The topic of glove-wearing has raised its head again, as many professionals witness the cringe-worthy actions of some 'Karens' during the COVID-19 pandemic. If you are inexperienced or simply unaware of how to properly use gloves, you may be doing considerably more harm than good. Without gloves, one would normally feel a little 'gross' after handling the shopping cart or leaving the public bathroom. However, I have watched in awe as individuals enter stores gloved and masked, complete their shopping, and then jump back into their car, only to remove their mask, dial a number, and proceed to place their phones on their cheeks as they begin to pull out of the parking lot, never removing (nor sanitising) their gloves.
Disposable gloves have become somewhat symbolic of food safety [2]. However, gloves pose several concerns, the most significant of which is that gloves may provide a false sense of security, and the 'risky' behaviours that may result from this [3]. This conclusion was reached by the authors of a study series titled 'Outbreaks where food workers have been implicated in the spread of foodborne disease.' in the Journal of Food Protection [2][3].
Contrary to popular belief, the authors remind us that even correctly worn gloves cannot alone, fully prevent food contamination [2][3]. Additionally, gloves may introduce a variety of unanticipated risks, since the confidence they instil may promote riskier behaviours [2]. Although proper usage of gloves may reduce pathogen transmission, even the greatest gloves cannot replace frequent, thorough handwashing [3][2].
Skin confinement during long-term glove wear in food operations generates the warm, moist conditions favoured for microbial growth [3]. This can result in increased pathogen transfer to foods via leaks, exposed skin, or glove removal [3]. The likelihood of gloves' barrier efficacy being compromised increases the longer they are worn [3].
It has been recommended that food handlers replace gloves with a
new pair every two hours to guard against possible micro-leaks.
Gloves can acquire pinhole leaks [3]. Although such glove integrity loss can lead to food and surface contamination, incorrect glove usage is more prone to cause contamination and outbreaks in the food sector versus leakage [3]. Furthermore, glove brands and variations vary in quality and material [2]. For instance, vinyl gloves are more prone to tears than latex gloves [2].
Be aware that microbes such as bacteria can penetrate via the smallest holes or rips [2]. Things like long, sharp fingernails or jewellery like rings, increase the probability of puncturing the glove [3]. Nails and jewellery in particular are a further concern in that they typically harbour greater pathogen concentrations than hands alone [2]. Notably, the research [3] mentions that while the majority of glove studies focused on bacterial transmission, the efficacy of gloves to prevent infection from enteric viruses such as norovirus has not been widely explored (noting that any viruses are smaller than bacteria).
Gloved hands can spread as much, if not more, bacteria to foods and food-preparation surfaces as bare hands [2][3]. Hence, gloves can result in cross-contamination [2]. When working with high-risk foods gloves should be replaced or sanitized before working with low-risk foods [2]. However, glove disinfection can be complex and time-intensive [2]. Even with such a procedure, the glove will never be completely decontaminated.
It is strongly advised to change to a new pair of gloves
while moving between foods and areas.
The most vital food safety measure, in addition to wearing intact gloves, might be correct hand washing as well as drying [2][3]. This includes washing hands using soap and hot water, then drying hands with a clean towel prior to putting on and taking off gloves [2].
Further, it is recommended that hand washing be done before [2][3]:
- Handling attire from a high-risk area.
- Getting dressed in attire for work in a high-risk area.
- Entering a food handling facility.
- Handling ready-to-eat foodstuff.
And that hand washing should occur after [2][3]:
- Using the restroom.
- Working with raw food.
- Dealing with food waste.
- Cleaning activities are performed.
- Interaction with (or touch of) non-food contact surfaces (for instance, machines, power switches or buttons as well as cell phones).
- Blowing noses or wiping eyes
- Basically, after touching any part of the body.
However, following these hand-washing suggestions is not a failsafe precaution [2]. Even after washing, the hands of healthy people may become contaminated with pathogens that can cause foodborne illness [2][3]. Meanwhile, consistent hand washing outperforms sporadic and irregular washing [3].
Gloves are often regarded as one of the
simplest food-safety practices to monitor.
Gloves are one of many proposed barriers to preventing foodborne illness [2]. Likewise, hair nets, clean tools, food shields, and appropriate attire all serve as barriers [2]. Unlike monitoring handwashing frequency and thoroughness, supervisors can readily verify hygiene compliance by observing the number of gloves used as well as the condition in which they are in [2][3].
When gloves are worn correctly, the risk of pathogen transmission is reduced [3]. Nevertheless, glove usage must be closely monitored to ensure that they remain appropriate for the tasks at hand [3]. However, gloves have limits and may become a source of contamination if punctured, misused, or not replaced regularly [3].
The primary problem is that they can give a false sense of security, which could result in more risky behaviours, such as not recognizing what you have touched and when to wash your hands, which could result in cross-contamination if personnel are not properly trained. Furthermore, wearing gloves for an extended period generates a warm, moist environment in which bacteria can thrive. Wet hands spread more microbes, and gloves, like condoms, are not indestructible and often rip without the user being aware.
To return to the beginning, if you observe someone not wearing gloves properly, please explain to them that they are accumulating and transmitting microbes wherever they go, from the shelf, the trolley, and so on, to their face, phones, and steering wheels. Perhaps it's better to feel gross and use the hand sanitiser you keep on hand.
In essence, gloves can be used as an additional hurdle but should never be used in place of proper handwashing and sanitizing. Occasionally, getting dirty and feeling gross can be beneficial.
References
- (n.d.). Types of Disposable Gloves (Are They Food Safe?). Retrieved April 15, 2022, from https://www.webstaurantstore.com/guide/514/disposable-gloves-buying-guide.html
- (n.d.). Gloves Alone Aren’t Enough for Food Safety | Food Safety News. Retrieved April 15, 2022, from https://www.foodsafetynews.com/2010/10/glove-use-doesnt-necessarily-mean-safer-food/
- Todd, E. C. D., Michaels, B. S., Greig, J. D., Smith, D., & Bartleson, C. A. (2010). 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. Journal of Food Protection, 73(9), 1762–1773. https://doi.org/10.4315/0362-028X-73.9.1762
