Table 2. Analysis of transfer rate from gloves to pork meat and food utensils (Unit: Log10 CFU/g)

Glove type Microbial strain Contamination source Transfer destination
Initial inoculated to wearing gloves Cutting board Knife Meat
Cotton gloves Escherichia coli 6.33±0.04(100) 3.50±0.03(0.15±0.01)Ca 4.06±0.06(0.54±0.07)Aa 3.73±0.02(0.25±0.01)Ba
Staphylococcus aureus 6.84±0.03(100) 3.96±0.05(0.13±0.02)Bab 3.81±0.06(0.09±0.02)Ccd 4.00±0.08(0.14±0.03)Ac
Salmonella enteritidis 6.61±0.07(100) 3.46±0.03(0.07±0.01)Bbc 3.62±0.08(0.11±0.04)Cbc 3.85±0.02(0.18±0.01)Ab
Listeria monocytogenes 6.55±0.05(100) 3.75±0.16(0.17±0.08)Aa 3.37±0.10(0.07±0.02)Acde 3.55±0.15(0.10±0.04)Ac
Polyethylene glove Escherichia coli 6.09±0.02(100) 2.70±0.04(0.04±0.01)Bc 3.33±0.04(0.18±0.02)Ab 2.77±0.02(0.02±0.01)Cd
Staphylococcus aureus 6.34±0.01(100) 2.47±0.03(0.06±0.07)Ac 2.35±0.04(0.01±0.01)Ae 2.40±0.07(0.01±0.01)Ad
Salmonella enteritidis 6.48±0.02(100) 2.79±0.01(0.02±0.01)Bc 2.01±0.06(0.03±0.01)Cde 2.83±0.02(0.02±0.01)Ad
Listeria monocytogenes 6.75±0.04(100) 3.40±0.11(0.05±0.02)Bc 3.98±0.06(0.17±0.04)Ab 2.93±0.04(0.01±0.01)Bd
All values are mean ± SD of three replicates.
For the same row, alphabets indicate significant difference (p < 0.05) (Duncan’s multiple t-test).
For the small letters within columns significant difference and (p < 0.05) (Duncan’s multiple t-test).
Transfer rate is expressed as the microbial reduction rate (%).