Fruit Gift Baskets Are Appropriate For Any Occasion

By Charles Cox

Financial times have gotten pretty tough these days. So whenever you give a gift, do you consider how the recipient would benefit financially from that gift? And would it not be nice to give a gift to someone who has fallen on hard times? That is what happens when you give fruit gift baskets.

Food is always a wonderful gift because it could actually save that person on his or her grocery bill. Also you have to realize that most people usually only buy one kind of fruit, perhaps two, during their weekly grocery trip. Who could afford to buy a bag of different kinds of fruit with the prices of today? Do not forget that they may be missing out on all the other great tasting and healthy fruits. These are all viable reasons why fruit gift baskets are well received and very much appreciated.

Giving baskets of fruit is also a wonderful way to give a gift to someone that you do not know very well. There are several reasons why we might want to give a gift to people we are not familiar. For instance, teachers at the end of the school year often deserve a gift. Or maybe even someone who has done work on your home, perhaps a summer time lawn service person or a pool hand should get a gift when the job is done, and especially if it was well done. Have you ever thought about the fact that your mail comes every single day, no matter what? If you like to give your mail carrier a gift once a year; the holidays are a great time for this.

We certainly do not like to think about this, but we all know at least one person who loses a loved one. You certainly want to show your sympathy and offer your help to the person in mourning. Rather than giving a casserole or a pie, why not give them fruit gift baskets? They most likely will not feel much like eating a big meal anytime soon and would probably rather reach for a piece of fruit to get them through until the next mealtime. Fruit lasts longer than casseroles as well.

The neat thing is that you can send fruit gift baskets to anyone across the country. You do not have to go out and buy the basket yourself at the local store and then worry about delivering it, although you could if you would like. You can simply order them from a florist or even go online and schedule a delivery a thousand miles away if you wish.

So the next time you need to give a gift, think about giving fruit gift baskets. They are practical, healthy, taste great, and an appropriate gift for any occasion.

About The Author

C.S.Cox has published many ebooks and websites for various services and products. If you found this article interesting and helpful, find out more at Edible Fruit Gift Baskets www.ediblefruitgiftbaskets.com

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A Grape Time in Austin, Texas

By Ki Gray

Considered by many to be one of the premier nightlife spots in the country, Austin, Texas boasts a high-energy bar scene and entertainment district, and the moniker, “The Live Music Capital of the World.” In addition to the literally hundreds of bars, clubs and restaurants that make up Austin”s downtown, a newer type of establishment is quickly growing in popularity among locals and tourists alike: the wine bar. The twenty-something University of Texas at Austin crowd can keep 6th Street and it”s rowdy, raucous bars and dance clubs; Austin”s older, more sophisticated set has found a posh and cozy new home in Austin”s burgeoning wine bar scene. Let”s take a closer look at three of the most popular spots for fans of the fermented grape.

1.Cork & Company
Cork & Co.”s fun, flirty atmosphere makes it one of Austin”s most popular casual wine bars. With its low-key vibe and emphasis on making wine fun, Cork & Co. consistently serves up a good time. Patrons enjoy wine appreciation classes (think “Pottery, Paint & Prosecco”), great happy hour specials, a wide selection of wines for sale by the flight, glass, or bottle, and even lively trivia games. Located at 308 Congress Ave., Cork & Co. is uniquely situated in the heart of downtown, close to restaurants, clubs, and a great view of the capital.

2.Cru Wine Bar
Self described as “an exciting destination to experience and explore the fascinating world of wine,” Cru offers Austin”s wine aficionados more than 300 wines to choose from, with a selection of more than a dozen unique wine flights daily. Cru”s welcoming, yet sophisticated atmosphere make it a great option for any personality, and its two convenient locations (with one downtown, at 238 West 2nd Street, and another at North Austin”s trendy Domain shopping center) make it one of the more accessible wine bars in Austin. In addition to an extensive array of wines, Cru”s patrons can enjoy a delectable, Mediterranean inspired menu of starters and entrees (including steamed mussels, seared ahi tuna and stone-fired pizzas), or can simply snack on one of their deliciously creative cheese flights.

