調理時における衛生管理と細菌性食中毒の防御に関する意識について

概要

論文の詳細を見る
The survey was made on 125 college students about sanitary management and defense of food poisoning by bacteria in cooking. The persons had been washing with only water more than soap and water on the way of washing hands before cooking. A chopping board was pasteurized with an antiseptic the majority of home. The remainder sterilized the chopping board in boiling water. Twenty six point two percent of persons have two separate chopping boards, one for vegetable and the other for fish and meat. To separate chopping boards is the best defense of food poisoning by bacteria. Everyone must heat foodstuffs enough, especially in season where occur food poisoning frequently. All objects in this study were intensely interested in matters concerning the heating of foodstuffs for the defense of food poisoning by bacteria.
東海学園大学の論文