Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection

Akemi Ito
Akemi Ito * §
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Naomi Katayama
Naomi Katayama
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Mayumi Hirabayashi
Mayumi Hirabayashi
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Natuki Sasaki
Natuki Sasaki
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Moe Inuzuka
Moe Inuzuka
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§ Nagoya Women’s University

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Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection

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MRZC4Q7

DOI
10.34257/GJMRKVOL20IS13PG1
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Background

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.

References

8 Cites in Article
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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Akemi Ito, Naomi Katayama, Mayumi Hirabayashi, Natuki Sasaki, Moe Inuzuka. 2020. "Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection". Global Journal of Medical Research - K: Interdisciplinary GJMR-K Volume 20 (GJMR Volume 20 Issue K13).

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Journal Specifications

Crossref Journal DOI 10.17406/gjmr

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords
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Classification
GJMR-K Classification NLMC Code: QV 250
  • Submission ReceivedDecember 9, 2019
  • Peer Review Double Blind
    Handling Editor
  • Accepted January 3, 2020
  • Published January 15, 2020
Version of record

v1.2

Issue date
November 27, 2020

Language
English
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Comparison of ATP values on Meat and Fish Cutting Boards before and after Alcohol Disinfection

Akemi Ito
Akemi Ito Nagoya Women’s University
Naomi Katayama
Naomi Katayama
Mayumi Hirabayashi
Mayumi Hirabayashi
Natuki Sasaki
Natuki Sasaki
Moe Inuzuka
Moe Inuzuka
  • Submission ReceivedDecember 9, 2019
  • Peer Review Double Blind
    Handling Editor
  • Accepted January 3, 2020
  • Published January 15, 2020