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Why Is My Food Getting Mouldy So Quickly? I Could Not Believe What I found Out!

Food does not seem to last long now a days. Why?

Why is my Food Growing Mould?

Article by Diane Shawe

I have been noticing that most of my food is going mouldy quicker, even in the jars!  I was curious to find out why, espcially as this is happening more and more in the fridge as well. I thought the fridge was designed to keep things cool and slow down the detiriation of our food.

I also wanted to know what mould did to the body if injected, my mind started to generate all types of conspiracy theory so I decided to do a little research based on facts.

We all grow up learning mold is gross. But is it just unpleasant, or is it actually dangerous? Isn’t it mould that makes blue cheese blue? And wasn’t penicillin first discovered in moldy bread?

Are we wasting perfectly safe food when we throw it out? Or are we gambling our health when we shrug our shoulders and eat that piece of cheese that had a dusting of white fuzz?

How does mould grow on food?

I found this bit scary because is the air we are breathing so toxic? Is that why we are getting sicker even though we are more health concious? I mean think about it, our lungs are very moist!

So back to the question: Tiny mould spores are carried in the air. When these spores land on food, they take root and grow until they produce patches of mould visible to the naked eye. Once they mature, they produce new spores and release them into the environment and the cycle continues!

What is mold on food?

Mould is a microscopic fungus, and yes—spoilers!—consuming it can be bad for our health. Like its cousin the mushroom, there are thousands of different species.

Some are safe to consume, but many produce poisonous mycotoxins that cause illness and even death. Additionally, some people are allergic to mould and need to steer clear of it. So dealing with mold on food is serious business.

Why does mould grow on food?

Mould requires three things to grow: organic matter, water and oxygen. Food provides the the first two ingredients. Exposed to air, mold has everything it needs to grow.

How long does it take for mould to grow on food?

Many factors affect the rate of growth of mould: the specific type of mould, the food it’s growing on, and the ambient temperature and humidity. Many species of mould like warmer temperatures and mould growing on fruit on your counter may develop in very few days, especially in the warm humid summer months. Other mould growing on food with less water content in the cool of a refrigerator might take several weeks.

How to handle mould on food?

Mould can grow on most types of food, but not all food is the same.

Red Flag Food

Red flag food items should be automatically discarded when mouldy. These items include most food items, particularly soft and moist foods:

  • Luncheon meats, hot dogs, bacon, etc.
  • Cooked leftover meat, poultry and fish
  • Cooked pasta and cooked grains
  • Casseroles
  • Sour cream and yoghurt
  • Soft fruits such as tomatoes, berries, cucumbers, etc.

Some other drier, harder foods fall into this category as well:

  • Nuts and legumes
  • Bread, baked goods and other highly porous items

In general, softer food with more moisture content is more prone to moulding, and can’t be safely salvaged. In addition to the mould itself, soft moist food can provide an ideal environment for dangerous bacteria to grow. For these foods, it’s important not to assume the problem is limited to the mould you see.

Throw away the mouldy food, and carefully inspect other nearby food, especially food in the same package. Do not sniff mouldy food: spores might get into your respiratory system. Wrap the spoiled items in plastic to contain the spores, and discard.

To eat or not to eat?

Moulds can grow in the fridge and will even survive freezing. They can also survive in salty, sugary and acidic environments. This is scary!

As mould on our food is so hard to avoid, here are some general guidelines from the most Food Safety and Inspection Service on responding to the problem:

Discard all of these foods if mouldy:

  • Luncheon meat, bacon, and hot dogs.
  • Yoghurt, sour cream and soft cheese.
  • Soft fruits and vegetables
  • Bread and baked goods.
  • Peanut butter, nuts and legumes.
  • Jams and jellies – but note Dr Hocking has a slightly different view for Australian jams.

These foods can be saved from mould:

  • Hard salami (the dry, aged type) – scrub mould from the surface.
  • Hard cheese – cut off at least 2.5 centimetres around and below the mould. Don’t let the knife touch the mould and recover the cheese with fresh wrap.
  • Firm fruit and veg – small mould spots can be cut off.

