# 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. # II. # Materials and Methods # 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. # 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. # 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. # 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. # 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. # 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. # 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. # 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. 3Table1. ATP test value and statistical processing result of cutting board 1.No alcohol treatmentAlcohol treatmentFor vegetables Before washing After washing After washing After alcohol117620586386310290979368681036543393944415424226538244283283116142005790579017Average value190833.31180.81180.819.7Year 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-0.046:2Wilcoxon*Paired Student-t test * P<0.05, ** P<0.01 P=0.046*Volume XX Issue XIII Version IFor 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* WilcoxonP=0.028*(*Paired Student-t test * P<0.05, ** P<0.01Medical ResearchGlobal Journal ofFor vegetables Before washing After washing 1 298 110 2 8 10 3 22 3 4 50 0 No alcohol treatmentAfter washing 110 10 3 0 Alcohol treatment After alcohol 0 13 0 3574242068110Average value65.527.727.72.7??115.143.343.35.2F testP=0.016*0.0001**Student-t*WilcoxonP=0.249P-0.345F testP=0.0001**Student-t*WilcoxonP=0.046**Paired Student-t test * P<0.05, ** P<0.01 4No alcohol treatmentAlcohol treatmentFor vegetables Before washing After washingAfter washing After alcohol11433023332361104230005303030063000Average value13.26.26.20.3??11.311.811.80.8F testP=0.463P=0.0001**Student-t*P=0.110WilcoxonP=0.043*F testP=0.0001**Student-t*WilcoxonP=0.028**Paired Student-t test * P<0.05, ** P<0.01 5No alcohol treatmentAlcohol treatmentFor vegetables Before washing After washing After washing After alcohol1711020000321111104164445200000660000Average value50.72.72.70.7??76.14.44.41.6F testP=0.0001**P=0.0001**Student-t*WilcoxonP=0.043*P=0.075F testP=0.0001**Student-t*WilcoxonP=0.043**Paired Student-t test * P<0.05, ** P<0.01 6Year 202015 9Year 20202 7Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol DisinfectionNo alcohol treatmentAlcohol treatmentFor vegetables Before washing After washingAfter washing After alcohol1378000232203800642500051550643000Average value76.31.21.21.0??148.62.02.02.4F testP=0.0001**P=0.335Student-t*P=0.914WilcoxonP=0.075Table 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 2020processing result17No alcohol treatmentAlcohol treatmentFor 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 ITable 12 Number of Vibrio parahaemolyticus on cutting board 2. and statisticalD D D D ) Kprocessing 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 treatmentAfter washing 31 0 0 40 100 3 29.0 Alcohol treatment After alcohol 0 0 0 2 1 0 0.5Medical Research?? Student-t* F test Wilcoxon F test Student-t* Wilcoxon74.8 *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**0.8Global Journal of© 2020 Global Journals 10 © 2020 Global Journals Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection ## 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. * Effectiveness of ATP bioluminescence to assess hospital cleaning: a review NNante ECeriale GMessina DLenzi PManzi J Prev. Med. 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