A fish must posses all the right ingredients in his diet of living a healthy living elan. These ingredients involving inter alia: vitamins, minerals and elements draw as a collection of fat, fiber, protein and carbohydrates. Football phosphorus and may be the form of fishmeal, which is a head flakes ingredient fish; these two components are particularly important for silhouette a lank adult fish.

Not all foods are designed as a regime discontinuous, certain foods equal as: dry Daphnia bloodworms or tubifex worm as together as quick-frozen live and do not necessarily include all vitamins and elements of reciting.

They decide discontinuous postscript source a power, but it must not be isolated food feeding fish; contrastive will face problems food development through gaps in these components. These problems can be corrected for the regular administration with a fragment of high-quality food.

The main producers of dry food fish will be be formulated their flakes from natural ingredients include vegetable materials; therefore, there will be an adequate amount of all the important elements of the track.

Most producers shows a list of ingredients as well classic scanning on their packaging; must find this label for the purchase of food for fish. This is labelled foods such as complete balanced diet, you perform the search.

The typical of a good quality flake food for a general diet analysis, i. e. fishes like a mixed diet (omnivore), should read something like that: protein 35 for fat 2-5 for hundred fibre 3-8 for the typical analysis of a good quality flake food-for-Carnivorous cent cent fishes, i. e. meat eaters, should read something like: protein over 45 cents fat 3-6 for fibre 2-4 for the hundred hundred typical analysis of good quality flake food, or tablet wafer type food for herbivorous fishes, gold has i. the Food Pack e. vegetarians, should read something like: 15 for 1-3 fat for 5-10 fibres per hundred However hundred hundred protein you will be hard pushed to find flake food with a low fat content such as these figures guides. You then need to make compromises between flakes are low as content can find flaked fish take easily and decide on a product that you are satisfied with the grease.

As with all animal fats is very poor conditions even more true for fish. I am sure you are aware of what happens when gets cold in fat, turns into a solid. See my point? The fish are cold – animal blood! Therefore, the grease is consumed by the fish is more easily coagulate and cause the fabric, which in turn causes degeneration of internal organs such as the liver fatty deposits. I am not too worried about feed my fish with a reliable manufacturer known flakes.

As with most human food or animals, there is little to indicate the food is as rich in vitamins. There is usually a list of vitamins on the label, but that as a general rule, t of the ago means a great deal for a normal person read.

That said, I used dried and flake food of about 25 years and my fish were always lively, colourful and healthy. My experience with confidence that you can provide the fish with dried and flakes of foods that have an adequate amount of all the vitamins, minerals and trace elements, as well as all other necessary ingredients are necessary for a discontinuous diet.

There are 3 health risks hidden in most Foods in local supermarkets.

1. BHA and BHT

BHA and BHT antioxidants are mainly used to stabilize fats and oils in Food packaging. But not the good kind of antioxidants … at least your body. food manufacturers to use oxygen as they reflect mainly by BHA and BHT as an oxidizing fats or oils, thereby protecting food from spoilage. Therefore> Food may take more time on the shelf.

BHA and BHT are fat soluble, which should offset the alarm, since each connection (good or bad) that are soluble in fat, accumulate in fat deposits in the body. If this accumulation continues over time in the toxicity and serious health problems.

In addition to food storage, BHA and BHT are also used for fats and oils in cosmetics and pharmaceutical industries to obtain.

What foods contain BHA and BHT?

BHA is generallyused to keep fats from becoming rancid too, but is also used as a yeast de-foaming. BHA mainly found in butter, meat, cereals, chewing gum, baked goods, snacks, dried potatoes and beer. It is also found in food and foodstuffs, cosmetics, rubber and petroleum products.

BHT also prevents oxidative rancidity of fats. Its main task is to preserve food odor, color and flavor. Many packages BHT.You will often see "BHT added to preserve freshness in the list of ingredients in many common foods packaged, such as cropping, cereals and other foods containing fats and oils.

BHA and BHT are safe?

Of course not! If they were, it would not be included in the list of harmful additives, should be now? Both BHA and BHT and additional application review by the U.S. Food and Drug Administration is necessary. However, the same chemicalProperties are involved that BHA and BHT also desirable that the preservative in a series of negative effects on health.

