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

2009 Fiscal Year Final Research Report

• Project/Area Number: 20791664
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Fundamental nursing
• Research Institution: Hiroshima University
• Principal Investigator: FUJII Tomie Hiroshima University, 大学院・保健学研究科, 助教 (50325164)
• Project Period (FY): 2008 – 2009
• Keywords: 感染 / 看護学 / 細菌 / 食事

Research Abstract

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.