Today I went to eat at a local hamburger chain with my family. It was the type of restaurant where you can clearly see the workers making and prepping the food. While observing them make our food, I witnessed the cook take out the raw hamburger patties (with a gloved hand), put them on the grill, grab the buns and cut them in half, line up the plates, place the toppings on the bun, then continue cooking the hamburger, all with the same gloves. Being a little paranoid about my children getting unnecessarily sick, I immediately informed the manager and requested new buns and toppings with fresh gloves. The manager didn't seem to think a whole lot about it, but still granted my request, but I definitely had to spend the rest of the stay with some death stares from the staff. After leaving, I started to wonder if I was being a little unreasonable since I have been seeing this practice more and more at different restaurants and fast-food joints.
I have read ALOT of questions on this site about the risks of cross contamination but most of it involves best practices and food being cooked together, like this, and this, and this. Based on all my reading, I already know this is not good practice, but what I am curious about is if any of the bad stuff, like E-O157 can actually be transferred to the buns and toppings in this manner.
Am I overreacting about the risks associated with this practice, or are the risks relatively low? More specifically, is it even possible to transfer enough of the bad stuff to make someone sick by using the above practices?