A preliminary evaluation of the effect of glove use by food handlers in fast food restaurants.

A total of 371 tortillas purchased from fast food restaurants were analysed for microbial contamination. Coliform bacteria were found in 9.6% of samples handled by gloved workers and 4.3% of samples handled by bare hands. The distribution of heterotrophic plate count bacteria was higher in samples handled by gloved workers. E. coli, Klebsiella and S. aureus were detected in one, two and eight samples, respectively, and there were no significant differences between samples handled by gloved or bare hands. The observed tendency of food workers to wear the same pair of gloves for extended periods, and complacency, might account for the apparent failure of gloves to reduce or prevent contamination. Gloves might be counterproductive because workers wash their hands less frequently. Journal of Food Protection 2005;68:187-90.