Consider the following takeaways when procuring your disposable gloves to lower the risk of adverse foodborne events.
- Only choose disposable gloves with an AQL of 2.5 or less—pay for gloves that are suitable for food handling. The cost of an inferior glove is low, but failure rates can be high.
- Beware of cheap imports that may be reject clearance lines—you may be paying for glove failures and the potential spread of bacteria and virus.
- Prevent glove fraud by purchasing from reputable suppliers with quality control procedures in place and known raw material content of gloves.
- Purchase cost-effective nitrile gloves to reduce the risk of cross-contamination of food.
- Following correct hand hygiene is essential. Effective handwashing procedures, including washing around and under fingernails, limit microbes exposed to the damp inner glove environment.
Ardagh is CEO and founder of Eagle Protect PBC, which specializes in the supply of food safe disposable gloves and clothing, while Ronaldson is VP of marketing at the organization. Reach Ronaldson at [email protected].
For Further Reading
Lynch, R.A., Phillips, M.L., Elledge, B.L., Hanumanthaiah, S., and Boatright, D.T. 2005. A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants. J. Food Prot. 68:187–190.
Green LR, Radke V, Mason R, Bushnell L, Reimann DW, Stigger T, Motsinger M, Mack JC, Selman C. 2007. Factors Related to Food Worker Hand Hygiene Practices. J. Food Protection. 70(3):661-666.
Green LR, Selman C, Banerjee A, Marcus R, Medus C, Angulo F, Radke V, Buchanan S, and the EHS-Net Working Group. 2005. Food service workers’ self-reported food preparation practices: an EHS-Net study. Int. J. Hyg. Environ. Health. 208:27-35.
Gould LH, Rosenblum I, Nicholas I, Nicholas D, Phan Q, Jones TF. 2013. Contributing Factors in Restaurant-Associated Foodborne Disease Outbreaks, FoodNet Sites, 2006 and 2007. J Food Prot. 2013 November; 76(11): 1824–1828.
Grice EA, Kong HH, Conlan S, Deming CB, Davis J, Young AC. Bouffard GG, Blakesley RW, Murray PR. 2009. Topographical and Temporal Diversity of the Human Skin Microbiome. Science. 324(5931): 1190–2.
Price PB. 1938. The bacteriology of normal skin; a new quantitative test applied to a study of the bacterial flora and the disinfectant action of mechanical cleansing. J Infect Dis. 63:301-318.
Rosebury T.1969. Life on Man: Secker & Warburg.
Todd ECD, Greig JD, Bartleson CA. and Michaels BS.. 2008a. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of Contamination and Pathogen Excretion from Infected Persons. J. Food Protection, 71(12):2582-95.
Todd ECD, Greig JD, Bartleson CA. and Michaels BS. 2008b. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Contamination of the food environment and the transmission of pathogens. J. Food Protection, 71(11):2339-73.
Collins AS. 2008. Preventing Health Care–Associated Infections. In: Hughes RG, editor. Patient Safety and Quality: An Evidence-Based Handbook for Nurses. Rockville (MD): Agency for Healthcare Research and Quality (US); Chapter 41.
Bloomfield SF, Exner M, Fara GM, Fara GM, Nath KJ, Scott EA, Van der Voorden C. 2009. The global burden of hygiene-related diseases in relation to the home and community. An IFH expert review.

Cole WR, Bernard HR. 1964. Inadequacies of Present Methods of Surgical Skin Preparation. Archives of Surgery 89:215-22.
Fox A. 1971. Hygiene and Food Production. Churchill Livingstone, Edinburgh and London.
Guzewich J. and Ross MP. 1999. Evaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks. USFDA/CFSAN White Paper. September 1999.
Todd E, Michaels BS, Greig JD, Holah J, Smith D and Bartleson CA. 2010b. Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease: Part 8: Gloves as Barriers to Prevent Contamination of Food by Workers. J Food Protection 73(9):1762-73.
ACCESS THE FULL VERSION OF THIS ARTICLE
To view this article and gain unlimited access to premium content on the FQ&S website, register for your FREE account. Build your profile and create a personalized experience today! Sign up is easy!
GET STARTED
Already have an account? LOGIN