Understanding Food Poisioning

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Food poisoning is an acute gastroenteritis caused by the consumption of a food material or a drink which contains the pathogenic micro organism or their toxins or poisonous chemicals.Food poisoning is common in hostels,hotels,communal feedings, and festivel seasons.

A group of persons will be affected with same type of symptoms ,and they give a history of consumption of a common food before few hours.

Types of food poisoning

1) Bacterial food poisoning:

Here the micro organisms called bacteria are responsible.The food material may contain the pathogenic bacteriae or their toxin and will be ingested along with the food.

2) Non bacterial food poisoning:

Due to the presence of toxic chemicals like fertilizers,insectisides,heavy metals and ect.

Since bacterial food poisoning is common it is discussed here.

Bacterial food poisoning:

All bacteria are not harmful.There are some pathogenic bacteria which secrete toxins and cause clinical manifestations.These organisms enter the human body through food articles or drinks.

How food poisoning occures:

1) Presence of bacteria in the water.

2) The raw materials for the food may contain toxins.

3) Premises where the food is prepared may contain micro organisms or toxins.

4) Food handlers may have some infectious diseases.

5) Some animals like dogs,rats may contaminate the food.

6) If prepared food is kept in the room temperature for a long time and heated again can make a chance for food poisoning. 7) Purposely some body mixing toxins in the food.

Some common bacterial food poisonings.

1) Salmonella food poisoning:

There are three different varieties of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella enteritidis) These bacteria are present in milk, milk products and eggs. Symptoms of this food poisoning include nausea, vomiting and diarrhoea. Fever is also common.

2) Botulism:

This is the dangerous type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in the soil and enters the human body through pickles and canned fish ect.Compared to other food poisonings here vomiting and diarrhoea are rare Mainly the nervous system is affected.The symptoms starts with double vision,numbness with weakness.Later there will be paralysis with cardiac and respiratory failure ending in death.

3) Staphylococcal food poisoning:

It is caused by staphylo coccus aureus. These organisms usually cause skin troubles like boils and eruptions.It causes mastitis in cow.Through the milk and milk products it enders and causes gastroenteritis.There will be vomiting,abdominal cramps with diarrhoea.

4) Closteridium food poisoning:

This is caused by closteridium perfringens.They are present in stool,soil and water. They enter the body through,meat,meat dishes and egg ect.If food articles are cooked and kept in room temperature for a long time and heated again before eating can result this food poisoning.Symptoms include vomiting ,diarrhoea and abdominal cramps.

5) Bacillus cereus:

The spores of these organisms can survive cooking and causes enteritis. Diarrhoea and vomiting is common in this infection.

How to investigate food poisoning?

1) Examine each and every person affected.

2) Water sample should be tested.

3) Kitchen, store room and food samples should be examined.

4) The cook and food handlers should be questioned and examined.

5) Samples of vomitus and stool of all victims should be tested to identify the bacteria.

How to prevent food poisoning:-

1) Only purified water should be used.

2) Hygiene should be maintained by all persons keeping contact with food.

3) Workers should use masks, cap and gloves during cooking and serving.

4) Sick individuals should not come in contact with food materials.

5) Kitchen and premises should be neat and clean.

5) Vessels should be washed with soap and hot water.

6) Should not keep the prepared food for a long time in room temperature.

7) All food materials should be kept in closed containers.

8) Animals like dog, cat, rat ect should not come in contact with food materials.

9) Vegetables should be washed before cooking.

10) Meat should be fresh and should be purchased from recognised slaughter house.

Ultimate Guide to Creating a Healthy Grocery List

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Health is the only wealth that you can truly pride in. Having said this, it is not enough to know this fact and do nothing; you have the power to make deliberate decisions to promote your well being and that of your family. Eating habits play a critical role in determining this and you can take full advantage of this. Losing weight for fitness can simply begin by writing a healthy grocery list for the next time you shop. The good news is that you do not have to guess what product is good for you; the following guide is designed to help you choose the healthiest options while shopping.

