Akemi Ito
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View article: Comparison of ATP values on Vegetables Cutting Boards before and after Alcohol Disinfection
Comparison of ATP values on Vegetables Cutting Boards before and after Alcohol Disinfection Open
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. Theref…
View article: Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection
Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection Open
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, …
View article: Effect of Alcohol Disinfection on the Handle and Blade of Vegetables Knives by using ATP Inspection and Microbial Stamp Test
Effect of Alcohol Disinfection on the Handle and Blade of Vegetables Knives by using ATP Inspection and Microbial Stamp Test Open
To prevent food poisoning, we focused on kitchen vegetable knives, which are likely to cause secondary contamination, and conducted hygiene inspections to obtain results. The values after cooking and after washing, and after washing and af…
View article: Results of Hygiene Education of Kitchen Stove Knob and Water Faucet by using ATP Inspection
Results of Hygiene Education of Kitchen Stove Knob and Water Faucet by using ATP Inspection Open
In Japan, many food poisoning cases occur every year form the rainy season to summer. After all, restaurants account for about 50% of all food poisoning cases. Still they also occur at school meals (6.4%) and hospitals (0.6%), where hygien…
View article: Results of Hygiene Education of Kitchen Knife by using ATP Inspection - Comparison of Handle and Blade
Results of Hygiene Education of Kitchen Knife by using ATP Inspection - Comparison of Handle and Blade Open
In Japan, the number of food poisoning cases and the number of patients have been gradually decreasing in the last ten years. However, from the Japanese Ministry of Health, Labor and Welfare, the number of bacterial food poisoning cases ha…
View article: Results of Hygiene Education of Kitchen Cutting Board by using ATP Inspection - Comparison of Vegetable Cutting Board and Meat Cutting Board
Results of Hygiene Education of Kitchen Cutting Board by using ATP Inspection - Comparison of Vegetable Cutting Board and Meat Cutting Board Open
Since bacteria grow in high temperature and high humidity, bacterial food poisoning frequently occurs from the rainy season to summer. In Japan, the number of food poisoning cases is high from June to October. Maintaining a hygienic enviro…