Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Do You Risk Eating Meat That Says "shared Equipment"?

mommyto2kids

Recommended Posts

mommyto2kids Collaborator
mommyto2kids
Posted

I returned my meat to Trader Joes because they called the headquarters and they said the "simpley chicken" is made  on "share equipment"  Do you risk this? Do you think they clean the equipment or what have you read? I have no idea how they run the factory. Does shared equipment have a good chance of getting us sick? Please let me know what you think? I was thinking of rinsing the meat, but I know that I am super sensitive so put it back. So sad. Thoughts?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

I don't understand this at all. How can raw meat be on"shared equipment"? There are laws about that. And realistically, what would they run on a chicken cutting and packaging machine besides chicken? They can't make crackers on it. Did they explain?

SMRI Collaborator
SMRI
Posted

I don't eat anything on "shared equipment".  This is one of those confusing things that people post here.  People say "shared equipment" is ok because they "clean" but then say to toss all of your baking pans because they could have microscopic particles left on them, even after cleaning.  It can't be both....  It's just not worth the risk I think.

 

What brand is that chicken?  I don't see anything for "Simply Chicken" on the internet.  Keep in mind that even brands like Purdue make chicken nuggets, breaded chicken patties, etc. that are not gluten-free....thus the shared equipment warning probably.

kareng Grand Master
kareng
Posted

t.  Keep in mind that even brands like Purdue make chicken nuggets, breaded chicken patties, etc. that are not gluten-free....thus the shared equipment warning probably.

 

But plain chicken would not need to go through the breading machines. I think that may even have to be in a separate facility from the raw meat processing plant.   

notme Experienced
notme
Posted

But plain chicken would not need to go through the breading machines. I think that may even have to be in a separate facility from the raw meat processing plant.   

i hear those chicken nugget chickens are mean and hard to butcher.  plus, to get the nuggets into the package without all the blood all over them from the meat packing plant.  oops - the meat (and nugget) packing plant.....   :ph34r:

SMRI Collaborator
SMRI
Posted

But plain chicken would not need to go through the breading machines. I think that may even have to be in a separate facility from the raw meat processing plant.   

 

Do you know that for sure?  Have you been to the plant?  Can you confirm that the machines do not process gluten in some way?  The package says produced on a "shared line"--yes, it might be a CYA, but do you have evidence that it is not?...not to mention the "broth" that many "plain" chicken is packaged with that is NOT gluten-free, which might be the culprit vs "breading".

notme Experienced
notme
Posted

so, you would eat it if it didn't say 'processed in a shared facility' ......  ?

 

Do you know that for sure?  Have you been to the plant?  Can you confirm that the machines do not process gluten in some way?  The package says produced on a "shared line"--yes, it might be a CYA, but do you have evidence that it is not?...not to mention the "broth" that many "plain" chicken is packaged with that is NOT gluten-free, which might be the culprit vs "breading".

have YOU been to the plant??  what is the machine shared with?  other meat?  all broth doesn't contain gluten.  if it does, it has to be labeled.  

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


SMRI Collaborator
SMRI
Posted

so, you would eat it if it didn't say 'processed in a shared facility' ......  ?

 

have YOU been to the plant??  what is the machine shared with?  other meat?  all broth doesn't contain gluten.  if it does, it has to be labeled.  

 Shared facility and shared equipment are not the same thing but, no, I would not eat it either way.  I was glutened by something that was processed in a "shared facility" and I'm just not taking that chance any longer.  No, I haven't been in the plant but since the company labeled the package as "processed on the same equipment" I don't need to go to know there is a risk.  Gluten does not have to be on the label if it is made with barley or rye....and since barley is often the gluten source in broth, it is a risk.

