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Plasters

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Plasters are essential items in any first aid kit and you can choose from washproof, fabric or blue detectable in variety of sizes and shapes. Plasters are used to cover and protect minor cuts, scrapes and wounds to prevent infection and promote healing. All our plasters are made from hypoallergenic materials that are gentle on the skin and peel off smoothly without leaving behind residue.


26 Products Found

26 Products Found

26 Products Found

More Information

Here are the most common types of first aid plasters:

Waterproof Plasters: Washproof plasters are specifically designed to be resistant to water, allowing them to remain securely adhered to the skin even when wet. This makes them ideal for use in environments where the wound may come into contact with water. Washproof plasters have a strong adhesive backing that adheres firmly to the skin, keeping the dressing in place and preventing it from shifting or peeling off, even in humid or wet conditions.

Fabric Plasters: Fabric plasters are made from a soft and flexible fabric material, such as woven or knitted cotton. This makes them comfortable to wear and less likely to cause irritation or discomfort, especially on sensitive or delicate skin. Fabric plasters are often more breathable than plastic bandages, allowing air to circulate to the wound. This helps to promote healing and prevents moisture buildup, reducing the risk of skin maceration and infection.

Blue detectable plasters are a specific type of adhesive bandage designed primarily for use in food processing, catering, and other industries where hygiene is crucial. The blue colour stands out against most skin tones and is highly visible, making it easier to detect if a plaster accidentally falls off and into food products during food processing or handling. Blue detectable plasters also often contain a metal foil strip or other metal components that make them detectable by metal detectors commonly used in food processing facilities. This feature ensures that if a plaster becomes detached and enters the food production line, it can be easily identified and removed before reaching consumers.

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