Good Lifestyle

When sitting in a restaurant, you have already asked: How long have this bottle of Ketchup been sitting on the table? What is the freshness of the bread in this basket? Drastically too expensive at the right downright, there ismenu items Never order in a restaurant, no matterHow much do you like the place. We talked about food safety experts, dietitians and chefs and have compiled a list of things you need to avoid completely at your next meal.

And for more, do not miss these15 classical American desserts that deserve a return.

Kimberly Barnes, founder ofCould be veganAnd a private and herbal chef in Atlanta, GA, recommends avoiding lemon and lime slices and other drinks in bars and restaurants. Why? A study of 76 lemons to 21 different restaurants inThe Journal of Environmental Health found that 53 of them contained microbial growth. The results of the positive culture, seven wereE. coli.

Blogger Food and publisher ofEat, drink, be sd Michelle Stansbury warns heavily on eating or using bar at the bar because the barteys are often not organized towards the same health standards as cooking. It is likely that beverage fruits are not unwashed and sitting for days without refrigerated. Do you remember that your barman washing hands between sorting money and dropping a cherry in your cocktail? We thought.

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A staple base in vegan and Asian cuisine, flood germs are often added to salads and sandwiches for an extra lacrosse. But this crunch can come at a cost. According to Barnes, the humid temperatures whose germs need to develop can also be the perfect breeding ground forSalmonella,Listeria, andE.COLI. After a disease of food originepidemic At Jimmy John's, the company decided to remove cabbages from their menu.

Barnes also warns against tap waters, which suggests you to stick to the bottle despite the price. "Tap water, under the federal regulations of the EPA, can always contain traces of harmful contaminants, including lead, chlorine, mercury and herbicides. And it is our personal responsibility to limit our own exposure to these trace elements, because the effects on long-term health of chronic exposure are questionable. "

Candess Zona-Mendolla, a food safety lawyer and publisherMakefoodsafe.com, says raw oysters are one of the most risky choices in the menu, even the best fresh seafood joints. "These molluscs are carriers of two frightening diseases of food-norovirus and Vibrio. Never heard of the bacterium in the flesh? It is Vibrio. We see an increase in cases during the summer months, like Vibrio likes Hot waters. If oysters were cooked, they are ok to eat. "Google a photo, and we promise raw seafood will not be long on your dinner table.

Can this salad dinner call your name? Just walk. Any dish that has been sitting too long is a recipe forfood poisoning. Although recent regulations have improved the quality of buffet foods, foods served in buffets may contaminate other clients and restaurants. Zona-Mendolla stated to look for buffets that have food heates and remember that hot foods should be hot and cold food should be cold. Also be sure to avoid dishes that use service spoons from other dishes to keep bacteria crossing the bay.

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Anthony Bourdain said once Eggs Benedict is the least preferred dish to prepare among the chefs, so it is likely that you eat a pretal tame, and often the sauce.

Think about pairing your Benedict eggs with freshly squeezed orange juice? You may want to rethink this decision for the same reason you go by adding gnats to your drink. Freshly pressed fresh juices are oftenshouting with bacteria, Unlike pasteurized juices.

Some pizza places will give customers with children from raw pizza dough to play and use to prepare their own mini-tapes. Zona-Mendolla warns of this practice, noting that raw flour products were connected to an epidemic ofE.COLI few years ago. Because raw flour products have not been treated to kill harmful germs, play with or manipulate raw dough can increase your risk of foodborne illness.

In addition, the eggs of the gross dough can containSalmonella, who can make you sick if they are slightly cooked. Make sure all foods that involve the use of dough, eggs and pasta are carefully handled and fully cooked.

We already know that this has empty calories - but there are other reasons to skip the bread basket when you restore. According to the old server and the author of Debra GinsburgWaiting: the real confessions of a waitressBread baskets tend to circulate the table at the table. Yes, you heard right.

The bread in your cart could probably be the remains of the table of your neighbors. Bar snacks call for even more unwanted sharing. Many hands are spent on your popcorn or your peanuts, who could have been sitting for days when you eat it.

In Anthony BourdainConfidential cuisineHe wrote that your special fish special can include three-day nets. Bourdain, who spent most of his culinary career with New York Cuisines, said in the book that most seafood markets are not open on weekends, Monday's fish is old and, Well, fish.

The old server Aaron Norris says that condiments, especially Ketchup in glass jars, are always something to avoid. Restaurant staff often spend hours at the end of the long changes that partially empty bottles, so there is no way to say how long the stuff is there ... leading to a sour and sometimes explosive ketchup.

In a process calledpasteurizationThe milk is heated at a high temperature for a certain amount of time to preserve bacteria and kill harmful organisms. Some soft cheeses like Brie, Queso Fresco and Camembert are not pasteurized, though. Therefore, you run a high risk ofListeria. According toCDCThe Listeria is 50 to 160 times more likely to infect unpasteurized cheeses than pasteurized cheeses.

ASoupe Special is an ideal way to conceal the remains of yesterday as a new and fresh dish today ... and tomorrow.

This one can go without saying, but we think it's a valid advice to try to get the best shot for your money. Tanner Agar, CEO of RestaurantRye McKinneysays he recommends to guests always try to order something they could not have been made. "Eating outdoors is a moment to try something new or something very technically involved. By ordering something you can do, you prevent it from having this forehead a surprise a dish Great and unexpected can create. "