BHA, in particular, is well known that severe negative effects on the human body. Both BHA and BHT has been shown to contribute to cancer and tumor growth.

Observed in the German study "… the toxic effects on the lungs were only with BHT. However, the BHA causes tumors in animals, which are dose-dependent, whereas BHT-induced liverTumors in long-term experiments …. all published results, which agree with the fact that tumor promoters BHA and BHT. "

There is also evidence that many people have difficulty metabolizing BHA and BHT, health problems, such as:

• Damage to the liver and kidneys
• conduct disorder,
• Infertility
• weakened immune system,
• congenital anomalies
• Cancer (IARC group 2B)

BHA should certainly should be avoided at all costs for children, adolescentsChildren, pregnant women and people sensitive to aspirin ..

There is less detailed data on BHT rights, but the investigations leading to cancer in animals. For example, after Crisp Data Base National Institutes of Health 1999:

"… The food additive, butylated hydroxytoluene (BHT), supports the development of tumor cells before induction in mice … …"

IARC as a group of BHT 3 ingredients and is interesting, it is forbiddenEngland. Why not elsewhere?

So the key is to avoid these harmful additives. One more reason to eat more food, natural numbers.

2. Sodium nitrite

As the deadly sodium nitrite additive serves a dual purpose, in food by its color change of meat and fish, and prevents growth of Clostridium botulinum, a bacterium that causes botulism.

Are used primarily food producersSodium nitrite, because her "beautification" impact on the meat, turning an ugly brown to bright red attractive! Sodium nitrite is most commonly used in the treatment of meat, like bacon, ham, hot dogs, Bologna, liver, pate, and many others.

In Europe, sodium nitrite, the E-number E250.

Although this chemical to prevent bacterial growth, it has been identified as highly toxic to humans (and other animals).

Various risks, food digestionThe substances have been proposed and studied by scientists. The main problem is the formation of carcinogenic nitrosamines by reaction of sodium nitrite with amino acids in the presence of an acidic environment like the stomach of man.

Many studies have confirmed the link between high consumption of processed meat and bowel cancer, the presence of sodium nitrite. Great literature review (including 17 studies), has drastically that eating processed meats (including evidenceSausage, ground beef, ham, bacon, salami, nitrite-treated meat products and meat), increases the risk of colorectal cancer, a jump of 49%!

Recent studies have also established a link between frequent ingestion proceesed smoked meats with nitrites and chronic obstructive pulmonary disease (COPD), a form of lung disease and the onset of severe migraine.

If you are not able to say now that the presence of sodium nitrite in food is controversial due to thecarcinogenic nitrosamines, which occur in healing or processed meat, cooked at high temperatures, and if it is acidic, as presented in our stomachs.

This caused nitrosamines, if nitrite and secondary amines (usually proteins) react in a strongly acidic (eg) in the stomach or high temperatures, such as frying or grilling. Heating of food, particularly rancid cooking oil, is by far one of the most dangerous things you can do toYour food and your body. And it follows that such practices can significantly associated with cooking a thousand cases of colorectal cancer worldwide each year.

Given their ability carcinogen, it is surprising that nitrosamines in many other types of food, especially beer, fish can be found (and fish) products and processed meat and cheese preserved with salt nitrite pickling. However, given that nitrosamines are not really as food additivesitself (as in a by-product), the regulation of this chemical has been released, at least.

But there is hope – if you want to say. Recently, the U.S. government imposes limits on the amount of nitrites used in meat products to reduce the risk of cancer in the population. The rules were also established food manufacturers add ascorbic acid or related compounds to meat, because they tend to inhibit nitrosamine formation.

RegardlessGovernment efforts, there remains the fact that carcinogens in our food. How can they be in safe or acceptable compound that causes cancer? It makes sense that over time accumulate and additive sodium nitrite in the body and cause considerable damage if it reaches the limit.

Oh … I almost forgot to mention that new epidemiological data also suggest that nitrosamines (via nitrite) in canned foods cause stomachCancer! As if the large intestine and large intestine were not enough.

