Gyms can house large amounts of germs, especially fungi, sweat and environmental moisture.
And the weight rooms and their machines in particular, are one of the spaces that present the greatest risks of contagion.
In previous articles we have already commented that the fact of drying the sweat with cellulose helps to stop the proliferation of germs because, unlike towels, the paper is discarded after its use.
But in addition to cleaning the gym and other gym surfaces, it is important to disinfect them to offer users a safer experience.
In this space, the staff in charge of cleaning and maintenance is facing a great challenge: choosing a suitable disinfectant as well as an effective one.
And is that many disinfectants offer great activity, but are not compatible with certain surfaces, damaging them.

Nosocomia, the disinfectant for fitness machines and other elements in gym

Nosocomia is a disinfectant product that meets all the necessary requirements for the disinfection of bodybuilding machines in the gym. Next, we explain why:
COMPATIBLE WITH ALL SURFACES. The Nosocomia disinfectant is formulated based on quaternary ammoniums and this makes it a product suitable for all types of surfaces, including metallic ones.
If you want, you can consult our table on the uses of disinfectants according to their composition.

EASY AND QUICK APPLICATION. The disinfectant is prepared in spray format for direct application. Thus, we avoid having to dilute it and find a support to apply it.

NO NEED FOR CLEARING. Nosocomia leaves no trace and does not require rinsing after use. Simply simply spread it across the surface on a cloth, preferably non-woven fabric, and let it act on its own.

DETERGENT CAPACITY. In addition to disinfectant, Nosocomia has detergent agents. This means that, in addition to disinfecting, it removes any remaining dirt that may remain.
Even so, it is important to remember that cleaning and disinfecting are two different processes and must be carried out in the proper order.

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Food regulations are increasingly demanding, but when the pressure for food security meets an audience as susceptible as children, hygiene becomes a priority as well as an obligation.

When it comes to ensuring hygiene in school canteens, many factors come into play, such as the personal hygiene of the monitors and the children themselves, the use of the correct cleaners or the importance of differentiating the spaces from each other.

Next, we present the main factors to take into account to guarantee hygiene in school canteens.

The importance of differentiating spaces
Reception and maintenance of food
Serve food: With or without gloves?
Personal hygiene of the monitors
Disinfectants, always with HA Registry
Nonwoven cloths for drying

The importance of differentiating spaces

It is not the first time we talked about zoning during cleaning. This action consists in detecting which spaces are different from each other, either by the activity that takes place in them or by the type of product and, if they are not compatible, treat them separately during the cleaning tasks.

What we achieve with this is to significantly reduce the risk of cross contamination.

To zoning the cleaning we need tools that allow us to distinguish where we use each brush, cloth or spatula. And for that we will help each other with different colors.

Reception and maintenance of food

Many school canteens work with catering that serves prepared food. In these cases we must check that, upon receipt, the temperature of the food is correct.

For example, if served hot, the temperature of the food should be around 65 ° C since, below this value there is the possibility of bacterial growth.

On the other hand, food is usually received in Gatronorm trays, which must be subsequently sanitized to prevent biofilms from sticking on their surface.

But not only is it enough to control the reception of the food, but we must ensure the same conditions until it is served.

Serve food: With or without gloves?

We have already discussed this issue in other articles and the result is that it is recommended to serve food while avoiding the use of gloves. Yes! Hand hygiene becomes a constant and unqualifiable ritual.

And when we wear gloves, we “stretch” their use too much, putting food safety at risk and often causing cross-contamination problems. In addition, jewelry that jeopardizes food safety is also prohibited.

Monitors and kitchen staff should wash their hands with soap-free soaps, as many foods are sensitive to certain odors. Gojo Mild soap is a good option in these cases.

Personal hygiene of the monitors

The personal hygiene of the monitors plays a key role in preserving food safety. And just as the use of gloves is discouraged, the caps are a mandatory Personal Protective Equipment.

The gowns that the monitors wear must dispense with pockets or other corners that allow the accumulation of particles. And, of course, the gown or shirt worn to accompany children at recess will never be the same as the one worn during the dining room service.

In addition, any type of injury must be properly covered and, in these cases, if deemed appropriate, the use of gloves will be allowed.

Disinfectants, always with HA Registry

The HA Registry guarantees that the disinfectant in question is suitable for use in environments that work with food, but always in the absence of them.