GF Lover Rising Star
GF Lover
Posted

 Shared facility and shared equipment are not the same thing but, no, I would not eat it either way.  I was glutened by something that was processed in a "shared facility" and I'm just not taking that chance any longer.  No, I haven't been in the plant but since the company labeled the package as "processed on the same equipment" I don't need to go to know there is a risk.  Gluten does not have to be on the label if it is made with barley or rye....and since barley is often the gluten source in broth, it is a risk.

SMRI,

 

Gluten is not an ingrediant.  Wheat, Barley an Rye are and must be listed on the ingrediant label.  

 

The OP must be talking about processed chicken and NOT raw meat as raw meat is butchered, not processed.  Processed chicken can have many ingrediants added to it depending on the finished product.  Lets not get carried away with "Raw Chicken" being CC from a processed line or facility.  You just don't butcher a chicken then send it down the line to be breaded.  

 

Karen has stated this above.  The OP has not been back to clarify what kind of chicken she bought so any more replies are mute at this point.

 

Colleen

kareng Grand Master
kareng
Posted

Do you know that for sure?  Have you been to the plant?  Can you confirm that the machines do not process gluten in some way?  The package says produced on a "shared line"--yes, it might be a CYA, but do you have evidence that it is not?...not to mention the "broth" that many "plain" chicken is packaged with that is NOT gluten-free, which might be the culprit vs "breading".

 

 

First - common sense would say that a company isn't sending plain chicken, if that is what we are talking about, down the breading machine.  That would be an extra step/expense.  Second, I do know something about meat packing/poultry processing.  Its gross, but maybe you, the reader, could look into it if you have questions- there are videos you could watch and see the processes and the packaging machines.

 

If I had been the OP, I would have asked the company to clarify "shared" machines.  

 

Also, other than a voluntary "shared equipment" statement, we don't really know what may be produced on the same equipment with a product with gluten.  This is where a little common sense helps.  For example, crackers or wheat thickened soups would not be processed on the same machines as corn oil margarine.  Its slightly possible that they could be made "in the same facility" , as in a manufacturing complex,  but a company wouldn't put them in the same building.  But, we might think that if a company produces some soups with wheat or barley and some without, that might be a good time to call and ask about shared machinery.  We may find that they make so much chicken broth, for example, that no other soup ever gets on that machine.  

 

 

Edit:  I realize I quoted SMRI but this response isn't really for her, it is a clarification/suggestion for others who may come along and read this.  

SMRI Collaborator
SMRI
Posted

SMRI,

 

Gluten is not an ingrediant.  Wheat, Barley an Rye are and must be listed on the ingrediant label.  

 

The OP must be talking about processed chicken and NOT raw meat as raw meat is butchered, not processed.  Processed chicken can have many ingrediants added to it depending on the finished product.  Lets not get carried away with "Raw Chicken" being CC from a processed line or facility.  You just don't butcher a chicken then send it down the line to be breaded.  

 

Karen has stated this above.  The OP has not been back to clarify what kind of chicken she bought so any more replies are mute at this point.

 

Colleen

 

"Gluten" was simply replying to notme! and his/her saying that "gluten" has to be labeled.....

 

 

First - common sense would say that a company isn't sending plain chicken, if that is what we are talking about, down the breading machine.  That would be an extra step/expense.  Second, I do know something about meat packing/poultry processing.  Its gross, but maybe you could look into it - there are videos you could watch and see the processes and the packaging machines.

 

If I had been the OP, I would have asked the company to clarify "shared" machines.  

 

Also, other than a voluntary "shared equipment" statement, we don't really know what may be produced on the same equipment with a product with gluten.  This is where a little common sense helps.  For example, crackers or wheat thickened soups would not be processed on the same machines as corn oil margarine.  Its slightly possible that they could be made "in the same facility" , as in a manufacturing complex,  but a company wouldn't put them in the same building.  But, we might think that if a company produces some soups with wheat or barley and some without, that might be a good time to call and ask about shared machinery.  We may find that they make so much chicken broth, for example, that no other soup ever gets on that machine.  

