Nine years ago, I took my seat at an elaborately decorated table at a restaurant. I could hardly wait to dig into some gourmet restaurant food during my vacation! As the waiter took our orders, my mom asked, “Does this have peanuts? Does that have tree nuts? Sesame? Is it all free of those things?” to accommodate my allergies. The waiter reassured us, “Nope! There’s none of that in those dishes, don’t worry.”
A few minutes later, when the food arrived, I was so excited that I began to practically gulp down all the wonderful flavors. But all of a sudden, just a mere few seconds later, my lips grew puffy, my neck started to intensely itch, and my throat began to close up, stimulating shortness of breath. But how could this be? None of the dishes we had asked for contained anything I was allergic to. Unless… the food may have been processed on the same equipment as other orders that did contain allergens, and traces of nuts or sesame may have ended up in my food by accident. But back then, I was six years old, oblivious to the fact that small quantities of my allergens may have very well been present in the seemingly peanut, tree nut, and sesame-free recipe that my mom and I had requested.
My anaphylactic experience ended with a trip to the ER. Luckily, I was fine, but this experience led me to questions and understanding of what cross-contamination actually is.
What is cross-contamination?
This is one of the infinite reasons why more people should be educated about one of the hidden truths and dangers of food allergies – cross-contamination. Cross-contamination, sometimes referred to as cross-contact, occurs when an allergen comes into contact with food that is safe for an individual with allergies to eat, and when a minuscule amount of an allergen is blended into the “safe” food.
Most of the population overlooks this crucial factor. Let’s say that a friend gives you a granola bar. You ask them, “I want to see if it’s okay for me to eat. Does it have tree nuts or nut butter in it?” Your friend replies, “You’ll definitely be able to eat it. It has nothing!” You flip the bar over to the ingredient menu, and your gaze lands on a small warning label underneath the list: “Made in a facility that processes peanuts, tree nuts, eggs, dairy, wheat, soy, fish, shellfish, and sesame. May contain traces of peanuts and tree nuts.” When you point that out to your friend, they reply, “Oh, it says that it may contain those things. How do you know for sure that it actually has them?” You have to agree with them – the label says that it may or may not contain your allergens. But, that means that there is also a possibility that the candy may actually contain peanuts and tree nuts. But how does this happen?
How, when and where does it occur?
The amount of the allergen can be so microscopic that most often, it is not visible to the human eye. And individuals with food allergies could vary in their severity. Some people may only be mildly allergic to something. Whereas, others may be severely anaphylactic to even a trace amount. Cross-contamination could occur if, for instance, someone adds almonds to a salad and then removes them. The almonds have left behind their proteins on the other ingredients in the salad because their surfaces have come in contact. So, even if they are not currently in the salad, since they were formerly in it, it is still dangerous to consume for those severely allergic.
Another setting where cross-contamination is a huge risk is in a restaurant or another kitchen setting where individuals are preparing multiple different dishes with varying ingredients. If this happens to be a busy kitchen with rushed chefs, matters could be worse. Because of preparation for a party or orders rapidly coming in, the preparers of the food may not even notice that they may be using the same unsanitized blender or other utensil or appliance to process several different dishes. Some individuals may be allergic to the ingredients in some of those orders, and the different food items may end up combining unintentionally. Again, minuscule traces of an allergen can end up in someone’s order simply as a result of the same spoon being used, and that individual may not even be aware that their dish is contaminated.
Where all to beware of cross-contamination:
Friends’ kitchens
Potlucks or buffets where lots of dishes and utensils are close by. For example, it can occur when someone ladles out a soup containing soy for themselves, and a few drops accidentally fall into another dish.
Grocery stores
Even items unrelated to food - if someone who has just eaten a sesame bagel without washing their hands touches a tennis racket and hands it to you, they are still transferring allergen molecules to you nonetheless.
Restaurants (of course!)
How can we prevent it and inform others about it?
When dining out, ask if your order can be processed on different, allergy-friendly equipment that does not handle anything containing your allergens. Explain to the waiter or whoever is taking your order that if multiple orders are prepared in the same facility, then remnants of potential allergen-containing foods may be left on the equipment, even if it is invisible to the eye. Also, explain that the person with the allergy may happen to be severely allergic, not just mildly allergic. As much as we may not be able to tell if a meal is contaminated with our eyes, it does not mean that the dish is completely safe.
Another option while ordering is to ask for the equipment to be thoroughly and properly cleansed before processing your request. If there is not enough equipment available for a wide spectrum of allergies, then at least make sure that the facility is cleaned, so no traces of your allergens remain.
When at an event where you can watch the food being prepared, ask the same – check if the utensils and tools are properly washed in between orders with different ingredients to ensure that what you are putting into your body is pure and free of any cross-contact. And when storing food, keep the safe food away from anything out of the ordinary to ensure that no cross-contact will occur. Always ensure that your fare is protected from anything that might kick-start an allergic reaction.
Never fear if you are invited to a party or restaurant with your friends and are unsure what to do. If you feel left out because of your inability to eat something, treat yourself to a special, allergy-friendly, custom-for-you meal so that you feel good before going! Company doesn’t have to always revolve around food. Still have fun socializing with your friends! You can always say “I’m not hungry” if anyone asks. And if you still would like to eat, bring your own meal as well as some wipes to ensure that your area is clean before eating.
Remember: Don’t worry about whether you’re being a picky food snob or not. Because you’re not! You are being a strong advocate for your safety. You don’t have to be paranoid – but you can be sensible. Food allergies are not a choice. If someone is born with it, and the environment is somehow responsible for it, then that someone is never a burden. The environment simply has an obligation to adjust!
Works Cited:
“Avoiding Cross-Contact.” FoodAllergy.org, Food Allergy Research & Education, https://www.foodallergy.org/resources/avoiding-cross-contact. Accessed 22 Jul. 2024.
“Food Contamination and Foodborne Illness Prevention.” Food Safety - Minnesota Dept. of Health, https://www.health.state.mn.us/people/foodsafety/prevention.html. Accessed 22 Jul. 2024.
“Food Allergy & Anaphylaxis: Cross-contact: Cross-contact.” Food Allergy & Anaphylaxis | Cross-Contact | Cross-Contact, https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/cross-contact/cross-contact/. Accessed 22 Jul. 2024.
“Avoiding Cross-Contamination.” Food Allergy Canada, Food Allergy Canada, https://foodallergycanada.ca/living-with-allergies/day-to-day-management/avoiding-cross-contamination/. Accessed 22 Jul. 2024.
“Food Safety Education Month: Preventing Cross-Contamination.” Food Safety and Inspection Service,
https://www.fsis.usda.gov/news-events/events-meetings/food-safety-education-month-preventing-cross-contamination, 30 Sep. 2022. Accessed 22 Jul. 2024.
“Bacterial Cross-Contamination: All You Need to Know.” Healthline, Healthline Media, https://www.healthline.com/nutrition/what-is-cross-contamination, 21 Jan. 2020. Accessed 22 Jul. 2024.
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