Some people opt to maintain an entirely gluten-free household, but for many, that’s not possible, especially because cabinet space and budget concerns can play into the decision. Gluten can hide in lots of places, even in your home. 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. The term “cross-contact” more accurately reflects that a gluten-containing food cannot come into contact with a gluten-free food. 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. 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.
What is cross-contamination?Ĭross-contamination is a term that implies that a food has been exposed to bacteria or a microrganism, which could result in a foodborne illness like salmonella. Read on to better understand some of these sources and what you can do to prevent cross-contact. 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. There is even a risk of cross-contact before ingredients make it to the kitchen, such as during the growing, processing, and manufacturing processes. There are many obvious (and not-so-obvious) sources of cross-contact at home and in restaurants and other foodservice locations. Frequently Asked Questions about Cross-Contact What is cross-contact?Ĭross-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. Many people find cross-contact to be one of the most difficult parts of the gluten-free diet to manage. It doesn’t take very much gluten to make you sick! Even just a crumb of gluten is enough to start the autoimmune response in people with celiac disease, even if symptoms are not present. But are you aware of the dangers of cross-contact?īefore you begin your own gluten-free adventures at home, or decide to try eating out, you’ll need to be aware of all of the places in a kitchen where gluten may lurk. You know you have to avoid wheat, rye, barley and ingredients and products derived from them.
You’ve been diagnosed with celiac disease or another gluten-related disorder.
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