title: Risk of Cross-Contact for Gluten-Free Pizzas in Shared-Production Restaurants in Relation to Oven Cooking Procedures.
abstract: To allow celiac patients to have meals out, a growing number of restaurants and pizzas houses that simultaneously provide gluten-free (GF) pizzas and wheat-based (WB) pizzas have recently been opened in Italy. In these restaurants, GF pizzas are prepared with GF raw materials, following procedures that minimize the risk of gluten cross-contact. Here, we evaluate the risk of gluten cross-contact of GF pizzas in relation to the preparation procedures, thus aiming at identifying a safe procedure for cooking GF pizzas. Our results show that, when specific requirements are complied with, the simultaneous cooking of GF and WB pizzas is a procedure as safe as having an oven dedicated to GF pizzas or the alternate cooking of GF and WB pizzas in the same oven.
authors.affiliation: Unit of Human Nutrition and Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy.
authors.forename: Olimpia
authors.initials: O
authors.lastname: Vincentini
authors.affiliation: Italian Coeliac Association-Associazione Italiana Celiachia, Via Caffaro 10, 16124 Genova, Italy.
authors.forename: Martina
authors.initials: M
authors.lastname: Izzo
authors.affiliation: Unit of Human Nutrition and Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Maialetti
authors.affiliation: Unit of Human Nutrition and Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Gonnelli
authors.affiliation: Italian Coeliac Association-Associazione Italiana Celiachia, Via Caffaro 10, 16124 Genova, Italy.
authors.forename: Susanna
authors.initials: S
authors.lastname: Neuhold
authors.affiliation: Unit of Human Nutrition and Health, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Silano
mesh_terms: D003296:Cooking; D055050:Diet, Gluten-Free; D005983:Glutens; D006801:Humans; D007558:Italy; D012147:Restaurants
chemical_list: D005983:Glutens
keywords: Celiac disease; Cross-contact; Gluten; Gluten-free