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To prevent food poisoning, we focused on kitchen vegetable knives, which are likely to cause secondary contamination, and conducted hygiene inspections to obtain results. The values after cooking and after washing, and after washing and after 70%spraying alcohol compared using the ATP wiping test and the microbial stamp test (selective medium: general bacteria, Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio parahaemolyticus). As a result, the ATP test value decreased statisticallydoi:10.34257/gjmrkvol20is12pg13 fatcat:iexpoykgdrd5znn7k5enybc6oq