Introduction

The food processing industry plays a critical role in ensuring that the food we consume is safe and of high quality. However, this industry also presents numerous risks, particularly to the hands of the workers involved. Over fifteen years ago, the National Advisory Committee on Microbiological Criteria for Foods concluded that bare hand contact with food significantly contributes to the transmission of foodborne illnesses. This conclusion underscores the importance of hand protection in the food industry, where gloves serve the dual purpose of protecting both the employee and the food product.

Risks Associated with Food Products and Employee Safety

In the food processing environment, both the products and the employees face several risks.

Risks to Food Products

• Food products are highly susceptible to contamination by microbes present on employees' hands and from cross-contamination occurring on surfaces. This contamination can lead to foodborne illnesses and compromised food safety.

Risks to Employees

• Cut and Puncture Injuries - Employees are prone to cut injuries when handling knives, blades, shredders, and various tools. For example, there are extreme cut risks associated with fixed beef and pork cutting machines.

• Abrasions - These injuries can occur when placing or picking fruits, vegetables, and other food items from running conveyor belts during processing.

• Injuries Due to Poor Grip - Handling wet or slippery food items near machines can lead to injuries, as poor grip increases the likelihood of accidents and excessive hand fatigue.

• Thermal Risks - Employees face thermal risks when dealing with extremely hot items such as ovens, large hot pots, steamers, boilers, and furnaces.

• Chemical Risks - Exposure to chemicals in food processing occurs through immersion, intermittent contact, or splashes, particularly during the initial cleaning process. Workers are exposed to chemicals like bleaching agents (NaOCl, CaOCl2), detergents (caustic soda, silicates, orthophosphates), sanitizers (quaternary ammonium compounds, benzalkonium chloride), and food processing chemicals like preservatives, emulsifiers, and sequestrants.

• Biological Risks - Raw food materials such as meat, poultry, and fisheries can harbor microbes like bacteria, fungi, and viruses. Handling these materials with bare hands can transmit pathogens to employees, leading to severe diseases.

Challenges in the Food Processing Industry

Employees in the food processing industry face a variety of challenges that can impact their safety and productivity:

• Food Allergy and Poisoning - Employees continually shed contaminants through their hands, which can contaminate the food they handle. This contamination can cause severe food allergies and food poisoning in consumers, as well as spread foodborne pathogens like Salmonella and E. coli.

• Skin-Related Issues - Prolonged exposure to cleaning agents such as detergents and sanitizers can lead to skin-related issues like dermatitis, hand eczema, and cracking.

• Muscle Fatigue - Tasks that involve repetitive squeezing, lifting, and pushing, such as during cheese processing, can cause hand-related muscle fatigue. Poor grip, particularly in wet and oily conditions, exacerbates this issue.

• Puncture Resistance - Handling meat bones during processing requires gloves with high puncture resistance, as long hours of glove usage can lead to damage and increase the risk of injuries.

• Dexterity and Tactile Sensitivity - These features are crucial when inspecting raw fruits and vegetables before processing. Workers need to feel the texture and firmness of the produce quickly to determine its suitability for further processing.

• Durability - Food processing tasks often require gloves that can withstand long shift hours (approximately 8-10 hours) and maintain their integrity in demanding conditions, such as wet and oily environments.

• Chemical Resistance - Due to the large number of chemicals used in the food processing industry, for cleanliness, hygiene, and preservation, gloves must offer significant chemical resistance to protect workers effectively.

Conclusion

The food processing industry presents a complex array of risks to both employees and food products. Proper hand protection is essential to mitigate these risks, ensuring the safety and quality of food while protecting workers from injuries and long-term health issues. By understanding the specific challenges and implementing appropriate protective measures, the food processing industry can significantly reduce hazards and improve overall safety and productivity.