3.Taste
The newest edition to Austin”s sommelier scene, Taste (officially called Taste Select Wines) offers a unique spin on the traditional wine bar concept. Offering a full (though brief and often changing) menu, Taste combines delicious culinary treats (the roast Texas quail is a true delicacy, and the cheese plate is creative, decadent and delicious) with exquisite wines and an extremely knowledgeable (and yet surprisingly unpretentious) staff. Perhaps the best thing about Taste (located downtown at 202 West Cesar Chavez St.) is the self-serve section. Wine aficionados on the go can sample one of the dozens of wines Taste offers literally on tap. Simply hand over your credit card upon entering the bar, and you”ll receive a key card that provides access to a wealth of different wines from across the globe for you to swipe and sample at your leisure. Just hand the key card over when you”re done, and the staff will tally your drinks and charge you accordingly. But sampler beware, this is a deliciously easy way to blow your budget!

About The Author

Working in Austin Texas Ki helps people interested in the Austin real estate market. He provides a search of the Austin MLS along with updated statistics on his Austin real estate blog.

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The Most Popular Cheeses With Mold

By Rachel Yoshida

Mold is usually associated with negative things. It is the stuff that can grow on the very walls in our home when there is too much moisture or when the home has sustained water damage from a flood. It is the stuff that can grow on our foods, which tells us that it is no longer safe to eat and has to be thrown away. It can even cause allergic reactions, respiratory problems, and disease.

There is one instance, however, where mold is a good thing. When creating certain cheeses, mold is actually encouraged to grow or injected with bacterial cultures to grow mold. Although the idea of moldy cheese may be repulsive to some, the vast majority of people who like cheese in general end up loving moldy cheese. Here is a list of a few moldy cheeses:

Camembert:
After tasting it for the very first time in 1855, Napoleon himself named this cheese, which originated from the village of Camembert. Marie Harel made the first batch with pasteurized cow”s milk. The milk is curdled and introduced to bacteria to increase mold production. In the beginning stages of ripening, the cheese is usually soft and crumbly but gets creamier within two to three weeks. After 21 days, the cheese should have acquired a yellowish appearance and is ready to be eaten with a baguette, fruit, crackers, or just by itself.

Blue cheese:
Among the many varieties of Blue cheese are two of the most popular cheeses, Stilton and Gorgonzola.

Currently, Stilton cheese is only produced in eight dairies, all located in the counties of Nottinghamshire, Derbyshire, and Leicestershire. There are two kinds that are produced: blue and white. There are rather strict guidelines one must adhere to for Stilton production: They must be made only in the three aforementioned counties with local pasteurized milk; they must be unpressed; their final form must take on the traditional cylindrical shape; they must have blue veins that radiate from the center of the cheese; and they must be allowed to form their own crust. Most commonly eaten with celery or pears, this cheese can also be accompanied with other fruits, a baguette, a cracker, or as a topping on certain dishes.

Gorgonzola cheese originates from Italy”s Milan region. It is made from pasteurized cow”s milk and added with the bacteria Lactobacillus bulgaricus and Streptococcus thermophilus and Penicillium glaucum mold spores. During production, whey, a milk protein, is removed. The cheese is then aged at low temperatures, followed by the insertion of metallic rods to help create air channels so the mold can grow. Gorgonzola is usually aged between three and four months. Cheese that is creamier indicates a shorter aging period, and harder cheese indicates a longer aging period.

About The Author

Rachel Yoshida is a writer of many topics, visit some of her sites, like
Water Damage and Document Drying.

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How to Cook Red-Red Stew from Ghana, Africa

By wayne kiltz

Red-Red is a popular dish from Ghana made from cowpeas (black-eyed peas). It is thought to have been named for the combination of red pepper and red palm oil that is used in the cooking process. The Red-Red cowpeas stew is usually served with fried plantains, and is a lunch favorite in Ghana, particularly among office workers. If you are “unbeanz,” (i.e. unemployed) you can survive on this meal easily because the ingredients are inexpensive. This is most commonly served with fried ripe plantain (popularly known as “koko”). It is an ideal choice for vegetarians and vegans.

