ANTIMICROBIAL GLOVES AND A METHOD OF MANUFACTURE THEREOF

Abstract: Antimicrobial protection may be provided to protective gloves by mixing an antimicrobial agent in a glove material plastisol so that the antimicrobial agent migrates to the exposed surfaces of the gloves when the agent on the glove surface has been depleted. Antimicrobial gloves suitable for use in the food industry may be manufactured using a cold dip process with a plastisol that includes the following weight percentages of (a) a polymer resin, such as polyvinyl chloride (PVC), polypropylene polyethylene (PE), or polyurethane: 43 to 53 %; (b) a plasticizer, such as DINP: 43 to 53 %; (c) a stabilizer, such as CaZn: 2.7 to 4.7 %; and (d) triclosan (2,4,4'-trichloro-2'-hydroxydiphenyl ether): 0.3 to 1.0 %.

Description: ANTIMICROBIAL GLOVES AND A METHOD OF MANUFACTURE THEREOF BACKGROUND OF THE INVENTION The present invention relates to antimicrobial gloves and a method of manufacturing such gloves, and more particularly to antimicrobial gloves for food handlers that are made of triclosan and polyvinyl chloride (PVC) , where the gloves are formed by cold dipping glove molds in a plastisol of PVC, triclosan, a plasticizer and a stabilizer. The food industry is concerned about bacterial contamination and workers in the industry are frequently required to wear protective gloves to reduce the likelihood that the bacteria from their hands will be transmitted to food. However, the protective gloves may pick up contaminating bacteria from food or work surfaces they touch, thereby significantly reducing the effectiveness of the gloves the longer they are worn. A solution, albeit a costly one, is to have the workers change or disinfect their gloves frequently. The food industry would prefer a more workable and cost effective solution. The gloves used by the food industry are typically made of polyvinyl chloride (PVC) , are seamless to reduce the risk of seam failure, and meet federal standards for thickness, strength, elasticity, deformation, etc. Gloves of other materials have been tried, but they either do not meet the federal standards or are not acceptable to the food industry (e.g., high cost, not seamless, difficult to don and remove, uncomfortable to wear, etc . ) . Seamless PVC gloves are typically made by dipping glove molds in a low viscosity PVC plastisol (a liquid mixture of the glove material that gels to form the gloves) , and machines for dipping the glove molds are well known in the art . Antimicrobial agents are well known and it would be desirable to provide protective gloves used in the food industry with an antimicrobial agent that provides long lasting protection. However, the industry had been unable to find an antimicrobial agent that meets federal standards for food handling, that can be used with PVC gloves, and that will effectively reduce the risk of bacterial contamination during prolonged wear of the gloves carrying the agent. For example, conventional PVC gloves may be dusted with an antimicrobial agent, but the agent would not be effective for prolonged periods because it would rub off during use and disappear completely when the gloves are immersed in water. A potential solution is to mix an antimicrobial agent into a plastisol. For example, U.S. Patent No. 5,091,442 issued February 25, 1992 to Milner suggests that an antimicrobial agent, such as triclosan, may be mixed with a natural rubber latex plastisol to provide antimicrobial protection for a tubular article such as a condom or catheter. However, the effectiveness of the antimicrobial agent in the article will still diminish during use because the agent will gradually disappear from the surface of the article and will not be replenished. That is, the triclosan will be removed from the surface of the natural rubber latex long before the latex wears down to expose the triclosan in the interior thereof . The nature of the natural rubber latex prevents the antimicrobial agent from migrating to the exposed surface of the latex from its interior. This limitation may be acceptable where the article makes a single contaminating contact, but is not acceptable for gloves that will have numerous contacts with diverse potential contaminants. The Milner patent mentions that PVC may be used instead of the natural rubber latex, but does not suggest how this is to be done. The method disclosed relates only to natural rubber latex, and the differences between latex and PVC preclude the application of the disclosed method to PVC. It has also been suggested that an antimicrobial agent may be added to a plastic or polymeric film material, such as PVC, that is used to make a surgical drape sheet . The structure of the PVC allows some antimicrobial agents to migrate to the exposed surface of the drape from the interior thereof when the agent has been removed from the surface (see U.S. Patent No. 5,069,907 issued December 3, 1991 to Mixon, et al.) . However, the process and the plastisol used therewith for making a sheet of plastic or polymeric material are not suitable for dipping gloves . In the sheet making process a high viscosity paste is extruded through a sheet feeder at high temperature. As discussed above, the glove dipping process uses a low viscosity plastisol . Accordingly, it is an object of the present invention to provide novel protective gloves and