Foods to avoid in pet food recipes

Just as long to cook your own meals may be healthier than taverns or restaurants lunch in a box, making your own dog food recipes is a way to add variety to the diet your pet s and have more control about what is happening in your dog s House. And while doing your own dog food recipes can cause disease, a pleasant sound which doesn t have a large artificial flavors or preservatives, there s also the potential for missteps if you add the wrong foods. If you re starting to cook your own dog food recipes, here are some foods to avoid:

Chocolate

One of the most commonly known things to avoid feeding dogs, never will need to add this food for each dog food recipes. Particulars as to substance, where it occurs naturally theobromine in chocolate is toxic to dogs. While the concentration levels of theobromine in chocolate varies the most, milk chocolate containing chocolate and baker s. In any case, avoid chocolate in dog food recipes.

Onions

Onions, although heavily flavoring for both human and dog food recipes, can lead to a condition called Heinz body anaemia, which destroys red blood cells and can lead to anemia in dogs merciless. You have ways to minimize this risk, such as cutting onions which are sufficiently large that impart a taste to foods before easy removal before serving, or simply onions from leaving your dog food recipes completely. IT s has suggested that the greatest danger in this comes from low-quality onions, so if you buy good quality onions, you can also minimize the risk. Two Japanese Akita breeds Shiba Inu, and is particularly sensitive.

Honey

While an excellent natural sweeteners, honey is a food which is dangerous not only to the dog food recipes fed with puppies, but if you give any prescription as well as a human infant. The reason behind this is that the honey could contain botulism spores, don t affecting adults due to their strong immune system, but can affect young animals and the people who haven t created by strong immunities. This will make sure that you leave the honey.

Alcohol

Great for cooking the recipes for humans, don t try to get fancy and dog food recipes alcohols. While wine or Sherry are large, flavorful liquid for sauces for humans, the alcohol cooks who never fully, and just as with people when it s with large amounts of ingested, alcohol can be fatal to dogs. Err on the side of caution and leave the alcohol. Avoiding the dangers in dog food recipes, you will ensure that by cooking for your pet, you re making it healthier, instead of the poor.

Want to get more dog food recipe BestDogFoodgo to

Food safety tips when traveling or in the event of a disaster

Due to the length of this article, it will not contain any recipes, bar mixes, just information, tips on food handling.

If you are traveling with perishable food, place it in a cooler with ice or freezer packs. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take meat, poultry, eggs, for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler.

Keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits. Limit the times the cooler is opened. Open and close the lid quickly. Pack perishable foods directly from the refrigerator or freezer into the cooler. If the cooler is only partially filled, pack the remaining space with more ice. Limit the times the cooler is opened. Open and close the lid quickly.

Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. If camping in a remote area, bring along water purification tablets or equipment.

Do not let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.

If you do fishing and are lucky the big one did not get away, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in watertight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. After cooking, eat within 3-4 days. Make sure the raw fish stays separate from cooked foods.

Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days. Mussels and clams, 4-5 days.

Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. Warning, no one should eat raw shellfish.

If you go to the beach take along only the food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it. Bring the cooler! Partially bury it in the sand, cover with blankets, and shade with a beach umbrella.

WASHING UTENSILS
Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available

Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow air-drying.

WARNING BACTERIA
Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product.

Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package.

When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.
Follow the preparation instructions on the product label.

Handling Possibly Contaminated Products

Report any suspect commercial food products to your local health department.
If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Food Safety Tips for Emergencies.

Consumers have a key role to play in keeping food safe. Prepare an emergency kit for your home and even one for your vehicle. In the event of a disaster you may be on your own for 3 -5 days.

A kit should contain a 3-day supply of water. You should have four litres of water per day, per person, for drinking cooking and clean up. A 3-5 day supply of non-perishable food in sealed containers. Proper utensils should also be included. Other items needed would be bottle opener, disinfectant soap and bleach, dishes, a portable stove, with enough fuel to last 3-5 days matches, leather gloves for handling hot material and a folding saw or axe in the event there is firewood available for warmth.

