Reducing the risk of latex allergy

Monday, 01 December 2008 20:50

There are well-documented cases of food handlers who have had allergic reactions after using 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. There is increasing concern that continued exposure to latex products can predispose individuals, particularly those who are prone to allergy to developing a latex allergy.

A paper just published by New Zealand researchers in the Journal of Food Protection reviews latex allergy and presents the case for avoiding latex glove use by food handlers in the food and hospitality industries. The authors maintain that adopting the use of non-latex gloves has benefits for workers, consumers, and the food industry.

Reference: Ameratunga et al. 2008. Journal of Food Protection Vol 71 (11), pp. 2334-2338.