Cross Contamination
Food Safety
10/30/2020
Compliance with a Gluten Free Diet
11/30/2020
Cross Contamination
Most Published
……………………………………………..
Although the symptoms of desert can vary…
……………………………………………..
Celiac disease is an intestinal absorption problem…
……………………………………………..
What Should Be Done After a Celiac…
The gluten-free diet is increasing in popularity today. Individuals adopt the gluten-free diet because they believe in the health benefits or because they have gluten-related diseases
Proper gluten-free diet application is of vital importance in gluten-related diseases, especially celiac. For this reason, contamination of gluten into foods during gluten-free diet is not highly desirable. In this case, it is very important to prevent cross contamination.
So What is Cross Contamination?
……………………………………………..……………………………………………..……………………………………………..………………………………………………………………………….
Cross contamination; It is defined as the contamination of microorganisms from any product during the preparation stages of food from the field to the table.
Cross contamination may occur in the form of microorganism transmission from a product to a food or contamination of microorganisms or allergens from food to food. This is valid for fourteen allergenic substances found in foods, reported by the TURKISH FOOD CODEX.
Cross contamination can occur during the storage and storage conditions and processing of the harvest in the field, as well as during food preparation and cooking in restaurants and homes.
Cross Contamination in Gluten Free Products
……………………………………………..……………………………………………..……………………………………………..………………………………………………………………………….
Many gluten-free products can be exposed to gluten during production or preparation. Unfortunately, there is no legal regulation to prevent cross contamination in places such as cafes, restaurants or dining halls that provide mass nutrition services. In places such as cafes, restaurants, gluten and gluten-free products are used in common production areas; Situations such as insufficient sanitation procedures, use of shared equipment in the same products, insufficient personnel knowledge and kitchen tools can cause cross contamination. Individuals who want to follow a gluten-free diet outside of the home generally experience such problems. This is one of the most important reasons why cross contamination cannot be prevented.
Another situation is that the packaged products are exposed to cross contamination during the production. Although there is no gluten-related substance in its production, the product may be exposed to gluten since it is produced in the same environment with gluten-containing food production lines. For this reason, when looking at the ingredients part of the product, wheat, barley and rye are not written, but the phrase may contain traces of gluten in the last part. This situation is completely indicative of cross contamination exposure. In order to prevent this exposure, products with the inscription that do not contain gluten are produced in different environments. The Canadian Celiac Association recommends the principles of hazard analysis and critical control points system (HACCP) for places that produce gluten-free food. According to the Codex Alimentarius and the Turkish Food Codex, the gluten level is required to be at most 20mg / kg in foods that are labeled as gluten-free. A gluten-free product with a gluten level above 20mg / kg indicates cross contamination.
Home Cross-contamination
……………………………………………..……………………………………………..……………………………………………..………………………………………………………………………….
When the individual lives with his or her family, he or she uses the kitchen area jointly and many tools and equipments are open to common use. Common areas such as kitchen utensils, countertops, cabinets and spreads are places where cross contamination can occur in the home environment. However, there is little evidence of the effectiveness of using separate tools and spaces to prevent cross contamination. In a recent study, a pasta containing gluten was first cooked in stainless steel pots. One of these pasta pots was rinsed with water and one was hand washed with soap and water. Then, gluten-free pasta was cooked in these pots and it was checked whether gluten was cross-contaminated. In the results, gluten levels were found below detectable levels (<20ppm) in both methods and it was observed that there was no cross contamination.
In another study, it was found that if appropriate and correct cleaning methods are used, it may be unnecessary to use separate tools and benches to prepare gluten-free food. In a study conducted in a pizzeria in Italy, it was found that when a common oven is used to cook pizza, there is no gluten transfer to gluten-free pizza. Since all these studies are carried out in experimental environments, they are very rigorous environments. For this reason, these applications should be treated with the same care in order to give the same results at home, and more studies are needed to reach definitive results. The issue of cross-contamination is very important, especially for those with gluten-related diseases. However, it seems that extremely restrictive practices to prevent cross contamination, which are not based on sufficient evidence, do more harm than good to these patients. For this reason, these people should be told that kitchen utensils that are properly cleaned at home do not pose a gluten-related health risk. For this reason, using separate kitchen cabinets and using separate tools and equipment is not considered necessary for the home environment.
