Effect of Alcohol Disinfection on the Handle and Blade of Vegetables Knives by using ATP Inspection and Microbial Stamp Test

Naomi Katayama; Akemi Ito; Mayumi Hirabayashi; Natuki Sasaki; Moe Inuzuka

doi:10.34257/GJMRKVOL20IS12PG13

Effect of Alcohol Disinfection on the Handle and Blade of Vegetables Knives by using ATP Inspection and Microbial Stamp Test

Naomi Katayama * §

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Akemi Ito

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Mayumi Hirabayashi

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Natuki Sasaki

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Moe Inuzuka

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§ Nagoya Womenâ€™s University

Effect of Alcohol Disinfection on the Handle and Blade of Vegetables Knives by using ATP Inspection and Microbial Stamp Test

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DOI
10.34257/GJMRKVOL20IS12PG13

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Abstract

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 after 70%spraying alcohol compared using the ATP wiping test and the microbial stamp test (selective medium: general bacteria, Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus). As a result, the ATP test value decreased statistically significantly and became 100 or less after 70%alcohol sprayings. However, not all of the bacterial counts in the selective medium were statistically significantly different even after 70%alcohol sprayings. The reason the data was not clear due to 70% alcohol spray conditions. It may be advisable to perform a microbiological stamp test after applying 70%alcohol spray multiple times instead of once to a fully moistened knife handle and blade. In the future, we would like to consider the handling of more hygienic cooking utensils by further changing the 70%alcohol spraying conditions and conducting, Microbiological tests using a selective medium.

References

11 Cites in Article

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Naomi Katayama,Akemi Ito,Mayumi Hirabayashi,Shoko Kondo,Yui Nakayama,Ayari Naka,Natuki Sasaki,Moe Inuzuka,Takashi Tamura (2020). Results of Hygiene Education of Kitchen Knife by using ATP Inspection - Comparison of Handle and Blade.
N Katayama,M Hirabayashi,A Ito,S Kondo,Y Nakayama,A Naka,N Sasaki,M Inuzuka,T Tamura (2020). Results of Hygiene Education of Kitchen Cutting Board by using ATP Inspection -Comparison of Vegetable Cutting Board and Meat Cutting Board.
Naomi Katayama,Shoko Kondo,Akemi Ito,Mayumi Hirabayashi,Yui Nakayama,Ayari Naka,Natuki Sasaki,Moe Inuzuka,Takashi Tamura (2020). Results of Hygiene Education of Kitchen Stove Knob and Water Faucet by using ATP Inspection.

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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.

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Not applicable for this article.

How to Cite This Article

Naomi Katayama, Akemi Ito, Mayumi Hirabayashi, Natuki Sasaki, Moe Inuzuka. 2020. "Effect of Alcohol Disinfection on the Handle and Blade of Vegetables Knives by using ATP Inspection and Microbial Stamp Test". Global Journal of Medical Research - K: Interdisciplinary GJMR-K Volume 20 (GJMR Volume 20 Issue K12).

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GJMR Volume 20 Issue K12

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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: QW 51

Submission ReceivedDecember 14, 2019
Peer Review Double Blind
Handling Editor
Accepted December 31, 2019
Published January 15, 2020

Version of record

v1.2

Issue date

November 11, 2020

Language

English

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