a method of making protective gloves that obviate the problems of the prior art . It is another object of the present invention to provide novel protective gloves and a method of providing antimicrobial protection to such gloves in which an antimicrobial agent in the glove material migrates to the exposed surfaces of the gloves when the agent at the glove surface has been depleted. It is yet another object of the present invention to provide a novel method of making seamless protective gloves for the food industry from a plastisol that includes triclosan and PVC. It is still another object of the present invention to provide a novel method of making protective gloves in which triclosan antimicrobial agent is mixed with a PVC plastisol before the gloves are formed by a cold dip process whereby the triclosan migrates to the exposed surfaces of the gloves when the triclosan at the surface has been depleted. These and many other objects and advantages of the present invention will be readily apparent to one skilled in the art to which the invention pertains from a perusal of the claims, the appended drawings, and the following detailed description of preferred embodiments. DESCRIPTION OF PREFERRED EMBODIMENTS Antimicrobial protection may be provided to protective gloves by mixing an antimicrobial agent with a glove material plastisol, the agent and plastisol being selected so that the antimicrobial agent migrates to the exposed surfaces of the gloves when the agent at the glove surface has been depleted. The antimicrobial agent is preferably triclosan and the glove material plastisol preferably includes a polymer, such as PVC, polypropylene polyethylene (PE) , or polyurethane. The plastisol preferably includes 43 to 53% polymer by weight and 0.3 to 1.0% triclosan by weight. Triclosan (2, 4 , 4' -trichloro-2 ' -hydroxydipheny1 ether) is a broad spectrum antimicrobial agent that is commercially available under the name Microban™ (Clinitex Corp.) and is suitable for use in the food industry. Antimicrobial gloves suitable for use in the food industry may be manufactured using a cold dip process with a plastisol that includes the following weight percentages of (a) a PVC resin, 43 to 53%, (b) a plasticizer, 43 to 53%, (c) a stabilizer, 2.7 to 4.7%, and (d) triclosan, 0.3 to 1.0%. The plasticizer may be any suitable product that has been approved for use in the food industry, such as di-isonoyphthalate (DINP) . Other thalate ester plasticizers, such as DIOP, DEOP and DEHP, may be used for other glove applications where use of the plasticizer has not been restricted. The stabilizer may be any suitable product- that has been approved for use in the food industry, such as CaZn. In a preferred embodiment, the plastisol includes 48% PVC resin (weight percentage), 48% DINP plasticizer, 3.7% CaZn stabilizer, and 0.3% triclosan. In another embodiment the polymer is polypropylene polyethylene (PE) . Test results indicate that the effectiveness of the antimicrobial agent is improved when mixed with a PE plastisol because the agent migrates to the surface of the gelled PE plastisol more quickly. PE gloves may find significant applications in a number of areas, although at present the cost may be high for use in the food industry. The gloves may be formed using a conventional cold dipping process, such as described in Plastics Engineering Handbook, page 402 (Society of the Plastics Industry, Inc., 1976). As explained therein, in a cold dipping process a cold or room temperature mold is dipped into a plastisol, removed from the plastisol and fused. The thickness of the coating depends upon the low-shear- rate viscosity and the yield value of the plastisol. The viscosity and yield value of the plastisol are desirably balanced so that the plastisol flows well enough to form a uniform coating and yet does not drip. The plastisol disclosed herein provides a viscosity and yield value balance suitable for making protective gloves . Conventional mechanical dipping devices may be used. For example, multiple glove forms (e.g., thousands of glove forms) may be carried by a conveyor through the stages in the cold dip process . In a preferred embodiment, the glove forms may be cold dipped into the plastisol when the forms are about 30°C warmer than the plastisol, the plastisol being at about 32°C. The gloves remain in the plastisol for about 15 seconds and are thereafter removed and cured by heating to about 240°C for about five minutes. The cured gloves are cooled at about 66°C for about fifteen minutes, and thereafter removed from the forms. The glove material is about 127 millimeters thick and the gloves are suitable for use in a variety of applications. The gloves provide effective antimicrobial protection for gloves for the food industry, meeting all applicable federal regulations. During use, as the antimicrobial agent at the surface of the material wears off, the agent in the material migrates to the surface to provide continued protection. While preferred embodiments of the present invention have been described, it is to be understood that the embodiments described are illustrative only and the scope of the invention is to be defined solely by the appended claims when accorded a full range of equivalence, many variations and modifications naturally occurring to those skilled in the art from a perusal hereof.