Cheeses made with mould

  • Blue cheese
  • Roquefort
  • Gorgonzola
  • Stilton
  • Brie
  • Camembert

The mould used in making these cheeses is safe for consumption. However, if other mold that is not part of the manufacturing process is present, these items should be discarded just like any other red flag food item. Some blue cheeses may be hard enough to be treated as a Yellow Flag item (see below for care). However, if you are unsure where to draw the line, remember: when in doubt, throw it out.

Note that while the mould that forms the blue veins inside blue cheeses is harmless when deprived of oxygen inside the cheese, the same strain of mold can form harmful mycotoxins if allowed to grow on surfaces exposed to air. Be careful of cross-contamination with these cheeses and keep them wrapped in cellophane while storing them.

Yellow Flag Food

Other foods, particularly harder and drier foods, can sometimes be kept once the mold is carefully removed. These include:

  • Hard cheese
  • Firm fruits and vegetables (cabbage, carrots, bell pepers, etc.)
  • Hard salami and dry-cured ham

If you’re going to cut away mould rather than discard the item, it’s important to remember that there is more mould present than what you can see. Below the surface, mould will have penetrated up to 2cm or more. For these food items, mould can be cut away but you should cut at least 2.5cm (1 inch) outside of and underneath any visible surface mould. Be careful to keep the knife clear of the mould to avoid contaminating the rest of the food as you cut.

Note that surface mould is a normal occurrence on certain hard salamis. In this case, scrubbing the mould off the surface is sufficient. Again, it never hurts to be cautious. When in doubt, throw it out.

Different types of food mould

Black mold on food

I did not like this bit, but if you are going to understand something, you can’t disguard the ugly sides. Well here goes.. Various strains of mould can have a black appearance. Homeowners know to watch out for black toxic moldStachybotrys chartarum, commonly found in attics.

However there are many non-toxic strains of black mould as well, including Rhizopus stolonifera, also known as black bread mould. You may encounter black mould on the rubber seals of your refrigerator or on food. While this doesn’t prove you have black toxic mould in your house, you are best to assume it may be harmful and discard the food item in question, meticulously scrub clean the refrigerator, and look for signs of black mould in your house.

Pink mould on food

Pink mouldy formations on food may not be mould at all, but rather bacteria growing. Aureobasidium and Fusarium are also two common fungi that grow with a pinkish colour.

Pink mould is most often seen on bread, dairy products and meat. Dangers of pink mold include infection of the respiratory, gastro-intestinal or urinary tracts.

White mould on food

White mould is seen on a variety of foods, from the white mould purposefully grown on the outside of certain cheeses, to fluffy white mold appearing on berries and other fruit.

Many strains of mould can appear white, and to complicate matters many coloured strains of mould may go through a phase where they appear white before developing the spores that give them their colour. Unless white mould is a purposeful part of a food’s production (e.g. brie and camembert cheese), assume it is toxic and handle affected food accordingly.

Green mould on food

Green mould is commonly found on citrus fruit and bread. Cladosporium is one particularly common species of green mould.

It can have a potent smell and be particularly irritating, particularly for people with mould allergies. This can lead to respiratory problems such as wheezing and coughing, as well as vomiting. Clodosporium mold can produce mycotoxins as well, so avoid exposure.

Orange mould on food

A variety of mould can take on an orange colour, including Fuligo septica and Aleuria aurantia. These orange moulds commonly have a slimy texture.

While they may be less dangerous than some other colours of mould, they can still cause respiratory problems, and where orange mould is present, bacteria are also likely to be found.

Furthermore, orange mould is particularly prone to growing on wood. So not only is orange mould a threat to your food, it is a threat to the wood in your house.

Red mould on food

While various strains of mould can be red, red mould on food is most commonly Neurospora. While this type of mould is typically less dangerous than other types of mould, some mycotoxin-producing moulds might appear red in certain conditions, or might be present alongside red mould. It’s therefore wisest to treat red mould on food with the same caution as other mould.

