Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

Salad Bars


  • Please log in to reply

7 replies to this topic

#1 terri

 
terri

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 286 posts
 

Posted 22 July 2004 - 06:00 AM

I ate lunch at a small deli that has a big salad bar and a hot bar and a separate area where they make sandwiches and wraps. All I took was some spinach, romaine, hard boiled egg, broccoli, carrots, mango, kiwi, melon. I brought my own tomatoes from my garden, my own tuna and my own dressing. Still got sick. Am still having pains in my tummy and have had better days. Is it feasible to think that maybe when they put out the food after placing the croutons in a bowl just picking up spinach or something and putting it in the container could contaminate the entire bunch enough to make me ill? I really would appreciate some input, here as maybe salad bars are really okay and this was just a fluke?
Thanks!
Terri with the troubled tummy
  • 0
Terri
Northern Virginia

gluten-free since March 27, 2004

Celiac.com Sponsor:

#2 catfish

 
catfish

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 158 posts
 

Posted 22 July 2004 - 09:55 AM

All I can say is that I've never seen a salad bar that didn't have Bacos in the shredded cheese and croutons in the chopped eggs. People use those tongs interchangeably and stuff gets dropped everywhere, so it is very likely that there is some contamination going on there.
  • 0

#3 tarnalberry

 
tarnalberry

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,542 posts
 

Posted 22 July 2004 - 10:29 PM

I avoid salad bars for the same cross contamination worry.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#4 celiac3270

 
celiac3270

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,263 posts
 

Posted 23 July 2004 - 03:34 AM

It's a good idea in theory, the idea of a variety of foods, some of which are fine, but, I, too, have witnessed cross-contamination occuring and have seen the cheese in the peaches and the utensils used in various foods.
  • 0

#5 terri

 
terri

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 286 posts
 

Posted 23 July 2004 - 04:48 AM

Thanks for the input everyone. You're absolutely right. It's a big risk and I guess that goes for the ones in the grocery store that are so convenient for a quick and easy dinner. This to me is the hardest part of the disease, the risk of cross contaminiation, whether it's in a restaurant's kitchen, your friend's kitchen or even your own child's kitchen. The only place I don't worry is in my kitchen which is gluten free except for one loaf of hubby's bread. Now if I could just get him to like gluten-free bread........
  • 0
Terri
Northern Virginia

gluten-free since March 27, 2004

#6 celiac3270

 
celiac3270

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,263 posts
 

Posted 23 July 2004 - 02:43 PM

It's a big risk and I guess that goes for the ones in the grocery store that are so convenient for a quick and easy dinner. This to me is the hardest part of the disease, the risk of cross contaminiation, whether it's in a restaurant's kitchen, your friend's kitchen or even your own child's kitchen.

It's difficult when you KNOW that things are gluten-free, but you're unsure of cross-contamination issues...........it's also very annoying... :angry:
  • 0

#7 flagbabyds

 
flagbabyds

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,345 posts
 

Posted 23 July 2004 - 05:18 PM

I do agree it is hard with Cross-contamination, I eat at restaruants but not use salad bars because the croutons usaually fall into something
  • 0
Molly

#8 kejohe

 
kejohe

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 225 posts
 

Posted 23 July 2004 - 09:58 PM

Remember too that stomach issues don't come only from gluten contamination but also from cross contamination of other sorts as well. Salad bars are notorious for being the cause of Norwalk and other food poisioning diseases. Just because there are so many people using them. I mean really, how many people do you think wash their hands before going up the to the bar to get their food? And what about airborne contaminates form sneezes and coughs?

I really didn't want to gross anyone out here, but the facts are what they are, and I speak from experience in the food service industry. I think it's safer all around to either have the chef make your salad from fresh stock or if you can, get to the restaurant early, right when they open, so you can make your salad before the hordes start slopping the spoons and tongs everywhere.
  • 0
Kathleen
Son has been gluten-free since December 2001




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: