What is Cross-Contact?
Okay, I’ll be honest. One of my biggest pet peeves as a registered dietitian and someone with celiac is when people use the term cross-contamination instead of cross-contact BUT at the end of the day the goal is to get the point across that you need celiac safe, gluten-free food.
I’m not here to be the cross-contamination/cross-contact police, but I do think it’s important to be educated on the difference between the terms so you can have the safest and best experiences while dining out as possible, so let’s dive in.
Cross-contact by definition occurs when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can occur at restaurants, in schools, at home in the kitchen, at friends and family’s homes and during the growing, processing and manufacturing processes of foods.
Here are a few examples of cross-contact:
Using the same utensil to serve gluten-containing pasta and gluten-free pasta
Picking croutons off a salad that is supposed to be prepared GF
Using the same toaster for gluten-containing bread and gluten-free bread
Using the same condiment jar (such as jelly or mayo) to make a gluten-containing sandwich and a gluten-free sandwich and dipping the knife back in
So, what about cross-contamination? Cross-contamination “is a common factor in the cause of foodborne illness. Microorganisms such as bacteria and viruses from different sources can contaminate foods during preparation and storage. Proper cooking of the contaminated food in most cases will reduce or eliminate the chances of a foodborne illness” (FARE). Cross-contamination implies that a food has been exposed to bacteria or microorganism which could result in a food borne illness.
The main reason I’m not the biggest fan of using the term cross-contamination is that it can sometimes lead foodservice and other professionals to believe that if a food is “contaminated” by gluten, it can be “killed off” through heat by cooking or disinfecting agents like bacteria can, but gluten is a protein, not a type of bacteria and CANNOT be “killed off.”
The term cross-contact accurately reflects that a gluten-containing food cannot come into contact with gluten-free food. It’s helpful to use the same language as chefs and foodservice professionals to help have a better dining experience. Using various terms can cause confusion and reduce the seriousness of avoiding cross-contact.
Now let’s get to some actual tips for avoiding cross-contact when dining out. You can read my post on cross-contact in the kitchen here — How to Create a Celiac Safe Kitchen.
NOT all menu items marked gluten-free are celiac safe! When I was diagnosed with celiac back in 2011, I definitely learned this the hard way. Items are often marked GF because they contain no gluten-containing ingredients. However, in order for it to be celiac safe it must be prepared safely without cross-contact. If you see a menu item marked GF, always ask how it is prepared to determine if it is truly gluten-free and celiac safe. Some items may even contain gluten and be marked gluten-free on a menu so it’s important to always check when ordering.
Some Helpful Questions to Ask & Tips For Advocating Celiac Needs:
Do you have a separate gluten-free menu?
I must avoid gluten, which is found in wheat, rye and barley. My meal cannot come in contact with any gluten, even in a fryer or pan. With this in mind, are any of these gluten-free menu options celiac safe?
Do you have a protocol or separate area for preparing GF food?
What precautions do you take when preparing a GF meal for someone with celiac?
Can you change your gloves when preparing my meal?
Can you make my meal with fresh ingredients from the back?
Can you use new utensils to prepare my meal?
Do you have a separate dedicated GF fryer?
Do you boil GF pasta in the same water as gluten-containing pasta or foods?
If things aren’t labeled ask about specific ingredients or components such as sauces, dressings, etc.
Sources:“How to Avoid Cross-Contact What Is Cross-Contact?” Food Allergy Research & Education, 2020, www.foodallergy.org/sites/default/files/2020-11/FARE_AvoidCrossContact-110920.pdf.