Which is the greater threat to food safety: the bacteria on the employee or the food itself? Employee apparel today aims to reduce the risk of workers contaminating meat or poultry items while protecting employees from workplace accidents.
Certainly, it’s hard to imagine another workplace that could be as full of harmful pathogens and bacteria as a slaughterhouse. Therefore, apparel (and equipment) manufacturers are experimenting with adding self-sanitizing components or bioactive textiles and fibers as a pre-emptive measure. Hardworking antimicrobials are added to a piece of apparel or object to prevent degrading, odors or bacteria on the surface from growing.