How It Works

The system we use not only disinfects, but also provides continuous antimicrobial protection via a proprietary “Electro-Mechanical” process that kills germs without the use of harmful chemicals for up to 90 days. Upon application, the patented active ingredients permanently bond with surfaces to which they are applied. As the protective coating dries, millions of positively-charged microscopic “spikes” form and extend from the surface.

Negatively charged bacteria and other microbes are electrostatically pulled onto the positively charged spikes and destroyed as the spikes rupture their cell walls and electrocute them.

What you Should Know

• “ANTIMICROBIAL” is an impressive sounding word with an unimpressive meaning. An antimicrobial is nothing more than a product that, in any manner, inhibits the growth of one or more microorganism(s). Look for quantifiable claims
• “SANITIZER” is a recognized standard that indicates at least a 99.9% kill of some bacteria. Sanitizers are not required to, and typically don’t kill viruses. Look for broad-spectrum disinfection efficacy.
• “DISINFECTANTS” must kill or inactivate at least 99.9% of both bacteria and viruses.
• “BROAD SPECTRUM” and “HOSPITAL” disinfectants represent a much higher standard of efficacy against multiple types of microbes. The most effective disinfectants achieve up to 99.999% (5log) kill/inactivation.
  .099%, Does it Really Matter? YES! 1/10th of 1% leaves 10,000 microbes remaining in a mere 7″x7″ square
• “NO RINSE ON FOOD CONTACT SURFACES” is a credential for kitchen use guidelines. Solutions with “no rinse, no wipe on food-contact surfaces” represent chemistries known to not leave behind residues that may cause harm.
• Hazards and Warnings are not standard canned language required for all products. Specific statements are listed only if such apply. Seek antimicrobials with minimal Precautionary Statements and Hazards.