FEB.MAR 2014
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By Gregori Nalon
The problem of contamination with
gluten foods that lack them is a very
sensitive and it is still alive the debate
on how to “manage” the information
that the scientific knowledge we
provide. Here is a short condensed
information prepared with the support
of the materials produced by the Italian
Celiac Association.
We can define as contamination
(accidental) the addition of involuntary
substance to the foodstuff/meal
caused by accidental events or
otherwise unwanted, and therefore not
controllable. Normally contamination
is conducted in the presence of traces
of the substance in the product, with
quantities at the limit of instrumental
detection (ppm or ppb). The
contamination can be distinguished:
Cross contamination (cross-
contamination), defined as the
possibility of contamination due to the
“crossroads” of the product with the
gluten-free gluten along with the entire
process, from raw materials to delivery
to the final consumer.
Environmental contamination, defined
as the possible contamination due
to improper behavior on the part
of people in terms of hygiene, and
environmental conditions are not
perfectly under control.
In giving information about this topic
AIC (Italian Celiac Association) takes
into account the sources of law, national
and international scientific knowledge
about the potential toxicity of the
consumption of gluten and gluten-free
foods, the precautionary principle laid
down by the European Union.
In addition, AIC differs depending
on whether its message is aimed at
celiac and their families or operators
(producers and restaurateurs).
The safety of food.
The problem of contamination is a
problem that characterizes a cross food
production, both in industry and in
catering. In the preparation of the food
contamination can be essentially of
three types: chemical, biological and
physical.
For example, most of the procedures
applied in the production and
preservation of foods are intended
to prevent or reduce to below
acceptable levels of contamination
and proliferation of microorganisms
(microbiological contamination)
that can be pathogenic or involve,
however, a loss or reduction of quality
organoleptic characteristics of the food
product.
Technologies for the production,
preservation and control of food as well
as food legislation, mainly aimed at
maintaining the health and organoleptic
quality of food, reducing, eliminating or
avoiding health risks.
The EC Regulation 178 of 2002, which
established the basic principles of
food law, establishing the European
Food Safety Authority (EFSA) and
laying down procedures in matters of
food safety (Annex V), in its Article
6, “Risk Analysis”, he stated that ”in
order to achieve the general objective
of a high level of protection of human
life and human health, food law
shall be based on risk analysis (...),
“that” the risk assessment is based
on the available scientific evidence
and undertaken in an independent,
objective and transparent” and that ”the
risk management takes into account the
results of the risk assessment (...) and
the precautionary principle.”
Celiac desease and gluten free.
Gluten is found in bread, pasta, cookies,
pizza and any other product containing
wheat, durum wheat, spelled, rye,
kamut, barley and other coarse grains.
Corn and rice are among the few cereals
not containing gluten. This protein,
however, is used in the food industry
and can also be present in various
products as a result of contamination.
The only treatment available is a strict
gluten-free diet to follow for life.
For the professional catering you need
to follow some basic rules. Among
these, avoid any promiscuity among
the products with and without gluten,
including equipment and utensils for
the two processes, prefer the fresh
ones preserved, pay attention to the
composition of all foods since many of
these may contain traces of gluten.
Finally, follow the indication of AIC,
which divides foods into permits,
at risk or prohibited on the basis of
their nature, the ingredients and the
manufacturing process.
FOOD PERMITTED. They can be eaten
freely, as naturally gluten-free or not
belonging to the food categories at risk
for celiac disease, since in the course of
their manufacturing process there is no
risk of contamination. These products
are not listed in the AIC Food.
FOOD AT YOUR OWN RISK. May
contain gluten in excess of 20 ppm
or are those at risk of contamination
for which it is necessary to know
and control the ingredients and the
manufacturing processes. The products
of these categories, if you are assessed
as suitable by the AIC, are listed in the
AIC Food. The AIC recommends the
consumption of these foods if they are
present in the Handbook or bearing the
words “ gluten-free “.
FORBIDDEN FOODS. Contain gluten
and are therefore not suitable for
celiac. Such foods, of course, are not
included in the Handbook. In order to
have products suitable for consumption
by celiac disease it is necessary for
manufacturers to apply a proper plan
for the control of raw materials and the
finished product, it is also necessary
to constantly monitor the production
process, work environment, equipment,
facilities and training adequately
operators.
All this becomes even more important
when you consider that may occur
during the production, hazardous or
environmental cross-contamination
from gluten. Thus, the extreme, it
can happen (especially for certain
categories of products such as flour)
and an ingredient naturally gluten-free
you get a finished product (starches,
flours, starches, etc.). Contaminated.
If, for example, in the same mill is
also worked wheat or other cereal
prohibited, there is an increased
risk of contamination of the finished
products, for the presence of gluten in
the workplace and in transport systems
used.
For this reason, some categories of
products, even if prepared or derived
ingredients with naturally gluten-free,
they are considered ‘at risk’.
4(.(A05,