Beside food, utensils, etc. warm blankets, flashlight and a battery operated radio should also to packed.

In the event of a natural disaster or emergency incident, be sure to carefully inspect all food items and do not eat any food you think may be unsafe. Remember, when in doubt, throw it out. Check food in your refrigerators and freezers for signs of spoilage, and ask retailers and restaurateurs to explain how food has been kept safe during power failures. Be prepared with these food
safety tips.

If your traveling or if a disaster strikes you should know how to handle your food supply, what you need to know to keep your family safe, Botulism is a rare but serious paralytic illness.
The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food.

Families have a key role in keeping food safe. Prepare an emergency kit for your home and even one for your vehicle. In the event of a disaster you may be on your own for 3 -5 days.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information in this article.

Grandma Hystads Recipes, Bar Mixes, Food Information. Copyright World Wide(o)2007.

From botulism salmonella-America's most notable food safety stories

Want to know the quickest way to scare someone? To get to the Super in your local market. No, I am not talking about the rise of food prices, although this is enough to increase blood pressure more people! I speak for all products of contaminated food could be heard in the last century, most recently the peanut and pistachio debacle. If you ever have wondered what some of the most notorious food scares in recent years have hundreds or more, we have the low down.

From mad cows to salmonella in peanut butter, such cases can leave even the most intelligent person scratching his head wondering how, or one of the most technologically advanced and highly regulated countries like the United States could allow so many polluting elements fall through the cracks. In fact, the USDA now estimates that account food safety problems for 76 million illnesses, 325,000 hospitalizations and 5,000 deaths annually. Here are some notable milestones in the history of U.S. food safety.

It all started when ...

As you look back in history, you can see that while there was an increase of food affecting in recent years, food preparation and sanitation has improved dramatically in recent years hundreds or so. Interestingly, the phrase "food poisoning" does not appear on the public stage until the 1880s, when scientists first made the connection between animal disease and meat-poisoning outbreaks. This prompted better hygiene practices, but it was also the beginning of the hundred-plus years "food."

The next big panic food was not until the publication of his novel the jungle, Upton Sinclair in 1905. This book spotlight on disgusting practices of the Chicago meatpacking district and then asked President Theodore Roosevelt to set new standards for food processing. The President was a petty organismal Meatpacking operation and the first pure food and Drugs Act which the country has ever seen.

In 1963 the tuna industry was destroyed when two women died of their Detroit contracted botulism is eating canned tuna. Tuna sales decreased as a result of a massive 35% national and prompted the industry to form a "contingency Commission tuna." Botulism horizontal also problem in 1971. Manufacturer Bon Vivant fell victim of the effects of the toxin when an elderly couple was paralyzed after eating contaminated vichyssoise. Bon Vivant filed for bankruptcy within a month and spent the next several years trying to identify the source of the toxin.

Go ahead in 1982 when seven people in Chicago died by taking Extra-strength Tylenol that was laced with lethal amounts of cyanide. While on Friday, Johnson & Johnson was not to blame for this panic, did pull the product from all retail shelves across the country. During this period more than 35 million bottles of Tylenol were returned and inspected by officials of the Ministry of health. Although never recorded until the real culprit, it did prompt pharmaceutical companies to introduce more stringent manufacturing practices and new tamper-proof packaging to keep consumers safe.

An ongoing food fear is the ability of beef infected with mad cow disease, which can lead to Creutzfeldt-Jakob disease in humans (both diseases attack the nervous system). Although the United States has seen a handful of cases either the human or bovine form of the disease, in the case of possibly tainted school lunch meat-prompted the largest beef recall in the history of the United States to date with a total of 143 million pounds recalled in April 2008.

The most recent fears happened at the end of 2008 and the beginning of 2009 with salmonella found to both pistachios and peanuts. Nearly 700 diseases and deaths in nine recorded by March 2009 due to this epidemic. In both cases, the causes appear to specify practices. Outbreaks forced peanut Corp. of America to shut down in January of 2009 and for Kraft foods to reevaluate their storage and processes.

