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.
Study Shows Potential Health Risks Associated with Refilling Dispensers and Using Inferior Products
3/18/2022
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
Also By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
Germs are everywhere, so it also seems everywhere you go – schools, public buildings, fitness centers, restaurants, and shops – you can find hand sanitizer dispensers. Now a daily essential, consumers expect to find alcohol-based hand sanitizer available for use in public settings. In fact, 84% of people expect hand sanitizer to be offered in public places.
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Surface Disinfecting Wipes Make Classroom Cleaning Easier and Faster
3/15/2022
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
Schools are full of germs. More than a decade ago, leading microbiologist Dr. Chuck Gerba conducted pivotal research showing that 25-50% of surfaces in the classroom can harbor germs that cause stomach bugs and the flu during winter months. With germs ever present in our schools and nearly half of school staff reporting disinfecting their classrooms at least four times a day, many classrooms probably have a stash of disinfectant wipes to help teachers and staff efficiently keep surfaces germ-free.
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3 Ways Hand Hygiene Dispensers Save Your Business Precious Time
3/11/2022
By Stephen Marks
Former Total Solutions Senior Director, GOJO Industries
We have heard a near unanimous message from our customers in the field: they are being asked to “do more with less.” Labor shortages, cost pressures, new safety requirements and added workflow are creating challenges across markets. Even within hand hygiene, you likely have far more hand sanitizer dispensers to maintain than ever before, and there is a good chance those dispensers are touch-free.
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Unobservable Risks Associated with Reusable Wiping Cloths and the “Red Bucket” Practice
3/9/2022
By Chip Manuel, Ph.D.
Food Safety Science Advisor, GOJO Industries
The sights of a restaurant experience can often be as enjoyable as the food: unique dishes being shuffled to tables of smiling families amidst an appealing ambiance, all taken in from the vantage of a favorite spot. Another common sight that can be observed at a restaurant is an employee grabbing a soaking wet cloth towel from a red bucket filled with solution and then using that towel to wipe a table clean for the next set of guests. But did you know that this seemingly routine practice can carry risks if not conducted properly? In this blog post, we take a deeper dive into the practice of reusable wiping cloths within a restaurant and explore some of the hidden, unobserved risks associated with this practice.
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The Women Who Inspire Team GOJO – Honoring Women's History Month
3/1/2022
By Samantha Williams
Strategic Communications Vice President, GOJO Industries
March is Women's History Month – a time to pause and reflect on the contributions women have made to history, culture, and society. GOJO has a long and robust history of female leadership, starting 75 years ago with our co-founder, Goldie Lippman, and some of the first employees of GOJO: Eleanor Morris, Wave Swigert, and Nancy Foose, whom we honored last year during Women's History Month.
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Paving the Way – Annie Easley and Mary Jackson
2/22/2022
By Stephanie Onderko
Supply Chain Manufacturing and Distribution Engineering Senior Director, GOJO Industries
Its Black History Month, an opportunity to celebrate, recognize, and highlight the contributions of Black individuals throughout history. In this post, I'd like to reflect on the stories and contributions of two awe-inspiring trailblazers in the Science, Technology, Engineering and Medicine (STEM) fields – Annie Easley and Mary Jackson. Here’s a little background on both women.
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How Long Should You Wash Your Hands?
2/21/2022
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
By now, everyone knows that keeping hands clean is important to reduce germs that may cause illness. While washing hands with soap and water is one of the best ways to achieve this, it has to be done correctly. We've all heard leading scientists and health organizations tell us to scrub hands thoroughly with soap and clean water for at least 20 seconds, but have you ever wondered, "Why 20 seconds?"
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Remembering African American Inventor, Jerry Lawson – The Father of the Video Game Cartridge
2/15/2022
By Dave Conroy
Supply Chain Systems and Controls Director
In 1976, President Gerald R. Ford Jr. decreed Black History Month a national observance. That same year, a group of early computer hobbyists founded the Homebrew Computer Club in Silicon Valley. Among its members were Steve Jobs and Steve Wozniak, who went on to form Apple Computers, and two Black members, Jerry Lawson and Ron Jones.
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Lessons from African American Economist Dr. Lisa Cook
2/8/2022
By Tumi Oredein
Former Total Solution Manager – Dispensing Systems, GOJO Industries
The pain and suffering experienced by Black innovators in history (and African Americans, generally) have directly impacted the rate of African American innovation in the United States. There are countless stories of Black innovators who've stemmed the tide of racism and have given people like me a platform to be creative. This Black History Month, I want to highlight the impact of these struggles and what these sacrifices mean to me.
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GOJO Releases Free Guest Experience Resource E-Book
2/8/2022
By Diane Collins
Senior Market Development Director – Foodservice, GOJO Industries
For foodservice establishments, including restaurants, grocery stores, and convenience stores, navigating the past almost two years has required perpetual adjustments along the way. Constantly planning for the “new normal,” which gets pushed further out over and over again, has meant undertaking significant investments to adapt and maintaining nimble operations at a time of tightened budgets, food and supply shortages, and limited staffing resources. All responsibilities of the operation have grown more complex; even something once viewed as routine – guest experience.
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