We serve as a trusted resource for the latest news and helpful information related to skin health and surface hygiene advancements. GOJO microbiologists, scientists,
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Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
Dr. Chip Manuel joined GOJO Industries in 2019 as a Food Safety Science Advisor. In this role, Dr. Manuel conducts food safety related research with the intent to improve public health, serves as a food safety microbiology subject matter expert for internal and external stakeholders, and represents GOJO Industries at conferences as a thought leader in food safety. Dr. Manuel holds a BS, MS, and PhD degrees in Food Science. Dr. Manuel’s area of research expertise is in food virology, specifically control of norovirus in food settings. For information on his research, visit his ORCiD.
Managing Listeria Outbreaks in Retail and Foodservice Establishments
9/14/2021
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
Members of the bacterial genus Listeria are frequently found in the environment, soil, and vegetation; however, the species Listeria monocytogenes (L. mono) is a significant pathogen of concern in the food industry and is a hardy organism capable of thriving in conditions beyond what other organisms can survive in. L. mono can flourish in various environments or food products, including high-salt environments, moist conditions, and more terrifyingly, at refrigerated temperatures - even below 33.8˚F!
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Do’s and Don’ts for a Worry-Free Clean
5/18/2021
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
Cleaning and sanitation have played an increased role in our everyday lives during the pandemic. Regular disinfection of high-touch surfaces is a simple and proactive way to help prevent the transmission of pathogens on surfaces to hands. However, the dramatic increase in the use of sanitation products, including cleaners, sanitizers, and disinfectants, also leads to an increased risk of misuse, potentially resulting in serious injury or even death. In fact, according to the National Poison Data System, there has been a 30 percent increase in disinfectant exposure cases reported to the 55 U.S. Poison Control Centers through May 2, 2021, compared to the same time period in 2019.
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An Introduction to Guest Experience: What Does It Mean Now?
5/10/2021
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
COVID-19 has changed the world, and with it the concept of “guest experience” has evolved. What does it mean now? Clean is king. While good food and atmosphere used to be the primary concerns of guests, and the main factors that impacted their overall experience, guests have now adopted a heightened awareness and focus on hygiene, cleanliness, and safety above all. Finding ways to create, display, and promote a safe environment may be the only way to make potential guests and customers feel secure and ensure repeat business. Current and prospective employees are looking for this security, too. This is what “guest experience” has come to mean.
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What’s the Difference Between Cleaning, Sanitizing, and Disinfecting?
4/29/2021
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
As we live through this pandemic, the use of cleaning, sanitizing, and disinfecting products on surfaces are more common than ever. The recent CDC guidance about the relatively low risk of being infected by SARS-CoV-2 (the virus that causes COVID-19) by contaminated surfaces or objects (fomites) led to some confusing news headlines. It’s important to remember that regular touchpoint disinfection is a simple, proactive measure shown to reduce potential fomite transmission of other significant pathogens, such as norovirus. Also, people with COVID-19 can be contagious yet not show symptoms for many days, and increased frequency of touchpoint disinfection helps mitigate this asymptomatic risk.
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Managing Norovirus Outbreaks in Foodservice Establishments
11/30/2020
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
While restaurants continue to enforce their stringent cleaning protocols and other preventative measures during this pandemic, as cold weather settles in, they also face the traditional norovirus season. According to the Centers for Disease Control and Prevention (CDC), most norovirus outbreaks occur from November through April.
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A New Era of Smarter Food Safety: An Expert Opinion
1/7/2020
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
I was recently able to participate in the FDA’s public meeting with food industry thought leaders on how to usher in a new era of smarter food safety. As the FDA plans a strategic blueprint outlining steps to protect public health and improve the global food supply chain, I wanted to take a moment to share my thoughts on the meeting. As someone who was able to observe this monumental event, I believe it is crucial that those unable to attend could still understand what was discussed – and hopefully feel inspired to change the way they approach food safety in 2020.
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The Top Reasons Your Surface Sanitizing Falls Short
10/28/2019
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
Although the "bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves. Proper storage, laundering and disposal of towels also contribute to the success of a cleaning program – and if any of these variables fall behind, cross-contamination is a very real possibility.
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