Today, most people think of food poisoning when they hear the term “home food safety.” However, avoiding contact with an offending meal is just as important for the millions of Americans who suffer from food allergies, celiac disease, and other sensitivities. For those suffering from food allergies or celiac disease, even minute exposure to the offending food can result in potentially fatal reactions or damage to the intestines.
It’s crucial to understand how to separate foods when preparing food recipes at home because many of us have friends or family members who suffer from celiac disease, gluten sensitivity, or food allergies. More than likely, you’ve heard of “cross-contamination” and “cross-contact.” They are distinct even though they are used synonymously.
When dangerous bacteria are introduced into one food from another or from a surface, this is known as cross-contamination. The majority of harmful microorganisms can be eliminated by careful cooking. When a food ingredient intended to be gluten- or allergen-free comes into touch with another food item, this is known as cross-contact. One significant distinction is that harmful food proteins do not go away even after cooking.
Be careful whilst shopping
Shopping has been considerably easier thanks to the U.S. Food and Drug Administration’s Food Allergen and Labeling Consumer Protection Act and Gluten-Free Food Labeling Rule, although caution and attention are still needed while choosing products from store shelves: When shopping for other people, consider putting hazardous foods in a second cart and store them in plastic produce bags.
Until you store them back at home, keep them apart during the checkout process. Steer clear of foods from hot/cold salad bars, the deli counter, and bulk bins as these are common places where cross-contact occurs. Every time you shop, check the ingredient labels because recipes might change at any time.
Be careful about your food storage at home
The U.S. Food and Drug Administration’s Food Allergen and Labeling Consumer Protection Act and Gluten-Free Food Labeling Rule have today made shopping much easier, although care and attention must still be taken while selecting items from store shelves: Think about storing potentially dangerous foods in plastic produce bags in a separate cart when you buy for other people.
Keep them apart as you check out so you can store them back at home. Avoid foods from deli counters, bulk bins, and hot/cold salad bars as these are major locations for cross-contamination. Check the ingredient labels each time you shop because recipes might change at any time.
