Sprouting Bacteria
Even though sprouts seem like one of the healthiest crunchies to add to a salad, here are a few things you might want to know. Since 1996, sprouts caused at least 30 outbreaks of food poisoning which resulted in new regulation protocols for bean sprouts. These new recommendations were instated in 1999.
Sprouts are cultivated in a warm, damp environment which is an ideal condition for harmful bacteria such as E. coli and Salmonella to propagate. Listeria is also a concern. Ordering cooked sprouts is one way to avoid the pathogens found on raw sprouts.
Conserve Water
Depending on where you are dining, the complimentary tap water may be laced with small amounts of contaminants. The health risks involved can range from lead poisoning (as in Flint, Michigan, for example) to a gastrointestinal infection. Sometimes the tap water just tastes bad, whether or not it is otherwise contaminated.
Tenacity Brewing, a local Flint establishment, made certain to announce to their patrons that the water they use in brewing is filtered and tested to be lead-free. Most restaurants do not make such claims. So, go ahead and take a chance on tap water. Or, instead, opt for a bottle of a bubbly variety or try a nice bottle of mineral water.
The Soup Special Is Yesterday's Special
A bowl of soup on a chilly day might seem like a light meal that will really hit the spot. However, a sandwich or a salad might be more nutritious. A creamy bisque, chowder, or cream of broccoli contains more calories and fat than daily recommended and the chicken noodle serves up more sodium than you need in a week.
If that’s not discouraging enough, you should know that the soup specials are usually a concoction of the previous day’s meals left as scraps. Don’t order soup late in the day. That means it has been sitting in the pot all afternoon.
The Buffet . . .
The perfect place to swap germs. Food Safety News calls it the “Bacterial Buffet: All-You-Can-Eat Illness.” The reasons are different than you might think. Of course, we wonder if food safety regulations regarding food temperatures are upheld, but what, for instance, happens when a serving spoon gets dropped into the heap of food?
The entire platter must be discarded. Do you imagine that happens each time? Another issue involves the actual serving spoons. How many hands have touched that utensil before yours? Luckily, restaurants are required to change them every four hours, but still. Four hours is a long time for germs to spread.
Is the House Salad the Best Value?
Contrary to common sense, the house salad, generally a small pile of greens and shaved carrots, is not the best choice if you’re looking for some bang for your buck. The mark-up on those inexpensive vegetables is exponential.
If the menu price is around $10, you can bet the restaurant paid no more than $2 to make it. So, go ahead and order one with some nutritional value like nuts, cheese, avocado, or other yummies. The house salad may be the least expensive salad option, but you’re getting the least as well.