@article{oai:swu.repo.nii.ac.jp:00006641,
 author = {不破, 眞佐子 and 山田, 祐菜 and FUWA, Masako and YAMADA, Yuuna},
 issue = {938},
 journal = {学苑, Gakuen},
 month = {Dec},
 note = {We tested several ways of cleaning tableware and cookware after preparing and eating meals under disaster conditions, with special attention to conserving water when rinsing. To measure the amount of residual protein left on the tableware and cookware after washing, we conducted biuret tests and semi-quantitative measurements. The five meals prepared were cheese risotto, custard pudding, steamed buns, udon noodles in broth, and stir-fried udon noodles. The tableware and cookware were cleaned in six different ways.
1 When rinsed with water alone, we detected at least 10µg of residual protein on all tested items.
2 When cleaned with dish soap and water, a lesser amount of residual protein was detected compared to rinsing with water alone, although unhygienic quantities of protein remained.
3 When soaked in water and cleaned with dish soap and rinsed, except for very sticky cups that had held custard pudding from which we detected 10–100µg of residual protein, this method was effective in keeping hygienic protein levels.
4 When wiped with a paper towel before scouring with dish soap and rinsing with water, 10–100µg of residual protein was detected in the custard pudding cup and on the tableware used for steamed buns before heating; however, this method was effective in keeping hygienic protein levels in all the other items.
5 When wiped with a wet paper towel before scouring with dish soap and rinsing with water, 100–1000µg of residual protein was detected in frying pans that had been used to prepare the cheese risotto and stir-fried noodles and custard pudding cups that had been heated, and 10–100µg of residual protein was detected in the tableware used for steamed buns before heating; however, this method was effective in achieving hygienic protein levels in all the other items.
6 When scraped with a spatula and then soaked in water and cleaned with dish soap and rinsed with water at 10℃, hygienic levels were achieved for saucers that had contained residual custard pudding liquid but had not been heated, frying pans that had been used for noodles in broth, and tableware that had held fried noodles. Further, in the same way, when rinsed in water at 20℃, custard pudding cups that had been heated achieved a hygienic level of residual protein.
　　In conclusion, the results showed that the sanitation levels were the highest when tableware and cookware had been soaked in water, scoured with dish soap, and rinsed with water. However, this method is likely to be difficult to employ when there is a limited water supply. Although results will vary depending on the type of food, whether it was heated or not, and the type of cookware/tableware used, wiping with a dry paper towel to remove bulk residue and scouring with dish soap, and rinsing with water seemed to be most effective in achieving hygienic results.},
 pages = {32--38},
 title = {〔研究ノート〕災害時を想定した食器および調理器具の洗浄方法─洗浄条件の違いがタンパク質の残留に与える影響─},
 year = {2018},
 yomi = {フワ, マサコ and ヤマダ, ユウナ}
}