The analysis of bacteriological safety to provide immunocompromised patients with the comfortable diets.

细菌学安全性分析，为免疫功能低下患者提供舒适的饮食。

• 批准号: 20791664
• 负责人: FUJII Tomie
• 金额: $ 2.16万
• 依托单位: Hiroshima University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20791664/
• 关键词: 感染; 看護学; 細菌; 食事

In this study, I analyzed basic and bacteriological data about methodology of offering diets which immunocompromised patients eager to eat because they are indicated to limit their diets in order to prevent bacterial infection. As a result, the hygiene state was various in the commercial food, respectively. However, I confirmed that the number of bacteria on the food decreased by heating more than 60 seconds with 600W microwave oven per 100g of the food if it could be heated. In addition, only washing with water was effective for sanitization of the fruit with a flat rind. Furthermore, I confirmed that drying the fingers and hands after washing with a soap became the increase of a sanitization effect by having the fingers and hands before cooking be in less bacterial state.

在这项研究中，我分析了有关提供饮食的方法学的基础和细菌学数据，这些饮食的免疫功能受损的患者渴望进食，因为他们被指示限制饮食以防止细菌感染。因此，商品食品的卫生状况各不相同。然而，我证实，如果可以加热，每100克食物用600W微波炉加热60秒以上，食物上的细菌数量就会减少。此外，对于果皮扁平的水果，只有用水清洗才能有效地进行消毒。此外，我还证实，用肥皂洗手后擦干手指和手会增加消毒效果，因为烹饪前手指和手的细菌状态较少。