{l}{P=0.305}\\
Student-t*\tabcellsep \multicolumn{2}{l}{P=0.348}\tabcellsep \multicolumn{2}{l}{P=0.059}\\
Wilcoxon\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.059}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.108}\tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \end{longtable} \par
 
\caption{\label{tab_0}Table 4}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{5} \par 
\begin{longtable}{P{0.2074484944532488\textwidth}P{0.3098256735340729\textwidth}P{0.09968304278922345\textwidth}P{0.1980190174326466\textwidth}P{0.03502377179080824\textwidth}}
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\
For meat\tabcellsep Before washing\tabcellsep After washing\tabcellsep \multicolumn{2}{l}{After washing After alcohol}\\
1\tabcellsep 3\tabcellsep 2\tabcellsep 2\tabcellsep 0\\
2\tabcellsep 2\tabcellsep 8\tabcellsep 8\tabcellsep 27\\
3\tabcellsep 161\tabcellsep 5\tabcellsep 5\tabcellsep 3\\
4\tabcellsep 1\tabcellsep 1\tabcellsep 1\tabcellsep 0\\
5\tabcellsep 1\tabcellsep 1\tabcellsep 1\tabcellsep 0\\
6\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 6\\
Average value\tabcellsep 28.0\tabcellsep 2.8\tabcellsep 2.8\tabcellsep 6.0\\
??\tabcellsep 65.2\tabcellsep 3.1\tabcellsep 3.1\tabcellsep 10.6\\
F test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \multicolumn{2}{l}{P=0.004**}\\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \multicolumn{2}{l}{P=0.593}\tabcellsep \multicolumn{2}{l}{P=0.0917}\\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.753}\tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \\
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\
For meat\tabcellsep \multicolumn{2}{l}{Before washing After washing}\tabcellsep \multicolumn{2}{l}{After washing After alcohol}\\
1\tabcellsep 2\tabcellsep 2\tabcellsep 2\tabcellsep 1\\
2\tabcellsep 1\tabcellsep 0\tabcellsep 0\tabcellsep 1\\
3\tabcellsep 163\tabcellsep 60\tabcellsep 60\tabcellsep 0\\
4\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
5\tabcellsep 2\tabcellsep 1\tabcellsep 1\tabcellsep 0\\
6\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
Average value\tabcellsep 28.0\tabcellsep 10.5\tabcellsep 10.5\tabcellsep 0.3\\
??\tabcellsep 66.1\tabcellsep 24.3\tabcellsep 24.3\tabcellsep 0.5\\
F test\tabcellsep \multicolumn{2}{l}{P=0.014*}\tabcellsep P=0.0001**\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \multicolumn{2}{l}{P=0.109}\tabcellsep P=273\tabcellsep \\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.109}\tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \end{longtable} \par
 
\caption{\label{tab_1}Table 5}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{6} \par 
\begin{longtable}{P{0.20843949044585988\textwidth}P{0.392515923566879\textwidth}P{0.07579617834394904\textwidth}P{0.12722929936305732\textwidth}P{0.04601910828025478\textwidth}}
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\
For meat\tabcellsep \multicolumn{4}{l}{Before washing After washing After washing After alcohol}\\
1\tabcellsep 9\tabcellsep 1\tabcellsep 1\tabcellsep 0\\
2\tabcellsep 7\tabcellsep 9\tabcellsep 9\tabcellsep 5\\
3\tabcellsep 0\tabcellsep 1\tabcellsep 1\tabcellsep 10\\
4\tabcellsep 0\tabcellsep 1\tabcellsep 1\tabcellsep 2\\
5\tabcellsep 26\tabcellsep 1\tabcellsep 1\tabcellsep 70\\
6\tabcellsep 9\tabcellsep 12\tabcellsep 12\tabcellsep 11\\
Average value\tabcellsep 8.5\tabcellsep 4.2\tabcellsep 4.2\tabcellsep 16.3\\
??\tabcellsep 9.5\tabcellsep 5.0\tabcellsep 5.0\tabcellsep 26.6\\
F test\tabcellsep P=0.071\tabcellsep \tabcellsep P=0.0001**\tabcellsep \\
Student-t*\tabcellsep P=0.374\tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \tabcellsep P=0.600\tabcellsep \\
F test\tabcellsep \tabcellsep P=0.012*\tabcellsep \tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep P=0.345\tabcellsep \tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \end{longtable} \par
 