 

No, we don't know what is on the lines or why the labeled "processed on shared equipment" but I still won't buy it.  First, there are other products that you can buy that are safe and for companies that are more interested in covering themselves vs doing the right thing and helping out those will food issues, then I won't buy their products.  Why they would process on a line that could be contaminated is anyone's guess, but the point is they took the time to put that on their package for a reason and I wouldn't support a company that does that....

 

I've found pre-cooked chicken, not breaded, that has a barley based broth in the grocery stores.  Frozen chicken breasts that are raw/frozen in a broth that is not gluten-free--that could EASILY be what this company does--packaging the breasts or whatever piece with the broth on the same line--thus the warning.  Just because it's "raw" doesn't automatically make it gluten-free when they add preservatives and broth to the packaging.

mommyto2kids Collaborator
mommyto2kids
Posted
  • Author

Sorry I haven't been back. The "Just Chicken" product is cooked and flavored simply with who knows what. I have eaten it before. But I had the Trader Joe office call the headquarters and they said that is was made on shared equipment. Hope that helps clarify my original question. I was just wondering if you risk "shared equipment"? I've been having so many issues lately that I had better not take risks for a while.

SMRI Collaborator
SMRI
Posted

Sorry I haven't been back. The "Just Chicken" product is cooked and flavored simply with who knows what. I have eaten it before. But I had the Trader Joe office call the headquarters and they said that is was made on shared equipment. Hope that helps clarify my original question. I was just wondering if you risk "shared equipment"? I've been having so many issues lately that I had better not take risks for a while.

 

That would lead me to believe that the flavoring was not gluten-free and something that they use on that line is also not gluten-free--maybe they do beef that is seasoned with soy sauce or something similar.  Shared equipment just isn't safe.

w8in4dave Community Regular
w8in4dave
Posted

I don't eat any meat that is flavored.  Or injected. I can flavor my own and inject my own I don't need a company to inject stuff I have no clue what they inject it with. 

  • 2 months later...
Robin Campbell Newbie
Robin Campbell
Posted

I know that trader joes is really good about there facility is run and how cross contamination could happen. I always ask further questions and they direct me to the right people. I know I am extremly sensitive like you are... I even reacted to trader joes french style green beans that were made on shared equiptment with wheat.

How about stores that carry fresh fruits and veggies, and there is a bakery there would that even be safe??

I try to wash all of the veggies and fruits really good. I try to do my best but still end up getting sick. 

I hope this helps you out! 

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jack Common
      - Jack Common replied to Jack Common's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      25

      What should I do with these test results?

      I haven't seen any information there are other genes which trents wrote but what if I spend money to do this test and the results show I have these genes. It will mean nothing. I can have these genes and not have celiac disease if I know it right. Because biopsy is not available, unfortunately, the most reliable methods are blood tests, in my opinion...
    2. cristiana
      - cristiana commented on Debado's blog entry in Debado
      10

      Gluten migranes at night

      The first symptoms I had of coeliac disease were migraines. I think your doctor needs to test you for coeliac disease. The fact you are having migraines at night is interesting, but I never used to drink enough and my headaches were worse when I woke up in the morning. Dehydration was also a big cause for me.
    3. trents
      - trents commented on Debado's blog entry in Debado
      10

      Gluten migranes at night

      I'll ask the same question that knitty kitty asked? On what basis did your Dr arrive at the conclusion that you have gluten intolerance? But let's be clear about terminology because the terms "gluten intolerance" and "gluten sensitivity" are typically used interchangeably out there in the wild and both are used indiscriminately to speak of two different...
    4. Brandy969
      - Brandy969 replied to Jack Common's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      25

      What should I do with these test results?