It is not surprising that the International Agency for Research on Cancer called 2A sodium nitrite as a food additive, which means that it is "probably carcinogenic to humans".

3. Sulfites

If you're like me – someone who is prone to allergies and asthma – then we will pay particular attention to this widely used food additive.

Sulfites and identified as sulfur dioxide, sodium bisulfite,Potassium bisulfite, potassium metabisulfite, sodium metabisulfite or sodium sulfite, a preservative used to prevent discoloration and bacterial growth.

Sulfites are often used to prevent the color in the dried fruit, "fresh" shrimp, and some potatoes. They are also frequently found in many wine and beer. Other examples of foods that contain sulfites are: bread, soups, jams, canned vegetables, pickled foods, sauces, nuts, chips, trail mix,Beer and wine, vegetable juice, sparkling grape juice, apple juice, lemon juice and lemon juice in a bottle, tea, dehydrated, many spices, molasses, fresh or frozen shrimp, maraschino cherries, and cut the peeled potatoes.

Dried Apricots – brown or orange?

One of the deceptive tactics used by food manufacturers for the use of sulfites in dried fruits, color "attractive. For example, dried organic apricots (which do not contain sulfites) have a profoundbrown. However, non-organic dried apricots (contain sulphites) are yellow-orange, most of us associate with fresh apricots.

Although no organic dried apricots are not as healthy for us tend to perform best sellers just because they look more attractive to consumers. Remember that food labeling and packaging is what happens, most of you – regardless of their impact on health? Thus, organic nuts, ifpossible.

The problem is that sulphites mild to severe allergic reactions that can cause about 1% of the population. Estimates, in fact, the Food and Drug Administration (FDA) as one in a hundred people sensitive to sulfites and 5% of those who suffer from asthma like me, are also at risk of side effects substance. As in the case of food intolerances, you can develop a sensitivity to sulphites at any time in life, and because of the sensitivityunknown.

I speak from experience that eating foods that sulphites immediately aggravated my asthma, so my face and go operation creates irritability. For this reason, I limit my consumption of wine (and other sulphite contaminated food), drinking too little, except for special occasions. Is this a relationship?

Lethal reactions, of which the legislature

Non Sulfites sensitive individuals, are generally safe. But if you think you can avoid sensitiveall forms of this substance at least a dozen identifiable cause of death in 1980 and probably much, much more in recent decades. The deaths and less serious side effects have been associated with food restaurant. Sulfite levels in lettuce and potatoes are served in restaurants are often very high because workers would spend the vegetables in a sulfite solution for too long.

From 1980 to 1999 by the FDA in 1132 reports of adverse reactions toSulfites. More than 90 percent of them occurred in restaurants or other places outside the home. But the record number of responses reported on average a decade since 1996, and no deaths since 1990. That sharp drop was due mainly to a four-year campaign for the prohibition of the FDA, led sulfites food from the Center for Science in the Public Interest (CSPI), since 1982.

The hardest part is that by law the side effects of drugs mustFDA reports on doctors and drug companies, but with sulfites and other food ingredients, reporting is voluntary, so it is difficult to say how many people could be compromised.

In the year 1986 following pressure from the Center for Science in the Public Interest (CSPI), the Congressional hearings and media attention, the FDA banned the use of sulphites dangerous and demanding that labels wines sulfite is used. In addition, the FDA banned the use of sulphitesFruits and vegetables that are eaten raw, like lettuce or apples. The rules now also producers who use sulfites in processed products to the list of substances on the labels of their products.

FDA has not yet been set for action on the request of the CSPI to restaurants to disclose that sulfites foods.

Complicated, researchers without identifying the lowest concentration of sulfites needed or cause allergic reactions in susceptible individuals.The FDA requires that manufacturers and food processors to disclose the presence of sulfites are substances in a concentration of 10 ppm (consisting of 1 part of sulfite to 100,000 parts of the food industry represents a drop of water in the bathtub ), but their number could be even lower.

But how much poison in the body should be allowed? In my head, nothing!

