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.
Reducing Harsh Chemicals in Classroom Cleaning and Disinfecting
7/14/2021
By Morgan Polen
Former Education Market Business Development Director, GOJO Industries
Schools, colleges, and universities across the country have overcome herculean challenges in the past year, adjusting to guidance from many different health organizations. One mitigation strategy that education facilities continue to embrace most is the regular cleaning and disinfecting of surfaces. In fact, 91% of schools have reported more intensive cleaning protocols, with 85% of those schools mentioning that disinfecting wipes are now widely available in classrooms.
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What Chemicals Are In Your School's Cleaning Products?
7/6/2021
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
With back-to-school right around the corner, our hopes for the 2021-2022 school year are for our children to return to an in-person learning environment that is safe and healthy for all. But, unfortunately, some products used to disinfect school facilities are a better choice than others, especially for use around children.
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Quickly Kill Germs with One-Step PURELL® Surface Wipes
6/23/2021
By Ann Marie Hicho
Total Solutions Senior Manager - Surfaces, GOJO Industries
To expand our surface category options, GOJO has launched new PURELL® Surface Wipes which deliver the unprecedented combination of powerful efficacy and peace of mind. The portfolio of PURELL® Surface Wipes are category IV, the EPA's lowest allowable toxicity rating, have no harsh fumes or toxic chemicals, and do not require gloves, handwashing, or rinsing after use - even on food-contact surfaces. They quickly kill 99.9% of bacteria and viruses – including cold and flu, norovirus, strep, Salmonella, Listeria, E. coli, whooping cough, MRSA, VRE, and SARS-CoV-2 (COVID-19). PURELL® Professional Surface Disinfecting Wipes and PURELL® Foodservice Surface Sanitizing Wipes are available now from your GOJO distributor.
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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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Reopen & Stay Open: The Vital Role of Surface Disinfection in Schools
5/3/2021
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
Should we wear one mask or layer two? Should we maintain a social distance of 3 feet or 6 feet? Is quarantining needed for 10 days or 14 days? Let’s face it, this pandemic is unprecedented, and over the last year we have been learning about what hygiene practices we need to take in our schools – and in our communities – to prevent the continued spread of the SARS-CoV-2 virus, which causes COVID-19. While recommendations have evolved throughout the course of the pandemic, the overall guidance has been consistent – multiple mitigation strategies should be taken to help schools open and remain open safely during the pandemic. The focus of this article is on the importance of surface disinfection in schools.
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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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Keeping Food Safety On Track with Off-Premise Activity
4/15/2021
By Diane Collins
Senior Market Development Director – Foodservice, GOJO Industries
More restaurant operations are occurring outside of traditional spaces due to the growth of off-premise sales. As with all foodservice policies, “out of sight, out of mind” is never a best practice, and it’s absolutely necessary to be stewards of food safety even when it can’t be readily observed. This is the topic of a recent essay from Hal King, Ph.D., Managing Partner at Active Food Safety and Founder of Public Health Innovations.
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The Effect Mitigating COVID-19 Transmission Through Cleaning and Sanitation Is Having on Foodborne Disease Outbreaks
3/29/2021
By Hal King, Ph.D.
Managing Partner, Active Food Safety and Founder/CEO of Public Health Innovations
Also By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
The COVID-19 pandemic that first hit the United States in 2020 has been the largest public health crisis in more than 100 years, leading to millions of deaths globally and altering the global economy for years to come. As just one example of the far-reaching negative impacts of this virus, it has devastated the restaurant and foodservice industry in the United States and has changed the food industry’s global supply chain for years to come. Restaurant and foodservice loss of sales alone was reported by the National Restaurant Association to surpass $185 billion between March and August of 2020. Now as the pandemic has entered its second full year, there is hope that pharmaceutical interventions (i.e., vaccines and antiviral drugs) will significantly reduce the impact the pandemic has on lives and the economy.
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Your Best Recruit – A Hand Hygiene and Surface Disinfecting Program for Collegiate Athletic Facilities
1/20/2021
By Morgan Polen
Former Education Market Business Development Director, GOJO Industries
Colleges and universities across the nation have faced unprecedented challenges in the last year – challenges that have taken a toll on most athletic programs. With perseverance and determination, many Athletic Directors and Facility Managers have worked with their teams to implement guidelines from state and local health departments, the Centers for Disease Control and Prevention (CDC), and other leading health organizations to safely welcome back athletes, their families, and even some fans.
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