Ingredients:

2-3 cups dried cowpeas (black eyed peas) or similar
1 cup red palm oil (or vegetable oil)
1-2 onions, thinly sliced
2-3 ripe tomatoes, quartered
Cayenne pepper or red pepper
Salt and black pepper to taste
Several ripe or near-ripe plantains
1-2 bouillon cubes
(Optional) Small piece of smoked or dried fish
(Optional) One spoonful of shrimp powder

Step #1

Clean the black-eyed peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If you are using smoked or dried fish: remove the bones and skin, rinse and soak them in water, then dry them. If you are using dried shrimp: grind the shrimp (or obtain already ground or powdered shrimp).

Step #2
Place the black-eyed peas in a large pot, fill the pot with enough water to just cover the peas. Bring to a slow boil; reduce the heat, cover, and simmer until the peas are tender; thirty minutes to an hour. When cooked, the peas should be moist, but not standing in water.

Step #3
While the peas are cooking: Heat the oil in a skillet. Fry the onions until slightly browned, then add the tomatoes, and fish and dried shrimp (if desired). Mash and stir the mixture to form a sauce.

Step #4
Stir the onion-tomato mixture into the black-eyed peas. Add bouillon cubes (if you are not using fish or shrimp). Simmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste.

Step #5
While peas and sauce is simmering: Prepare fried plantains.

Step #6
Serve peas and plantains side by side on a plate.

How to Prepare Fried Plantains:

Step #1
Peel and thinly slice the plantains lengthwise.

Step #2
Fill a skillet with 1 inch of Canola or vegetable oil. Preheat the skillet until hot, but not smoking.

Step #3
Fry the plantains until they a nice golden brown color, and then flip to the other side. This should take about 2 or 3 minutes in total, but let your eyes be the judge.

Step #4
Remove the plantains from the skillet and place on paper towels to drain the excess oil, then season with salt and pepper. Makes about 6 to 8 servings.

How to Prepare Boiled Plantains:

Drop unpeeled plantains in boiling water. Cook for 15-20 minutes until a test plantain is tender when pierced with a fork. Peel before serving.

Note: Because of the amount of agricultural chemicals used in fruit cultivation, we suggest a good soap and hot-water scrub before boiling plantains. If you prefer, you may peel them before boiling.

A History of the Cowpea:

The cowpea is indigenous to Africa and contributes immensely to the diets of the under-privileged. It used to be called the “poor man”s meat”. However, improvement in the storage and processing techniques of cowpeas has changed this perception. Cowpeas are now accepted, as food in the homes of the rich, the informed, the salaried worker and all those who can afford it. The cowpea is rich in protein and B-vitamins.

About The Author

Wayne Kiltz is the founder and owner of Africa Imports.
You can find more African recipes at http://africaimports.com/africanrecipes.asp

You can find many other articles on African art, culture, African fashions, and also African business opportunities. Just go to www.africaimports.com

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Cooking Guide: Three Fish Soups

By Bercle George

Here is another set of healthy cooking information that you use as your cooking guide. This gives you healthy cooking ideas particularly in preparing healthy fish soups. Three fish soups are presented below:

Fish stock.
Ingredients:2 lbs. of beef or veal (optional), any kind of white fish trimmings, of fish which are to be dressed for table, 2-3 onions, the rind of 1/2 a lemon, a number of sweet herbs, 2 carrots, 2 quarts of water.

Procedure: Cut up the fish, and put it, with the other ingredients, into the water. Simmer for two hours; skim the liquor carefully, and then strain it. When a richer stock is wanted, fry the vegetables and fish and after that add water.

Allocated Time. 2 hours.

Important note. Do not make fish stock long before it is wanted, as it soon turns sour.

Crayfish soup.
Ingredients:50 crayfish, 6 anchovies, 1/4 lb. of butter, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Procedure: Shell the crayfish, and place the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add just a pint of stock, and simmer for 40 min. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Place in the fish, but do not let the soup boil, after it has been rubbed through the tammy. IAdd seasoning, if necessary.

