Not all gloves for food are similar

A glove is declared suitable for use in contact with food when it does not release chemical substances or does not modify the organoleptic characteristics of the foods handled, making them dangerous to health.

Therefore, in order to declare the suitability of a glove, it is necessary to perform, in accredited laboratories, tests (global migration in food simulants), which emulate the behavior of the glove in contact with all food categories (aqueous foods, acids, alcohols, milk-dairy, oily, greasy and dry food). Every test is performed in compliance with current legislation (Reg CE 1935/2004, Reg EU 10/2011 and subsequent updates and amendments).
All Reflexx gloves that have obtained complete suitability for food, have been tested well beyond the parameters required by law. In fact, to guarantee maximum safety for the entire HoReCa chain, Reflexx gloves are regularly tested in the best Italian laboratories, even in contact with 50% ethanol – a particularly aggressive simulator against gloves and used for fitness tests of use with milk-dairy foods. In the picture here above it shows how there is no risk to handle a mozzarella (extremely common food simulated by 50% ethanol) with Reflexx 72FH gloves.
Food contamination, unfortunately, is a problem that can be caused primarily by gloves, especially if they have not passed the tests with all food simulants.
For this reason it’s very important to always ask the manufacturer / distributor of gloves for food use, the list of migration tests passed with the different food simulants and verify that no tests have been omitted with any simulant.