PURELL® Hand Sanitizing Wipes Alcohol Formula

1000 Individually-Wrapped Wipes in Bulk Packed Shipper

PURELL® Hand Sanitizing Wipes Alcohol Formula
SKU: 9021-1M
Size:
SDS Downloads English Spanish

PURELL® Hand Sanitizing Wipes Alcohol Formula

1000 Individually-Wrapped Wipes in Bulk Packed Shipper

Economical, non-linting wipes.

  • Kills more than 99.99% of most common germs that may cause illness
  • 62% alcohol formulation cleans and sanitizes
  • Individually wrapped
SKU: 9021-1M
Size:
SDS Downloads English Spanish

PURELL Advanced Instant Hand Sanitizer is the most trusted & used brand by hospitals.

SKU
9021-1M
Case Pack
1000
Case Weight
7.28 lbs
Overall Case Dimensions
8.45 h x 10.07 w x 11.57 d
Overall Unit Dimensions
0.13 h x 2.03 w x 2.38 l
Case Cu. Ft.
0.57 Inches
Cases Per Layer
12
Cases Per Pallet
60
Layers Per Pallet
5
Product Type Packaging
Packets
Country of Manufacture
United States
Case UPC (GTIN)
10073852009894
Well-Being Solutions for People, Places and the Planet

Highly effective hand sanitizers that set the standard for human and environmental health.

Ingredients Sourced in Sustainable Ways:
No animal testing. No animal derived ingredients.
Additional Resources:
We openly share our Sustainability practices, learnings and the challenges we have encountered along the way in our annual GOJO Sustainability Report. GOJO 2016-17 Sustainability Report

1. Tear open.

2. Unfold the wipe.

3. Wipe hands.

Reducing Infection Rates in Healthcare

Bacterial shedding and desquamation from the hands of healthcare workers correlates with skin condition.


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Results: Bacterial dispersal and quantitative skin measurements were obtained from 86 healthcare workers over a 3 day period. The levels of bacteria shed from the hands of the healthcare workers was found to be negatively correlated to corneometer measurements (p < 0.01); and positively correlated to desquamation index (p < 0.02). No correlation was found between levels of shed bacteria and transepidermal water loss. As expected, corneometer measurements were found to be negatively correlated to desquamation index (p < 0.0001).
Conclusion: The results of this hospital study demonstrate that the levels of bacteria shed from the hands of healthcare workers are influenced by the health of the individual's skin; i.e. dry skin sheds more bacteria. This increased bacterial dispersal from dry skin may increase the infection transfer risk for healthcare workers with poor skin condition in the acute care setting.
Reference: American Journal of Infection Control, Volume 34, Issue 5, June 2006, Pages E85-E86. C.A. Kolly, J.W. Arbogast, D.R. Macinga

Hand Hygiene for Food Handlers

Efficacy evaluation of four hand cleansing regimens for food handlers.


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Abstract: This study examined the ability of four handwashing regimens to reduce transient microorganisms on the skin of hands. The efficacy of these regimens was determined using a modified Healthcare Personnel Handwash procedure and Escherichia coli as the transient marker organism. The regimens consisted of a non-antimicrobial hand cleanser, an alcohol gel hand sanitizer, an antibacterial soap and an antibacterial soap plus application of an alcohol gel hand sanitizer.
Conclusion: The most effective configuration for antimicrobial control in the food industry clearly is the combination of the antimicrobial handwash followed by alcohol gel application. This configuration produced a high immediate reduction of transient microorganism, with potential for increased reductions with multiple applications of the antimicrobial hand soap over a period of days.
Reference: Dairy, Food and Environmental Sanitation, Volume 19, Number 10, October 1999, pp. 680-684

Hand Hygiene for Food Handlers

Handwashing and gloving for food protection: examination of the evidence.


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Abstract: This paper presents a review on published literature (medical, microbiology, and food industry) related to all aspects of handwashing and gloving. This review demonstrates that there is insufficient scientific evidence to support the premise that the use of gloves on the hands of food-handling personnel prevents the transfer of pathogens to food and, consequently, to support the requirement for no-hand contact with ready-to-eat food.
Personal Authors: Fendler, E. J., Dolan, M. J., Williams, R. A.
Author Affiliation: GOJO Industries, Inc., Akron, Ohio, USA.
Reference: Paulson, D. S.