The most important is STERILE from time to time to avoid Salmonella, Staphylococcal, O-157, Pathogenic Coli, Vibrio Parahaemolyticus, Campylobacter !!
- Required to apply Sterile and/or Disinfection for major six Bacterium such as Salmonella, Staphylococcal, Vibrio Parahaemolyticus, O-157 (Enterohemorrhagic E. Coli), Pathogenic Coli,
Campylobacter.
- Utmost caution needed to those causing foods of "Vegetable and its Processed Product"especially for
O-157 (Enterohemorrhagic E. Coli) yearly causing death.
- Most of currently available Disinfectants, and routine Heat Treatment after cooking as well, are not
effective to kill Costridium Welchi and/or Bacillus Cereus inside as they immediately form bud flush
highly endurable to such treatment to the cooked food. The illness, thus, has been called Food Service
Disease where the most effective measure is "not cook a food for public supply in mass (Curry Rice, Stew
and else) a day ahead to store (even with air-tight). The most important thought for such situation, if
required, is to keep such cooked food separately in small quantity package to keep them in
a Refrigerator.
- In the most cases of FOOD POISONING caused by Norovirus, as reported, they are caused by "Aerial
Infection" or "Droplet Infection". It is, thus, very rare to be infected through a drink. Hygiene control
over those infected employee is, thus, most important in routine jobs.
Reported number of Food Poisning in 2012
| Substance Responsible |
Times occured |
Patient count |
Number of Death |
| Total Number |
1100 |
26699 |
11 |
| Total of Bacteria |
419 |
5964 |
8 |
| Virus (Noro Virus/others) |
432 |
18637 |
- |
| Chemical Substance |
15 |
136 |
- |
| Natural Poison |
97 |
267 |
3 |
| Others |
107 |
491 |
- |
| Unclear |
30 |
1204 |
- |
virus
|
Times occured |
Patient count |
Number of Death |
| Belong Salmonella |
40 |
670 |
- |
| Staphylococcal |
44 |
854 |
- |
| Clostridium Botulinum |
1 |
2 |
- |
| Bibrio Parahaemolyticus |
9 |
124 |
- |
| O-157 (Enterohemorrhagic C. Coli) |
16 |
392 |
8 |
| Other Pathogenic Coli |
5 |
219 |
- |
| Clostridium Welchi |
26 |
1597 |
- |
| Bacillus Cereus |
2 |
4 |
- |
| Yersinia enterocolitica |
3 |
135 |
- |
| Campylobacter/Jejuni/Coli |
266 |
1834 |
- |
| Nagu Vibrio |
1 |
1 |
- |
| Other Bacteria |
6 |
132 |
- |
Required Sterilization v.s. How Rappla-kun works
- Frequent Disinfection to items directly contact to Food Substance such as Kitchen Knife, Cutting Board, Cooking Bowl
and so on is a MUST.
- By immediate disinfection to those items after each time use shall prevent chain of those virus fromone food to any other.
- The Rappla-kun, Corrosion preventive - Sterilization Chemical,fully works for sterilize Salmonella, Staphylococcal, Vibrio
Parahaemolyticus, O-157 (Enterohemorrhagic E. Coli), Parathogenic Coli and Campylobacter.
Required Sterilization v.s. How Rappla-kun works
| |
Rappla-kun Knife Case + Rappla-kun Chemical |
Larger Knife-case to dip full Knife |
Alcohol Spray |
Hot Water Sterilization |
Knife-case with Sterilamp |
Sterile Case |
| Sterile/Disinfect Effect |
ME |
ME |
ME |
ME |
CE |
ME |
| Sterile at Knife Handle-end and Back-blade |
ME |
ME |
CE |
ME |
NE |
CE |
| Sterile on Cooking Board or other Utensile |
CE |
ME |
CE |
ME |
NE |
CE |
| Continued Sterile during Cooking |
ME |
ME |
ME |
CE |
CE |
NE |
| Sterile when stored (Night/Idling time) |
ME |
ME |
NE |
NE |
ME |
ME |
| Convenience to use |
ME |
CE |
CE |
NE |
CE |
CE |
ME--Most effective
NE--Non effecive
CE--Certain level of effective
Rappla-kun is an easy tool!
