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.
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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The State of Food Safety in the Food Service Industry – Where Do We Go From Here?
3/23/2016
By Dave Shumaker
Microbiology Scientist, GOJO Industries
Food safety and reducing the risk of foodborne illness is top of mind for many of us. As consumers, we assume we will not become ill when dining out with our family and friends at a restaurant. As restaurant owners, operators or managers, we believe our restaurant could never fall victim to an outbreak, and as restaurant employees, we are confident we follow safe food handling practices. While we all believe we are taking the necessary steps to prevent the spread of foodborne illness, one striking fact remains – foodborne illness still occurs way too often.
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Could an Alcohol-Based Hand Sanitizer Be As Effective as Soap and Water in Reducing Bacteria on Farmworkers’ Hands?
1/19/2016
By Dave Shumaker
Microbiology Scientist, GOJO Industries
Today, we hear more and more about foodborne illness outbreaks that are associated with the produce we eat. In fact, from 1999 to 2008, contaminated produce was responsible for at least 23 percent of all foodborne illnesses reported in the United States. And while the contamination of the produce might occur during different points in the handling process, some of these outbreaks have been thought to be caused by infected farmworkers, and possibly, inadequate hand hygiene.
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A Focus on Food Safety
4/7/2015
By Dave Shumaker
Microbiology Scientist, GOJO Industries
Today is World Health Day, and the World Health Organization is asking one question, "How safe is your food?" Learn more about the important role hand hygiene plays in food safety.
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The Food Safety Modernization Act Will Protect the Health of Americans
6/3/2014
By Dave Shumaker
Microbiology Scientist, GOJO Industries
In shifting the focus of regulation from responding to food contamination outbreaks to preventing them at the source, the FSMA Produce Safety Proposed Rule is a critical component of FSMA, the most advanced set of changes in food safety laws since the Great Depression.
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