Blue mould on food

Blue mould on bread and the blue mould deliberately cultivated to make blue cheese are strains of the genus Penicillium. And yes, some species of Penicillium (but not all!) produce penicillin. Many species of Penicillium are innocuous, but some are not.

And while the blue mould in blue cheese, deprived of oxygen, is safe for consumption, that same strain of mould can produce mycotoxins when it grows on an outside surface exposed to air. So, eat that blue cheese but treat other blue mould as potentially toxic.

Consumers Select Food Based on Colour at the Supermarket

It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.

Oxidation is the Enemy

Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration of food products, including off-flavours and off-odours. This process is affected by processing, packaging and storing techniques, as well as product ingredients.

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What are Antioxidants?

Antioxidants are molecules that:

  • Significantly delay or prevent oxidation
  • Help maintain fresh appearance and colour
  • Extend shelf life

How Do They Work?

Antioxidants delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.

What happens if you eat mould?

what happens if you eat mold
You have to be really careful

Is it dangerous to inhale mould spores from food?

Inhaling mould visible on food is risky and should be avoided. It may cause allergic reactions or problems with the respiratory tract. When mould isn’t visible, sniffing may be a useful way to detect it—e.g. smelling dishcloths. However, once you’ve spotted mould, avoid inhaling.

Can mould on food make you sick?

Mould on food can be harmful in various ways. Some people are allergic to mould and could have a potentially serious reaction. However, even if you don’t have allergies, mould can cause irritation in the respiratory, gastro-intestinal or urinary tracts. And the mycotoxins created by some moulds are poisonous carcinogens that can prove fatal.

What are health symptoms you can get by eating mould on food?

Allergic reactions to mould can include sneezing, runny or stuffy nose, coughing, postnasal drip, irritated eyes, nose and throat and dry, scaly skin. Those with asthma may experience coughing, wheezing, shortness of breath and tightness in the chest.

Those without allergies may still experience respiratory problems such as wheezing, sneezing, tightness in the chest and difficulty breathing. In more severe cases, this can lead to respiratory infection and even hypersensitivity pneumonitis.

A particular concern is ingesting mould that produces mycotoxins. Signs of mycotoxin poisoning include reduced appetite, a general feeling of malaise, acute illness or death in rare cases.

Food mould facts and questions

Which food will mould fastest?

Storage conditions will have a significant effect on how quickly a given food turns mouldy. However, all things being equal, food with a high moisture content will mould first. Thus, in the fridge, fruits such as strawberries or cucumber might get mouldy before other foods. Stored at room temperature, natural bread (with no preservatives) can get mouldy quite quickly.

Is it safe to eat fruits with mould on a peel you discard?

It may be tempting to think that for fruit with a peel, simply removing and discarding the peel may be enough to protect you. In the case of a firm fruit like a pineapple, it can indeed be treated as a “yellow flag” food, carefully cutting away the affected area.

Fruits with a softer peel like oranges or bananas should be treated as “red flag” foods and discarded—underneath the visible mould, it may have penetrated the peel to the flesh of the fruit inside. In the case of an avocado, while the skin is quite tough mold can still get underneath and infect the fruit inside. Play it safe and discard it.

What temperature kills mould spores in food?

Most moulds are killed off by temperatures of 60-70°C (140-160°F). Thus, boiling water is generally enough to kill off mould. Remember, though, that mould doesn’t just grow on the surface: heat will have to penetrate into whatever the mould is growing in to kill it. Also keep in mind that the mycotoxins produced by certain mould can survive intense heat: boiling may kill the mould but leave its poisons still intact.

How to prevent mould on food?