Doctors believe that asthmatics develop difficulty breathing by inhaling sulfite fumes from treated foods. In severeAnswer an overwhelming degree of bronchial constriction occurs, which cease to breathe. This can lead to a lack of oxygen to the brain, heart and other organs and tissues and heart rhythm irregularities potentially lethal range. But we do not know who is the first place, asthma or sulfite sensitivity.

Avoid foods that contain or contain sulfites May is the only way to avoid a reaction. If you are sensitive to sulfites, you should read the labels of all foodItem. At the restaurant, ask the chef or sulfites Server, when used or added to foods before or during training. If you do not want to see on food packages that are still fresh.

Tags : Food Pack

Almost everyone is concerned about too much fat in the diet. We constantly hear about the link between fat and heart disease and other life-threatening diseases such as diabetes. But how many people actually know about the fat and the effect of fat on our health. Did you know that you're really in the metabolism of fat, fat? Therefore, low-fat diet did not always result in weight loss. Therefore, we need to add fat meals when we are healthy, or let the fat to prepare? It dependsthe type of fat and how we use it. We need Food for a good source of healthy Food and vitamins. Here's the skinny on the fat and you need to know to prepare dinner healthy recipes.

There are three main types of fats: saturated, unsaturated and trans. In general, we should be about 20-30% of daily calories from fat and 10% only, which should come from saturated fat.

Saturated fats come from animal or dairy products are lesshealthy decisions in their diet. The reason is that high levels of triglycerides in the blood, which is what causes the blockage of arteries over time. The general rule is to remember more red meat increased the saturated fatty acids, high levels of triglycerides in the blood. If you eat beef or pork should be selected lean cuts and remove visible fat before cooking. It is always better, more chicken, including skinremoved, and fish in your diet, because they are lower than in fat. When you buy yogurt and other dairy products to choose 1% or 2% fat or skim milk.

Mono-and polyunsaturated fats that come from some nuts, and fish oils: olive, canola and flaxseed oil. These fats are known to reduce triglycerides by the actual production of good cholesterol HDL. Polyunsaturated oils are also present in beans and soybeans. They are important for health, nutritionVitamins and nutrients as omega-3 and omega-6 fatty acids included. These oils are important for maintaining healthy blood and helps prevent plaque. The best products of oil should be used in the administration, salad is cold-pressed olive oil, because it contains nutrients freshest. Ordinary olive oil (not cold pressed) can be used for cooking at least 600 degrees F. heated alternatives for cooking or frying with shortening orvegetable oils.

Trans fat (hydrogenated) fats are the worst of all, because the increase in triglycerides and therefore bad "cholesterol (LDL) are. Often trans fats in food products in commerce and vegetable oils, hydrogenated margarines and spreads. The products are being developed and easier to find, no trans fat written on the packaging. And try to reduce the amount of processed foods in your diet and you will avoid most of these pestsfat.

Health foods still contain vitamins and nutrients. Another evening with a fresh salad dressing with olive oil. Then portions of fish, chicken or lean red meat, with some whole grain bread or pasta and vegetables steamed. Finish your meal with a light dairy products or low fat yogurt or ice cream covered with fresh fruit. Remember that we need fat to reduce fat and good fat in olive oil, fish, chicken,and nuts, we can help our body slim, and prevention of diseases, all at the same time.

Tags : Food Pack

To ensure that Food of all kinds across the country and beyond are available, many companies have had the idea for the manufacture of special boxes for transporting Food safely. The cardboard boxes are built specifically for Foodpyramidguru.com/Food-pack” title=”Food Pack”>Food Packaging, to ensure no leaks or drops litter outside the box of other products that are both delivered.

Questionable products such as fish, seafood or chicken, you need extraspecial attention in terms of transport. Not only are they cool, they come without the smell of other products from them. The damaged property can be used and much freight could be considered unfit for human consumption if it is should be. It is therefore extremely important that appropriate fields are used for the right product. It is also very important for reuse or recycling boxes "will then move should ensureCross contamination by errors. It's much better err on the side of safety.

