our products hospital grade disinfectant
Additional Information
The products we use have three main qualities in the control of cross-contamination:
1. Cleaner = the disinfectant detergent cleans impurities, which can act as pathogens.
2. Decontaminate = the quaternary disinfectant, remove bio-debris, germs, and organisms from surfaces.
3. Disinfect = the hospital grade disinfectant remove pathogenic organisms which can induce infections.
- Cleaner, detergent, disinfectant, and deodorizer.
- Bactericide, Virucidal and fungicide.
- Phosphate-free and biodegradable.
- This product meets AOAC use-dilution Test Standards for hospital disinfectants.
- These products have demonstrated virucidal efficacy against COVID-19, Hepatitis B (HBV), hepatitis C(HCV), and Human immunodeficiency virus ( HIV-1) on hard inanimate environmental surfaces.
- It is a one-step detergent disinfectant that is effective against a broad spectrum of bacteria is virucidal (including HIV,HBV,and HCV).
- Is a no-rinse disinfectant cleaner.
- Antimicrobial cleaner.
- Kills pandemic 2009 H1N1Influenza Viruses.
- Kills Carbapenem-Resistant Enterobacteriaceae (CRE).
- Kills ESKAPE pathogen Group (VRE) Vancomycin.
pathogens
Bacteria & Viruses
Bacteria & Viruses
Viruses and bacteria are not always harmful but can quickly spread through contaminated surfaces such as doorknobs, computer keyboards, and air. This cross-contamination can cause all kinds of consequences. Some of these are Coronavirus (COVID19) , Influenza, E-coli & Salmonella, Norovirus, Streptococcus, and Staphylococcus.
Fungi & Mold
Bacteria & Viruses
The high presence of mold and fungi in our environments causes physical symptoms like toxic air, unpleasant odor, and damage to the interior materials. But it also affects people's health directly, from common symptoms like sore throat, headaches, and coughing to severe illnesses. Some of these are: Stachybotrys, Fusarium, Aspergillus, Alternaria and Penicillium.
Foodborne Pathogens
Foodborne Pathogens
Pathogens, such as bacteria, viruses, and parasites, multiply rapidly and can contaminate food. The toxicity in food causes a range of health symptoms, including intestinal diseases and headaches. Proper cleaning and safety measures are essential when handling food to avoid poisoning. Some are : Salmonella, E-coli, Campylobacter , Clostridium, Norovirus, and Listeria.