Mold on Food
Putting Items in the fridge is good

Of course, far better than throwing out mouldy food is avoiding having your food get moldy to begin with! Fortunately there are steps you can take to keep your food fresh and mold-free:

  • It takes one mouldy food item to get the whole basket covered in mold! This is very important rule to remember the moment you are at the market. If you are buying nonpacked items, ensure each of them is fresh. If you notice mold on any single piece, simply don’t buy it. Examine each item for bruising, softness, oxidation or signs of mould before you buy it and avoid any items that look overly ripe.
  • On the other hand, when buying pre-packed food you cannot examine every single piece, meaning that mouldy items can go unseen. In that case, ensure you checked the date and chose the one that was most recently packed. Instead of buying processed or pre-packed food, where you often don’t have control of the freshness (the story of wrong dates is not rarely heard), choose local markets and stores you can trust.
  • Once you buy your delicious food, especially fresh fruit and veggies, it is important to keep it covered until you’re ready to eat it to minimize the risk of cross-contamination with bacteria, mold, dust and debris from the environment. Use plastic wrap to cover foods you want to keep for longest, such as fresh fruits, vegetables, salads and cheese.
  • Rinse the contents of canned goods under water and store them in your fridge in tightly sealed plastic or glass containers. Refrigerate leftovers and use them within four days.
  • Consume early to avoid mold. The first step you can take to prevent food going bad is to eat it before mould has time to take hold. Especially for moisture-rich and porous food like fruits and breads, buy in smaller quantities so you can consume it within a just a few days.
  • Keep food cold: the cooler the better. Keep food, especially soft moist food like fruit, in the refrigerator rather than at room temperature. Only take it out while you’re using it—under two hours. To keep food mould-free for longer periods, store it in the freezer rather than the fridge.
  • Use heat to kill mold. High acid foods such as fruits, jams and jellies can be made safe to preserve through heat treatment. A boiling water bath is a common practice to prepare them for a long shelf-life. The amount of time required for a water bath will vary depending on what and how much you’re canning, so be sure to adapt your method to the specific food you’re treating.
  • Keep kitchen tools and surfaces clean. Mould may thrive on food, but it can be found anywhere. The less mould in your kitchen, the less your food will get exposed. Clean your refrigerator and other kitchen surfaces with a mixture of 5ml of baking powder to 1L of water. Watch out for black-coloured mold on your fridge’s rubber seals and scrub carefully to clean it out.
  • Keep your dishcloths, tea towels, sponges, mops and other kitchen tools clean. Give them the sniff test: if they smell musty, they may be harbouring mould. Any item that you can’t get clean and fresh-smelling, discard and replace.

Mould proofing kitchen and cleaning tips

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Since food is stored in the kitchen (most of the times), keeping your kitchen clean and well-aired will also have a big impact on your food’s life. For example, mould will develop anywhere where there is a leak, and if you are storing food close to that it can easily transfer from a corner and attack your favorite otherwise fresh food.

In order to prevent mould on food you will have to work on overall kitchen mould prevention. In most cases it includes either ensuring there is enough fresh air or regular cleaning. Here are a few tips that can help you prevent mold in the kitchen.

  • As said above – mould can grow in the fridge and, thus, it is important to keep the inside of the refrigerator clean. We suggest cleaning it every few months with one tablespoon of baking soda dissolved in a quart of water. Rinse with clean water and dry thoroughly before storing food again.
  • Ensure your food is still fresh by checking it every day or two. Toss away anything that has a sign of mould or that started rotting away.
  • Replace sponges at least once a week and always use clean dish clothes and towels. If you notice a musty smell coming from a sponge or towel, replace it immediately.
  • Wash the dishes at least once a day. Don’t leave food leftovers in your sink behind you once you are done with the meal. Throw them away immediately. If you are in a rush, keep your dishes under water to prevent food stains from hardening until you can wash them properly.
  • Mould can be found in dishwasher and garbage disposals. It can be the reason behind the odors, thus keeping it clean should be your priority. At least once a week pour baking soda, salt and vinegar (or lemon) own the sink and leave it for 10 minutes. You can add lemon or orange peels and even essential oils to give it a nice smell. After that all you have to do is pour boiled water to wash it up and your disposal and sink will be clean, mould-free and refreshed.
  • Kitchen tools, especially wooden ones should be washed and well dried before set aside, because wood is one of the favourite food for mould. All you have to do is simply wash them after you used them and leave them to dry well somewhere where it is not wet and it has enough fresh air and light. (for example if you are done with cooking and your stove is still warm, you can put it next to it to dry.
  • Don’t forget about unused kitchen appliances. They are often sealed and if not well dried, mould can form due to water evaporation inside. The best way to prevent mold from developing inside is to ensure it is well dried before storing and, if there is a possibility, keep it open.
  • And last but not least, make sure that the relative humidity in your home is between 30% and 50%, especially in the warmer months, when mold is known to flourish. The easiest thing you can do to control the humidity level is to keep your windows open as often as possible. If that is not possible your next steps should bes either air vents or even a dehumidifier.