A healthy grocery list should consist of vegetables, proteins, carbohydrates, condiments and others. Varieties spice up life and in this regard, always buy foods that are ideal for your body. The main focus should be on natural unprocessed foods that have the ability to flush out toxins. Vegetables and fruits will top the list with this respect and below are the most recommended products.

Vegetables:

1) Spinach

2) Kale

3) Broccoli

4) Asparagus

5) Zucchini

6) Cucumber

7) Cauliflower

Fruits:

1) Apples

2) Blueberries

3) Strawberries

4) Pears

5) Lemons

6) Raspberries

There are many other fruits and vegetables that you can opt for.

A healthy grocery list should also have a selection of protein sources which are able to give you the right nutrition. Unlike what many people think, animal protein is not the best option if you want to lose weight and detox your system. The following list consists of some of the best pure proteins that are ideal for you.

Proteins:

1) Vegan option protein powder

2) Dark Beans

3) Soya products

4) Mackerel

Some people shy away from putting carbohydrates or starches on their list. However, a healthy grocery list is never complete without excellent sources of beneficial starches. The key to eating this group of food is to make sure you stick to whole foods at all times. Look at labels if you are not sure. The following carbohydrate options will be sufficient for you.

Carbohydrates:

1) Classic oatmeal

2) Whole grain bread

3) Brown rice

4) Sweet potato

5) Yam

6) Arrow root

The choice of condiments can contribute to weight loss or gain. This category is composed of spices, additives as well as cooking accompaniments. Never overlook what you are spreading on your whole meal bread. The healthy grocery list of excellent choices is as follows. You will be delighted to know that these options will enhance food taste making your experience a pleasurable one.

Condiments:

1) Cinnamon

2) Chili powder

3) Stevia

Types of Sewage Treatment Plants

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Waste generation is almost like a routine in our day-to-day lives. Household waste which includes garbage or sewage waste that is collected in septic tanks needs to be managed tactfully to minimize the impact on the environment. In many countries, it is a mandatory government requirement for big enterprises to install an STP plant.

There are many types of sewage treatment plants available because a standard type would not suit the requirement of different companies. Some common distinguishing parameters are space requirement, cost constraints, technology preference, etc. Before Look at types of sewage treatment plant, lets know actually what is sewage treatment?

What is Sewage Treatment?

Sewage treatment is a solution or system in which the waste water is treated to make it ready for reuse. To treat the waste water it requires many processes which are stated under:

Sewage water is kept in a tank for many days without any kind of disturbance so that hard sludge or sewage can settle down and other wastes for water like oil and grease can come up on water in a tank.
Then Oil and grease are removed carefully and then they would be processed of further detoxified so that they can be used to make detergents, soaps, etc. And the process to make soaps and more is called saponification.
Then the water is bifurcated into two different tanks. The water of one tank is used for the irrigational method and water from another tank is treated further to be more cleaned.
The final tank of water is treated with scientific and latest technics so that cleaned water can be used for various purpose

Lets look at some common types of sewage treatment plants.

Package Type: This plant can be transported on site in packages and then installed by trained staff members with minimal effort. It is a medium-capacity sewage treatment plant and therefore is suitable for standard complexes. It can make use of moving bed, sequential, or membrane bioreactor. This can be transported easily to the facility where it needs to be installed because colossal parts are not involved.
Civil Type: This type is appropriate for large complexes because it has high capacity. For installing a civil type sewage treatment plant, on-site assembling and installation are required. The parts can be transported but the majority of the work needs to be done on site. The advantage for opting for this type of STP plant is that it requires minimum advantage which is a must for large-scale sewage management.
Container Type: This type of sewage treatment plant has all installation within a container and that is where it derives its name from. Because of pre-fitted mechanism, this just requires an on-site setting and then it can be fully operational. This type of STP plant is easy to carry and install. This is ideal for enterprises that have mobile like camps or for customer-oriented set-ups like hospitality industry where mounting a large sewage treatment plant can cause trouble to customers.
Compact Modular Type: This is the smallest type of sewage treatment plant available and is suitable for small individual residences or commercial outlets. It requires minimum effort to assemble this type of sewage treatment plant. Although this is compact in size, it does not mean that this works anything less than a full-fledged plant. This is as good as other bigger options. It is just the capacity that differentiates this from the other types.

