Table 1. Analysis of microbial transfer rate from meat to workers’ gloves and food utensils (Unit: Log₁₀ CFU/g)

Glove type	Microbial strain	Contamination source	Transfer destination
Glove type	Microbial strain	Initial inoculated to pork meats	Cutting board	Knife	Glove
Cotton gloves	Escherichia coli	5.69±0.02(100)	3.50±0.03(0.64±0.05)^Bbc	3.37±0.02(0.51±0.05)^Bc	4.75±0.01(11.37±0.15)^Ab
	Staphylococcus aureus	5.27±0.03(100)	3.07±0.06(0.63±0.09)^Bbc	3.29±0.04(1.06±0.12)^Bb	4.48±0.02(15.79±0.79)^Aa
	Salmonella enteritidis	5.90±0.02(100)	3.37±0.06(0.97±0.14)^Ba	3.36±0.02(0.30±0.02)^Cc	4.86±0.01(8.98±0.29)^Ac
	Listeria monocytogenes	5.65±0.03(100)	3.49±0.09(0.71±0.20)^Bb	3.92±0.09(1.91±0.44)^Ba	4.79±0.09(12.25±1.32)^Ab
Polyethylene glove	Escherichia coli	5.69±0.03(100)	3.46±0.02(0.58±0.03)^Abc	3.29±0.01(0.40±0.02)^Bc	3.07±0.05(0.24±0.03)^Cd
	Staphylococcus aureus	5.38±0.06(100)	3.12±0.13(0.60±0.20)^Abc	3.33±0.02(0.83±0.08)^Ab	3.30±0.03(0.83±0.06)^Ad
	Salmonella enteritidis	5.86±0.02(100)	3.75±0.03(0.76±0.05)^Bab	3.23±0.12(0.26±0.05)^Cc	3.97±0.02(1.28±0.05)^Ad
	Listeria monocytogenes	5.83±0.04(100)	3.44±0.07(0.41±0.09)^ABc	3.20±0.13(0.24±0.10)^Bc	3.55±0.15(0.52±0.15)^Ad

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 (%).