@article{oai:suica.repo.nii.ac.jp:00001215,
 author = {逵, 牧子 and 小澤, 美貴 and 安藤, 紀子 and 浅野, 晶子 and 中田, 瀞 and Tsuji, Makiko and Ozawa, Miki and Andou, Michiko and Asano, Akiko and Nakata, Kiyoi},
 journal = {神戸女子短期大学論攷, The Ronko},
 month = {Jan},
 note = {The “fukin”, which is used during preparation for cooking, is used to wipe moisture from vegetables and fish. When dipping vegetables, filtering broth, or wrapping it around foods to shape them, it contacts food-stuff directly and thus it becomes a problem from the hygienic standpoint. We have examined the fukin used in the practical cooking classes at this school, to determine the contamination by general bacteria, the coli-form bacteria, and staphylococci, Also, in order to find an effective sterilization method that could be performed in a short time, We have examined sterilization by irradiation with microwaves.
　Results :
1. In examining the bacteria contaminating the fukin used for preparation of different materials, 10⁴ to 10⁸／㎠ bacteria were detected.
2. A sterilization effect was observed when the fukin was irradiated with microwaves for 3 minutes.
3. Thus, bacterial contamination of food-stuff can be prevented by frequent 　irradiation with microwaves during cooking classes where many students use a fukin.},
 pages = {85--91},
 title = {“ふきん”の調理過程における細菌汚染とマイクロ波による殺菌効果について},
 volume = {39},
 year = {1994},
 yomi = {ツジ, マキコ and オザワ, ミキ and アンドウ, ミチコ and アサノ, アキコ and ナカタ, キヨイ}
}