What is cross-contact?

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Cross-contact is when a gluten-free food or food product is exposed to a gluten-containing ingredient or food – making it unsafe for people with celiac disease to eat. There are many obvious (and not-so-obvious) sources of cross-contact at home and in restaurants and other foodservice locations. There is even a risk of cross-contact before ingredients make it to the kitchen, such as during the growing, processing, and manufacturing processes.

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While it may seem like a challenge to remember and be proactive about all of the possible sources of cross-contact at first, your improved health will make the effort worth it. Read on to better understand some of these sources and what you can do to prevent cross-contact

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Source: BeyondCeliac.org

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What is cross-contamination?

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Cross-contamination is a term that implies that a food has been exposed to bacteria or a microrganism, which could result in a food-borne illness like salmonella. By definition, it can lead foodservice and other industry professionals to believe that if a food is “contaminated” by gluten, they can simply “kill off” the contaminant. However, gluten is a protein (not a type of bacteria) and proteins cannot be “killed off” using heat or disinfecting agents like most bacteria can be.

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The term “cross-contact” more accurately reflects that a gluten-containing food cannot come into contact with a gluten-free food. If we speak the same language as chefs and foodservice professionals, we are more likely to have a better experience when dining away from home.

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Source: BeyondCeliac.org

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What can I do to avoid Cross-contact ?

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When preparing gluten-free foods, it is important to avoid cross contact.  Cross-contact occur when foods or ingredients come into contact with gluten, generally through shared utensils or a shared cooking/storage environment. In order for food to be safe for someone with celiac disease, it must not come into contact with food containing gluten.​​

 

Places where Cross-contact can occur

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• Toasters used for both gluten-free and regular bread

• Colanders

• Cutting boards

• Flour sifters

• Deep fried foods cooked in oil shared with breaded products

• Shared containers including improperly washed containers

• Condiments such as butter, peanut butter, jam, mustard, and mayonnaise may become contaminated when utensils used on gluten-containing food are double-dipped

• Wheat flour can stay airborne for many hours in a bakery (or at home) and contaminate exposed preparation surfaces and utensils or uncovered gluten-free products

• Oats – cross-contact can occur in the field when oats are grown side-by-side with wheat, select only oats specifically labeled gluten-free

• Pizza – pizzerias that offer gluten-free crusts sometimes do not control for cross-contact with their wheat-based doughs

• French fries

• Non-certified baked goods e.g., “gluten-free” goods from otherwise gluten-containing bakeries

• Bulk bins at grocery stores or co-ops

 

Easily contaminated foods

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• Oats – look for oats that are specifically labeled gluten-free

• Pizza – pizzerias that offer gluten-free crusts sometimes do not control for cross-contact with their wheat-based doughs

• French fries

• Non-certified baked goods – e.g., “gluten-free” goods from otherwise gluten-containing bakeries

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Sources: Celiac Disease Foundation