Allocated Time. 1-1/2 hour.

Eel soup.
Ingredients: 3 lbs. of eels, 3 blades of mace, 1 onion, 2 oz. of butter, a bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of H2O.

Procedure: Wash the eels, cut them into thin slices, and place them in the stewpan with the butter; let them simmer for just a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer until the eels are already tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and then serve.

Allocated Time. 1 hour, or rather more.

Note. This soup may be flavored differently by omitting the cream, and replacing it with a little ketchup.

About The Author

For more information, visit http://www.cookingtips101.info/

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Austin Originals: The Alamo Drafthouse

By Ki Gray

One of the city”s beloved Austin originals, the Alamo Drafthouse Cinemas (or simply the Drafthouse, as many Austinite”s call it) have been around since the late 1990s, when the first opened downtown on Colorado Street, as a second-run theater. To date, there are nine Drafthouses in all, with four in Austin (the newest having just opened at the historic Ritz Theater on 6th Street), one each in Houston, Katy, San Antonio, and Rio Grande, Texas and even one in Winchester, Virginia.

While only nine Drafthouses have permanent addresses, the theater”s Rolling Roadshow takes their signature films and fun to locations worldwide.

What makes it any different than your run-of-the-mill theater franchise? Well, for one (as the name implies), they serve beer. The Drafthouse offers a full menu of delicious, reasonably-priced movie-themed fare. Sure, they offer a full range of the traditional movie staples popcorn, candy but how about an order of potato skins, red pepper hummus, or chips and salsa to nibble on during your favorite flick? If you”re in the mood for a full meal, pick from any one of their sandwiches (the “Smoky and the Bacon” BLT is a great choice), pizzas (“The Godfather” is an Italian feast) or full meal salads they”ve even got a $5 Shake. To be honest the food is somewhat average but the whole experience of getting some food and watching a movie is a lot of fun.

In addition to the regular menu, the Drafthouse also has frequent movie feast specials particularly to accompany new releases featuring prix fix menus matched specifically to the film in question. The Drafthouse is known for its outrageous events, but these film feasts are some of the most popular (take the Lord of the Rings marathon movie feast, which featured all three films and a full day of hobbit-themed fare including elevensies for a whopping $100+ per ticket).

Other must-see events at the Drafthouse are the infamous Master Pancake Theater, which features comedians commenting on a wide variety of films in a Mystery Science Theater 3000 kind of way. They also host and annual Austin Air Guitar Championship, weekly prime-time TV nights for popular shows like “Lost” and 24, classic movie quote-alongs, and even music fests, like the “90s Alternative Sing-Along.” There is no limit to how far the masterminds behind Austin”s iconic theater will go to entertain (and sometimes shock) its loyal patrons.

One downside is the Drafthouse does not allow children under six (except for designated matinees), and each Drafthouse theater is relatively small. The theaters are made smaller still, by the fact that every other row of seating has been removed to accommodate the scurrying waiters who run back and forth from the theater to the kitchen throughout the show, wining and dining each happy patron.

Anyone who lives in Austin will tell you, this town is one-of-a-kind, thanks in large part to the many Austin establishments that help define the city and its character. Without these unique establishments Austin would not be the same.

About The Author

Ki is an Austin realtor. He helps buyers and sellers interested in Austin real estate. He website has a free search for buyers of the Austin MLS along with information on condos in downtown Austin.

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Low Calorie Alcoholic Drinks: Cocktails That Don’t Bust Your Diet

By Shane Dayton

There are many different low calorie alcoholic drinks, and while many other mixed drinks not on this list can be made lighter, the alcoholic cocktails mentioned here have some of the best calorie to taste ratios. One of the best options on this list is a derivative of a popular drink:

Rum and Diet Coke. Some people say that can”t really taste a major difference, but there are others who don”t like diet soda. If you can get used to this, then a normal rum and diet coke clocks in at a feather weight 110 calories, making it one of the best low calorie alcoholic mixed drinks.