An excellent example of this type of cross-contamination of Salmonella problem that occurred in the recent past. It was not the contamination of chicken carcasses, but the fluid flow of corruption of other goods, which were also destroyed. Therefore, it is important that in homes across the country, meat or fresh fish cooked products are stored under cooked meat or other jurisdiction. That drop of waterFluid or blood could be outbreaks of serious food poisoning begin within the family. The restaurants are regularly tested for this type of error and save face closure if they are caught not keep food in good condition.

Fish and seafood are likely to be made one of the dirty smell of food in those days. Only one or two drops of water from the cargo may contaminate many other areas. It is also very important for the transport of meat or fish freshgiven temperature. The companies offer not only a strong tight boxes, and printing services, an advantage which may in the long term. Free publicity is always welcome, any society, and is a good way to get the company name, see the boxes are delivered.

Some people are very sensitive to fish and fishery products is another reason to ensure that leaks nothing from the board. The boxes are also strong enough to coolPackaging to ensure product is kept very cool during transit. Most bosses do not approve of frozen foods, so they always look for suppliers who can transport goods at the right temperature.

How to advertise on the cards, most companies also have boxes for a given size that want the buyers. This is especially good for loads above or below the norm and, as such rates may also be used.

Tags : Food Pack

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Alaskas of seafood is known for its freshness. It is of some water cooler, cleaner and more empty in the world. It has been collected less reliable rules to protect a sustainable supply of fish for upcoming agedness and as compatible with collected fish are continually standard higher. It can affect you as something of an oxymoron, accordingly, be paid to the Frozen Alaska Seafood, but fish products frozen Alaska has a freshness that might surprise and lends a nages wide four at home cooking styles and kitchens, anywhere and at any time.

When you plan to Alaskas fish, we reserve the right to re – enter our conceptions of frozen. Frozen, this is not a dirty industry tete-a-Entete recital Alaska, fish that is a practical necessity. The quantity of fish in the waters of Alaska is staggeringover 2. 5 million metric tonnes for yearand fish are transported not only for businesses and homes in Alaska, but throughout the world. As such, ensure the fresh taste of fish recently collected may be evaluated in time and space is an important task. While fish will receive more tasty out of water, fish processors Alaska have a reputation to maintain and take extraordinary to ensure that it not you efforts less tasty gold.

The pack power only as Alaska is a leader in sustainable harvesting fish, is a leader in the methods and practices for the conservation of this fish. To this end, the practical Alaska fish industry a process of cost – gel with State – of – the art technology and best practices developed in the course of decades of sustainable harvest of fish processors chill right water fish, conservation of the taste and texture that was only a natural life – cycle in waters gently maintained cycle. After the process of rapid cooling, fish are carefully managed and frozen within hours of the harvest. Glass is a maturing process in a solution of water and sugar fish and then freeze for freshness seal while now flavour, texture and color in advance of the packaging and shipping stage.

The same care and the review that will reap the benefits of sea Alaskas spend maintain consumption pleasant and healthy. With this in mind, make sure that when buy for frozen fish, will be happy home with fresh – frozen Alaska sea fruits.

There are many ways to prepare Alaska seafood. The Institute Alaska Seafood Marketing has large instructional videos to show that you you simply create the perfect dish.

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Jamaica flavours are the product of the history of the island combined with a visculent, lush climate. Spanish, English, African and Indian is keep everyone had control over what is now an island individual fast food made coloured by many tropical fruits that thrive here.

Water assassinate Jamaica always obtain teemed with fish and seafood is the main source of protein for island. Snapper, MORIO, bars and other cliff below the sea fish are daily absorbed by many fishermen ships which ranges of line. Lobsters, crabs and Freshwater crustaceans are available and cooked usually in a thick sauce with impatience. Chicken and goats, are well suited for small mountainous island and are managed by many families but cattle are rare and beef is not the predominant meat.

Many fruits of Jamaica, including the pineapple, mango, bananas and lawyers were introduced in the region by traffickers of slaves and plantation owners experiment cultures. What once had the sugar cane fields now uses to grow fruits and ackee for export and domestic use.

The power pack several other kitchen mix a variety of spices and tastes – sweet, soft and salted – kitchen as Jamaican. Food Jamaican ‘ t be the same without the spices, the dressing and color: Jamaica, chilli grains.

