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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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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Food Safe Truth Bulletin Blog
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 Farmworker
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
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
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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