MICRELL® Antibacterial Lotion Soap

8 fl oz Pump Bottle

MICRELL® Antibacterial Lotion Soap
SKU: 9752-12
Size: 8 fl oz
SDS Downloads English Spanish

MICRELL® Antibacterial Lotion Soap

8 fl oz Pump Bottle

Specially-formulated antimicrobial lotion soap for foodservice establishments.

  • Quick-acting PCMX formulation is triclosan-free and gentle on hands
  • Effective degreasing agent
  • Kills the most common bacteria that may cause illness
SKU: 9752-12
Size: 8 fl oz
SDS Downloads English Spanish

Third-party sustainability certifications.

SKU
9752-12
Size
8 fl oz
Case Pack
12
Case Weight
7 lbs
Overall Case Dimensions
6.81 h x 6.31 w x 10.25 d
Overall Unit Dimensions
6.1 h x 1.6 w x 2.95 l
Case Cu. Ft.
0.25 Inches
Cases Per Layer
25
Cases Per Pallet
150
Layers Per Pallet
6
Product Type Packaging
Bottles
Country of Manufacture
United States
UPC (Each)
073852097528
Case UPC (GTIN)
10073852097525
Sustainability Certification
Meets USDA biobased Standard for hand cleaners

1. Wet hands and nail brush under warm running water.

2. Dispense soap.

3. Lather hands and scrub the finger nails, between fingers and back of hands using nail brush.

4. Rinse hands and nail brush.

5. Wash hands and exposed arm surfaces a second time.

6. Rinse hands and nail brush.

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.