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ReserarchID
ZC4Q7
Crossref Journal DOI 10.17406/gjmra
Print ISSN 0975-5888
e-ISSN 2249-4618
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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.
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