The effects of secondary and tertiary contamination from cutting boards made of different materials

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  • Nakakuma Miwa
    Department of Life and Environmental Science, Kagoshima Prefectural College
  • Arimura Emi
    Department of Life and Environmental Science, Kagoshima Prefectural College

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  • 素材の異なるまな板における二次汚染・三次汚染の影響
  • ソザイ ノ コトナル マナイタ ニ オケル ニジ オセン ・ サンジ オセン ノ エイキョウ

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<p>　We examined the cleaning and sterilization of cutting boards as well as the state of secondary and tertiary contamination on sponges and plates using ATP+ADP+AMP swab test method (A3 test) and stamp culture test.</p><p>　Three types of cutting boards were used: polyethylene, polypropylene, and wood. For each type, 3 boards were used, for a total of 9 boards. 50 g of chicken tenders were shredded on a 10 cm x 10 cm area of each cutting board, which was measured. A3 test showed significantly higher figures on the wooden cutting boards used sponges and dishes compared to the other boards used it. The stamp culture test found that wooden cutting boards alone were very lightly contaminated after washing.</p><p>　Wooden cutting boards were found to retain food residue more easily than other boards, which may lead to secondary contamination and tertiary contamination of sponges and plates. The use of wooden cutting boards was not found to be safe and was considered unsuitable especially for high-volume cooking, as their use may complicate business operations.</p>

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