As a commercial complex owner or a residential user, you might want to use the treated water from these sewage treatment plants differently. For example, the water can be used for irrigation if that suits you or for flushing at almost all the outlets. When you select a sewage treatment plant manufacturer, be sure to discuss your specific requirement with them. You would be required to share details regarding the nature of waste, a number of people in your enterprise, space available to fit the STP plant, etc. And all of these details will help the manufacturer guide you to choose the best plant so that the desired output is achieved with minimal investment.

Types Of Plastic Food Containers

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Do you plan on using, or already are using plastic food containers to keep your food fresh? Then it is important that you understand the different types of plastic containers there are.

There are two different types, the disposable and the reusable plastic containers. The disposable type are the ones that you use one time and then throw away.

Using this type can get expensive for anyone since you have to keep buying them in order to use them. The reusable plastic containers are the ones that many people prefer.

They help you save money since you only have to buy them one time. Plus, they are easy to clean, which makes them easy to use over and over again.

Another reason the reusable type is chosen is because they are more durable than the disposable. They are made to last for a long time.

Plus, most of the reusable containers can be safely used in the microwave and dishwasher. These are two advantages for anyone these days that have busy lives.

Another thing to understand about the two different types is that the disposable ones are not good for the environment. You can recycle some of them, but not all of them.

Instead, you just keep throwing them away and adding to the environment problem. When you use the reusable type, you will not be contributing to the problem.

You will instead be doing one thing to help prevent more problems. These days, for many people this is just as important as storing food and keeping it fresh.

One other thing to realize is that with the disposable type of container, the food will not stay fresh as long. The reusable type of plastic container is made to have a tight seal with a tight fitting lid.

This is how it helps maintain the freshness of your food longer. If keeping food fresh for as long as possible is important to you, then the reusable type is definitely the better of the two to use.

A last point that needs to be made about the two different types of plastic containers is that the food storage needs you have will also determine the type you use. If you store food on a regular basis, then the reusable ones would be smarter.

For anyone that only stores something once in a while, the disposable ones may be the best choice. Before you purchase any containers, you have to consider your food storage needs.

After learning this important information about the two different types of plastic food containers, you now need to decide which type you will use. Just be smart and check out your container options before making your final decision about the ones you decide to get.

Two Centuries Ago The King of Chefs, the Chef of Kings

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by: Geoff Ficke

Created the Modern Gourmet Cooking We Know Today

We live in an age of plenty, when food is consumed and pursued as much for entertainment as for sustenance. Haute cuisine foodie magazines abound. There are television food channels that are devoted to every aspect of gastronomy. Celebrity chefs are as ubiquitous and as famous as actors and politicians. Gourmet food stores have sprouted in every town of any size in the United States. Chains such as Kroger and Safeway have in-store gourmet shops solely devoted to enhancing the preparation and presentation of meals.

As recently as two centuries ago this adoration of food and cooking was unthinkable. For the vast majority of people the only interest they had in food was securing enough nutrition to stay alive. Taste, presentation and assortments of foodstuffs were of no importance and beyond their reality. This changed in the first decade of the 19th century in Paris.

In 1792 Marie-Antoine Careme was born to destitute parents at the height of the violent French Revolution. The parents abandoned the boy and he was apprenticed at the age of eight to the famous patissier Sylvain Bailly. The young boy was ambitious, hard working and smart and Bailly encouraged him to open his own bakery after he had complete his apprenticeship.

Careme opened the Patisserie de la Rue de la Paix in 1813. The shop quickly gained fame and a loyal following. The windows were famous for pieces montees, elaborate constructions famous for their scale used as table centerpieces. Many were designed to look like ruins and famous buildings from around the world. They were as much sculpture as edible food.

As a baker Careme was always experimenting, seeking to push the envelope of presentation, subtle taste enhancements and inventing new forms of cooking. He is credited with creating gros nougats, grosses maringues, croquantes and solilemmes. The famous French politician Charles Talleyrand and Napoleon became fans of his work and he was often commissioned to cook for diplomatic functions.

