C. Fricker

Hand hygiene regimens for the reduction of risk in food service environments.

S. Zhou, D. Macinga, S. Edmonds, 2012, Journal of food protection.

SaniTwice: a novel approach to hand hygiene for reducing bacterial contamination on hands when soap and water are unavailable.

J. Arbogast, D. Macinga, S. Edmonds, 2010, Journal of food protection.

High Hand Contamination Rates During Norovirus Outbreaks in Long-Term Care Facilities

J. Vinjé, P. Cieslak, Nicole A Gregoricus, 2018, Infection Control & Hospital Epidemiology.

The effect of 222‐nm UVC phototesting on healthy volunteer skin: a pilot study

S. Ibbotson, J. Woods, A. Evans, 2015, Photodermatology, photoimmunology & photomedicine.

Effectiveness of Hand Hygiene for Removal of Clostridium difficile Spores from Hands

D. Gerding, S. Sambol, Stuart Johnson, 2013, Infection Control & Hospital Epidemiology.

Presence of unsafe chemical impurities, accelerated evaporation of alcohol, and lack of key labeling requirements are risks and concerns for some alcohol-based hand sanitizers and dispenser practices during the COVID-19 pandemic

J. Arbogast, C. Manuel, C. Fricker, 2022, PloS one.

A Comparative Dermal Irritancy Evaluation of Hand Sanitizers: Are Non-Alcohol Products Actually the Real Skin Irritants?

J. Arbogast, S. Edmonds, C. Fricker, 2009 .