Latex Glove Use by Food Handlers: The Case for Nonlatex Gloves
Authors: Ameratunga, Rohan1; Ameratunga, Shanthi2; Crooks, Christine1; Simmons, Greg3
Source: Journal of Food Protection®, Volume 71, Number 11, November 2008 , pp. 2334-2338(5)
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Abstract:
There is increasing concern that continued exposure to latex products can predispose individuals, particularly those who are atopic (allergy prone), to latex allergy. Latex allergy as a serious hazard has been well documented in the health care industry. There are also well-documented cases of food handlers who have had allergic reactions after the use of latex gloves. The contamination of food with latex proteins by food handlers using latex gloves can also result in potentially severe allergic reactions in latex-allergic consumers. We review latex allergy and present the case for avoiding latex glove use by food handlers in the food and hospitality industries. Adopting the use of nonlatex gloves has benefits for workers, consumers, and the food industry.Document Type: Research article
Affiliations: 1: LabPlus, P. O. Box 110031, Auckland City Hospital, Park Road, Grafton, Auckland 1148, New Zealand 2: School of Population Health, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand 3: Auckland Regional Public Health Service, Cornwall Complex, Floor 2, Building 15, Greenlane Clinical Centre, Private Bag 92605, Symonds Street Auckland 1150, New Zealand
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