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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 2020-01-15 (revised: 2 Year 2020 15 January 2020)} \def\TheID{10.34257/GJMRKVOL20IS13PG13\makeatother } \def\TheDate{2020 2020-01-15} \title{Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection} \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@ 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\setlength{\parindent}{0pt}\raggedright \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]{Akemi Ito} \author[3]{Mayumi Hirabayashi} \author[4]{Natuki Sasaki} \author[5]{Moe Inuzuka} \affil[1]{ Nagoya Women?s University} \renewcommand\Authands{ and } \date{\small \em Received: 8 December 2019 Accepted: 5 January 2020 Published: 15 January 2020} \maketitle \begin{abstract} Sanitary control of cutting boards in the kitchen is important to prevent food poisoning. To preventing secondary and tertiary contamination of food poisoning bacteria, it is necessary to know the hygiene status of cooking utensils. Therefore, in this study, we compared the values after cooking, washing, and spraying 70% alcohol on cutting boards for vegetables using the ATP test and microbiological test. As a result, the ATP value after spraying with alcohol was 100 or less, which was better than that after washing. Microbial test results showed that microorganisms were present on the vegetable cutting board even after spraying with 70% alcohol. Since microorganisms are present even after spraying with alcohol, it is possible that the growth of microorganisms will occur again if the vegetable cutting boardleft in a moist state at room temperature. When using a vegetable cutting board left unattended, it is necessary to wash repeatedly and spray it with alcohol. \end{abstract} \keywords{ATP wiping test, cutting board, 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*} \begin{textblock*}{10cm}(1.05cm,3cm) {{\textit{CrossRef DOI of original article:}} \underline{10.34257/GJMRKVOL20IS13PG13}} \end{textblock*}\let\tabcellsep& \section[{Introduction}]{Introduction}\par 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 \hyperref[b0]{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. \section[{II.}]{II.} \section[{Materials and Methods}]{Materials and Methods} \section[{a) Kitchen vegetable cutting board}]{a) Kitchen vegetable cutting board}\par 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. \section[{b) ATP inspection procedure}]{b) ATP inspection procedure}\par 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 \hyperref[b0]{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. \section[{c) Stamp test inspection procedure}]{c) Stamp test inspection procedure}\par 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. \section[{d) Statistical processing}]{d) Statistical processing}\par 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.\par III. \section[{Results}]{Results}\par a) ATP value results before and after alcohol disinfection Tables {\ref 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. \section[{b) Stamp test results before and after alcohol disinfection}]{b) Stamp test results before and after alcohol disinfection}\par Tables \hyperref[tab_1]{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. \section[{Discussion}]{Discussion}\par 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 \hyperref[b0]{1,}\hyperref[b1]{2,}\hyperref[b2]{3,}\hyperref[b3]{4)} . Therefore, it is used in many places and is useful for hygiene education and food poisoning prevention \hyperref[b4]{5,}\hyperref[b5]{6,}\hyperref[b6]{7,}\hyperref[b7]{8)} . Although it takes time, it is useful for hygiene education to know the condition of food poisoning bacteria by conduction microbiological tests.\par V. \section[{Conclusions}]{Conclusions}\par 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.\begin{figure}[htbp] \noindent\textbf{3} \par \begin{longtable}{P{0.049129526462395545\textwidth}P{0.5007660167130918\textwidth}P{0.174025069637883\textwidth}P{0.034923398328690805\textwidth}P{0.07694986072423397\textwidth}P{0.014206128133704735\textwidth}} \tabcellsep \multicolumn{5}{l}{Table1. ATP test value and statistical processing result of cutting board 1.