Hand sterilising device introduced

A HAND sterilising device has been introduced to be used by workers in the health and food industries to minimise the spread of germs.
Called the Warrior, it is a device worn on the wrists of the workers. It uses miniaturised UV-C technology to provide continuous sterilisation of latex-covered hands.
The non-liquid based continuous hand sterilising system was developed by health innovator Dr Christopher Hart.
A statement yesterday said the non-liquid based continuous hand sterilising system was developed to greatly minimise the chances of potentially disease-causing micro-organisms to be spread through the hands of health and food industry workers.
Hart designed it for use by industries such as healthcare and food where sterile hands are essential. The Warrior provides greater than 99% effectiveness in killing bacteria, viruses and mold.
“The Warrior is sure to be beneficial, easy and safe to use, and affordable for the healthcare and food industries,” Hart said.
The Warrior can also prevent millions of infections, illnesses and deaths around the world every year while reducing corporate risk and raising profits.
The Warrior is not limited to be used in the healthcare and food industries.
Nosocomial infections are infections acquired in a hospital by a patient who was admitted for a reason other than an infection or an infection occurring in a patient in a hospital or other health care facility in which the infection was not present or incubating at the time of admission.
This includes infections acquired in the hospital but appearing after discharge, and also occupational infections among staff of the facility.
Thousands of people die every year because of nosocomial infections and millions of people are stricken with food-borne illnesses every year.
Hart said the United State of America’s  Department of Agriculture estimated costs associated with medical expenses and losses in productivity due to missed work and premature deaths at $6.9 billion annually.
The five major types of food-borne illnesses are Campylobacter, E. coli O157:H7, Shiga toxin-producing strains of E. coli, Listeria monocytogenes and Salmonella.