Abstract

Sanitary control of cutting boards in the kitchen is important to prevent food poisoning. Using ATP and microbiological tests, we investigated the cleaning and 70% alcohol spraying effects of cutting boards for meat and fish. As a result, the ATP value and the number of microbial bacteria decreased after washing the cutting board but decreased more after spraying with 70% alcohol. The ATP value was 100 or less after spraying with 70% alcohol. The number of microbial bacteria decreased after spraying with 70% alcohol. However, not all bacterialeliminated even after spraying with 70% alcohol. If the cutting boardleft in a moist state at room temperature, microorganisms could grow again.