Research Article
Volume 15 Issue 2 - 2020
Offer of Gluten-Free Preparations and Operational Processes of the Restaurants of a Gastronomic Walk Located in San José-Costa Rica
Mayra Villegas Barakat1, Daniela Rodríguez Chaves2, Lucia Figueroa Protti3, Andrés Chacón Robles4 and Vanessa Bagnarello Madrigal5*
1Escuela de Nutrición, Universidad de Ciencias Médicas (UCIMED), San José, Costa Rica
2Departamento de Química, Universidad de Ciencias Médicas (UCIMED), San José, Costa Rica
3Facultad de Microbiología, Universidad de Ciencias Médicas (UCIMED), San José, Costa Rica
4Facultad de Microbiología, Universidad de Ciencias Médicas (UCIMED), San José, Costa Rica
5Departamento de Investigación Básica, Universidad de Ciencias Médicas (UCIMED), San José, Costa Rica
*Corresponding Author: Vanessa Bagnarello Madrigal, Departamento de Investigación Básica, Universidad de Ciencias Médicas (UCIMED), San José, Costa Rica.
Received: December 11, 2019; Published: January 11, 2020




Abstract

Celiac disease is a disorder of the immune system, caused by the intake of prolamins and glutenins found in gluten. This substance is present in food products that contain in its ingredient’s wheat, barley, rye or mixtures of these cereals. The gluten- free diet requires eliminating all food with this substance and avoiding cross-contamination with other foods that contain it. As of 2015 in Costa Rica, Law 8975 governs which stablish the care of people with celiac disease, but this rule does not include the offer of gluten-free fresh food in restaurants, and neither does it stipulate or supervise compliance with operational requirements that allow preventing cross-contamination with gluten in restaurants. The purpose of this study was to know the offer of "gluten-free" preparations and the operational processes used by the Restaurants located in a specialized food court, through the application of two instruments that included the type of preparations and processing of all material. Additionally, to find out if the establishments have adequate operational processes throughout the process, from receipt of raw material to consumer service, to ensure that the preparations offered as LG comply with the provisions of the standard.

Keywords: Gluten-Free; Cross-Contamination; Operational Processes; Prevention; Costa Rica

References

  1. Poder Ejecutivo de la República de Costa Rica y Ministerio de Salud. Decreto N° 38514-S: Oficialización de la “Norma Nacional de atención a personas con enfermedad celiaca”. La Gaceta 135 (2014): 14-23.
  2. Codex Alimentarius. Directrices generales sobre muestreo (2004).
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  5. Šálková and Hošková. “Consumer behavior - people intolerant to gluten and gluten- free offer in the pubic catering sector”. Emirates Journal of Food and Agriculture 28.4 (2016): 271-276.
  6. Farage P and Zandonadi R. “Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services”. Nutrients 10.9 (2018): 1-12.
  7. Karajeh M., et al. “Chefs’ knowledge of coeliac disease (compared to the public): a questionnaire survey from the United Kingdom”. Clinical Nutrition 24 (2005): 206-210. 
  8. Vincentini O., et al. “Risk of Cross-Contact for Gluten-Free Pizzas in Shared- Production Restaurants in Relation to Oven Cooking Procedures”. Journal of Food Protection 79.9 (2016): 1642-1646.
  9. Farage P and Zandonadi R. “The Gluten-Free Diet: Difficulties Celiac Disease Patients have to Daily”. Austin Journal of Nutrition and Food Sciences 2.5 (2016): 1-8.
  10. Red Nacional de Protección de Alimentos (RENAPRA) and Administración Nacional de Medicamentos, Alimentos y Tecnología Médica (ANMAT). Guía de recomendaciones para un menú libre de gluten seguro (2017): 27-32.
Citation: Vanessa Bagnarello Madrigal., et al. “Offer of Gluten-Free Preparations and Operational Processes of the Restaurants of a Gastronomic Walk Located in San José-Costa Rica”. EC Nutrition 15.2 (2020): 01-06.

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