Other cases over the years include beef containing e. coli, frozen Strawberry spread of hepatitis a and tomatoes and jalapeno peppers tainted with salmonella.

While the food was the cause of many diseases and in some cases death did question radical improvements in sanitation and the supply of food. While there will always be food safety issues, if developers learn from their mistakes (and we hope to do) they can prevent future outbreaks and great food.

Grandmother Hystad information on food, beverages, recipes

Contents -

- Recipes
- Kate's Vegan Pancakes
- Borch (Soup)
- Oven Fried Chicken
- Mashed Potatoes
- Baked Potatoes
- Cinnamon Apples
- Lightside
- Food Warning
- Salmonella Outbreak
- Non-Alcoholic Drinks
- Iced Tea
- Hot Drinks For Children

RECIPES

KATES VEGAN PANCAKES

1 1/3 cup flour (unbleached).
3 Teaspoons.
½ teaspoon salt.
3 tablespoons sugar.
1 egg (egg replacer).
1 ¼ cup milk (Soya milk).
3 tablespoons oil.
¼ teaspoon vanilla .

VEGETABLE SOUP Borch

2 pounds beef, with soup bone.
2 carrots.
1 medium head of cabbage.
2 average-sized onions.
6 average-sized potatoes.
2 cups canned tomatoes.
6 whole pepper kernels.
1 bay leaf.
A few sprigs of dill.
½ cup chopped beets.

Cover meat with cool water and bring to a boil. Let simmer until almost tender. Add water if necessary to keep meat covered. One hour before serving, add chopped vegetables and seasoning. Potatoes may be cooked separately before serving. When ready to serve, remove from heat and add sour cream.

Grandma's Oven Fried Chicken

4 ounces (125 ml) otato chips
½ cup (125 ml) butter
½ teaspoon (2.5 ) garlic powder

Melt butter. Brush chicken with butter. Crush potato chips with rolling pin before opening bag. Mix garlic, salt and pepper with potato chips. Shake buttered chicken in potato chip mixture. Place
on pan skin side up. Pour rest of mixture over chicken. Bake at 375 F, (190 C) for about 1 hour.

YIELD: Coating for 1 fryer
TIME: Preparation 10 minutes, cooking time approx. 1 hour.

Beef And Potato Cakes

You can use ground meat if desired. A treat for children.
8 oz. Beef.
8 oz. Potatoes.
1 small 2-3 inch onion chopped finely.
1 egg yolk.
Dark soy sauce.
1 teaspoon salt.

Cook the potatoes and mash. Mix in egg yolk and salt. Chop onion finely, brown with 1 tablespoon oil, add ground meat. Brown for 4 minutes. Add soy sauce and mix the batch with the potatoes. Shape into balls the size of golf balls, flatten into cakes. Heat the cooking pan. Grease lightly with oil, use medium heat to brown the cakes, turn to brown both sides. If you have a electric skillet set temperature at 340. When automatic control light blinks, turn cakes over.

MASHED POTATOES

6 boiled potatoes.
2 tablespoons butter.
4 tablespoons hot milk.
½ teaspoon salt.

Mash the cooked potatoes with a potatoe-masher until soft; add the butter, salt, pepper, and milk, and beat all until light and fluffy. Pile lightly in a hot serving-dish.

BAKED POTATOES

Select smooth, medium-sized potatoes. Wash well with brush. Bake in a hot oven 45 minutes, or until done. Break the skins to let the steam escape and serve at once. If baked potatoes stand they become soggy.

Cinnamon Apples
4 tart apples, sliced.
1 cup sugar.
½ cup water.
½ pound cinnamon candy.

Pare and slice apples into eights. Combine sugar, water and candy to make syrup. Bring to a boil and when sugar and candy are dissolved, add sliced apples. Cook until apples are soft. Makes 4 servings.

