Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Natuki Sasaki"'
Publikováno v:
Global Journal of Medical Research. :13-18
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 thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e60be04720cf84fb1a8dc233cc74da7b
https://doi.org/10.34257/gjmrkvol20is13pg13
https://doi.org/10.34257/gjmrkvol20is13pg13
Publikováno v:
Global Journal of Medical Research. :1-6
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 val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::230f25299bf9d05bb8c2fb01e6332e2e
https://doi.org/10.34257/gjmrkvol20is13pg1
https://doi.org/10.34257/gjmrkvol20is13pg1
Publikováno v:
Global Journal of Medical Research. :1-6
It is valid to show the cooks a visual hygiene test result to prevent food poisoning. Therefore, in this study, for hygiene control of the handle and blade of frequently used kitchen knives, we report inspections using the ATP wiping test and microbi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33d0c42a1b2a79d935fe1ce8450d63dc
https://doi.org/10.34257/gjmrkvol20is12pg1
https://doi.org/10.34257/gjmrkvol20is12pg1
Publikováno v:
Global Journal of Medical Research. :13-18
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%spra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c1f3270d26723ca8ed80236b414008e
https://doi.org/10.34257/gjmrkvol20is12pg13
https://doi.org/10.34257/gjmrkvol20is12pg13
Autor:
Ayari Naka, Natuki Sasaki, Yui Nakayama, Akemi Ito, Takashi Tamura, Moe Inuzuka, Naomi Katayama, Mayumi Hirabayashi, Shoko Kondo
Publikováno v:
Global Journal of Medical Research. :35-38
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 hygiene managemen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a31847097beab0eee67c6cc9183da634
https://doi.org/10.34257/gjmrkvol20is5pg35
https://doi.org/10.34257/gjmrkvol20is5pg35
Autor:
Ayari Naka, Shoko Kondo, Naomi Katayama, Akemi Ito, Yui Nakayama, Natuki Sasaki, Mayumi Hirabayashi, Takashi Tamura, Moe Inuzuka
Publikováno v:
Global Journal of Medical Research. :13-16
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 environment in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93fb4b801468f37afaa27b94a55428a2
https://doi.org/10.34257/gjmrkvol20is5pg13
https://doi.org/10.34257/gjmrkvol20is5pg13
Autor:
Ayari Naka, Takashi Tamura, Moe Inuzuka, Naomi Katayama, Shoko Kondo, Mayumi Hirabayashi, Natuki Sasaki, Akemi Ito, Yui Nakayama
Publikováno v:
Global Journal of Medical Research. :1-6
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 has been appr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c36482c7da19ffa4d497cf7f714abc9
https://doi.org/10.34257/gjmrkvol20is5pg1
https://doi.org/10.34257/gjmrkvol20is5pg1