Gloves hygienic handling

Observe proper hygiene when handling bacterial protein. Be sure to wear gloves and wash your hands with antibacterial soap after handling the protein. 

WAKUi c, KAWAMURA Y and MAiTANi T, Migrants and acrylonitrile from disposable gloves , Journal of the Food Hygienics Society of Japan, 2001 42 322-328. MUTSUGA M, WAKUI c, KAWAMURA Y and MAITANI T, Isolation and identification of some unknown substances in disposable nitrile-butadiene rubber gloves used for food handling , Food Additives and Contaminants, 2002 19(11) 1097-1103). 

In general, sensible occupational precautions, can be taken so that occupational exposure to veterinary medicines is reduced or excluded. The use of impervious gloves for spreading pour-on formulations, overalls for dealing with sheep-dips and face-masks or respirators for handling dusty products can all reduce human exposure. It is also essential for basic occupational hygiene advice to be given on the product or in the product literature so... 

This literature review clearly demonstrates that there is insufficient scientific evidence to support the premise that the use of a physical barrier (gloves) on the hands of food-handling personnel prevents the transfer of pathogens to food and, consequently, to support the requirement for no-hand contact with ready-to-eat food. It is our recommendation that gloving studies be performed under food service conditions to establish data to support the most effective hand hygiene regimens for food protection and minimized risk of health hazards. 

---