\caption{\label{tab_2}Table 6}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{7} \par 
\begin{longtable}{P{0.19833333333333333\textwidth}P{0.31939393939393934\textwidth}P{0.09272727272727271\textwidth}P{0.20863636363636362\textwidth}P{0.030909090909090907\textwidth}}
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\
For meat\tabcellsep \multicolumn{2}{l}{Before washing After washing}\tabcellsep \multicolumn{2}{l}{After washing After alcohol}\\
1\tabcellsep 21\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
2\tabcellsep 30\tabcellsep 136\tabcellsep 136\tabcellsep 0\\
3\tabcellsep 1\tabcellsep 250\tabcellsep 250\tabcellsep 2\\
4\tabcellsep 117\tabcellsep 2\tabcellsep 2\tabcellsep 0\\
5\tabcellsep 29\tabcellsep 4\tabcellsep 4\tabcellsep 0\\
6\tabcellsep 0\tabcellsep 3\tabcellsep 3\tabcellsep 0\\
Average value\tabcellsep 33.0\tabcellsep 65.8\tabcellsep 65.8\tabcellsep 0.3\\
??\tabcellsep 43.2\tabcellsep 104.9\tabcellsep 104.9\tabcellsep 0.8\\
F test\tabcellsep P=0.024*\tabcellsep \tabcellsep P=0.0001**\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep P=0.917\tabcellsep \tabcellsep P=0.043*\tabcellsep \\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.080}\tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \end{longtable} \par
 
\caption{\label{tab_3}Table 7}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{8} \par 
\begin{longtable}{P{0.20517241379310344\textwidth}P{0.40768025078369907\textwidth}P{0.07993730407523511\textwidth}P{0.12523510971786833\textwidth}P{0.03197492163009404\textwidth}}
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\
For meat\tabcellsep \multicolumn{4}{l}{Before washing After washing After washing After alcohol}\\
1\tabcellsep 3\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
2\tabcellsep 0\tabcellsep 11\tabcellsep 11\tabcellsep 1\\
3\tabcellsep 0\tabcellsep 1\tabcellsep 1\tabcellsep 0\\
4\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
5\tabcellsep 42\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
6\tabcellsep 17\tabcellsep 0\tabcellsep 0\tabcellsep 0\\
Average value\tabcellsep 10.3\tabcellsep 2.0\tabcellsep 2.0\tabcellsep 0.2\\
??\tabcellsep 16.9\tabcellsep 4.4\tabcellsep 4.4\tabcellsep 0.4\\
F test\tabcellsep P=0.0001**\tabcellsep \tabcellsep P=0;0001**\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep P=-.0.128\tabcellsep \tabcellsep P=0.180\tabcellsep \\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep P=0.144\tabcellsep \tabcellsep \\
\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \end{longtable} \par
 
