Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • Sponsored Insights
    • Sponsored White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!

Not All Disposables Are Created Equal – Are Yours Putting You at Risk?

B7a49bcf 01e9 45f2 b714e33eac561e14
October 15, 2019

Latex, vinyl, or nitrile? When it comes to choosing disposable gloves, the type of disposable you choose can make a world of difference. Not all disposables are created equal and not knowing the differences can end up costing you a lot.

The most common and cost-effective form-fitting disposable glove is natural rubber latex, which offers many benefit, including good dexterity, tight fit, and tactile sensitivity. The problem with latex gloves (and other products made from latex) is that many people have developed allergies to this material and wearing them causes allergic reactions.

Vinyl disposable gloves are a popular alternative to latex, given their low cost. However, they lack the dexterity of latex and are prone to tearing. Given their low durability, vinyl gloves are limited to the applications in which they can be used, especially when it comes to food processing. In fact, this very publication has described them as “infection control nightmares.”  

For applications requiring durable, dexterous gloves, nitrile provides a great option. Although typically one of the more costly options, nitrile gloves are not only snug-fitting and comfortable to wear, but are also more durable and offer better dexterity than other disposable options.

You might be asking, “Who cares about durability, aren’t disposables meant to be disposed of?” This is true: Disposable gloves aren’t meant to last longer than a day, at most, with many applications requiring employees to change disposables several times per day. So why invest in more durable disposables, why not save money by buying the cheap, flimsy ones?

If you buy cheap disposable gloves for your food processing facility, you won’t run into problems the majority of the time, and you may save a little money. The issue is, when you do run into a problem, it’s a big one.

If you use vinyl gloves, the chance that those gloves are going to tear is almost 10 times higher than if you were using nitrile gloves. Workers with torn gloves may not even know their glove has torn, unintentionally exposing product to contamination hazards. What’s even worse than bare hands touching product is if when the glove tears, a piece falls off and ends up in the product, making its way surreptitiously down the production line and eventually to the customer.

Of course, a piece of glove reaching a customer is a public relations nightmare that keeps all food processors up at night, but there’s a lot at stake even if the piece of glove is caught before reaching the customer. Consider an employee that has been wearing the same disposable gloves for the past hour, working on a production line of product. The employee happens to turn his or her hand and notices a piece of their glove is missing. The production line shuts down immediately, but the employee has no idea when the tear might have occurred. All product that passed through the production line in the past hour must now be destroyed. In this scenario, the tear got caught in an hour, but imagine the costs if the tear wasn’t detected for 2, 3, or even 8 hours. The cost of those “economical” disposables is starting to add up.

Of course, that’s the scenario where the piece of glove is caught. What happens if the employee never notices the tear, throws their gloves out at the end of shift, and goes home? Now you’ve got the potential for a real disaster on your hands.

That’s a public relations nightmare no one wants to deal with, and it’s a common-enough occurrence that some vinyl gloves are made with metal-detectable capabilities, so errant glove pieces can be caught by a metal detector.

Great news, right? But why not really hedge your risk by using the stronger, more durable nitrile disposables with metal-detectable capabilities? The problem with that is, metal-detectable nitrile disposable gloves don’t exist. That is, they didn’t exist until now.

Renowned for innovations in hand and arm protection, Superior Glove Works set itself to the task of creating a nitrile disposable glove with metal-detectable capabilities. After spending over 2 years in development, Metal Head emerged as the first-ever nitrile disposable glove that is also metal-detectable.

Launched in early 2019, Metal Head is already well on its way to becoming one of Superior Glove’s best-selling gloves for the food processing industry. As a snug-fitting, comfortable, dexterous glove with the great durability of nitrile, it provides security in terms of contamination risk as well as comfort and performance for those wearing the gloves. With tensile strength far superior to that of vinyl, the chance of Metal Head tearing and winding up in a production line is much lower than with vinyl gloves and also offers the added protection of metal-detectability.

For those losing sleep over the possibility of a food contamination public relations nightmare, using Metal Head on your production line will put your mind at ease and get you that much needed sleep.

For more information, please visit SuperiorGlove.com/MetalHead.


Author(s): Superior Glove

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Meat/Poultry
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Personal Hygiene/Handwashing
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Contamination Control
    By: Shamini Albert Raj M.A. and Maria Cristina Tirado Ph.D., D.V.M.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • an automated industrial production line used in a modern food factory
    Sponsored byIFC

    A Formula for Food Processing Pest Management

  • fly
    Sponsored byOrkin Commercial

    Fly Control in Food Processing Facilities: Managing Seasonal Food Safety Risks

  • Darkling Beetle
    Sponsored byElanco Animal Health

    Integrated Pest Management: Protecting Poultry Operations as Seasons Change

Popular Stories

Cyclospora cayetanensis oocysts

Foodborne Parasite Cyclospora Sickens Hundreds Across U.S.

naturally colored cupcakes with sprinkles

Natural vs. Artificial Ingredients in Baking: What Food Manufacturers and Consumers Need to Know

Cyclospora cayetanensis oocyst

Cyclospora Cases Climb, But Actual Number Unclear as CDC Reporting Lags Behind States

building a skilled workforce ebook

Events

July 21, 2026

Using AI Responsibly in Food Safety Management Systems

Live: July 21, 2026 at 2:00 pm EDT: This webinar will provide participants with guidance on how to effectively use generative artificial intelligence (AI) tools to develop key components of a food safety management system (FSMS).

August 6, 2026

Beyond Sanitation: Understanding the Hidden System Conditions That Allow Pathogens to Persist

Live: August 6, 2026 at 2:00 pm EDT: Attend this webinar to learn strategies for strengthening environmental control programs through a layered approach to pathogen management.

August 11, 2026

Beyond Sanitization: Reducing Contamination Risk Without Raising Operating Cost

Live: August 11, 2026 at 2:00 pm EDT: Attend this webinar to learn why ambient air is the largest and most overlooked contamination zone in food processing, and what it costs you between scheduled cleans.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • Not All Restaurant Checklists are Created Equal

    See More
  • Are All Salmonella Created Equal?

    See More
  • Foods and Antibiotic Resistance: Not All Resistance Is Created Equal

    See More

Related Products

See More Products
  • food safety.jpg

    Food Safety Contaminants and Risk Assessment

  • 1119071127.jpg

    Food Safety, Risk Intelligence and Benchmarking

  • 1118474600.jpg

    Practical Food Safety: Contemporary Issues and Future Directions

See More Products

Events

View AllSubmit An Event
  • May 14, 2026

    FSMA at 15: Where Are We Now?

    On Demand: This session will explore how FSMA has shaped today’s food safety landscape—and what’s next.
View AllSubmit An Event

Related Directories

  • MARTOR

    Have you tried other safety knives with little success? At MARTOR, we’re dedicated to helping companies make their employees safer through knife training and education. We value safety above all else and are proud to create knives that are effective for every project in every industry, while providing the safest experience possible.
  • bioMerieux Inc.

    For over 60 years, bioMérieux has pioneered in vitro diagnostics with an unrelenting commitment to improving public health worldwide. With expertise in microbiology and access to cutting-edge science, we help you achieve your food safety and quality goals so you can protect your brand and your bottom line. As your trusted partner in Augmented Diagnostics, we’re harnessing the power of complex data to provide tangible microbiology solutions for our customers. Our experts help you go beyond the test, creating comprehensive and customized plans for minimizing financial and safety risk at every level of your organization.
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing