What is cross-contact versus cross-contamination?
Gluten cross-contact can take place when gluten–free foods are processed using the same equipment as gluten-containing products. Cross-contact can happen in manufacturing facilities; food service establishments including restaurants and especially at buffets; or even in your home kitchen. Cross-contamination refers to microorganisms, namely bacteria, that are transferred from one substance or object to another by accident that causes harm – like salmonella or E. coli. For more information, check out our article on cross-contact and agricultural commingling.