Eventually Talleyrand hired Careme to work exclusively for him at his country estate. Talleyrand famously presented Careme with a test. He had to devise a menu for a complete year of meals, with no repetition of dishes and using only local, seasonal foodstuffs. When Careme passed the test Talleyrand vigorously promoted his young chef who had turned his attention from solely baking to formal cooking.

After the fall of Napoleon Careme went to London and served as chef de cuisine for King George IV. Later he travelled to St. Petersburg to work for Czar
Alexander I. Finally, returning to Paris and the employee of James Mayer Rothschild, he died at the age of 48. It is believed that Careme died at a young age because he spent his life cooking near open charcoal flames.

It was as chef for Talleyrand that Careme spread the greatest influence. He cooked for the large diplomatic councils that Talleyrand convened. As diplomats returned to their distant countries they carried stories about the wonderful delicacies that Careme had concocted. The upper classes of Europe quickly became enamored and haute cuisine, stylized French cooking became the rage.

Careme is the most influential chef of all time. Many of his techniques and improvements are in use to this day. He invented the famous toque (chefs hat). His creation and classification of the universally utilized four Mother Sauces changed cooking. He pioneered the service a la Russe, serving dishes one at a time as they appeared on the menu. Numerous recipes and cooking techniques are attributed to this culinary genius.

His five part book L Arte de la Cuisine Francais is still considered a classic. It details numerous recipes, plans for menus and tables settings, organizing kitchens and the history of French cookery.

In most major cities around the world, the French restaurant is considered the apex of taste, refinement and luxurious dining. When visiting Paris, especially for first time travelers, the experience of viewing patisserie windows is street theatre. The colors, styles and shapes of the treats are so visually stunning. The pace and style of French restaurants have a cadence all their own. Food is art and life to the French. Marie-Antoine Careme, The King of Chefs, and the Chef of Kings deserves much of the credit for this grand legacy.

Turn Your Love Of Chocolate From A Secret Pleasure To A Fun Social Event

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Chocolate isn't a Food, but an Experience

Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.

It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn't want to end.

So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn't hurt that chocolate contains phenyl ethylamine (PEA), a natural substance that's reputed to stimulate the same reaction in the body as falling in love. That's why, even at times when we're feeling down, anything chocolate feels so comforting.

Chocolate is Meant to be Shared

My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; it's so apparent that it makes a person's soul happy. My passion led me to create 300 new chocolate products and 26 different flavored fudges (one of which won the title, "World's Best Chocolate" in 1986).

Out of that grew the Chocolate Fantasy events, which are used as non-profit fundraisers. People can't resist the 30 to 40 different kinds of chocolate creations offered. It combines three great things - chocolate, fun, and doing good through the charity. As crowd-pleasing and impressive as those events are, these same techniques can be accomplished by a rank beginner. With equally enthusiastic reactions.

Making chocolate goodies with others improves the flavor - as well as the enjoyment.

Visualize your whole family gathered around in the kitchen, making gourmet chocolates together. Smell that wonderful chocolate aroma, feel the rich texture of gourmet chocolate goodies in your fingers.

Now that's fun! And you're all creating memories you'll never forget, at the same time.

You Can "Do this at Home"

The Old Time Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools you've already got. Without prior experience, anyone can create professional-quality results your friends will rave about. You'll reveal out-of-the-ordinary chocolate expertise. All because you grasp the subtle differences of taste and texture between your gourmet concoctions, and what is sold at the store.

Learn tricks that the pros know. For instance, did you know you must NEVER introduce water into the chocolate during the manufacturing stage? A few drops of water will turn a pot of chocolate into the consistency of modeling clay. Why not try a recipe that will satisfy any chocolate craving?

Chocolate Toffee

2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 cup dark corn syrup
dash salt
1/2 cup whipping cream
1/2 stick (1/4 cup) butter

Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens. Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.

Dazzle your friends and family with your chocolate proficiency. It's sure to raise your reputation, along with your social standing. Best of all, you'll find yourself as welcome as the chocolate masterpieces you create. It's all in knowing how.