Conclusion

As with mould in general, there are many strains of mould that can be found on food. While some are innocuous, many are not. While mould that’s purposefully introduced into certain cheeses can be safe, always treat other mould on food as a dangerous substance. Treat “yellow flag” foods with caution and for “red flag” foods, play it safe and discard it.

And remember, the same concerns about mould allergies and mould toxicity that applies to food mould also applies to other mould in your house. Keep watch for mould in your kitchen and whole house, and if you detect signs of mould, get informed as to the steps needed to eradicate it safely.

Keep thing clean

source Bust Mould

How to clean surfaces properly to kill virus & bacteria

How to clean to kill off coronavirus

Each disinfecting chemical has its own specific instructions. But an important general rule is that you shouldn’t immediately wipe a cleaning solution off as soon as you’ve applied it to a surface. Let it sit there long enough to kill viruses first,” says Donald Schaffner, professor and extension specialist in food science with expertise in microbial risk assessment and handwashing.

The US Centers for Disease Control and Prevention recommends daily disinfection for frequently touched surfaces such as tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, and sinks.

The CDC also recommends the use of detergent or soap and water on dirty surfaces prior to disinfection.

If someone in your home is sick with flu-like symptoms, consider regularly disinfecting objects in your home, since SARS-CoV-2 has been shown to survive for 16 hours on plastics.

Whatever cleaning solution you use, let it remain in contact with the surface long enough to kill viruses and other pathogens. The time needed will depend on the chemical.

Don’t use different cleaning agents at the same time. Some household chemicals, if mixed, can create dangerous and poisonous gases.

How do I clean with bleach?

Bleach can be diluted with cold water to make an effective disinfectant against bacteria, fungi, and many viruses including coronaviruses. You can typically use one-quarter cup of bleach per 1 gallon of cold water—but be sure to follow the directions on the label of your bleach.

Make dilute bleach solution as needed and use it within 24 hours, as its disinfecting ability fades with time.

Non-porous items like plastic toys can be immersed in bleach for 30 seconds. Household surfaces that won’t be damaged by bleach should get 10 or more minutes of exposure.

Bleach solutions are very hard on the skin, and should not be used as a substitute for handwashing and/or hand sanitizer.

What about alcohol?

Alcohol in many forms, including rubbing alcohol, can be effective for killing many pathogens.

You can dilute alcohol with water (or aloe vera to make hand sanitizer) but be sure to keep an alcohol concentration of around 70% to kill coronaviruses. Many hand sanitizers have a concentration of about 60% alcohol, and Lysol contains about 80%; these are all effective against coronaviruses.

Solutions of 70% alcohol should be left on surfaces for 30 seconds (including cellphones—but check the advice of the phone manufacturer to make sure you don’t void the warranty) to ensure they will kill viruses. Pure (100%) alcohol evaporates too quickly for this purpose.

Containers of 70% alcohol should be sealed to prevent evaporation. But unlike bleach solutions, they will remain potent as long as they are sealed between uses.

A 70% alcohol solution with water will be very harsh on your hands and should not be used as a substitute for handwashing and/or hand sanitizer.

Can I use hydrogen peroxide?

Hydrogen peroxide is typically sold in concentrations of about 3%. It can be used as is, or diluted to 0.5% concentration for effective use against coronaviruses on surfaces. It should be left on surfaces for one minute before wiping.

Will vinegar kill off coronavirus?

Vinegar, tea tree oil, and other natural products are not recommended for fighting coronaviruses.

A study on influenza virus found that cleaning with a 10% solution of malt vinegar was effective, but few other studies have found vinegar to be able to kill a significant fraction of viruses or other microbes.