Vodka Diet Cranberry. The Vodka and cranberry is a very popular cocktail, but juice can pack both calories and sugar. Switch it out with a cranberry flavored Crystal Lite or any equivalent and the calories stay off, making this drink a winner at a mere 140 calories.

Cosmopolitan. The Cosmopolitan is an excellent low calorie alcoholic drink that can be made easily. A Cosmopolitan is four parts vodka, two parts triple sec, two parts cranberry juice (use a 0 calorie substitute if possible), and one part lime juice for a tasty low calorie treat.

Mojito. This low calorie alcoholic drink is making a popular comeback, and why not? A properly made Mojito has only 160 calories and 15 grams of sugar, and it is a tasty treat.

To make a Mojito you need 3 fresh mint sprigs, two teaspoons of sugar, three tablespoons of fresh lime juice, 1.5 oz of light rum, and club soda. In a tall thin glass crush several of the mint leaves with a fork to coat the inside of the glass. Add the sugar and lime juice first, stir thoroughly. Top it with ice and then add the rum and top it off with cold club soda, then add a lime slice and the remaining mint and you”re done.

This low calorie alcoholic mixed drink is making a major comeback, thanks in part to many commercials.

Bloody Mary. The classic Bloody Mary is only 150 calories and 10 grams of sugar, making this popular classic one of the most popular choices among low calorie mixed drinks. A classic Bloody Mary only remains a good choice, though, if the alcohol content is normal and not inflated or “strong” the way many bartenders like to make it.

If you are looking for a low calorie alcoholic drink, these are some of your best choices.

About The Author

If you would like to learn more about high and low calorie alcoholic drinks, please come visit my free guide at:

http://hubpages.com/hub/Low-Calorie-Alcoholic-Drinks

Thanks for reading!

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Learn About Wine Connoisseurs and Consumption

By Daniel Millions

Wine has been around for thousands of years, and has been produced through the simple fermentation of grapes. Many adults like to drink wine with their dinner, as not only does it have an enjoyable taste, the fact that there is alcohol present makes wine a relaxing and fun beverage. Wine enthusiasts who want to collect and specialize in wines must amass a vast amount of knowledge. In fact, there are even adult education classes that focus solely on wine, and even include wine tasting.

The grape is not the only fruit that can be used to make wine. Other fruits, such as apples, can be fermented to produce wine. When a fruit besides the grape is utilizing, that fruit”s name is usually implemented in to the title of the wine. For example, if wine was created from an apple, it would be called apple wine. Wine without a preceding descriptor is assumed to be grape wine, as that is the most common type.

While many people avoid alcohol because of its detrimental health effects, research has revealed that the moderate consumption of alcohol can yield several health benefits. The most beneficial form of alcohol has been found to be red wine. This is because red grapes are packed with antioxidants, and those stick around during the transformation from grapes to wine. The primary benefit of regular red wine consumption is cardiovascular protection. This means a lower risk of stroke and heart attack. Antioxidants improve cardio health by decreasing bad cholesterol, increasing good cholesterol, and reducing blood clotting (which is the ultimate reason that heart attacks and strokes occur).

Wine contains a special antioxidant called resveratrol, which has incredible, positive health effects. It has anti-cancer and anti-tumor properties, and has even been shown to extend the lives of certain species. Resveratrol also facilitates nerve production. Due to the chemical”s properties, it has been theorized that the antioxidant is effective in preventing diseases like cancer and Alzheimer”s.

If you are purely interested in health, then you should choose a red wine with the most antioxidants. The less sweet the wine, the more antioxidants it has, so that is the type of wine you should secure. Avoid white wine altogether, as while it does have some benefits, they pail in comparison to that of red wine.

Wine is a somewhat expensive commodity, which has led many people to begin brewing their own wine. The process of creating homemade wine is fun, not as expensive as one would think, and the final product can be as high a quality as the best wine on the market. You can find plenty of guides on exactly how to create wine on the Internet, but make sure to invest time in to identifying the best one. Not many materials are needed for this activity.

