x
closebutton

GOJO Blog

We serve as a trusted resource for the latest news and helpful information related to skin health and surface hygiene advancements. GOJO microbiologists, scientists, nurses and other 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.

123
Hamburgers being cooked on a grill
E. coli 101: Understanding the Threat

8/30/2023

By Jim Arbogast, Ph.D.

Hygiene Sciences and Public Health Advancements Vice President, GOJO Industries

September is Food Safety Education Month – a time set aside each year to increase general awareness about food safety and help prevent foodborne illness, which sickens 1 in 6 Americans each year.1 This year, we're choosing to highlight E. coli, fresh on the heels of the new Netflix documentary "Poisoned: The Dirty Truth About Your Food" which examines the food industry in the U.S., and in recognition of the 30th anniversary of the infamous Jack in the Box E. coli outbreak.

Read more »
Red bucket in foodservice kitchen
Understanding the Food Safety Risks with Reusable Wiping Cloths and the “Red Bucket”

7/11/2023

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

There’s a good chance that you’ve been to a restaurant and observed an employee grab a soaking wet cloth towel from a red bucket filled with solution and then use the towel to wipe a table clean for the next set of guests. But did you know this seemingly routine practice can carry food safety risks if not conducted properly? In this article, we will take a deeper dive into the practice of reusable wiping cloths, exploring some of the potential food safety risks of this practice as demonstrated by recent scientific efforts.

Read more »
Photo of raw chicken on a cutting board
Salmonella 101: Protecting Against Foodborne Illness

6/7/2023

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

Many are familiar with norovirus, the most common cause of foodborne illness in the U.S. (we covered norovirus in this blog post) – it made a lot of news headlines over the past several months due to a high number of illnesses. But you may be less familiar with Salmonella – the #1 cause of hospitalization and death from foodborne illness in the U.S., according to the CDC, and the second most common cause of foodborne illness (commonly called food poisoning).

Read more »
Foodservice worker in commercial kitchen cleaning food contact surface
Top 5 Citations in Food Establishment Inspections & Prevention Tips

5/31/2023

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

It has been 30 years since the U.S. Food & Drug Administration (FDA) published the first Food Code, which serves as a model framework for ensuring food safety in retail food establishments – including restaurants, grocery stores, foodservice areas in convenience stores, caterers, and cafeterias in schools, hospitals, nursing facilities, and other institutions. State and local health departments are responsible for licensing and inspecting these foodservice operations and enforcing Food Code regulations, including potentially citing health code violations.

Read more »
Someone spraying restroom sink with PURELL surface disinfectant
What is Norovirus?

2/21/2023

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

Also By Megan J. DiGiorgio, MSN, RN, CIC, FAPIC

Senior Clinical Manager, GOJO Industries

CDC data shows that cases of norovirus (aka "the stomach bug") are rising. Recently, there have been multiple elementary schools in the news after outbreaks. You may have even heard from friends who had a recent bout with the dreaded "stomach flu." This blog will cover the basics about norovirus to help you prepare personally and prevent an outbreak at your business/school.

Read more »
Teacher spraying classroom desk with PURELL surface disinfectant
Tips to Prevent Norovirus Outbreaks in K-12 Schools

2/16/2023

By Dawn Yeomans, Ph.D.

Research Principal, GOJO Industries

Schools are common settings for spreading germs and illnesses, particularly during the cold winter months when people spend more time inside. While the flu and RSV (respiratory syncytial virus) seem to have peaked for this season, norovirus and other "stomach bugs" are wreaking havoc on K-12 schools. A few elementary schools have even been in the U.S. news recently with norovirus outbreaks, some even canceling school for a few days.

Read more »
Family seated at a table dining at casual restaurant with an employee behind them spraying another table with PURELL Foodservice Surface Sanitizer
Food Safety Experts Share Best Practices for Norovirus Prevention in Food Establishments

2/1/2023

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

As we reach peak norovirus season, I wanted to share the below takeaways from a conversation I had with two top food safety experts at the 2022 Food Safety Summit. Hal King, Ph.D., Managing Partner, Active Food Safety and Founder/CEO, Public Health Innovation, and Lee-Ann Jaykus, Ph.D., William Neal Reynolds Distinguished Professor, North Carolina State University, shared best practices to help food establishments prevent foodborne pathogens from spreading at their facilities, with a focus on norovirus.

Read more »
School cafeteria worker disinfecting foodservice area using PURELL Surface Disinfectant spray
Tips to Prevent Norovirus Outbreaks on Campus

1/27/2023

By Dawn Yeomans, Ph.D.

Research Principal, GOJO Industries

Every January, as K-12 schools, colleges, and universities return to campus after winter break, schools brace for a flare-up of seasonal illnesses as students and staff bring germs from around the country back to campus. This year, high cases of RSV (respiratory syncytial virus) and the flu have been reported throughout the U.S., with COVID-19 cases rising. But, so far, one illness that appears to be hiding just below the radar is the dreaded "winter vomiting bug" or "stomach flu."

Read more »
Graph chart with trending upwards arrow
Slowing the Spread of Norovirus – Lessons Learned from a Global Pandemic

10/24/2022

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

Also By Hal King, Ph.D.

Managing Partner, Active Food Safety and Founder/CEO of Public Health Innovations

The COVID-19 pandemic has had a tremendous impact on global public health as well as the food industry. In the U.S., restaurant and foodservice loss of sales surpassed $185 billion between March and August 2020. During the pandemic, the adoption of enhanced sanitation protocols, such as increased frequency for high-touch surface disinfection, thought at the time to reduce the spread of the SARS-CoV-2 virus, was widespread. This helped reduce outbreaks of norovirus, the most common cause of foodborne illness in the U.S., by over 80%.

Read more »
Young male professional cook cleaning surface in commercial kitchen
New Research Highlights the Importance of Surface Sanitizer Formulation for Norovirus Control

10/10/2022

By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

It’s official: norovirus is back. Despite norovirus outbreaks being at historic lows during the COVID-19 pandemic, the virus, which is the #1 cause of foodborne illness in the United States, came surging back in the first quarter of 2022 with outbreaks peaking at nearly 80 per week in March. Norovirus is a particularly pesky virus for a variety of reasons.

Read more »
123

Media

Contact Information

Contact: GOJO Public Relations

Email: News@GOJO.com

This contact information is for journalists only. Please include your contact information and deadline in your message.

For all other inquiries, please contact GOJO customer service at the GOJO Contact Us form.