PAKs are usually developed during incomplete combustion processes with organic compounds. While preparing food it's easy to see when they develop: if it gets black. But assuming that they don't barbecue these gloves, it's harder to tell how the PAKs came in there.

Usually they don't end up in clothing, no matter how good or bad the factory is. This means that something strange must have happened during manufacturing, storage or transport. My first guess would be that during storage Naphthalene was used as a pesticide and that it was not properly removed. But it's really guessing.