Comparison of bacterial count, change of color and residual lipid content among three different dishclothes used in cooking.
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概要
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Bacterial growth, change of color and lipid content in three different dishclothes used in cooking were compared, using antibacteria nylon dishcloth (trade name: ceramic dishcloth), No. 3 cotton shirting and bleached cotton.1) Bacterial count was in the range of 103 to 104per cm2 in all dishclothes, the smallest being the antibacteria nylon cloth.2) After using for 10 times, the antibacteria nylon cloth became gradually decolorized while the bleached cotton changed color to yellow.3) The lipid content was larger in the bleached cotton than in the other two. Consistent with it, smell of fat was noticed in the bleached cotton.4) Water content of the antibacteria nylon was larger than that of the other two. This may be related to its easy use. This indication coincided with the result of the questionnaire survey that the most preferred dishcloth was used antibacteria nylon one and the least No. 3 cotton dishcloth.
- 特定非営利活動法人 日本栄養改善学会の論文
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