Among the many grown spices in Jamaica are nutmeg, thyme, ginger, scotch CAP peppers, that participate the flavours of the Jamaican cuisine separated. The pungent thyme pushes rampantly on the island and is located in the majority of Jamaica food products.

Jamaica favorite foods are coconut rum cake & recipes beef jerky punch.

Real Jamaican food cooking with feeling, is a soul – satisfying experience.

For more tips and ideas for food traditional and great kitchen of the world, visit the recipes in this article was submitted by Jen Carter, the Web site owner world recipes Jamaica.

Jen travelled all over the world and enjoys a collection and sharing of revenue from other countries.

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When people repeat “hazardous food” means the fulfilment of a large number every second in the treatment of 76 million Americans are cultivated mushrooms and blower of fish, but due to food poisoning poisoning, most of them is a problem using immoral eat fruit, vegetables or salad. “” It common food on the menu, but in illicit processing”"poison.”" MSN sites listing before that the United States contains the object types food reported 10, the risk factors arise, I like the first deposit be treated properly.

1 Cabbage beans “if broad bean watercress outside the question must be a flooded problem, then we must firstly in the food guide dangerous.” Objective of University of Georgia USA for Food Safety Dr Michael Road, oral, “cabbage bean expand environment bad daughter harmful fertile ground for bacteria.” that cultivate sprouts of sale was underground in thin and remained dampish – this is the best environment for the growth of bacteria (salmonellosis is manage more often bacteria sprouts).

The solution: oral peaks McDowell, some researchers have tried to moisture and dirt, determine if contaminated, but not completely trusted bean sprouts detect the book. People eating beans cabbage side of the disease or applicants. If in their homes, bean sprouts sort, but should also not stand by and watch and relaxation – pay attention to like you, broad sector of environmentally harmful bacteria rather than the equivalent type of spring plants in your time of sprouts in height. Rinse beans cabbage are not to extract harmful bacteria, is a plan to use the carbonization research or speculation.

2 Eggs, we can a sigh of relief truncated from if same students even half – baked eggs will make the sick. Eggs around 10,000 will be managing a salmonella. Although this time seems low pure, but who can guarantee that the eggs are forasmuch as in so safe? Salmonella in the media of eggs, would be better, undifferentiated as eggs are cooked bright eyes and consequently for eating.

Solution: to avoid eating raw eggs or less heat. Salad polished half life will be eggs, with particular attention to the. Cookies consume uncooked first, because in cooked egg noodles. Eggs are not too soft is still part of the danger of hidden solidify. For security reasons, must wait for eggs liquid cover solid after consumption, and then cooked eggs on. If you want to eat eggs half, then choose after pasteurisation (a high – temperature sterilization process) – processed egg bar, which will normally be eggs of sterile shell or packaging are posted signs.

3 Half beef – five minutes to eat meat raw or cooked usually to have to take some risks, because they can carry salmonella and e. coli. Although the beef and veal production process there is no trace of vulnerability or the existence of any of the carrier. This is the best way to choose a guarantee that the sterile beef products. Better strangulation beef more precarious block because it is more with more vulnerable to the bacterial contamination.

Solution: the temperature is below 140 ° C and generally achieve five cooked meat. And that cooked meats, 160 degrees of high temperature needed to kill bacteria. Cook meat inside Brown was instead of pink.

4 Vegetables leafy green good packaging including lettuce and spinach and other green vegetables leafy, has been in recent years, many diseases are the “guilty” devastation. I most recent serious cases in 2006, the US market collected accounting spinach e. coli, resulting 199 people fall ill, 3 persons were killed. Salmonella and e. coli such harmful bacteria will be contaminated by means of channels different, as faecal pollution animal carrier soil and water, or click a point and exposure to the bodies of vegetables packaging processes.

The solution: “packaging and vegetables were more vulnerable to pollution, if you want to reduce risks, and then click a whole tree of fresh vegetables rather than have the type of packaging”. McDowell, said. If you buy a cabbage, it would be preferable for magazines outside, because there is more easily contaminated. Removed the leaves, washing and hand washing again deal with other parties. However, if these cowardly spinach leafy vegetables, sheets out the possibility of being contaminated are the same. The only way to heat sterilization.