Claims: WHAT IS CLAIMED IS: 1. A method of providing antimicrobial protection to protective gloves comprising the step of mixing an antimicrobial agent in a glove material, with the antimicrobial agent migrating to the exposed surfaces of the gloves when the agent at the exposed glove surface has been depleted. 2. The method of Claim 1 wherein the antimicrobial agent is triclosan and the glove material comprises a polymer. 3. The method of Claim 2 wherein the polymer is polyvinyl chloride. 4. The method of Claim 2 wherein the polymer is polypropylene polyethylene . 5. The method of Claim 2 wherein the glove material has the following weight percentages of the polymer, 43 to 53%, and triclosan, 0.3 to 1.0%. 6. The method of Claim 5 wherein the glove material further comprises a plasticizer, 43 to 53% by weight, and a stabilizer, 2.7 to 4.7% by weight. 7. The method of Claim 2 wherein the polymer is polyurethane . 8. The method of Claim 1 wherein the glove material comprises a plasticizer and a stabilizer. 9. The method of Claim 8 wherein the plasticizer is DINP and the stabilizer is CaZn. 10. The method of Claim 1 wherein the glove material is a plastisol . 11. A method of manufacturing antimicrobial protective gloves for food handling, the gloves having an antimicrobial agent homogeneously distributed in the material from which the gloves are formed, and in which the agent migrates to the exposed surface of the glove to restore the antimicrobial effect when the agent at the exposed surface has been removed, the method comprising the steps of: (a) providing a plastisol of the material from which the gloves are to be formed, the plastisol including the following weight percentages of, a polymer, 43 to 53%, a plasticizer, 43 to 53%, a stabilizer, 2.7 to 4.7%, and triclosan, 0.3 to 1.0%; (b) dipping glove forms into the plastisol, the glove forms being warmer than the plastisol so that the plastisol coats the glove forms; (c) curing and thereafter cooling the dipped glove forms; and (d) removing the cooled plastisol from the glove forms to provide the antimicrobial protective gloves, wherein the triclosan internal to the gloves will migrate to the surface of the gloves when the triclosan at the surface of the gloves is removed. 12. The method of Claim 11 wherein the plastisol comprises: the polymer, 48%, the plasticizer, 48%, the stabilizer, 3.7%, and the triclosan, 0.3%. 13. The method of Claim 11 wherein the glove forms are about 30°C warmer than the plastisol into which they are dipped. 14. The method of Claim 13 wherein the dipped glove forms are cured by heating them to about 240°C for about five minutes, and thereafter cooled at about 66 °C for about fifteen minutes. 15. The method of Claim 11 wherein the plasticizer is DINP. 16. The method of Claim 11 wherein the stabilizer is CaZn. 17. The method of Claim 11 wherein the dipped gloves are seamless . 18. The method of Claim 11 wherein the polymer is polyvinyl chloride . 19. The method of Claim 11 wherein the polymer is polypropylene polyethylene . 20. The method of Claim 11 wherein the polymer is polyurethane . 21. A protective glove made by a method of providing antimicrobial protection to protective gloves comprising the step of mixing an antimicrobial agent in a glove material, the antimicrobial agent migrating to the exposed surfaces of the gloves when the agent at the exposed glove surface has been depleted. 22. The protective glove of Claim 21 wherein the glove material is a plastisol. 23. The protective glove of Claim 21 wherein the antimicrobial agent is triclosan and the glove material comprises a polymer. 