Monday, July 7, 2008
To all chocolate lovers out there. I am inviting you to visit Chocolate Path . It's an online store where you can find the very best dark chocolate at all times. They have some high quality product. Explore the product you have the taste for. Let the Chocolate Path guide you to your journey to experience the world finest dark chocolate. Come on in at Chocolate Path and indulge you some for some lavender caramels, cherries enrobed in dark chocolate, citrus bars, and fresh mint bars, just to name a few wonderful dark chocolate items. And let your cool with a frozen hot chocolate bar all summer long. And if it happen that in town in NJ stop by at their store which is located at 26 Lackawanna Plaza
Montclair, NJ 07042 and enjoy some of their frozen hot chocolate,hot chocolate gelato, and gelato truffles. Dark chocolate is also fine for gifts for any occasion. So visit now and start enjoying the best dark chocolate.
People aren't the only ones who love cookouts. Because of their unfettered access to outdoor feasts, insects and microbes of all varieties often enjoy them, too. And while you may see no harm in sharing a bit of your bounty with the earth's smallest creatures, you should know that their participation can come at a hefty price to your health.
There are some 250 foodborne diseases, caused by a myriad of bacteria, viruses, and parasites. Each year, these diseases are responsible for making about 76 million people sick in the United States. Of these 76 million, 325,000 are hospitalized and 5,000 die. Do you know the facts on foodborne illness?
Bacteria Are Food-Lovers. Food provides bacteria with all the nutrients they need to flourish, but they also require a certain range in temperature, pH level, and water activity. E. coli bacteria can grow in temperatures as cold as 45° F and as warm as 122° F; they can survive in a pH level as acidic as 4.4 and need a minimum water activity of 0.95. The ranges for other bacteria vary, though often not widely, which means you should take the proper precautions with raw foods and cook meats to the USDA-recommended temperatures of 145° F for steaks and fish, 160° F for pork and ground beef, and 165° F for chicken.
They Can Multiply—Fast. Let's say there's a Salmonella bacterium in your potato salad. Under optimum conditions, it can replicate itself once every 20 minutes. After four hours, there will be 4,096 of its kind navigating through the mayo. And it's likely that it wasn't alone when it reached your salad. So if it showed up with a few hundred of its kind, you'll be left with about 1.23 million unwelcome Salmonella bacteria in four hour's time, which is enough to make you ill.