5 Sushi pests – Spirometra, dishes and pwn insects are the main problem with the sushi as raw fish are likely to contain these parasites (often there will be raw sushi fish). Eating to be assured that the better go formal restaurant Japanese, where leaders know not only how do you choose the best fish also know what kind of fish can have parasites and sushi in the production of their process of withdrawal. Even if the raw fish cannot ensure complete security, but when diving sauce mustard or green dining room can play a role in a number of sterilization.

The power pack solution: fish at least 145 ° C below to high temperature and cook 1 minute, this can kill the parasite. However, it is not the sushi. Health and fish can also be the only guarantee for transporting the parasites methods are used to eating sushi frozen fish. Recommended for the power of the United States and Drug Administration (FDA), fish believed to 31 degrees below zero temperatures, frozen 15 hours to kill parasites.

6 Stock RAW chicken chicken is “odious” vectors of salmonella and Campylobacter. The main risk factor is not to eat chicken (until has cooked chicken in full the part on the pink line), but for a chicken and other foods cross – contamination.

Solution: processing raw chicken must pay particular attention. Cut the chicken clean immediately after the knife, cut the body governing, cooking benches and hands in order to prevent the spread of bacteria in chicken to other foods. It will be after the chicken on the grid used to wash the dishes or modification of a new plate of chicken cooked Sheng.

Salad of salsa salad dressing 7 Nothing it is dangerous in General, the us Food and Drug Administration for the sale of the market value of salad dressings and acidity pH has expressly provided in the dressing is acid, it has a certain degree of efficiency bactericidal. However, since many people ate salad vegetables and sandwich plate after patients dressings, have always included in the dressing is a classification of food risk. Because even if France sterilization, maintained the bad or degenerate cases. Only because of the single dressing slightly acid smell and taste, many people do not know is interrupted.

Solution: Mark and dressing on the refrigerator, cold not use shelf-life of dress. If you make dressing at home, we must ensure that all raw materials and the costs are not contaminated, the production of containers must be clean.

Cantaloupe 8 March 2006 imported Honduras U.s. of salmonella cantaloupe transported to invoke here so that people begin to pay attention to the existence of a result of these security issues. Cantaloupe skin because many cracks, easy washing pollutants and breeding bacteria. Once the cup of melon, these bacteria will go for the melon dough.

Solution: fresh cantaloupe purchase completed leather carefully cleaned before food melon, reduce the melon impasto was the risk of contamination bacterial, but not sufficient. It must carefully cut cantaloupe kept at room temperature, because a large number of bacteria. Therefore to cut cantaloupe in the refrigerator.

9 Unpasteurized cheese that is not the body to drink fresh cow’s milk there are multiple processing of milk pasteurisation. Most people know that it should be the consumption of milk after a high – temperature sterilization. But you thought perhaps eat cheese do not undergo this treatment. Many soft cheeses – including French brie cheese and white goat cheese are without a high – temperature sterilization. Although the requirements of domestic production of the United States and imports of high – temperature sterilization without cheese can be kept for at least 60 days, but are always the risk of disease. Therefore, we recommend that pregnant women, children, poor people and aged immunity that step person to eat cheese.

Solution: to see cheese before purchase, description of the packaging, General outside will clearly in that the composition of the cheese is used in the treatment of raw milk or pasteurized milk. Although the soft cheese taste better, but still edible when a reminder: you use a risk to health.

Salad buffet restaurant or West Hall 10 often see here filled with a variety of fruit and vegetables and salsa salad bar is select and some salad pendulum makes a good job of a chef salad. You might think that it is very useful as the election will be able to recover the ready to eat salad selection. Pascolasse but also has a certain risk, because we do not know if these ingredients fresh and have not clean some materials fires first Marquis cooking does not have healthy restaurant staff… communicable diseases is underway, salad, in contrast to other foods are also high temperature sterilization almost all students, a maximum security risk.

