Cross contamination occurs whenever ‘safe’ food becomes unacceptable because of contact with gluten-toxic foods. Cross contamination may occur.

♦ while the item is being manufactured or processed (click here to read more)

♦ in the kitchen where the item is being prepared. (click here to read more)

♦ when food is prepared in a restaurant (click here to read more)

This series of articles will deal with each of these issues, with at least one post on each subject. Today, let’s think about the important distinction between ‘cross contamination’ and ‘cross contact’. The terms of often used interchangeably, but there is certainly a difference:

♦ Cross contamination is the more common term. It may be misleading because — for example — wheat is not a contaminant to most people. But it is  an ingredient that we must avoid. Contamination is usually corrected either by scrubbing an item or subjecting it to a very high temperature. Obviously, gluten is not a germ, and therefore it can’t be killed.

♦ Cross contact simply means that a ‘safe’ food has come into contact with an ‘unsafe’ food. Any contact between gluten toxic food and gluten free food makes the it risky or totally unacceptable for people who live gluten free.

The next article will deal with cross contact/contamination as it occurs in manufacturing or food processing facilities.