While tea tree oil may help control the virus that causes cold sores, there is no evidence that it can kill coronaviruses.

Source

I see so many people without facial protection, no gloves, swiping on mobile phones with dirty hands, going about as if this is happening somewhere else.

Anyone can be a carrier! Wear a mask so you dont connect the virus from your hand to your mouth. Get a washable mask here.

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How My Teacher Almost Dashed My Dreams Of Writing

wear your pretty shoes well by diane shawe884346925..jpg

When I was 8 years old I remember my teacher Mr Lester ripping up my homework and accusing me of copying the story I wrote for my homework that week. I remember it was a story about being lost in the woods at night, I use to be afraid of the dark back then.

I cried and said I hadn’t copied it, he gave me detention on top of that and called me a liar.

I was so embarrassed and ashamed I never did well in English Literature again just to spite him I thought but really he had squashed my confidence.

16 books later all published on Amazon with my most recent which took 3 years to write and a healthy vibrant blog with over 35k followers which I have been nurturing since 2010

Do you think adults in position of influence realise what they can do to a child?

Never let negative people define who you are or what you want to become.

Coaching is also important and if you want to propel your vision coaching can help you stay laser focused with a strategic plan

Download your copy on #amazon today https://goo.gl/gm9t2U

Diane Shawe’s eBooks are available on Amazon right now at: https://www.amazon.com/Diane-Shawe/e/B0052WG8V6

Four Top Tips to Improve Your Hair and Beauty SEO

Have you been wondering how to Increase your website or facebook page link Popularity?

Article by Diane Shawe

Search engines are the gateway to the Internet; they are the first tool that potential customers use to find the products and services they need especially as everyone has instant access via their mobile phones. This is why it is imperative to spend some time on improving your website link popularity.  

Just recall how you felt when you last tried to Google something and it didn’t come up instantly! If the customers do not find your website, you have no possibilities of making any additional sales or getting new customers. 

Most hair and beauty businesses think it is not important to spend some time doing this,  some even think it’s complicated or that they have to spend lots of money to pay someone else to do it.

The truth is they are either scared to investigate or just plain lazy.

HOW TO GET STARTED

Just ask Google you will be surprised at the amount of free  online step by step help that’s out there. You’re probably wondering what the blazes is popular about a link! Well, in a word – plenty! Link popularity refers to the ranking assigned to your website by the search engines and it determines the ranking your page gets when keywords are entered into a search engine. So, you’re probably wondering, how do I make my link popular?

Search engines are discretionary, giving status and ranking to sites that have links to their pages from related, quality sites. It’s a simple formula, but a very important one. Google created the system, and now virtually all the most popular search engines employ it to rank your web pages in their indexes.

The more commonly used your keyword is, the harder it will be to achieve link popularity, but without achieving this step, it is almost certain your site will never rank highly on any search engine. But don’t be discouraged; there are tried and true ways of achieving link popularity using the most competitive keywords.

It is not important to be ranked on Google’s global number one page, what is important to a small business is to be found on page one locally and in the specific category that the visitor is searching for. Most people SMS including yourself tie the phrase ‘nearest me when using their mobile phone to search.

SATURATION LINKING

There are a few things you should be aware of. The first is that just linking up with a large number of other websites will not achieve link popularity. In fact, it may have quite the opposite effect. This is particularly true when pertaining to websites that are nothing more than “link farms” – pages containing line after line of indiscriminate links. Search engines may aggressively discriminate against your website if you are associated with a link farm, so steer clear of them! 

QUALITY OF OTHER SITES

The next thing to bear in mind is the quality of the site you are linking to. Never link to a page you have reservations about your visitors seeing. The last thing you want your website to appear as is indiscriminate and cheap. Linking to sites of poor quality will only lessen your link popularity, if not completely destroy it.

So let’s get to what you need to do to achieve supreme link popularity and improve your rankings to stellar status on all the popular search engines.

