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

在这项研究中，我分析了关于提供饮食方法的基础和细菌学数据，因为免疫功能低下的患者急于进食，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。但是，我确认，如果可以加热，每100g食物用600W的微波炉加热60秒以上，食物上的细菌数量会减少。另外，对于扁平果皮的水果，只有用水清洗才有效。此外，我证实了用肥皂洗完手指和手后擦干，使手指和手在烹饪前处于较少的细菌状态，从而增加了卫生效果。

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.