24. The protective glove of Claim 23 wherein the polymer is polypropylene polyethylene . 25. The protective glove of Claim 23 wherein the polymer is polyvinyl chloride. 26. The protective glove of Claim 23 wherein the polymer is polyurethane . 27. The protective glove of Claim 23 wherein the weight percentage of said polymer is 43 to 53%, and the weight percentage of said triclosan is 0.3 to 1.0%. 28. The protective glove of Clain 23 further comprising a plasticizer with a weight percentage of 43 to 53%, and a stabilizer with a weight percentage of 2.7 to 4.7 %. 29. An antimicrobial protective glove having an antimicrobial agent homogeneously distributed in a material from which the glove is formed, and in which the agent migrates to the exposed surface of the glove to restore the antimicrobial effect when the agent at the exposed surface has been removed, the glove material comprising by weight percent : a polymer, 43 to 53%; a plasticizer, 43 to 53%; a stabilizer, 2.7 to 4.7%; and triclosan, 0.3 to 1.0%, wherein said triclosan internal to the glove material will migrate to the surface of the glove when said triclosan at the surface of the glove is removed. 30. The glove of Claim 29 wherein the weight percentages are : said polymer, 48%; said plasticizer, 48%; said stabilizer, 3.7%; and said triclosan, 0.3%. 31. The glove of Claim 29 wherein said plasticizer is DINP. 32. The glove of Claim 29 wherein said stabilizer is CaZn. 33. The glove of Claim 29 wherein said glove is seamless. 34. The glove of Claim 29 wherein the polymer is polypropylene polyethylene . 35. The glove of Claim 29 wherein the polymer is polyvinyl chloride . 36. The glove of Claim 29 wherein the polymer is polyurethane . 37. A microbial transfer prevention system for food handling comprising a glove formed from a polymer material, an antimicrobial agent in the polymer material, with said antimicrobial agent being transferred away from the glove surface through contact with other surfaces including foods, and with the antimicrobial agent in the polymer material migrating to the glove surface as the animicrobial agent on the surface of the glove is transferred away through contact with other surfaces during glove use . 38. The system of Claim 37, wherein the agent is triclosan. 39. A food-handling glove for use in the preparation of food, the glove comprising a mixture of a polymer and an antimicrobial agent formed into a food-handling glove, and in which the antimicrobial agent is gradually released from the glove for an extended period during glove use . 40. The glove of Claim 39, wherein the polymer is Polypropylene Polyethylene . 41. The glove of Claim 39, wherein the polymer is polyurethane . 42. The glove of Claim 39, wherein the polymer is polyvinyl chloride . 43. The glove of Claim 39, wherein the antimicrobial agent is triclosan. 44. A polymer apparatus for food-handling, the apparatus having a thin polymer film for separating food from unsterilized surfaces during food-handling, the improvement comprising an antimicrobial agent composite with the thin polymer film, said agent is released as a disinfectant from the surfaces of the film over an extended period of apparatus use. 45. The apparatus of Claim 44, wherein the polymer is Polypropylene Polyethylene . 46. The apparatus of Claim 44, wherein the polymer is polyurethane . 47. The apparatus of Claim 44, wherein the polymer is polyvinyl chloride . 48. The apparatus of Claim 44, wherein the antimicrobial agent is triclosan.

Inventors: MIXON GROVER C, MIXON, GROVER, C.
Applicants: PHOENIX MEDICAL TECHNOLOGY
Application year: 1997
Main classification: A01N25
IPC codes: A01N25, A01N31, A41D19