{"created":"2023-06-20T14:34:50.266052+00:00","id":252,"links":{},"metadata":{"_buckets":{"deposit":"861f65e3-1b8a-4bbf-a10c-44ef09403350"},"_deposit":{"created_by":15,"id":"252","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"252"},"status":"published"},"_oai":{"id":"oai:kjunshin.repo.nii.ac.jp:00000252","sets":["1:49"]},"author_link":["770","379"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"19","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"鹿児島純心女子大学看護栄養学部紀要"},{"bibliographic_title":"Bulletin of Faculty of Nursing and Nutrition Kagoshima Immaculate Heart University","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"坂井, 恵子","creatorNameLang":"ja"},{"creatorName":"サカイ, ケイコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"坂井","familyNameLang":"ja"},{"familyName":"サカイ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"恵子","givenNameLang":"ja"},{"givenName":"ケイコ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"379","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000003762598","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000003762598"}]},{"creatorNames":[{"creatorName":"寺師 , 美里"},{"creatorName":"テラシ, ミサト","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"770","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"調理用のまな板や包丁などは，細菌や有害物質などの生体に対する交叉汚染の媒体となる可能性を常に持っている。現在調理器具に対する衛生管理については，大量調理の場合に洗浄・殺菌マニュアルが定められているが，家庭での衛生管理に関しては，各自の判断に任されているのが現状である。本研究の目的は，家庭において簡便にしかも効果のある除菌方法について，滅菌・消毒方法と調理器具の材質面から検討を行った。\n　方法は，対象として調理用のまな板と包丁，材質としてまな板は木材・ポリエチレン・抗菌コートプラスチック，包丁はプラスチック・ステンレス・抗菌コートステンレスを用いた。まな板と包丁は，同じ食材の調理に使用したのち，除菌方法として煮沸・熱湯・アルコール・除菌剤入り洗剤・塩素系漂白剤のいずれかで行った。残菌数の判定は，除菌前と滅菌・消毒後にそれぞれ12時間ありいは36時間培養後に残菌テスト用の寒天培地を用いて行った。\n　結果は，除菌効果と簡便さの面からはまな板および包丁ともに100℃熱湯を5秒間表面に流し続けることによって滅菌効果が確実であることが示された。しかし，包丁の刃の部分に穴があいているものは残菌し易いことが明らかとなった。また，除菌・抗菌効果ありと表示された洗剤は，他の除菌法に比べて効果が非常に低く，さらに，抗菌コートされたまな板や包丁には除菌の抗菌効果は認められなかった。\n　材質に関しては高温処理ができるもの，アルコールあるいは滅菌・消毒の薬剤によって変質しないものが望ましいことが明らかとなった。以上の結果より家庭において，魔法瓶の湯で除菌効果があることが明らかとなり，より簡便に利用できると示唆された。\n","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Cutting boards and kitchen knives are major source of cross-contamination of foods with microbacteria. However, there is few published information on the effectiveness of cleaning procedure for removing microbacteria from cutting boards and knives at the home kitchen.\n  The aim of this study is to investigate the better and easy practices of cleaning cutting boards and knives resulted in final levels of bacteria below the detection limit in the home kitchen.\n  The materials we used as cutting boards were wood, polyethylene, polypropylene, polypropylene-coated with antimicrobial compounds, and also knives were polypropylene, stainless, stainless coated with antimicrobial compounds, stainless with holes. The sanitizing ways of them were used either boiling water for 5min, 100°C hot water fro 5 sec, alcohol, detergent containing anti bacterial compounds, or chlorine-bleach.\n  Our results showed that boiling water and 100°C hot water were the good scores. However, the efficacy of sanitizing of the stainless knife with holes was very low. Moreover, the hygienic effects of the cutting board, the knife and also detergent containing antimicrobial compounds had not any additional sanitizing efficiency.\n  Finally, our conclusion of the best and easy way to clean the cutting boards and knives at home was 100°C hot water for more than 5 sec.\n","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824432","subitem_source_identifier_type":"NCID"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Departmental Bulletin Paper"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-06-01"}],"displaytype":"detail","filename":"SAKAI2-KA17.pdf","filesize":[{"value":"3.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"SAKAI2-KA17","url":"https://kjunshin.repo.nii.ac.jp/record/252/files/SAKAI2-KA17.pdf"},"version_id":"e7ec46ee-60e6-4ba7-be64-700ce66f1b0b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"滅菌，消毒，まな板，包丁，抗菌コート","subitem_subject_scheme":"Other"},{"subitem_subject":"cleaning, antibacterial activity, sanitize, cutting boards, knives","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"家庭における調理用のまな板と包丁の衛生管理上の除菌について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭における調理用のまな板と包丁の衛生管理上の除菌について"},{"subitem_title":"Cleaning cutting board and knives to prevent cross – contamination at home kitchen.","subitem_title_language":"en"}]},"item_type_id":"1","owner":"15","path":["49"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-06-01"},"publish_date":"2013-06-01","publish_status":"0","recid":"252","relation_version_is_last":true,"title":["家庭における調理用のまな板と包丁の衛生管理上の除菌について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-10-24T03:59:08.212137+00:00"}