What is Cross-Contact?
March 26, 2024
Cross-contact 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 a shared kitchen and during the growing, processing and manufacturing processes.
A Few Examples of Cross-Contact:
Using the same utensil to stir gluten-containing pasta and gluten-free pasta
Picking croutons off a salad
Using the same toaster for gluten-containing bread and gluten-free bread
Using the same condiment bottle (such as jelly or mayo) to make a gluten-containing sandwich and a gluten-free sandwich
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 foodborne illness. Using the term cross-contamination can 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 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 out experience. Using various terms can cause confusion and reduce the seriousness of avoiding cross-contact.
