Albany, NY – (December 20, 2006) – Momentum continues to build for the Cleaning Industry Research Institute (CIRI), as seven organizations have joined since ISSA/INTERCLEAN 2006. "We’re excited that these new members see the value of belonging to our Institute," noted Jim Harris, CIRI’s Chairman …
Albany, NY – (December 6, 2006) – Jim Harris, CIRI Chairman of the Board, today announced that Dr. Steven Spivak will be the new Chairman of the Cleaning Industry Research Institute’s (CIRI’s) Science Advisory Council (SAC) in 2007. He will take over from Dr. Michael …
Nashville, TN – (September 25, 2006) – Cleaning must become a systematic, science-based process capable of assessing and reducing health risks in the indoor environment. This was the message delivered by Dr. Michael Berry to nearly 100 healthcare environmental services professionals at the ASHES conference. …
Guidance for Decontamination of the Built Environment:
Cleaning, Disinfection, Worker Protection, and Post Cleaning and Remediation Assessment
Evidence-based cleaning-science research is an essential means of controlling environmental risk factors.
The Cleaning Industry Research Institute (CIRI), in support of science-based practices for better cleaning, is committed to driving real world, holistic, comprehensive research rather than “research” designed to yield a single, isolated set of “facts” to drive a marketing agenda.
This study determined the relations between settled dust and cleaning routines in classrooms on one hand, and nasal symptoms, nasal cavity dimensions, and the concentration of selected biomarkers of inflammation in nasal lavage on the other.
The goal of the Clean Standard is to provide schools with a useful tool that will help them objectively measure and monitor the level of cleanliness in their facilities thereby contributing to the quality of the indoor environment for the benefit of students and staff alike.
Cleaning significantly decreased environmental contamination of A baumannii; however, persistent contamination represents a significant risk factor for transmission. Further studies on this and more effective cleaning methods are needed.
Slips and falls in food service – reducing risk.