All you need is a large bucket, a hydrometer, a few wine-enhancing chemicals, an air tight mechanism, and of course either grapes or grape juice. There are vineyards that will sell fresh grapes and grape juice, and although taking this route is the most expensive, the final expenses still fall short of the cost of buying pre-bottled wine.

Whether you choose to make your own wine or buy it, it is important to store the product in a wine rack. A wine rack maintains the wine at a forty five degree angle, which is necessary to keep the seal strong and effective.

About The Author

Wine connoisseurs looking for wine related gifts we have a huge selection of gifts for wine lovers.

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Recommended Healthy Portion Sizes for Vegans and Vegetarians

By Heather Richards

It seems that many people today, with the various diets and lifestyles, lack the essential understanding and awareness of recommended serving sizes. Often we we will look at that handy and insightful nutrition information label, but we”ll overlook the little part that tells us exactly how much of the product the nutrition facts actually apply to. In general and contrary to the common assumption among many people, the ”Nutrition Facts Label Serving Size” is not related to the ”Food Pyramid” recommended servings.

It appears that today the serving sizes that are being printed on products in the US “are more uniform and reflect the amounts people actually eat” (according to the FDA website). A level of concern about this may not be unfounded, especially considering rumors you may have seen on several websites (I have been unable to prove or disprove them) stating such unbelievable statistics as 40 percent of the average diet in America being comprised of dairy and only 8 percent being fresh fruit!

However, glancing at a few products, the serving sizes do seem reasonable so far, for instance 5 crackers amount to one serving. Therefore it would seem they may be studying the healthier half of the American population to derive these portions. There”s no justifiable cause for over reaction to the aforementioned FDA (US Food and Drug Administration) statement at the current time. Thank goodness.

Still, I would like to provide for you a basic outline of suggested daily servings and portion examples for a balanced plant-based diet (source cited below):

Breads/Grains – 6 to 11 servings daily – 1 oz ready-to-eat cereal – 5 or 6 small crackers – 1/2 cup cooked cereal, rice, pasta, noodles – 1 slice of bread – 1/2 hamburger bun, English muffin ~ 1 small roll, muffin, biscuit

Vegetables – 3 to 5 servings daily 1/2 cup cooked beans, peas, legumes – 1 cup raw leafy vegetables – 1/2 cup cooked or raw vegetables – 3/4 cup vegetable juice

Fruits – 2 to 4 servings daily 1/4 cup dried fruit – 1/2 cup chopped fruit – 1 melon wedge – 3/4 cup fruit juice – 1/2 grapefruit – 1 medium apple, banana, orange

“Protein or Meat Group” Substitution – 2 to 3 servings daily 2 tablespoons peanut butter – 2 tablespoons nuts or seeds – 1/4 cup tofu or tempeh – 1 cup soy milk – 1 egg or 2 egg whites – 1/2 cup cooked dry beans or peas.

Milk/Yoghurt/Cheese – 2 to 3 servings daily 1 cup milk – 1.5 oz natural cheese – 2 oz processed cheese – 1 cup or 8 oz yoghurt
(To maintain a vegan diet you can substitute these animal products with nuts and seeds, tofu, kale, edible seaweeds, watercress, parsley, dried figs, or calcium fortified soy milk for example)

Fats, Oils, Sweets which are low in hydrogenated, saturated, and trans fats, to be used sparingly of course!

Credit to source: “Vegetarian Diet Information” (copyright 2003-2008)

About The Author

Heather has been in business for over twenty five years and understands the importance of delivering quality informative products and services in order to build good relationships. Share some of her wide range of interests, for FREE Health & Fitness Videos or for a wide range of topics of interest to women, Heather and her expert Team Explains at www.WomensInfoProducts.com

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Obvious and Not So Obvious Signs of a Potential Food Poisoning Hazard Once the Food is at Your Table

By Michael Doom

The examination of your food, once you”ve received it, is possibly the most important final aspect of avoiding food poisoning or food-borne illness. There are definite obvious and not so obvious signs that you can lookout for in this last stand you have in preventing yourself from becoming ill.