How Do I Prevent Cross Contamination?
……………………………………………..……………………………………………..……………………………………………..………………………………………………………………………….
- Frequently check the labels of the daily packaged products you buy.
- Check the ingredients of the medicines.
- Be very careful when buying products with a high risk of cross contamination such as oats.
- When eating out of the home, contact staff and explain your situation.
- If possible, choose cafes or restaurants that have gluten-free products and offer reliable products.
- To prevent cross contamination at home:
1) Clean countertops properly before using them.
2) Use separate service tools or use the service tool after cleaning properly.
3) Take care not to double dip the condiment jars.
4) Wash the dishes in the dishwasher, if possible
5) When using spreadable products such as jam, honey, butter, be careful to use clean spoons and forks.
Dietician Can KOCAKURT
REFERENCES
Al-Toma, A., Volta, U., Auricchio, R., Castillejo, G., Sanders, D. S., Cellier, C.,. . . Lundin, K. E. (2019). European Society for the Study of Coeliac Disease (ESsCD) guideline for coeliac disease and other gluten-related disorders. United European Gastroenterology Journal, 583–613.
Atasoy, G., Gokhisar, O. K., & Turhan, M. (2020).
Gluten contamination in manufactured gluten-free foods in Turkey. Food Additives & Contaminants, 363-373.Aydın, Ö., Kahramanoğlu-Aksoy, E., Akpınar, M. Y., & Göktaş, Z. (2019).
Compliance of Adult Celiac Patients with Gluten Free Diet. Nutrition and Diet Journal, 51-58.Farage, P., Zandonadi, R. P., Ginani, V. C., Gandolfi, L., Nakano, E. Y., & Pratesi, R. (2018).
Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services. Nutrients.Food, T. v. (2012, January 4). Official newspaper. Retrieved from https://www.resmigazete.gov.tr/eskiler/2012/01/20120104-8.htm
Leonard, M. M., Cureton, P., & Fasano, A. (2017).
Indications and Use of the Gluten Contamination Elimination Diet for Patients with Non-Responsive Celiac Disease. Nutrients.McDonald, B. D., & Kupfer, S. S. (2020).
Can We Cross Off Common Kitchen Practices as Causes of Gluten Cross-Contact? Gastroenterology, 51-53
.Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest. (2019).
Gastroenterology, 273-275.Rostami, K., Bold, J., Parr, A., & Johnson, M. W. (2017).
Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges. Nutrients.Studerus, D., Hampe, E. I., Fahrer, D., Wilhelmi, M., & Vavricka, S. R. (2018).
Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction? Journal of Food Protection, 1679-1684.
CROSS CONTAMINATION
The gluten-free diet is increasing in popularity today. Individuals adopt the gluten-free diet because they believe in the health benefits or because they have gluten-related diseases
Proper gluten-free diet application is of vital importance in gluten-related diseases, especially celiac. For this reason, contamination of gluten into foods during gluten-free diet is not highly desirable. In this case, it is very important to prevent cross contamination.
So What is Cross Contamination?
Cross contamination; It is defined as the contamination of microorganisms from any product during the preparation stages of food from the field to the table.
Cross contamination may occur in the form of microorganism transmission from a product to a food or contamination of microorganisms or allergens from food to food. This is valid for fourteen allergenic substances found in foods, reported by the TURKISH FOOD CODEX.
Cross contamination can occur during the storage and storage conditions and processing of the harvest in the field, as well as during food preparation and cooking in restaurants and homes.
