{"created":"2023-05-15T08:08:26.254542+00:00","id":504,"links":{},"metadata":{"_buckets":{"deposit":"fdd55a66-17be-4e39-aebf-4732e9f0a907"},"_deposit":{"created_by":7,"id":"504","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"504"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000504","sets":["7:33"]},"author_link":["134","133"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"40","bibliographicPageStart":"37","bibliographicVolumeNumber":"71","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" Hand hygiene is a vital method in preventing foodborne illnesses because they are caused by microorganisms transmitted by the contamination of food through hands. However, the extent of contamination on hands during food handling is unclear. In this study, we examined the extent of contamination on hands of nine nutrition majors during food handling without prior notice, using adenosine triphosphate (ATP) bioluminescence. The ATP bioluminescence values ranged from 274 relative light units (RLU) to 5,779 RLU. The subjects who handled carrots and bok choy had high ATP bioluminescence values. However, the subjects who washed their hands using a clean fingernail brush had the lowest ATP bioluminescence values, demonstrating the positive effect of hand hygiene. These findings provide evidence to support the importance of washing hands often during food handling.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000482","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40022781262","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0916-3174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舩越, 弥生"},{"creatorName":"フナコシ, ヤヨイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Funakoshi, Yayoi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-02-14"}],"displaytype":"detail","filename":"Nutritionist_Funakoshi.pdf","filesize":[{"value":"614.2 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Nutritionist_Funakoshi","url":"https://gifu-cwc.repo.nii.ac.jp/record/504/files/Nutritionist_Funakoshi.pdf"},"version_id":"588cf0a1-8538-4927-ae2a-a2f3c2c73565"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ATPふき取り検査法","subitem_subject_scheme":"Other"},{"subitem_subject":"手指衛生","subitem_subject_scheme":"Other"},{"subitem_subject":"集団給食","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"栄養士養成課程学生における食品を取り扱う際の手指衛生の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養士養成課程学生における食品を取り扱う際の手指衛生の評価"},{"subitem_title":"Assessment of the contamination on hands during food handling among students majoring in nutrition","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-02-14"},"publish_date":"2022-02-14","publish_status":"0","recid":"504","relation_version_is_last":true,"title":["栄養士養成課程学生における食品を取り扱う際の手指衛生の評価"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:13:38.004900+00:00"}