1 Medical Section, Swiss Celiac Association, Güterstrasse 141, 4058 Basel, Switzerland (ORCID: http://orcid.org/0000-0003-0340-2470 ).
2 State Laboratory of the Canton Basel-City, Kannenfeldstrasse 2, 4056 Basel, Switzerland.
J Food Prot. 2018 Oct;81(10):1679-1684. doi: 10.4315/0362-028X.JFP-17-383.
A risk of cross-contamination exists when preparing a gluten-free (GF) meal in kitchen facilities that usually handle gluten-containing (GC) foods. Cross-contamination with gluten may occur during the preparation or cooking process; however, published data are lacking on gluten cross-contamination from kitchenware. This study was conducted to determine whether cross-contamination occurs through shared domestic kitchenware and, if so, which cleaning method is most reliable for avoiding this cross-contamination. Kitchenware (wooden spoon, colander, ladle, and knife) previously used to cook and/or prepare GC foods was used for the preparation of GF foods (bread and pasta). The gluten concentration of the GF foods was then determined using an established enzyme-linked immunosorbent assay. A PCR assay was also used to detect the presence of wheat ω-gliadin DNA in the food samples. Three cleaning methods were assessed to determine the concentrations of gluten and wheat DNA in GF foods cooked with utensils cleaned directly after the preparation of GC foods. Contrary to our expectations, gluten was not detected in relevant and quantifiable amounts in our samples (<20 mg/kg). The cleaning method used did not influence gluten concentrations: all samples contained <10 mg/kg. Based on PCR analyses, the only sample with lower cycle threshold ( C) values (i.e., higher concentration of wheat DNA) was from the contaminated ladle used to serve GF pasta. This outcome led to the hypothesis that shared ladles pose a higher risk for contamination of GF foods than do shared wooden spoons, colanders, or knives. Cross-contamination with gluten in a kitchen environment may occur, but kitchen utensils used for preparing GC pasta and for cutting GC bread should not pose a relevant problem to patients with celiac disease, at least in a domestic environment.
当在通常处理含麸质（GC）食物的厨房设施中准备无麸质（GF）餐时，存在交叉污染的风险。在准备或烹饪过程中可能会发生麸质交叉污染；然而，缺乏关于厨房用具中麸质交叉污染的已发表数据。本研究旨在确定通过共享家用厨具是否会发生交叉污染，如果是，哪种清洁方法最可靠地避免这种交叉污染。先前用于烹饪和/或准备 GC 食物的厨具（木勺、滤器、勺子和刀）用于制备 GF 食物（面包和面条）。然后使用建立的酶联免疫吸附测定法测定 GF 食物中的麸质浓度。还使用 PCR 测定法检测食物样品中存在的小麦ω-麦谷蛋白 DNA。评估了三种清洁方法，以确定在直接清洁后用于制备 GC 食物的餐具中烹饪的 GF 食物中的麸质和小麦 DNA 浓度。与我们的预期相反，我们的样品中未检测到相关且可量化量的麸质（<20mg/kg）。使用的清洁方法并未影响麸质浓度：所有样品均<10mg/kg。基于 PCR 分析，唯一具有较低循环阈值（C）值（即更高浓度的小麦 DNA）的样品来自用于供应 GF 意大利面的污染勺子。这一结果导致了这样的假设，即与共享木勺、滤器或刀相比，共享勺子对 GF 食物的污染风险更高。在厨房环境中可能会发生麸质交叉污染，但用于准备 GC 意大利面和切割 GC 面包的厨房用具不应对乳糜泻患者构成相关问题，至少在家庭环境中不应构成相关问题。