Turkish Wines, Best Wine Shop in Istanbul, Best Wine Tasting in Istanbul, Best Turkish Wines

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Relatively new to the wine scene, Turkish wines are starting to contend with more established wines for their rightful place in serious vintages.  After more than a decade of modernizing winemaking techniques and cultivating indigenous grape varieties, as well as adapting other foreign varieties to Turkish soil, what has transpired has been nothing short of miraculous.  Some Turkish grape varieties had been neglected, close to extinction, recently revived and are now enjoying a spectacular revival some never expected or imagined possible.

Despite Turkey's Islamic roots, the secular society of Turkey continues to enjoy the beverage that originated in their own backyard.  The good news for them is that their own native vineyards are only getting better.  Palates are being educated, taste buds are being tweaked with the improved depth and balance of their own native grapes.  Now it is time to share the bounty of Turkey with the rest of the world.

Here is a rundown of Turkeys indigenous grapes and the flavors you might expect from them:

Okuzgozu (Okuz gozu) is a grape native to the Eliazig Province located north of the Taurus Mountains.
Okuzgozu has rounded, dark colored grapes, which are the largest among the grape varieties grown in Turkey. The Turkish word Okuzgozu literally means "ox eye".
Okuzgozu ages well up to 10 years has a bright red color, reveals intense fruity flavors of raspberry and cherry, and is rich with a well-balanced body with light tannins. It is often combined with Bogazkere, another grape from this region. A wonderful example of this combination is produced by Corvus, (an exceptional winery on the island of Bozcaada) aptly named Okuzgozu & Bogazkere. On its own, a fine example of Okuzgozu is Kayras Terra Anadolu Okuzgozu. Kavist.com carries all Okuzgozu wines. Kavaklidere and Kayra has produced some amazing Okuzgozu wines (sarab)

Bogazkere is a Turkish grape variety originating from the Eliazig Province near the Tigris River in Southeastern Turkey. It has a very dark, red garnet color. On the nose it is very rich and strong with aromas of dried red fruits and spices. Bogazkere is a rich grape -very well structured and strong with and enjoyable finish. Bogazkere literally means "Burning Throat" so with this in mind it is no wonder often combined with the softer, lighter Okuzgozu grape. Kayras Buzbag Rezerv is a beautiful wine that combines the two. Doluca saraplari and Kayra saraplari have produces very good bogazkere wines (saraplari). You can test them and KAVist location in Istanbul Sapphire Shopping mall.
Cal Karas ("Cal Black") is a variety of red wine grape from the Cal district of the Denizli Province of western Turkey. The wine produced from the grape is sweet with berry fruit flavors. Light and sweet, Kavaklideres Rosato is a perfect example of Cal Karasi.

Kalecik Karas is a grape and wine called by the name of area, the Kalecik district of the Ankara Province of Turkey. Kalecik Karas grows successfully near the Kizli River and is used to make some of Turkey's best red wine.
Kalecik Karas grapes are famous for their unique taste, aroma and flavor. It has the color of a ruby stone, is rich, well-balanced, and has an aroma of red fruit, vanilla, and cocoa. It has a light, fresh, and elegant finish. Kalecik Karas has become one of Turkeys most popular and prized grapes. Knowing this, it is hard to believe that the grape was close to extinction. Thanks to a group of Turkish and French vintners who learned the value and potential of this grape, it has been revived into a truly outstanding variety. This unique quality has been honored with several awards won in International wine contests, and has attracted the interest of Turkish wine lovers. Because of high demand, this grape is now also cultivated in other parts of Turkey with similar climatic conditions, such as the high grounds of the Denizli region. All Turkish wine producers have at least one Kalecik Karasi in their line. Kavaklidere has several, from the Prestige label (58TL) to Ancyra (19TL). Kavaklidere saraplari is very well know in Turkey & they have a very large selection.
Of course you will find a wide selection of these varieties at any restaurant, but you will pay triple what you would to buy them at Kavist.com , Istanbuls best wine shop, Istanbuls hottest bar, Kavist is also surrounded by Istanbul best restaurants. You can also purchase them online at www.kavist.com. ( Kavist has a full service Online Wine Shop in Istanbul) Delivery within Istanbul is 6TL and free when you spend over 99TL. Try some Turkish wines today.