Study: Frequent hand washing better than gloves in kitchen

According to a new food service industry study, the use of gloves in kitchens may actually be slightly riskier than bare-handed food handling.

Of course, like many food safety variables, the habits of the individual factor heavily into whether gloves help or harm the situation. While over-reliance on gloves as a protective measure is part of the issue, the integrity of gloves can also be compromised both physically and by cross contamination:

They explain that the warm, moist environment inside every glove is an ideal place for microbial proliferation.  Glove brands differ in quality and material–vinyl gloves are more susceptible to rips than Latex gloves, for example–and bacteria can travel though the tiniest holes or tears.  Long fingernails or rings greatly increase the likelihood of glove puncture, a double threat because nails and jewelry tend to harbor higher concentrations of harmful bacteria than bare hands.

The study indicates that while gloves can certainly help, they aren’t a substitute for frequent, thorough hand washing in the kitchen. Some (rather clumsy and time consuming) tips are also offered to ensure gloves offer optimal protection:

1. Immerse the gloved hands in a 0.5% sodium hypochlorite solution

2. Remove gloves by turning them inside out and soak them in the same solution for 10 minutes

3. Wash gloves by hand, inside and out, in soapy water

4. Rinse thoroughly

5. Air test for leaks by inflating the hand and holding under water, look for bubbles and dispose if any appear

[Food Safety News via Consumerist, Image]