Pre-disinfection step, cleaning will be carried out. In this case, the use of a cleaner or other will be determined by the type of waste to be removed, opting for acidic cleaners for inlays, alkaline cleaners for traces of grease and neutral cleaners for delicate surfaces.

Cleaning and disinfection will be carried out after each service and it will be the company that determines how often thorough cleaning is done.

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1. Disinfected dose
The disinfecting dose is the basic condition for killing microorganisms, which includes both disinfection intensity and time. The disinfection intensity refers to the temperature when it is thermally disinfected; when it is chemically disinfected, it refers to the concentration of the substance; when it is disinfected by ultraviolet rays, it refers to the intensity of ultraviolet radiation. In general, increasing the intensity of the disinfection treatment can increase the speed of disinfection (sterilization); while reducing the time of disinfection can also reduce the disinfection effect. Of course, if the disinfection intensity is reduced to a certain extent, even if the time is extended, the disinfection purpose is not achieved.

2. Species and quantity of microbial contamination
Different types of organisms have different effects on their disinfection. In addition, the amount of microorganisms also affects the disinfection effect, so the type and amount of microbial contamination should be considered before disinfection. In general, the stronger the resistance of microorganisms, the more serious the pollution, and the more difficult it is to disinfect.

3. Temperature effect
In addition to thermal disinfection relies entirely on temperature to kill microorganisms, various other disinfection methods are also affected by temperature changes. In general, the temperature is better as it is in physical disinfection or disinfectant. The extent of the effect of temperature changes on the disinfection effect often varies with the method of disinfection, the type of drug and the type of microorganism, and is generally expressed by the temperature coefficient.

4. Relative temperature
The influence of the relative humidity of the disinfection environment on the gas disinfection and fumigation disinfection is very obvious. If the temperature is too high or too low, the disinfection effect will be affected, and even the disinfection failure will be caused. The relative humidity of indoor air formaldehyde fumigation should be 80–90%, the relative humidity of small ethylene oxide disinfection treatment should be 40–60%, and the large disinfection (>0.15 cubic meters) should be 50%–80%. . In addition, the ultraviolet light has a strong bactericidal power below 60% relative humidity, and the sterilizing power is reduced by 30%-40% at 80%-90%, because the relative humidity increases to affect the penetration of the ultraviolet ray.

5. PH (pH)
Changes in pH can directly affect the effectiveness of certain sterilization methods. On the one hand, the effect of pH on the disinfectant itself reduces or increases the activity of the disinfectant; on the other hand, the effect of pH on the microorganisms. For example, when glutaraldehyde is raised from 3 to 8, the bactericidal effect is gradually enhanced; while in hypochlorite solution, when the pH is increased from 3 to 8, the bactericidal effect is gradually decreased; chlorhexidine and quaternary ammonium compounds The bactericidal effect is large in an alkaline environment.

6. Organic matter
Organic substances in the disinfection environment can often inhibit or reduce the sterilization ability of disinfection factors, especially the sterilization ability of chemical disinfectants. This is because on the one hand, the organic matter is surrounded by microorganisms, which protects the microorganisms and hinders the penetration of the disinfection factor. On the other hand, in the chemical disinfectant, the organic matter itself can also consume a part of the chemical disinfectant through the chemical reaction. Various disinfectants are affected by organic substances. For example, in the presence of organic substances, the bactericidal effect of chlorine-containing disinfectants is significantly reduced; the disinfection of quaternary ammonium salts, biguanides and peroxy compounds is also affected by organic matter. However, disinfectants such as ethylene oxide and glutaraldehyde are less affected by organic substances. If organic matter is present, the amount of disinfectant should be increased.

7. Antagonistic substance
For chemical disinfection methods, attention should be paid to the neutralization and interference of antagonistic substances. For example, the action of quaternary ammonium disinfectants can be neutralized by soap or anionic detergents; acidic or alkaline disinfectants can be neutralized by alkaline or acidic substances, reducing their disinfection.

8. Penetration
When the item is sterilized, the bactericidal factor must act directly on the microorganism itself to sterilize. Different disinfection factors have different penetrating powers. For example, dry heat sterilization is inferior to wet heat penetration; formaldehyde steam sterilization is less penetrating than ethylene oxide; UV disinfection can only act on microorganisms on the surface of objects and shallow liquids, and a piece of paper can make it bactericidal. Reduce by more than 95%.

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