LIGHTSIDE

A wife was making breakfast of fried eggs for her husband, when he burst into the kitchen. "Careful", he said. CAREFUL! Put in some more butter. Oh WHAT ARE YOU DOING You are cooking too may at once. TOO MANY TURN THEM DOWN NOW Are you CRAZY USE THE SALT NOW

The wife stared at him. What in the world is wrong with you You think I don't know how to fry a couple of eggs The husband calmly replied,I wanted to show you what it feels like when I am driving.

FOOD WARNING BACTERIA

Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product. Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package. When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.

Follow the preparation instructions on the product label.

Handling Possibly Contaminated Products Report any suspect commercial food products to your local health department.

If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Many frozen chicken products, such as chicken Kiev and chicken cordon bleu, may appear to be precooked, but are actually only prebreaded or prebrowned.

Use a meat thermometer and make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit. . This means really cooking the chicken, in a regular oven or microwave, not merely thawing it.

NON- ALCOHOLIC DRINKS

ICED COFFEE

There are just as many ways of making coffee, as there are different brands. Here are some general rules.

For good results measure water and coffee.

- 2 tablespoons coffee to each 1 cup
- Make coffee just before serving
- Make coffee double strength and pour the hot coffee over ice in a tall glass. As the ice melts, it will dilute the coffee. Top the glass with whipped cream or vanilla ice cream.

HOT DRINKS FOR CHILDREN

½ cup cocoa

1 cup sugar

2 cups water

1/8 teaspoon salt

¼ spoon vanilla.

Combine cocoa, sugar and salt

Add water and stir until well blended.

Cook for 5 minutes. Cool and bottle

Makes 3 cups syrup

Add 2 tablespoons of syrup to each cup of scaled milk.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

You have permission to copy any of my articles providing each is complete, and Author Article Source Box is included.

Honey and babies: the risk of infant botulism

Your honey to feed your baby Know someone who does If so, there is a slight risk associated with feeding babies honey that must be known. Called botyliasis, and although it is very rare, the results of a about botulism can be very serious.

What is botulism

Botulism is actually a type of food poisoning. This is caused by (Clostridium botulinum), a microorganism that may be present in honey. When the lower bowels of infants infected with this microorganism, it can develop a toxin. The toxin causes a paralytic effect by blocking the transmission of nerve impulses.

(A note, is the paralytic effect of botulinum, which makes effective BoTox treatments.)

An infant suffering from botulism poisoning may exhibit symptoms such as constipation, muscle weakness, continuing a weak appetite and a fire can cry aloud.

If your child shows symptoms that you think should botulism poisoning related to seek immediate medical treatment, Botulism poisoning can cause death in rare cases. In fact, some medical professionals believe that botulism poisoning may be the cause of some instances of sudden death (SIDS).

Potential sources of botulism

Honey is not only presenting a potential risk of botulism poisoning for infants. Unwashed vegetables and fruits, fresh and processed meat, and even corn syrup all contain botulism spores were found in at least rare opportunity. To reduce the risk, all primary agricultural products must be washed before being served.

And although the likelihood of honey containing spores (Clostridium botulinum) is very low (only about 10% of the thousands of samples tested over time), it's best to avoid feeding your baby honey. In fact, the National Honey Board, centers for disease control and infection, and the American Academy of Pediatrics recommend that all your feed no honey for children less than 1 year of age.

What about the older children and adults

Anyone aged over 1 year of age have no need to fear the possibility of the presence of botulism spores in the honey. This is because only very small children are denied the beneficial intestinal bacteria that make botulism spores harmless.

In fact, it is believed that there is a real risk to infants who are at least 26 weeks. Both the recommendation of the diet not honey for children up to 1 years provides an important safety buffer.

Don't let it spoil your appetite on honey

As noted above, honey do not present a risk for older children and adults. And indeed, raw honey offers a rather amazing range of potential health benefits. So it would be a shame to deprive yourself and your older children the benefits of honey because of irrational fears about botulism.

In addition, the darned things honey is delicious