Comparison of 70% Alcohol Disinfection and Sodium Hypochlorite Acid Disinfection on Kitchen Knife Blades, Handles and Cutting Boards: OAJBS Publishers
Comparison of 70% Alcohol Disinfection and Sodium Hypochlorite Acid Disinfection on Kitchen Knife Blades, Handles and Cutting Boards by Naomi Katayama* in Open Access Journal of Biomedical Science (OAJBS) Purpose: In hygiene management in the kitchen, it is important to disinfect kitchen knives and cutting boards, which are often touched by human hands and food. It has become with COVID-19, and there is a demand for even more hygienic kitchen utensils. However, had to lack of supplies, there were times when it was difficult of obtain 70% alcohol, so the kitchen was temporarily disinfected with sodium hypochlorite. This time, we compared the results of ATP wiping inspections on the blade and handle (stainless steel) of kitchen knives and cutting board (plastic) that were disinfected with sodium hypochlorite obtained by electrolysis of salt water or 70% alcohol disinfection. We will report that obtained the target basics-hygiene data. Materials and Methods: Using 6 kitchen knives, ...