}\\ \tabcellsep \tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\ \tabcellsep \multicolumn{5}{l}{For vegetables Before washing After washing After washing After alcohol}\\ \tabcellsep 1\tabcellsep 176205\tabcellsep 863\tabcellsep 863\tabcellsep 10\\ \tabcellsep 2\tabcellsep 909793\tabcellsep 68\tabcellsep 68\tabcellsep 10\\ \tabcellsep 3\tabcellsep 6543\tabcellsep 39\tabcellsep 39\tabcellsep 44\\ \tabcellsep 4\tabcellsep 15\tabcellsep 42\tabcellsep 42\tabcellsep 26\\ \tabcellsep 5\tabcellsep 38244\tabcellsep 283\tabcellsep 283\tabcellsep 11\\ \tabcellsep 6\tabcellsep 14200\tabcellsep 5790\tabcellsep 5790\tabcellsep 17\\ \tabcellsep Average value\tabcellsep 190833.3\tabcellsep 1180.8\tabcellsep 1180.8\tabcellsep 19.7\\ Year 2020\tabcellsep ?? Student-t* F test Wilcoxon F test Student-t*\tabcellsep \multicolumn{4}{l}{358322.3 P0.046* P=0.0001** 2279.9 P=0.0001** 2279.9 P=0.0001** 13.4 P-0.046:}\\ 2\tabcellsep Wilcoxon\tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01 P=0.046*}\\ Volume XX Issue XIII Version I\tabcellsep \multicolumn{5}{l}{For 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 )\tabcellsep Student-t* Wilcoxon\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.028*}\\ (\tabcellsep \tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\\ Medical Research\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\ Global Journal of\tabcellsep \multicolumn{3}{l}{For vegetables Before washing After washing 1 298 110 2 8 10 3 22 3 4 50 0 No alcohol treatment}\tabcellsep \multicolumn{2}{l}{After washing 110 10 3 0 Alcohol treatment After alcohol 0 13 0 3}\\ \tabcellsep 5\tabcellsep 7\tabcellsep 42\tabcellsep 42\tabcellsep 0\\ \tabcellsep 6\tabcellsep 8\tabcellsep 1\tabcellsep 1\tabcellsep 0\\ \tabcellsep Average value\tabcellsep 65.5\tabcellsep 27.7\tabcellsep 27.7\tabcellsep 2.7\\ \tabcellsep ??\tabcellsep 115.1\tabcellsep 43.3\tabcellsep 43.3\tabcellsep 5.2\\ \tabcellsep F test\tabcellsep P=0.016*\tabcellsep \tabcellsep 0.0001**\\ \tabcellsep Student-t*\tabcellsep \tabcellsep \tabcellsep \\ \tabcellsep Wilcoxon\tabcellsep P=0.249\tabcellsep \tabcellsep P-0.345\\ \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=0.046*}\\ \tabcellsep \tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\end{longtable} \par \caption{\label{tab_0}Table 3}\end{figure} \begin{figure}[htbp] \noindent\textbf{4} \par \begin{longtable}{P{0.2929230769230769\textwidth}P{0.24323076923076922\textwidth}P{0.08369230769230769\textwidth}P{0.19876923076923075\textwidth}P{0.031384615384615386\textwidth}} \tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\ \multicolumn{3}{l}{For vegetables Before washing After washing}\tabcellsep \multicolumn{2}{l}{After washing After alcohol}\\ 1\tabcellsep 14\tabcellsep 3\tabcellsep 3\tabcellsep 0\\ 2\tabcellsep 3\tabcellsep 3\tabcellsep 3\tabcellsep 2\\ 3\tabcellsep 6\tabcellsep 1\tabcellsep 1\tabcellsep 0\\ 4\tabcellsep 23\tabcellsep 0\tabcellsep 0\tabcellsep 0\\ 5\tabcellsep 30\tabcellsep 30\tabcellsep 30\tabcellsep 0\\ 6\tabcellsep 3\tabcellsep 0\tabcellsep 0\tabcellsep 0\\ Average value\tabcellsep 13.2\tabcellsep 6.2\tabcellsep 6.2\tabcellsep 0.3\\ ??\tabcellsep 11.3\tabcellsep 11.8\tabcellsep 11.8\tabcellsep 0.8\\ F test\tabcellsep P=0.463\tabcellsep \tabcellsep P=0.0001**\tabcellsep \\ Student-t*\tabcellsep P=0.110\tabcellsep \tabcellsep \tabcellsep \\ Wilcoxon\tabcellsep \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=0.028*}\tabcellsep \\ \tabcellsep \multicolumn{3}{l}{*Paired Student-t test * P<0.05, ** P<0.01}\tabcellsep \end{longtable} \par \caption{\label{tab_1}Table 4}\end{figure} \begin{figure}[htbp] \noindent\textbf{5} \par \begin{longtable}{P{0.36170212765957444\textwidth}P{0.25577507598784194\textwidth}P{0.08009118541033435\textwidth}P{0.12142857142857141\textwidth}P{0.031003039513677808\textwidth}} \tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\ \multicolumn{5}{l}{For vegetables Before washing After washing After washing After alcohol}\\ 1\tabcellsep 7\tabcellsep 1\tabcellsep 1\tabcellsep 0\\ 2\tabcellsep 0\tabcellsep 0\tabcellsep 0\tabcellsep 0\\ 3\tabcellsep 21\tabcellsep 11\tabcellsep 11\tabcellsep 0\\ 4\tabcellsep 16\tabcellsep 4\tabcellsep 4\tabcellsep 4\\ 5\tabcellsep 200\tabcellsep 0\tabcellsep 0\tabcellsep 0\\ 6\tabcellsep 60\tabcellsep 0\tabcellsep 0\tabcellsep 0\\ Average value\tabcellsep 50.7\tabcellsep 2.7\tabcellsep 2.7\tabcellsep 0.7\\ ??