Cross Contamination in Gluten Free Products
Many gluten-free products can be exposed to gluten during production or preparation. Unfortunately, there is no legal regulation to prevent cross contamination in places such as cafes, restaurants or dining halls that provide mass nutrition services. In places such as cafes, restaurants, gluten and gluten-free products are used in common production areas; Situations such as insufficient sanitation procedures, use of shared equipment in the same products, insufficient personnel knowledge and kitchen tools can cause cross contamination. Individuals who want to follow a gluten-free diet outside of the home generally experience such problems. This is one of the most important reasons why cross contamination cannot be prevented.
Another situation is that the packaged products are exposed to cross contamination during the production. Although there is no gluten-related substance in its production, the product may be exposed to gluten since it is produced in the same environment with gluten-containing food production lines. For this reason, when looking at the ingredients part of the product, wheat, barley and rye are not written, but the phrase may contain traces of gluten in the last part. This situation is completely indicative of cross contamination exposure. In order to prevent this exposure, products with the inscription that do not contain gluten are produced in different environments. The Canadian Celiac Association recommends the principles of hazard analysis and critical control points system (HACCP) for places that produce gluten-free food. According to the Codex Alimentarius and the Turkish Food Codex, the gluten level is required to be at most 20mg / kg in foods that are labeled as gluten-free. A gluten-free product with a gluten level above 20mg / kg indicates cross contamination.
Home Cross-contamination
When the individual lives with his or her family, he or she uses the kitchen area jointly and many tools and equipments are open to common use. Common areas such as kitchen utensils, countertops, cabinets and spreads are places where cross contamination can occur in the home environment. However, there is little evidence of the effectiveness of using separate tools and spaces to prevent cross contamination. In a recent study, a pasta containing gluten was first cooked in stainless steel pots. One of these pasta pots was rinsed with water and one was hand washed with soap and water. Then, gluten-free pasta was cooked in these pots and it was checked whether gluten was cross-contaminated. In the results, gluten levels were found below detectable levels (<20ppm) in both methods and it was observed that there was no cross contamination.
In another study, it was found that if appropriate and correct cleaning methods are used, it may be unnecessary to use separate tools and benches to prepare gluten-free food. In a study conducted in a pizzeria in Italy, it was found that when a common oven is used to cook pizza, there is no gluten transfer to gluten-free pizza. Since all these studies are carried out in experimental environments, they are very rigorous environments. For this reason, these applications should be treated with the same care in order to give the same results at home, and more studies are needed to reach definitive results. The issue of cross-contamination is very important, especially for those with gluten-related diseases. However, it seems that extremely restrictive practices to prevent cross contamination, which are not based on sufficient evidence, do more harm than good to these patients. For this reason, these people should be told that kitchen utensils that are properly cleaned at home do not pose a gluten-related health risk. For this reason, using separate kitchen cabinets and using separate tools and equipment is not considered necessary for the home environment.
How Do I Prevent Cross Contamination?
- Frequently check the labels of the daily packaged products you buy.
- Check the ingredients of the medicines.
- Be very careful when buying products with a high risk of cross contamination such as oats.
- When eating out of the home, contact staff and explain your situation.
- If possible, choose cafes or restaurants that have gluten-free products and offer reliable products.
- To prevent cross contamination at home:
1) Clean countertops properly before using them.
2) Use separate service tools or use the service tool after cleaning properly.
3) Take care not to double dip the condiment jars.
4) Wash the dishes in the dishwasher, if possible
5) When using spreadable products such as jam, honey, butter, be careful to use clean spoons and forks.
Dietician Can KOCAKURT
References
Al-Toma, A., Volta, U., Auricchio, R., Castillejo, G., Sanders, D. S., Cellier, C.,. . . Lundin, K. E. (2019). European Society for the Study of Coeliac Disease (ESsCD) guideline for coeliac disease and other gluten-related disorders. United European Gastroenterology Journal, 583–613.
