A review published in J. Food Protection (Volume 87, Issue 7, July 2024) focuses on the potential direct physical, chemical, and microbiological contamination from disposable gloves when utilized in food environments, inclusive of the risks posed to food products as well as worker safety. Multiple evidence-based reports of contamination, toxicity, illness, deaths, and related regulatory action linked to contaminated gloves in food and healthcare have highlighted problems indicative of systemic glove industry shortcomings. Numerous unsafe ingredients can introduce chemical contaminants, potentially posing risks to food and glove users. Microbial hazards present significant challenges to overall glove safety as contaminants appear to be introduced via polluted water sources or flawed glove manufacturing processes. The study found that physical failures play a pivotal role in releasing sweat build-up, liquefaction of chemical residues, and incubating microbial contaminants from hands and gloves. Enhanced regulatory requirements for Acceptable Quality Limits of food−grade gloves and establishing appropriate bioburden standards would enhance safety in food applications. @ https://www.sciencedirect.com/science/article/pii/S0362028X2400067X
