GOJO Hand Hygiene Blog

We spotlight the importance of hand hygiene to improve public health, serve as a trusted resource and raise awareness of leading-edge hand hygiene and skin health scientific advancements through the GOJO Hand Hygiene Blog.

GOJO microbiologists, scientists, nurses and communication professionals post regularly and we also get the views of outside experts and thought leaders in the field. It’s all part of the GOJO Purpose, saving lives and making lives better through well-being solutions.

Dave Shumaker

Microbiology Scientist, GOJO Industries

Dave Shumaker, B.S., is a Microbiology Scientist with GOJO Industries. He is responsible for hand hygiene research, evaluation of novel antimicrobial technologies as well as industrial and cosmetic microbiology. Dave received his Bachelor’s of Science degree in Microbiology at Ohio University.
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Foodservice Casual Dining
September Is National Food Safety Month

9/15/2017

By Dave Shumaker

Microbiology Scientist, GOJO Industries

For more than 20 years, September has been recognized as National Food Safety Month – a time for all of us to focus on building a culture of food safety.

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Norovirus what impact does it have on your restaurant
Norovirus: What Impact Does It Have on Your Restaurant?

7/20/2017

By Dave Shumaker

Microbiology Scientist, GOJO Industries

According to the Centers for Disease Control and Prevention  (CDC), there are more than 250 different types of foodborne illnesses. Yet, norovirus is among the most common. So what can you do to help ensure your restaurant doesn’t fall victim to a norovirus outbreak?

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Norovirus what impact does it have on your restaurant
What You Need to Know About Norovirus

1/24/2017

By Dave Shumaker

Microbiology Scientist, GOJO Industries

It’s not only cold and flu season, it’s also norovirus season.

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Norovirus what impact does it have on your restaurant
Norovirus: What Impact Does It Have on Your Restaurant?

1/17/2017

By Dave Shumaker

Microbiology Scientist, GOJO Industries

According to the Centers for Disease Control and Prevention  (CDC), there are more than 250 different types of foodborne illnesses. Yet, norovirus is among the most common. So what can you do to help ensure your restaurant doesn’t fall victim to a norovirus outbreak?

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Taking a Closer Look at the 2 Most Common Foodborne Illnesses
Taking a Closer Look at the 2 Most Common Foodborne Illnesses

8/8/2016

By Dave Shumaker

Microbiology Scientist, GOJO Industries

Did you know according to the Centers for Disease Control and Prevention there are more than 250 different types of foodborne illnesses? While that number is staggering, there are two illnesses that account for nearly 70% of all foodborne illness outbreaks in the United States – norovirus and Salmonella.

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