PURELL® Sanitizing Hand Wipe Dispenser - Clear

Individual Sanitizing Wipes Wall Dispenser

PURELL® Sanitizing Hand Wipe Dispenser - Clear
SKU: 9023-06
Size:

PURELL® Sanitizing Hand Wipe Dispenser - Clear

Individual Sanitizing Wipes Wall Dispenser

Gravity-Fed Dispenser for Individual PURELL® Hand Sanitizing Wipes.

  • Hinged lid for easy refilling
  • Holds 120-130 individually-wrapped wipes
  • Clear acrylic construction
  • Two-sided PURELL® placard included
SKU: 9023-06
Size:

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

SKU
9023-06
Case Pack
6
Case Weight
14 lbs
Overall Case Dimensions
15.0 h x 15.0 w x 15.0 d
Overall Unit Dimensions
14.0 h x 4.5 w x 3.5 l
Case Cu. Ft.
1.95 Inches
Cases Per Layer
6
Cases Per Pallet
18
Layers Per Pallet
3
Product Type Packaging
Wall Mount Dispensing
Country of Manufacture
United States
UPC (Each)
073852011302
Case UPC (GTIN)
10073852011309
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.

Hand Hygiene for Food Handlers

Handwashing and gloving for food protection: effectiveness.


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Abstract: This paper presents a 2-phase study which evaluated the effectiveness of handwashing compared to gloving, under simulated food service conditions. The first phase evaluated the ability of hand-contaminant bacteria to penetrate compromised vinyl glove barriers. The second phase evaluated the microbial contamination level picked up on the hands from handling contaminated hamburger.
Personal Authors: Fendler, E. J., Dolan, M. J., Williams, R. A., Paulson, D. S.
Author Affiliation: GOJO Industries, Inc., Akron, Ohio, USA.
Reference: Paulson, D. S.