\tabcellsep 76.1\tabcellsep 4.4\tabcellsep 4.4\tabcellsep 1.6\\ F test\tabcellsep P=0.0001**\tabcellsep \tabcellsep P=0.0001**\tabcellsep \\ Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\ Wilcoxon\tabcellsep P=0.043*\tabcellsep \tabcellsep P=0.075\tabcellsep \\ F test\tabcellsep \tabcellsep P=0.0001**\tabcellsep \tabcellsep \\ Student-t*\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\ Wilcoxon\tabcellsep \tabcellsep P=0.043*\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 5}\end{figure} \begin{figure}[htbp] \noindent\textbf{6} \par \begin{longtable}{P{0.85\textwidth}} Year 2020\\ 15\end{longtable} \par \caption{\label{tab_3}Table 6}\end{figure} \begin{figure}[htbp] \noindent\textbf{9} \par \begin{longtable}{P{0.85\textwidth}} Year 2020\\ 2\end{longtable} \par \caption{\label{tab_4}Table 9}\end{figure} \begin{figure}[htbp] \noindent\textbf{7} \par \begin{longtable}{P{0.5489225589225589\textwidth}P{0.12707070707070706\textwidth}P{0.006868686868686869\textwidth}P{0.09673400673400674\textwidth}P{0.006868686868686869\textwidth}P{0.016026936026936025\textwidth}P{0.04750841750841751\textwidth}} \multicolumn{6}{l}{Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection}\\ \tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{2}{l}{Alcohol treatment}\\ \multicolumn{3}{l}{For vegetables Before washing After washing}\tabcellsep \multicolumn{3}{l}{After washing After alcohol}\\ 1\tabcellsep 378\tabcellsep 0\tabcellsep 0\tabcellsep \multicolumn{2}{l}{0}\\ 2\tabcellsep 3\tabcellsep 2\tabcellsep 2\tabcellsep \multicolumn{2}{l}{0}\\ 3\tabcellsep 8\tabcellsep 0\tabcellsep 0\tabcellsep \multicolumn{2}{l}{6}\\ 4\tabcellsep 25\tabcellsep 0\tabcellsep 0\tabcellsep \multicolumn{2}{l}{0}\\ 5\tabcellsep 1\tabcellsep 5\tabcellsep 5\tabcellsep \multicolumn{2}{l}{0}\\ 6\tabcellsep 43\tabcellsep 0\tabcellsep 0\tabcellsep \multicolumn{2}{l}{0}\\ Average value\tabcellsep 76.3\tabcellsep 1.2\tabcellsep 1.2\tabcellsep \multicolumn{2}{l}{1.0}\\ ??\tabcellsep 148.6\tabcellsep 2.0\tabcellsep 2.0\tabcellsep \multicolumn{2}{l}{2.4}\\ F test\tabcellsep P=0.0001**\tabcellsep \tabcellsep P=0.335\tabcellsep \\ Student-t*\tabcellsep \tabcellsep \tabcellsep P=0.914\tabcellsep \\ Wilcoxon\tabcellsep P=0.075\tabcellsep \tabcellsep \tabcellsep \\ \multicolumn{6}{l}{Table 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**}\tabcellsep Year 2020\\ \tabcellsep \multicolumn{2}{l}{processing result}\tabcellsep \tabcellsep \tabcellsep 17\\ \tabcellsep \multicolumn{2}{l}{No alcohol treatment}\tabcellsep \multicolumn{3}{l}{Alcohol treatment}\\ \multicolumn{6}{l}{For 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**}\tabcellsep Volume XX Issue XIII Version I\\ \multicolumn{6}{l}{Table 12 Number of Vibrio parahaemolyticus on cutting board 2. and statistical}\tabcellsep D D D D ) K\\ \tabcellsep \multicolumn{2}{l}{processing result}\tabcellsep \tabcellsep \tabcellsep (\\ \multicolumn{3}{l}{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 treatment}\tabcellsep \multicolumn{3}{l}{After washing 31 0 0 40 100 3 29.0 Alcohol treatment After alcohol 0 0 0 2 1 0 0.5}\tabcellsep Medical Research\\ ?? Student-t* F test Wilcoxon F test Student-t* Wilcoxon\tabcellsep \multicolumn{4}{l}{74.8 *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**}\tabcellsep 0.8\tabcellsep Global Journal of\\ \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep © 2020 Global Journals\end{longtable} \par \caption{\label{tab_5}Table 7}\end{figure} \begin{figure}[htbp] \noindent\textbf{10} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_6}Table 10}\end{figure} \footnote{© 2020 Global Journals} \footnote{Comparison of ATP Values on Vegetables Cutting Boards before and after Alcohol Disinfection} \backmatter \subsection[{Acknowledgments}]{Acknowledgments}\par We would like to thank all the cooks who participated in this experiment. 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