Back to resources 6 June 2021 Industry information

Fogging and Covid-19

What is fogging?

The process of fogging was first developed in the 1940s for use in wartime aviation. Subsequently, in the 1950s, fogging machines were adapted and developed commercially for use with insecticide and disease control.

Fogging is the process of using large volumes of air at low pressure to transform liquids into tiny droplets that are dispersed into the atmosphere. These Ultra-Low Volume (ULV) droplets are perfect for the application of pesticides, sterilisers, and disinfectants.

Curtis Dyna-Fog Ltd have been developing and innovating with fogging and spraying technology for over 70 years.


Types of fogging


Fogging and the fight against Covid-19

Covid-19 has an incredibly fast transmission rate, droplets from coughing, sneezing and even speaking may spread the virus a short distance, where it can remain on surfaces for days. The key to reducing the spread of Covid-19 is a good standard of personal hygiene through regular handwashing with soap and warm water.

 To reduce the spread of Covid-19 in the workplace, where employers have a duty of care to staff and customers, businesses need frequent cleaning of high contact areas and surfaces with an approved disinfectant. A thorough cleaning schedule must be maintained.

Fogging is now a commonly used method of fighting Covid-19 as part of a sanitation and decontamination process. If carried out correctly, fogging is one of the most effective ways to deep clean and rid an area of this and other viruses and germs.


Infection control

Infection control is the discipline concerned with preventing healthcare-associated infection. In the workplace it is easier to manage the general hazards associated with any work environment. Through carrying out monitoring in the form of inspections and audits the workplace can identify the level of risk caused by slip, trips, falls, manual handing or exposure to hazardous substances. However, with infection control this is far more difficult.

A pathogen or infection is a biological agent that causes disease or illness to its host. Pathogens cannot be seen by the naked eye and therefore presents increased difficultly in controlling and managing the potential outbreaks of infection. Management has a responsibility to ensure that its workforce is adequately trained. This should be specific to the healthcare setting on the potential presence of pathogens and the prevention of pathogen spread. This includes all personnel, including those providing a direct role such as doctors, nurses, GPs and dentists, and those providing supporting roles such as contractors, cleaners, kitchen staff etc.