Atasoy, G., Gokhisar, O. K., & Turhan, M. (2020).
Gluten contamination in manufactured gluten-free foods in Turkey. Food Additives & Contaminants, 363-373.Aydın, Ö., Kahramanoğlu-Aksoy, E., Akpınar, M. Y., & Göktaş, Z. (2019).
Compliance of Adult Celiac Patients with Gluten Free Diet. Nutrition and Diet Journal, 51-58.Farage, P., Zandonadi, R. P., Ginani, V. C., Gandolfi, L., Nakano, E. Y., & Pratesi, R. (2018).
Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services. Nutrients.Food, T. v. (2012, January 4). Official newspaper. Retrieved from https://www.resmigazete.gov.tr/eskiler/2012/01/20120104-8.htm
Leonard, M. M., Cureton, P., & Fasano, A. (2017).
Indications and Use of the Gluten Contamination Elimination Diet for Patients with Non-Responsive Celiac Disease. Nutrients.McDonald, B. D., & Kupfer, S. S. (2020).
Can We Cross Off Common Kitchen Practices as Causes of Gluten Cross-Contact? Gastroenterology, 51-53
.Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest. (2019).
Gastroenterology, 273-275.Rostami, K., Bold, J., Parr, A., & Johnson, M. W. (2017).
Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges. Nutrients.Studerus, D., Hampe, E. I., Fahrer, D., Wilhelmi, M., & Vavricka, S. R. (2018).
Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction? Journal of Food Protection, 1679-1684.
Cross Contamination
The gluten-free diet is increasing in popularity today. Individuals adopt the gluten-free diet because they believe in the health benefits or because they have gluten-related diseases.
Proper gluten-free diet application is of vital importance in gluten-related diseases, especially celiac. For this reason, contamination of gluten into foods during gluten-free diet is not highly desirable. In this case, it is very important to prevent cross contamination.
So What is Cross Contamination?
Cross contamination; It is defined as the contamination of microorganisms from any product during the preparation stages of food from the field to the table.
Cross contamination may occur in the form of microorganism transmission from a product to a food or contamination of microorganisms or allergens from food to food. This is valid for fourteen allergenic substances found in foods, reported by the TURKISH FOOD CODEX.
Cross contamination can occur during the storage and storage conditions and processing of the harvest in the field, as well as during food preparation and cooking in restaurants and homes.
Cross Contamination in Gluten Free Products
Many gluten-free products can be exposed to gluten during production or preparation. Unfortunately, there is no legal regulation to prevent cross contamination in places such as cafes, restaurants or dining halls that provide mass nutrition services. In places such as cafes, restaurants, gluten and gluten-free products are used in common production areas; Situations such as insufficient sanitation procedures, use of shared equipment in the same products, insufficient personnel knowledge and kitchen tools can cause cross contamination. Individuals who want to follow a gluten-free diet outside of the home generally experience such problems. This is one of the most important reasons why cross contamination cannot be prevented.
Another situation is that the packaged products are exposed to cross contamination during the production. Although there is no gluten-related substance in its production, the product may be exposed to gluten since it is produced in the same environment with gluten-containing food production lines. For this reason, when looking at the ingredients part of the product, wheat, barley and rye are not written, but the phrase may contain traces of gluten in the last part. This situation is completely indicative of cross contamination exposure. In order to prevent this exposure, products with the inscription that do not contain gluten are produced in different environments. The Canadian Celiac Association recommends the principles of hazard analysis and critical control points system (HACCP) for places that produce gluten-free food. According to the Codex Alimentarius and the Turkish Food Codex, the gluten level is required to be at most 20mg / kg in foods that are labeled as gluten-free. A gluten-free product with a gluten level above 20mg / kg indicates cross contamination.