RETURN RULE:
I have one main rule that I recommend when any of these hazardous or potentially hazardous signs noted below are present in your food. Of course do not eat it, but also do not reorder the same food again. There is a good chance that either the server will possibly re-serve you what they just took away, or that all the servings of your food are unsafe, especially if it came from a batch processed food or dish, such as lasagna.

OBVIOUS HAZARDOUS SIGNS:
This means anything you can see, smell or taste. If any of the following conditions are found in your food, utensils, plates, glasses, etc., do not eat it, or immediately stop eating, call back your server or the manager and either leave or order something else all together, if you still have an appetite. Also, always do an inspection of your children”s food before and after they take a bite looking for these signs. Children, elderly and people who are chronically ill or with weakened immune systems are most susceptible to food-borne illness.

Obvious signs include any of the following:
–Foreign Objects. This is generally a non-food object that can be anything that is not supposed to be there. Some of the ones I have responded to as an inspector include bugs (commonly flies, cockroaches), fingernails, gloves, hairs (human and animal), chips of glass or plates, wood chips or pieces of a broken utensil. Though these objects are mostly accidentally introduced into your food, they are nonetheless dangerous and a violation of the health & safety code.

–Unfamiliar or Unappetizing Odors. This generally means a spoilage, but can also mean a food poisoning bacteria has produced to very large numbers causing an obvious odor. Much of the time food poisoning microorganisms are undetectable, but occasionally you can detect something out of the ordinary if bacteria were allowed to reproduce to large enough numbers.

–Unfamiliar or Unappetizing Tastes. Again, it could be related to a spoilage, but also a possible food poisoning bacteria or toxin produced by the bacteria that in large quantities can be detectable. Sometimes a person may recall after experiencing an obvious food-borne illness, that the food they suspected was the source of their illness had an unusual taste or smell that was just a little out of the ordinary, but not enough to stop them from eating it. Keep this in mind, especially if you are familiar with and have eaten this food before. You may just save yourself a few days of time off work and a lot of painful symptoms.

–Undercooked or Raw. You may not see it until you actually bite into it and if you do see it immediately spit it back out, especially raw chicken or hamburger and send it back following the Return Rule. Hamburger makes it more into the news these days, but raw or undercooked chicken can be just as dangerous.

–Insufficiently Cleaned Utensils. Smudge marks on glasses, food or encrusted food debris left on washed or clean plates or utensils indicate incomplete and insufficient washing and sanitizing. The dishwasher could be overworked or is not working correctly.

NON-OBVIOUS SIGNS:
Though microorganisms are too small to see with the naked eye, and bacterial toxins are generally not detectable by taste, there are still subtle clues to alert you, as well as practices you can take to decrease your likelihood of contracting a food-borne illness.

Undercooked food may appear at first to be at the right temperature, but once you cut or bite into it and see signs of rare or raw, it”s best to follow the Return Rule.

Assume that all food you are served at a restaurant, if it is served hot or cold, is potentially hazardous. This means it can contain and support the rapid and progressive growth of infectious or toxin producing microorganisms – mainly bacteria. A good rule to follow is that if your food is supposed to be hot, it should be hot to the touch and possibly steaming, and if cold, you have to be able to feel or sense cold at your first bite. If anywhere between, or it feels just warm or room temperature, send it back and order something else altogether (Return Rule). If the food has been out of temperature for some period of time, there is a greater chance that bacteria have taken hold and reproduced to dangerous enough numbers such that reheating, normal cooking, or refrigeration and/or freezing will not guarantee that the food is safe to consume.

Most studies of food-borne illness causes I have seen conclude that a violation in the maintenance of the food”s temperature (temperature abuse) somewhere in the storage or processing steps, is the main contributing factor for the illness. Potentially hazardous foods must be stored and processed so as to minimize the time the food must spend in what is known as the food temperature danger zone – between 41 and 135 degrees Fahrenheit.

About The Author

Mr. Doom has worked as a Environmental Health Specialist for more than 20 years. He has conducted thousands of inspections and educated more than a thousand, food facility owners, managers and employees on food sanitation and safety, and how to prevent food poisoning hazards. To learn more visit http://www.FoodPoisoningPrevention.com.