1. WHICH DIRECTORY

The first step, and the fastest way to get your foot in the door, is to get a listing in a popular directory, such as Open Directory Project, Yahoo or Google. If your site is business-related, you will want to be listed on Google Business, and despite the fact that it is free,

it will be time well spent. You will be required f2fgo verify your business. If your site is non-commercial, the listing will be free, but it will take time and follow-up to actually get it listed. Open Directory is gives you a free listing whether you are business-related or non-commercial, but be prepared to make a lot of follow-up inquiries before you see your site listed.

You are aiming to get listed in the highest level of appropriate category, and this just takes some common sense. For example, if your company ships Remy Human hair extensions from an specialist farm located in the middle of Nowhere, Tiny State, do NOT submit your listing to “Retailers from Nowhere, Tiny State.” BIG MISTAKE! All you have to do is look a little deeper – and submit your listing to the “Finest Hair Extension” category. You will not only associate yourself with culture and quality, but you will be listed in a national category. 

2 LOCATING OTHER QUALITY DIRECTORIES

The next step after you have attained directory listings is to locate other quality sites that will increase your link popularity. Try to find sites that are in some way related to yours, so not only will your link popularity increase, but your customer base may also be expanded. 

You want to avoid your competitors and look for sites that are useful to your site’s visitors. Let’s look at the Hair Extensions distribution site example. Linking up to a site that is a hair extension specialist in applying hair extensions would be helpful to your visitors, and the chances of that site wanting to link up to your site are also greater. 

By linking to a related site that will be relevant to your website’s traffic, you are increasing both of your site’s business prospects – and both of your sites’ link popularity.

3 DOING YOUR RESEARCH

Not all sites want to link to other sites, so you will have to do some research when you are looking for possible linking partners. Google is an excellent starting place for your search. Make sure you enter keywords that you think quality customers will also enter to find your own site. Remember, your criteria are quality, highly ranked, non-competing websites that have a links or resources page. Go to these sites and objectively assess them. 

Look at the quality of the product, the graphics, and the ease of use. Then check out the other sites they are linked to, and determine if your own site would fit in with the crowd.

4 WOOING A PROSPECT

When you decide you have found a good prospect, you must set out to woo them. 

1. First thing to do is to add a link on your own links page to their site. This is an essential first step; it shows good faith, and ups your chances significantly of their reciprocity. 

2. After you have added their link, you must contact the webmaster of their site. Since this is almost always done by email, you want to make sure it is immediately clear that your message is not junk mail. This requires that you tell them right off the bat that you have added a link to their page on your site. A hook like this almost always insures the reader will read on.

3. Be sure to be flattering and let them know how much you appreciate their website. Make sure you emphasise that you have actually visited their site, and that their site is not just a random pick. Give them the address of your links page, and ask them to check out the link for themselves. It’s a good idea to mention that they will not only benefit from the increased traffic your website will direct their way, but you will also increase their link popularity. 

Briefly, explain why link popularity is so essential, but do this in a sentence or two so you don’t sound like a professor! 

4. Finally, tell them you would greatly appreciate if they would reciprocally add a link on their own links page to your website. Go through this process with as many appropriate sites as you can find, bearing in mind the criteria of quality and non-competitiveness. After you have emailed all relevant sites, be sure to check these website frequently to see if they have added a link to your page. 

Give it about a month, and if no link appears, try another charming email. Then give it another month, and if your site is still absent from their links page, it’s time to remove their link from your own links page. 

The only time you want to pursue a link further than this is if you believe a site is crucial to your link popularity and your business needs. Just remember to keep all your communications complimentary and cordial.

CHECKING YOUR RANKING

Set up a schedule to check your ranking in search engines frequently to see if your link popularity has improved. This is not achievable in the blink of an eye. It will take some time and a good deal of work. There is no way around the Labour-intensive quality of improving your link popularity, which is why search engines regard it with such importance especially as nearly all searches are performed by mobile phones today. 

By the way – make sure you have a beautiful, streamlined

Mobile friendly website and if possible a link to a downloadable app or you will never persuade anyone to link up to you.

Be prepared to keep plugging away at this process, as long as it takes, until you achieve link popularity and regional stardom!