There are many different types of gloves available that deliver the safety, sanitary and user comfort standards demanded by the food processing industry. Each material composition offers it’s own collection of positives and negatives, with the final decision based primarily on user comfort and cost. Here we offer some perspective on how these different glove materials stack up against one another.
- Excellent barrier against contact with blood and microorganisms.
- Very little seepage compared to other glove materials.
- Good at maintaining their integrity while in use.
- Comfortable and easy to put on, whether they are powdered or powder-free.
- The primary problem with latex is that many people have latex
allergies, and must avoid them.
- Favored by many who have latex allergies.
- More resistant to punctures.
- Available in various degrees of thickness, powdered or non-powdered, and sterile or non-sterile.
- Nitrile gloves split when punctured, making it obvious when a replacement is needed.
- Some feel latex has a slight advantage concerning comfort and dexterity.
- Softer and comfortable to wear.
- Less expensive.
- Highly resistant to fats, acids and alcohols.
- Good at minimizing irritation of eczema and other skin problems.
- Latex-free for those with allergies.
- Available with or without powder.
- Looser fit.
- Not as strong as other gloves.
- Not form-fitting, so depending on personal preference, the loose fit can be either be a pro or con.
- The propensity to puncture is greater than latex or nitrile.