The Difference Between Disinfection, Sanitization and Cleaning

Cleaning spray bottle02.26.2015

Written by: Selective Micro Technologies

When looking for a product to “clean” your home, office, clinic, nursing home, or whatever environment you are trying to freshen up, it is important to know the differences between technical terms presented within the janitorial and infection prevention industries. Below is a discussion regarding these differences in order to support awareness and decision-making capability.

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Preventing Lab-Associated Infections

Clean science lab02.18.2015

Written by: Selective Micro Technologies

LAIs, or laboratory-acquired infections, are classified as an infection acquired through lab or lab-related activities, regardless of whether the infection symptomatic or asymptomatic. These infections can occur in clinical labs as well any other type of lab environment that may come into contact with a pathogenic substance. Some of the most common microbes responsible for these LAIs include Hepatitis B, C, and D, Salmonella thyphi, mycobacterium tuberculosis, and Brucella spp..

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The Mechanisms of Disinfectants and Their Safety, Part 1: Alcohol

Bottle of ethyl alcohol02.11.2015

Written by: Selective Micro Technologies

When disinfecting your facility--whether it be in a healthcare setting, school, daycare, business or hotel--it is important to consider the safety of the substance used. It is also important to take into account the effect it may have on end users (custodial staff), patrons (business), patients (healthcare), children (school/daycare) and guests (hotels), as well as the environment itself. In this multi-part series, SMT will discuss the mode of action for many types of different disinfectants and the potential risks associated with the use of each.

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Food-Contact Surfaces: What Lays Upon Them?

A chef chopping and preparing produce 02.04.2015

Written by: Selective Micro Technologies

In restaurants, bars, schools, delis and other places where food is served, there exists many different surfaces with which food will come into contact. There are the obvious ones that you immediately think of when you hear the term food-contact surface, such as prep lines, cutting boards, food storage bins, counter tops and utensils. However, there are also many surfaces that you may not realize are food-contact surfaces. This holds true for anyone who is responsible for sanitizing such surfaces.

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