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.

How to Cite
ITO, NAOMI KATAYAMA, MAYUMI HIRABAYASHI, NATUKI SASAKI, MOE INUZUKA, Akemi. Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection. Global Journal of Medical Research, [S.l.], nov. 2020. ISSN 2249-4618. Available at: <https://medicalresearchjournal.org/index.php/GJMR/article/view/2301>. Date accessed: 15 may 2021. doi: https://doi.org/10.34257/GJMRKVOL20IS13PG1.


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