Home Cross-contamination
When the individual lives with his or her family, he or she uses the kitchen area jointly and many tools and equipments are open to common use. Common areas such as kitchen utensils, countertops, cabinets and spreads are places where cross contamination can occur in the home environment. However, there is little evidence of the effectiveness of using separate tools and spaces to prevent cross contamination. In a recent study, a pasta containing gluten was first cooked in stainless steel pots. One of these pasta pots was rinsed with water and one was hand washed with soap and water. Then, gluten-free pasta was cooked in these pots and it was checked whether gluten was cross-contaminated. In the results, gluten levels were found below detectable levels (<20ppm) in both methods and it was observed that there was no cross contamination.
In another study, it was found that if appropriate and correct cleaning methods are used, it may be unnecessary to use separate tools and benches to prepare gluten-free food. In a study conducted in a pizzeria in Italy, it was found that when a common oven is used to cook pizza, there is no gluten transfer to gluten-free pizza. Since all these studies are carried out in experimental environments, they are very rigorous environments. For this reason, these applications should be treated with the same care in order to give the same results at home, and more studies are needed to reach definitive results. The issue of cross-contamination is very important, especially for those with gluten-related diseases.
However, it seems that extremely restrictive practices to prevent cross contamination, which are not based on sufficient evidence, do more harm than good to these patients. For this reason, these people should be told that kitchen utensils that are properly cleaned at home do not pose a gluten-related health risk. For this reason, using separate kitchen cabinets and using separate tools and equipment is not considered necessary for the home environment.
How Do I Prevent Cross Contamination?
- Frequently check the labels of the daily packaged products you buy.
- Check the ingredients of the medicines.
- Be very careful when buying products with a high risk of cross contamination such as oats.
- When eating out of the home, contact staff and explain your situation.
- If possible, choose cafes or restaurants that have gluten-free products and offer reliable products.
- To prevent cross contamination at home:
1) Clean countertops properly before using them.
2) Use separate service tools or use the service tool after cleaning properly.
3) Take care not to double dip the condiment jars.
4) Wash the dishes in the dishwasher, if possible
5) When using spreadable products such as jam, honey, butter, be careful to use clean spoons and forks. Dietician Can KOCAKURT
References
Al-Toma, A., Volta, U., Auricchio, R., Castillejo, G., Sanders, D. S., Cellier, C.,. . . Lundin, K. E. (2019). European Society for the Study of Coeliac Disease (ESsCD) guideline for coeliac disease and other gluten-related disorders. United European Gastroenterology Journal, 583–613.
Atasoy, G., Gokhisar, O. K., & Turhan, M. (2020).
Gluten contamination in manufactured gluten-free foods in Turkey. Food Additives & Contaminants, 363-373.Aydın, Ö., Kahramanoğlu-Aksoy, E., Akpınar, M. Y., & Göktaş, Z. (2019).
Compliance of Adult Celiac Patients with Gluten Free Diet. Nutrition and Diet Journal, 51-58.Farage, P., Zandonadi, R. P., Ginani, V. C., Gandolfi, L., Nakano, E. Y., & Pratesi, R. (2018).
Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services. Nutrients.Food, T. v. (2012, January 4).
Official newspaper. Retrieved from https://www.resmigazete.gov.tr/eskiler/2012/01/20120104-8.htm
Leonard, M. M., Cureton, P., & Fasano, A. (2017).
Indications and Use of the Gluten Contamination Elimination Diet for Patients with Non-Responsive Celiac Disease. Nutrients.McDonald, B. D., & Kupfer, S. S. (2020).
Can We Cross Off Common Kitchen Practices as Causes of Gluten Cross-Contact? Gastroenterology, 51-53
.Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest. (2019).
Gastroenterology, 273-275.Rostami, K., Bold, J., Parr, A., & Johnson, M. W. (2017).
Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges. Nutrients.Studerus, D., Hampe, E. I., Fahrer, D., Wilhelmi, M., & Vavricka, S. R. (2018).
Cross-Contamination with Gluten by Using Kitchen Utensils: Fact or Fiction? Journal of Food Protection, 1679-1684.