\caption{\label{tab_4}Table 8}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{9} \par 
\begin{longtable}{P{0.1319778188539741\textwidth}P{0.5106284658040666\textwidth}P{0.19639556377079484\textwidth}P{0.010998151571164511\textwidth}}
Year 2020\tabcellsep \tabcellsep \tabcellsep \\
2\tabcellsep \tabcellsep \tabcellsep \\
Volume XX Issue XII Version I\tabcellsep \tabcellsep \tabcellsep \\
D D D D ) K\tabcellsep \tabcellsep \tabcellsep \\
(\tabcellsep \tabcellsep \tabcellsep \\
Medical Research\tabcellsep \multicolumn{3}{l}{For meat 1 2 3 4 5 6 Table 10 Number of Salmonella on Kitchen knife Blade. and statistical processing Before washing After washing After washing After alcohol 2 0 0 0 24 5 5 1 0 0 0 0 1 0 0 0 47 1 1 0 25 0 0 0 No alcohol treatment Alcohol treatment result}\\
Global Journal of\tabcellsep Average value ?? F test Student-t* Wilcoxon F test Student-t* Wilcoxon\tabcellsep 16.5 18.9 *Paired Student-t test * P<0.05, ** P<0.01 1.0 1.0 2.0 2.0 P=0.043* P=0.0001** P=0.43* P=0.180 P=0.0001** P=0.001**\tabcellsep 0.2 0.4\end{longtable} \par
 
\caption{\label{tab_5}Table 9}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{} \par 
\begin{longtable}{P{0.1883845126835781\textwidth}P{0.3937917222963952\textwidth}P{0.03858477970627504\textwidth}P{0.072630173564753\textwidth}P{0.04312416555407209\textwidth}P{0.02042723631508678\textwidth}P{0.09305740987983978\textwidth}}
\tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\tabcellsep \\
For meat\tabcellsep \multicolumn{3}{l}{Before washing After washing After washing}\tabcellsep \multicolumn{2}{l}{After alcohol}\\
1\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep \\
2\tabcellsep 0\tabcellsep 27\tabcellsep 27\tabcellsep 0\tabcellsep \\
3\tabcellsep 102\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep \\
4\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 2\tabcellsep \\
5\tabcellsep 37\tabcellsep 1\tabcellsep 1\tabcellsep 3\tabcellsep \\
6\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 1\tabcellsep \\
Average value\tabcellsep 23.2\tabcellsep 4.7\tabcellsep 4.7\tabcellsep 1.0\tabcellsep \\
??\tabcellsep 41.4\tabcellsep 10.9\tabcellsep 10.9\tabcellsep 1.3\tabcellsep \\
F test\tabcellsep P=0.003**\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep P=0.285\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.715}\tabcellsep \\
F test\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \tabcellsep \\
Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Wilcoxon\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.465}\tabcellsep \tabcellsep \\
\tabcellsep \multicolumn{5}{l}{*Paired Student-t test * P<0.05, ** P<0.01 No alcohol treatment Alcohol treatment}\tabcellsep Year 2020\\
For meat\tabcellsep \multicolumn{2}{l}{Before washing After washing}\tabcellsep After washing\tabcellsep \multicolumn{2}{l}{After alcohol}\\
1 2\tabcellsep 1 0\tabcellsep 0 0\tabcellsep 0 0\tabcellsep \tabcellsep 0 0\tabcellsep 5\\
3 4 5 6 Average value ?? F test Student-t* Wilcoxon F test Student-t* Wilcoxon\tabcellsep \multicolumn{4}{l}{1 0 0 4 1.0 1.5 *Paired Student-t test * P<0.05, ** P<0.01 1 1 0 0 0 0 1 1 0.3 0.3 0.5 0.5 P=0.109 P=0.002** P=0.180 P=0.009** P=0.291 P=363}\tabcellsep 0 0 0 1 0.2 0.4\tabcellsep Volume XX Issue XII Version I\\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep D D D D )\\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep (\\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep Medical Research\\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep Global Journal of\end{longtable} \par
 
\caption{\label{tab_6}}\end{figure}
 			\footnote{© 2020 Global Journals} 			\footnote{Effect of Alcohol Disinfection on the Handle and Blade of Meat and Fish Knives by using ATP Inspection and Microbial Stamp Test} 		 		\backmatter   			 
\subsection[{Acknowledgments}]{Acknowledgments}\par
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. 			  			  				\begin{bibitemlist}{1}
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\end{document}
