Address: Unit 3, The Old Print Works, 25 Tapster Street Barnet, London, EN5 5TH, UK | Phone: 020 7788 7688
Due to the ever increasing resistance of microorganisms to traditional methods of treatment, infection control and prevention is more important than ever.
Keeping our hands clean is one of the most important things we can do to prevent getting sick and as well as from spreading germs to others.
Studies have shown that even where hand washing occurs after toilet use tap handles and the door handle can recontaminate the users hands. The concern over door handle hygiene in shared or public facilities is frequently voiced in hygiene surveys and is a real issue for catering, food production or healthcare staff where it can lead to a serious public risk.
The Door Handliser System kills up to 99.99% of viruses and bacteria including the Coronavirus family, Ebola Virus and Norovirus in seconds making it 100 times more effective than copped, silver or sleeves.
Toilet doors in any location where there are multi-use facilities, are a well documented source of cross contamination, with germs like the Common Cold and the Flu Virus capable of surviving on them for up to 24 Hours.
To show the effectiveness of the Handliser System, we have installed it on 2 of 3 washroom doors in a busy shopping mall. After 5 days, we tested the handles for living microbes (germs) in our laboratory using contact swabs (agar sticks) and below are the results after incubating the swabs for 2 days.
The fluid is non-alcohol based, which makes it halal approved, it is not known to have any side effects, to cause any skin allergies, does not chap or cut skin, and is safe near food.
While the main purpose of the mechanism is primarily to ensure that the door handle is disinfects and safe to touch, an added advantage is that people who touch the handle, through the passive spread of sanitising fluid, are guaranteed to get traces of the sanitising fluid onto their hands and therefore further prevent cross contamination.
By preventing cross contamination, it more than pays for itself, by reducing sick leave from the work place, food poisoning in a restaurant, hospital acquired infection, etc.