The sanitization of hotels has always been an important evaluation criterion for clients when choosing where to stay. With Covid-19, it became clear that cleaning hotel rooms alone was not enough to guarantee a reduction in the risk of infection for guests and employees.

For this reason, it is necessary to go further in the hotel sector, relying on processes of deep sanitization of surfaces and the environment, to act against the presence of a series of microorganisms such as viruses, bacteria and fungi.

In closed places the main risk is “bioaerosols” which are very fine particles suspended in the air, containing biological material, including toxins and microorganisms.

Another source of risk from (bioaerosols) are air conditioning systems, where Legionella pneumophila can be contracted from dirty ducts and air filters.


Cleaning alone cannot guarantee the safety standards required in the hospitality sector.

The proliferation and transmission of parasites and certain diseases such as mycoses, warts, flu viruses and other viral or bacterial agents are present in areas of high humidity such as bathrooms, spas and gyms.


Papilloma Virus (HPV)

The Human Papillomavirus virus is transmitted through contact with contaminated surfaces, sexual and through skin contact with people previously infected.

Hepatitis Virus

Hepatitis A (HAV), B (HBV), C (HCV), D (HDV) and E (HEV) viruses have different forms of transmission: oral/fecal, sexual, contact with infected blood, eating or drinking contaminated food or water.

Influenza Virus

Able to survive for a short time even on surfaces, influenza viruses spread by air, through aerosol particles.


The tuberculosis mycobacterium is Gram-positive and is airborne.


These viruses, particularly resistant to chemicals or physical changes in the environment in which they are found, also survive for long periods outside the body fluids.


Bacteria responsible for bacterial meningitis, which can have serious health consequences, is transmitted with contaminated bioaerosols from the nose and mouth of an infected person.


Is transmitted through the inhalation of bioaerosols contaminated by the Legionella Pneumophila bacterium.

Measles Virus

One of the most contagious human viruses, the infection occurs through nasal and pharyngeal secretions spread in the air when the infected person coughs or sneezes.

Varicella (Varicella Zoster Virus)

Chickenpox is transmitted through contaminated bioaerosols or by direct contact with skin lesions.

Scarlet Fever (Group A Beta-Hemolytic Streptococcus)

Unlike rubella and chickenpox, scarlet fever is the only bacterial, some strains of group A beta hemolytic streptococci. Transmission occurs through the airways by contact with mucus or saliva of an infected patient, emitted with a cough or just talking.

Mumps (Paramyxovirus)

This infection can be bacterial or viral, it affects the salivary glands.

Rubella (Rubella Virus)

Very contagious respiratory tract infection, transmitted by air through respiratory droplets.

Escherichia Coli

Gram-negative bacterium of fecal origin, Escherichia coli infection can come from contaminated water or food, as well as from contact between people.


The human immunodeficiency virus (HIV) is a retrovirus that causes AIDS (Acquired Immune Deficiency Syndrome) affecting the immune system. It is transmitted through blood, sexual contact or infected needles.

Skin Infections (Mycosis)

The term mycosis indicates the condition in which pathogenic fungi overcome the resistance of the barriers of the human body (or animals) causing infections. Warm and humid environments favor the proliferation of fungi, which is why they are usually present in swimming pools, changing rooms, showers, etc.


Type of ascariasis caused by a skin mite, transmitted by direct contact and, more rarely, indirectly (through clothing, towels, sheets).


It is advisable to adopt a series of preventive measures with the use of broad-spectrum biocidal disinfectants, both for direct use on surfaces and for nebulization in the environment. These practices become even more relevant in spaces used by people positive for Covid-19, as detailed in the WHO provisions, which specify the importance of disinfection after thorough cleaning.


AMIL Care has developed an automated high-level disinfection system with “NO-TOUCH” technology, to respond efficiently to sanitization and disinfection needs. Our Eco-friendly chemicals solutions for the hotel sector are effective, not only on viruses, but also on the rest of the problems listed above.

The (Hub) versions of the Teknobios and Maxibios devices represent a concrete answer for the hospitality world. These devices have features that make them particularly interesting for hotels, such as providing for room recognition via a unique IRED code.


The system consists of positioning a wall sensor in every room. The sensor is programmed according to the characteristics of the room in which it is placed, so that the operator only has to carry the device inside the room: after recognition, the device, autonomously, is ready for the specific cycle previously programed, without the operator having to intervene.

The devices are available in different models: Teknobios Hub 2 L is the small and easily transportable trolley version, with a treatable volume of (10 to 2,000 m3 from 350 to 70,000 ft3), while for larger volumes there is the Maxibios Hub on wheels with coverage from (10 to 10,000 m3 – 350 to 350,000 ft3).

As for the chemicals to be used in conjunction with the devices, the offer includes Sanibios and Lytecare, both produced by AMIL Care.

Sanibios has hydrogen peroxide as an active ingredient. Among the highest level disinfectants, H2O2 has the best requirements, without being toxic or harmful to humans.

Lytecare has hypochlorous acid as the active ingredient. Research has clearly shown that HOCl is safe and effective for the direct sanitization of food and food contact surfaces in the hospitality sector, ensuring that microbial counts are kept below infectious levels. It is therefore particularly effective for environments intended for the kitchen and for food consumption.