The cutting-edge of clean – understanding residual sanitization and disinfection

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For a product to be truly residual it must be able to kill repeatedly over a period of time

Germs are spread in a multitude of ways – from person-to-person, from food-to-person or from surfaces-to-person.1,2 When people visit public areas outside the home, such as foodservice facilities, they can come in contact with many surfaces, including tabletops, menus and highchairs. All of these surfaces are sources of moderate to high microbial contamination.3,4 Germs can …

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