      Thank you! I didn’t know this!
    5. Debado
      - Debado commented on Debado's blog entry in Debado
      10

      Gluten migranes at night

      Interesting....my Dr says since migranes are my only symptom she says I have gluten intolerance. I have stopped eating gluten. However, it seems to sneak in from time to time. Example: I ate canned mushrooms! Never thought canned mushrooms could have gluten, but they did. I had a migrane for 3 nights straight. Or I eat out, I think I am getting gluten free...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,800
    • Most Online (within 30 mins)
      7,748
    Dali G
    Newest Member
    Dali G
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      I haven't seen any information there are other genes which trents wrote but what if I spend money to do this test and the results show I have these genes. It will mean nothing. I can have these genes and not have celiac disease if I know it right. Because biopsy is not available, unfortunately, the most reliable methods are blood tests, in my opinion. So I'm gonna eat gluten for another two months and then do the test again. It will be 12 weeks eating food with gluten so some symptoms might appear. Now, I don't have any except fogginess but I'm a software developer so it could be normal for me. Talking about how much food containing gluten to eat, I'm eating 6 slices of wheat bread per day (each slice weighs around 35 grams). I think it's much more than other people eat doing a gluten challenge. Before a gluten free diet I had symptoms like some food intolerance, diarrhea, bloating, belching. However, I also had giardiasis and after treating it I started a gluten free diet so it's unclear whether I had this symptoms because of eliminating gluten or this parasite. The symptoms for both are very similar. So I think it was this parasite because two years ago and before I didn't have these symptoms and I always ate gluten freely. Am I thinking okay or should I consider/do something else? I appreciate any suggestions.
    • Brandy969
      What should I do with these test results?

      By Brandy969 · Posted

      Thank you! I didn’t know this! 
    • knitty kitty
      Night time migranes

      By knitty kitty · Posted

      Welcome to the forum, @Debado, Migraines at night can be caused by high levels of histamine.  Histamine Intolerance can cause physical symptoms like migraines. Foods contain histamine.  Our bodies make histamine, an important neurotransmitter.  Our bodies naturally produce more histamine at night as part of our circadian rhythm, our sleep-wake cycles.   Some foods like gluten and nuts contain high histamine themselves or trigger our bodies to produce more histamine.  A low histamine diet is helpful, cutting out high histamine foods and histamine-release triggering foods.   Our bodies can breakdown a certain amount of histamine, but sometimes our bodies cannot keep up with the amount of histamine needing to be broken down, and can be overwhelmed by the amount of histamine resulting in Histamine Intolerance and health problems like migraines.   Vitamins C, B12, Pyridoxine B6 and thiamin B1 help lower histamine levels.  Our bodies use these vitamins to make an enzyme DOA (diamond oxidase) that breaks down histamine.  DAO from beef or pork kidney is an over-the-counter supplement that can be taken.   Riboflavin B2 is very helpful for relieving migraines.   Have you been diagnosed with Celiac Disease or suspect you have it?   Happy Holidays!
    • knitty kitty
      Guidance on next steps after the lab tests

      By knitty kitty · Posted

      @ABP2025, Have you thought about having a DNA test to check for known Celiac genes?    I do hope you will make sure that you are getting sufficient gluten to provoke an autoimmune response strong enough that the antibodies can be measured in the blood.  See article below. Celiac disease affects the absorption of nutrients,  including vitamins and minerals.  Your symptoms may be associated with thiamine deficiency.   Migraines and peripheral neuropathy, phimosis (yes, even this), and white spots on the brain are seen in thiamine deficiency.  Celiac disease disrupts the absorption of all the essential nutrients, but thiamine can be quickly depleted, in as little as three days.  Thiamine deficiency can occur even if blood tests show normal levels.  Thiamine deficiency can affect antibody production.      
    • Debado
      Night time migranes

      By Debado · Posted

      Anybody ever heard of getting a migrane from gluten and coconut oil ONLY at night?   If I consume gluten or coconut oil, even in the morning,  I will get a migrane. But not until half way thru the night. I don't get this. Why at night? Why not right after I eat?
×
×
  • Create New...