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Related Experiment Videos

Effects of wearing knitted or rubber gloves on the transfer of Escherichia cohi between hands and meat.

C O Gill1, T Jones

  • 1Agriculture and Agri-Food Canada, Lacombe Research Centre, Alberta. gillc@em.agr.ca

Journal of Food Protection
|July 3, 2002
PubMed
Summary

Using gloves can impact bacterial transfer during food handling. Rubber gloves largely prevent Escherichia coli transfer from hands to meat, while knitted gloves may increase transfer between meat pieces.

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Area of Science:

  • Food safety
  • Microbiology
  • Public health

Background:

  • Escherichia coli (E. coli) is a common foodborne pathogen.
  • Understanding bacterial transfer during food preparation is crucial for preventing contamination.

Purpose of the Study:

  • To evaluate the effectiveness of different glove types in preventing bacterial transfer.
  • To compare bacterial contamination levels when handling meat with bare hands versus various gloves.

Main Methods:

  • Volunteers handled meat with bare hands or dry/wet knitted or rubber gloves.
  • Hands and meat were inoculated with E. coli.
  • Samples of hands, gloves, and meat were analyzed for E. coli recovery.

Main Results:

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  • E. coli was recovered from all meat handled with bare hands.
  • Rubber gloves significantly reduced E. coli transfer from hands to meat.
  • Knitted gloves showed reduced transfer from hands but increased transfer between meat pieces.

    • Conclusions:

    • Rubber gloves are effective in preventing initial bacterial contamination of meat from hands.
    • Knitted gloves may reduce direct hand-to-meat transfer but can facilitate cross-contamination between meat items.