It is the fear of every restaurant or organization or company where cleaning is at a premium: a customer or employee contracting a nasty bug, whether from a physical contaminant like hair or from biological contaminant like a microorganism. Loss of work and loss of time can cause an organization to reassess its cleaning methods.
Traditional cleaning methods include the obvious spray and wipe, with the spray containing some kind of bacterial killing solution. But a new type of cleaning has risen in popularity within the last decade for organizations that need a good clean–the steam cleaner.
According to the Centers for Disease Control and Prevention, one in six Americans get sick by consuming contaminated food and beverages. Restaurants, a highly visible part of the organizations