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.
4 Cleaning Steps to Avoid a Flu Outbreak on Your Campus
12/9/2021
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
With the fall semester wrapping up and students looking forward to a return to classes in 2022, many colleges and universities are on high alert to see just how bad the flu season will be this year. Obviously, schools want to reduce the impact of flu as well as the ongoing COVID-19 pandemic. Healthy students learn better, and healthy teachers teach better. Unlike previous years, we have no idea what to expect for the 2021-2022 flu season.
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Hand Hygiene Now and Forever
11/30/2021
By Jim Arbogast, Ph.D.
Hygiene Sciences and Public Health Advancements Vice President, GOJO Industries
Handwashing Awareness Week is a good time to reflect on how our hand hygiene habits have changed since the pandemic began. You may have been negligent about keeping your hands clean pre-pandemic, but one of many things the pandemic has taught us is the importance of hand hygiene and infection prevention best practices. Experts globally, from the World Health Organization (WHO) to the Centers for Disease Control and Prevention (CDC), strongly agree that promoting – and practicing – good hand hygiene is an incredibly effective way to wash away or kill germs that may cause illness. Even after this pandemic passes, we should all continue practicing proper hand hygiene.
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Helping Kids Avoid the “Winter-Hand Blues”
11/9/2021
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
Do your kids suffer from dry, damaged, irritated hands as the weather grows colder? If so, they’re not alone. Winter weather is not fun for skin; cold weather, low humidity, and indoor heating create dry air, which steals moisture away from the skin every second of every day. Scientific studies have shown that the top layers of skin, called the stratum corneum, hold 25% less water in low humidity conditions.
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Foodservice Guests Expect More – Can You Meet Their Needs?
11/2/2021
By Diane Collins
Senior Market Development Director – Foodservice, GOJO Industries
COVID-19 has changed the world, and with it the concept of “guest experience” has grown substantially. While good food and atmosphere used to be customers’ primary concern, they now expect more, adopting a laser focus on overall health and safety in the process. How can retail foodservice establishments get a clearer idea of exactly what guests are looking for – big and small – meet those expectations, and get credit for doing it? Especially with limited budget and staffing resources?
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Celebrating Global Handwashing Day and the Moments When Hygiene Matters Most
10/15/2021
By Elizabeth Scott, Ph.D.
Associate Dean and Professor, Simmons University
Member of the Scientific Advisory Board of the International Forum on Home Hygiene
Today is Global Handwashing Day – an annual global advocacy day to recognize the importance of handwashing with soap as an easy, effective, and affordable way to prevent diseases and save lives. With the increased attention on clean hands during the pandemic, it is a good time to review best hygiene practices for both hand hygiene and surface hygiene, as they are linked together.
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Bouncing Back After a COVID Outbreak in Your School
9/30/2021
By Dawn Yeomans, Ph.D.
Research Principal, GOJO Industries
With trusted organizations like the American Academy of Pediatrics advocating for in-person learning this school year, keeping schools open and safe for students and staff is a top priority. Unfortunately, no matter how good your school's infection prevention strategy and how many mitigation layers it contains, COVID-19 outbreaks and school closures are on the rise, with schools across the country temporarily shutting down as infection rates soar in their classrooms and communities.
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Product Certifications Help Drive Sustainable Innovation at GOJO
9/21/2021
By Dylan Beach
Sustainability Senior Manager, GOJO Industries
GOJO was founded 75 years ago on a safer way to clean hands, with the development of the first-ever one-step, rinse-off GOJO® Hand Cleaner as an alternative to the harsh solvents of the day that rubber factory workers used to remove tar and carbon black from their hands. We carry the same safe and effective design ethos forward with us today. Our formulations are based on decades of scientific innovation, using high-quality ingredients rigorously tested for safety and efficacy, like USP grade ethanol.
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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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The Role of IoT in Hand Hygiene Dispensers
8/31/2021
By Tamara Cross
Total Solutions Director, IoT Product Category
Hand sanitizer and soap dispensers have become ubiquitous. When you walk into a hospital, restaurant, airport, stadium, mall, or office building, hand sanitizer is welcoming you with an invitation to clean your hands as you transition into the facility. In fact, 84% of people expect hand sanitizer to be offered in public places. Business owners and facility operators began offering hand sanitizer to help make their patrons, employees, and guests feel safe while they’re visiting.
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Contaminated Surfaces – A Cross Contamination Risk in Retail and Foodservice Establishments
8/23/2021
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
Cross-contamination is an important concept to understand in the field of Food Safety management. It can be loosely defined as “the physical movement or transfer of harmful pathogens [or allergens, sometimes further defined as cross contact] from one person, object or place to another.” While this definition is broad, it illustrates the variety of ways pathogenic bacteria, viruses, and even allergens can move around within a retail and foodservice establishment and onto ready-to-eat foods. One frequent way is through cross-contamination of surfaces.
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