Solution: you must identify themselves to the salad is allow food maintain a safe temperature (too cold in the cold, that should be enough hot Marquis Fire). The restaurant hygiene, cooks and the fee for doing eligibility conditions does not have a cold or other infectious diseases. To insert local food products or are covered to prevent that people coughing or sneezing when contamination of the feed. If you cannot determine more safely return to house them or eat their practice.



Allergy is a disorder of the system of evidence on different occasions and called atopie. Of environmental eventuate allergic reactions substances recognised as allergens; these reactions are acquired, predictable and fast. Strictly, allergy is one of the four forms of hypersensitivity and is called type I (or immediate) hypersensitivity. It is characterized by excessive of some perfect cells Titian, called pillar activation cells and basophils from one type of antibodies published as Igé, causing inflammation at the ends. Allergic reactions Commons enserrent eczema, hives, straw fever, asthma, allergies and reactions to the injustice of insect bite attached as spaghetti and API.

Peanuts certainly many people hold, knowing or having issued on many people with allergies peanuts. Including only peanuts nation can prosper allergic reactions more food made with this product and peanut food related, as mixed noix de beer, peanut butter, oil peanut and nuts. Allergic to peanuts also should stay away from other nuts because the risk of contamination. It is well known accident peanut allergy sick have or develop allergies to other types of nuts.

Tracks hidden some sauces used in Mexico, Asian and African meals may contain peanuts in a form, certain types of sweets, chocolates some, some natural and artificial flavours are notes also include peanuts.
S p. always read the labels on food products.

Many people are allergic to eggs eggs; however, some people are much more sensitive cooking fumes can cause an allergic reaction.

Wintertime hidden tracks, pasta, sweet, hot dog, mayonnaise, meatballs, bread, rolls and certain goods cuite, marshmallows, Nougat marzipan.

Milk milk is a food that many people is too allergic. Still very small amount of milk ingéré may be sufficient to put someone in a coma if not receive medical care at the time. Other individuals and then milk cow, goat’s milk and sheeps milk, can also be allergic to other products such as newspapers, buttermilk, cream, cream, butter, all types of cheese, half and half, the yogurt, ice cream cheese, sour cream, pudding.

Tracks hidden some milk containing in various forms sources is vegetarian hamburger, tuna creamers nondairy, deli, chocolate, canned meat, sorbet, hot dog, condiments for salad, bread and mayonnaise.

Power pack Fish people allergic to fish such as tuna, glanis, salmon and others, must be aware of contamination of eating shellfish and other risks of seafood cross.

Several hidden tracks people knew, but extremely important for people with allergies linked to the sea of fruit to find many Caesar dressing containing anchovy paste is fish. Also surimi, Worcestershire sauce, fish sauce and Caponata.

Many people tree nuts have allergies to different types of nuts, as cachous, Pecans of hazelnuts, nuts, nut, of Brazil, almonds, chestnuts, pistachio nuts pine nuts, macadamia nuts and others. Allergic to nuts must also avoid groundnut.

Hidden tracks allergies nuts must always read all labels of processed foods. Take caution to eat sweets, nougat, chocolates, cereals, Marzipan, mortadella, pesto and other types of natural and artificial flavours.

Shrimp, crab, lobster, aragoste crustaceans and much more. The experts attention often those allergic to fish to be aware of the cross – contamination of eating fish and other seafood.

Hidden tracks Fish stocks, flavourings (whatever in bearing the words “natural or artificial flavourings” may contain fish – products).

Wheat – wheat pasta basis, cereals, bread, sound; semolina (a kind of used to make pasta wheat) of germ of wheat, wheat, kamut grain (used in grain crackers and pasta), bulgur, seitan.

Hidden tracks creams ice cubes of soup, fried potatoes, soya, deli, chip meat sauce many snacks transformed (for a list), son of Ariane, couscous, spelt, hot dog.

Milk soya soya beans, tofu, tempeh, edamame, soya, isolated protein soy sauce of soya beans, soy, nuts .pst or vegetable proteins (defatted soya flour) textured tamari, miso.

Hidden tracks tuna, deli, hot dogs meat, vegetables, vegetable, starch broth cereals, textured vegetable protein, formulas for infants, sauces, soups, many vegetarian products.