"Glove Juice" is Real
Hands are gloved to prevent cross-contamination; however, "glove juice" creates inherent risk because bacteria can multiply rapidly in a warm, moist environment
By Harry Reeder, Senior Business Development Manager, Best Sanitizers, Inc.
Photo Courtesy of Best Sanitizers, Inc.
need to update once image is approved/iStock / Getty Images Plus via Getty Images
Photo Courtesy of Best Sanitizers Inc.
In an industry where safety and compliance are not just priorities but also necessities, the introduction of Food Safety Modernization Act (FSMA) Section 204 has set new benchmarks. As the deadline of January 2026 inches closer, the need for a comprehensive and effective approach to achieving compliance is paramount. Enter FoodReady—your ultimate partner in not just meeting, but also excelling, in FSMA 204 compliance.
If you are taking the time to read this article, you should know that "glove juice" is real and can contribute to cross-contamination and adulteration of food products. Now that I have your full attention, I will discuss exactly what glove juice is and how to reduce the risk of cross-contamination in food processing facilities.
What is "Glove Juice?"
Glove juice is the name given to the bacteria-rich moisture that forms inside work gloves when proper hand hygiene procedures are not followed.
How Does it Develop?
When gloves are worn, bacteria are protected from light in a warm, moist environment. This environment is the perfect breeding ground for bacteria to multiply rapidly. According to the National Institute of Health, bacteria like Escherichia coli can proliferate (reproduce) every 20 minutes in this environment. Since bacteria reproduce exponentially through binary fission, a colony forming unit (CFU) can grow from 10 CFUs to 320 CFUs in just 2 hours. This is the average time an employee's hands are gloved between breaks. What occurs inside the glove after several hours is what we refer to as "glove juice."
What are the Risks?
Hands are gloved to prevent cross-contamination; however, speaking as a 15-plus-year veteran in food safety, I can share a few examples of how glove juice creates inherent risk. First, gloves provide a false sense of security and sanitation to employees and customers. This is because one cannot see glove juice and the problems it can create, despite the reality of the risks.
We have all seen employees working with torn gloves or gloves with missing fingertips—recall those 320 CFUs inside the glove in a 2-hour period. This glove juice can leak out onto food products and food contact surfaces. There, the bacteria will continue to multiply until the food is consumed or the surfaces are cleaned and sanitized. One of the biggest risks is that the product(s) being produced can remain on store shelves for weeks. Remember the "ten-second rule" on food dropped on the floor at home? Ten seconds equals a relatively low risk of cross-contamination, but ten weeks can turn into food poisoning.
"The log reduction of bacterial CFUs on employees' hands is the foundation for preventing glove juice and should be emphasized during training, without overcomplicating the issue."
Figure 1. Dry PAA destroys pathogens where they breed, especially on floors and other surfaces (image courtesy of Enviro Tech)
The most prevalent cross-contamination occurs at break time, when employees remove their gloves. Best practice dictates that glove removal should only be done at the wash station, where employees are required to immediately dispose of the contaminated gloves and thoroughly wash their hands prior to going on break. What happens in reality is that because employees' hands are hot from sweating, they often remove their gloves and then immediately wipe their hands dry on their clothing or aprons. I see this every week in the field. Now those 320 CFUs are on the employees' clothing for the remainder of the day, cross-contaminating everything they touch and brush up against, such as food processing or preparation equipment.
How can Glove Juice be Prevented?
Prevention of cross-contamination can be a difficult challenge. Education and culture are your best defenses. The log reduction of bacterial CFUs on employees' hands is the foundation for preventing glove juice and should be emphasized during training, without overcomplicating the issue.
It is important to wash and sanitize hands prior to placing them inside gloves. Using sanitizing hand soaps with an E-2 rating, followed by an E-3-rated hand sanitizer, will provide the greatest log reduction of CFUs on hands prior to donning gloves.
How to Bring Awareness to Employees?
Explain to your employees that every log reduction—i.e., 99.9 percent to 99.99 percent—is a ten-fold reduction of CFUs on their hands prior to donning gloves. The lower the count is to begin with, the lower the count will be when they remove their gloves.
Contact:
Best Sanitizers, Inc.: sales@bestsanitizers.com or +1 888-225-3267
Figure 2. PeraGuard® is particularly effective in areas where conventional biocides may fall short, such as boots, floors, and drains (image courtesy of Enviro Tech)
Harry Reeder is the Senior Business Development Manager for Best Sanitizers, Inc.
References
- U.S. Food and Drug Administration (FDA). "Foodborne Pathogens." Content current as of May 3, 2023. https://www.fda.gov/food/outbreaks-foodborne-illness/foodborne-pathogens#:~:text=While%20the%20American%20food%20supply,of%20foodborne%20illness%20each%20year.
- Ohman, E., S. Kilgore, J. Waite-Cusic, and J. Kovacevic. "Before and After: Evaluation of Microbial and Organic Loads in Produce Handling and Packing Operations with Diverse Cleaning and Sanitizing Procedures." Journal of Food Protection 86, no. 12 (December 2023). https://www.sciencedirect.com/science/article/pii/S0362028X23068692.
