{"created":"2024-11-27T03:36:18.429414+00:00","id":2000018,"links":{},"metadata":{"_buckets":{"deposit":"6b67515c-b221-4692-8e37-369cf06ef3e0"},"_deposit":{"created_by":9,"id":"2000018","owner":"9","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"2000018"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:02000018","sets":["1:1731473740159"]},"author_link":[],"control_number":"2000018","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"83","bibliographicPageStart":"77","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The Journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"調理場のドライシステムに対応した水が流れ落ちない清掃方法について検討した。大量調理機器の取っ手やタッチパネルなど、高頻度に手指が触れる箇所を対象に ATP 拭き取り法により清掃過程ごとの清浄度を計測した。清潔なタオルで乾拭き後に湯拭きをする清掃方法は測定箇所66件中64件（97％）が設定した基準値以下となり、有効な方法であることが認められた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Onaka,Yoshiko","nameLang":"en"}]},{"names":[{"name":"Saito,Sayuri","nameLang":"en"}]},{"names":[{"name":"Kawachi,Kimie","nameLang":"en"}]},{"names":[{"name":"Yoshida,Keiko","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"A cleaning method that does not allow water to run off the floor was studied for a dry system in a cooking area. The ATP (adenosine triphosphate) swab test was used to measure the cleanliness of areas that are frequently touched by hands and fingers during each cleaning process, such as handles and touch panels of high-volume cooking equipment. The cleaning method of wiping with a clean towel followed by wiping with hot water was effective, as 64 out of 66 (97%) of the measured points were below the set standard value."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大中,佳子","creatorNameLang":"ja"},{"creatorName":"オオナカ,ヨシコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"齋藤,さゆり","creatorNameLang":"ja"},{"creatorName":"サイトウ,サユリ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"河内,公恵","creatorNameLang":"ja"},{"creatorName":"カワチ,キミエ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"吉田,啓子","creatorNameLang":"ja"},{"creatorName":"ヨシダ,ケイコ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-11-28"}],"filename":"大中.pdf","filesize":[{"value":"734 KB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"url":"https://kamakura-wu.repo.nii.ac.jp/record/2000018/files/大中.pdf"},"version_id":"1bec36c1-167b-4f26-9444-2eca7e846d96"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"HACCP","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ATPふきとり検査","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ドライシステム","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"タッチパネル","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"タッチボタン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"HACCP","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ATP swab test","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dry system","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"touch panel,","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"touch button","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"ドライシステム化の調理場における大量調理機器の清掃方法　―ATP 拭き取り検査を用いた清浄度からの検討―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ドライシステム化の調理場における大量調理機器の清掃方法　―ATP 拭き取り検査を用いた清浄度からの検討―","subitem_title_language":"ja"},{"subitem_title":"Cleaning Methods for High-Volume Cooking Equipment in Dry Systemized Kitchens : Study Based on Cleanliness Levels Using the ATP Swab Test","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"9","path":["1731473740159"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-11-28"},"publish_date":"2024-11-28","publish_status":"0","recid":"2000018","relation_version_is_last":true,"title":["ドライシステム化の調理場における大量調理機器の清掃方法　―ATP 拭き取り検査を用いた清浄度からの検討―"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2025-01-29T01:51:26.872233+00:00"}