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Recipe via Betty Crocker

instagram-issuu-apple-pie-citrobioIngredients

Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
8 cups sliced cored peeled apples Save $
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice

Topping
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar

Steps

  1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  2. Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  3. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
  4. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  5. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

 

Wednesday, 18 October 2017 18:41

Fall Food Safety is as Easy as Apple Pie!

applesIt’s apple season all over the country, and there is nothing better than a fresh apple picked directly from a tree. In all the fun of apple picking and other u-pick activities, remember to be mindful of food safety. Usually when people think of foods that can cause food poisoning, they think of raw meat or eggs, or even sprouts or melon, but E. coli can get onto apples and other produce through contaminated irrigation water, via animals in the orchard, or during harvesting or processing. Be sure to thoroughly wash any fresh picked product before consuming. You don’t want to forever associate your lovely trip to the orchard with a round of food poisoning!

While it's not typical for apples to be the culprit of a foodborne illness outbreak, there have been several notable instances of food poisoning linked to apples. A few years ago, an outbreak of listeria was linked to caramel apples from Washington. The apple skins were not thoroughly cleaned before the sticks were inserted into the bottom of the apples, and the caramel coating then sealed in the pathogens, creating a perfect breeding ground for listeria. Another recent instance was a case of unpasteurized apple juice at an orchard that was contaminated with E. coli and sickened several people. Pasteurization kills contaminants, which is why it’s required for any commercial food product that is sold in stores, but orchards and farmers markets are exempt from even labeling unpasteurized foods or drinks as potentially dangerous.

With all of this in mind, it is very important to thoroughly wash apples before eating them, juicing them, or using them in a recipe. We recommend washing with CitroBio Fresh Food Wash — click here to purchase on Amazon!

Wednesday, 20 September 2017 16:06

Are Sprouts Safe for my Family to Eat?

4797765756 1027c22f9e bHere's the skinny on sprouts in a nutshell: sprouts are very healthy, but can be breeding grounds for bacteria. Bacteria thrive in warm, wet environments, which is the very environment in which sprouts are grown. Many outbreaks of food borne illness associated with sprouts have occurred in recent years. The biggest offenders are E. coli and Salmonella, but Listeria can also be an issue. If you experience nausea, diarrhea, fever or stomach cramps 12 to 72 hours after consuming sprouts, they are likely the culprit.

There's no reliable way to see or smell if your sprouts are harboring unpleasant bacteria. Fortunately, proper washing and cooking of sprouts will kill the harmful bacteria. Those with weakened immune systems, children, the elderly, and pregnant women should not eat raw or lightly cooked sprouts. Sprouts should be thoroughly washed and cooked to ensure bacteria is killed.

In addition to proper cooking, be sure to maintain food safety standards when handling or consuming sprouts. Only buy fresh sprouts that have been properly refrigerated. Don't buy sprouts that smell musty or appear slimy. Wash your hands thoroughly before consuming sprouts. Consider washing sprouts in a solution like CitroBio Fresh Food Wash.

CitroBio Fresh Food Wash preserves texture, color, and freshness of food, while inhibiting the growth of bacteria. It extends the shelf life of whole and fresh cut food and is made with FDA/GRAS ingredients. It is colorless, tasteless and odorless on food, and made in the U.S.A. Click here to purchase CitroBio on Amazon.

Wednesday, 13 September 2017 15:29

Post-Hurricane Irma Update

HurricaneIllustration-644x362 0

Dear Customers and Constituents:

As many of you may know, Citro Industries, Inc. is located in Sarasota, Florida which was directly impacted by Hurricane Irma. We were very lucky and are very grateful to have survived the storm with minimal damage. We are back in the office with power and internet, ready to serve our customers. Please let us know if there is anything we can do for you.

-The Citro Industries, Inc. Team

Friday, 01 September 2017 18:23

Four Most Common Types of Foodborne Pathogens

Listeria-pictureFood poisoning is a major cause of illness in the United States and beyond. Around 48 million Americans get sick, 128,000 are hospitalized, and 3,000 die each year from food poisoning. There are many different types of bacteria, viruses, and parasites that cause foodborne illness, but the eight major pathogens identified by the CDC for causing the majority of food poisoning cases are:

  • Salmonella - most severe in pregnant women, older adults, those with weakened immune systems, and younger children; Salmonella is the most common bacteria cause of diarrhea. Salmonella is prevalent in eggs, poultry and ground beef that are raw or undercooked, as well as contaminated fruits and veggies (the most commonly infected are sprouts and melons), as well as unpasteurized dairy. To prevent salmonella, cook food thoroughly to the recommended temperatures. Wash produce before peeling, cutting, or eaten. Clean kitchen surfaces carefully.
  • E. coli - Most strains of E. coli are harmless, but some can make you quite ill. Sources include eating raw or undercooked ground beef or drinking unpasteurized beverages or dairy products. To prevent E. coli infection, wash your hands, cook meat (especially ground meat) and poultry thoroughly; avoid unpasteurized dairy products, juices or ciders; keep cooking surfaces clean; and prevent cross-contamination.
  • Listeria - Listeria is found in refrigerated, ready-to-eat foods such as hot dogs, deli meats, unpasteurized milk, raw sprouts, dairy products and raw and undercooked meat, poultry and seafood. Listeriosis infections can affect an unborn baby, so pregnant women especially should avoid these foods or microwave them until steaming to kill the bacteria.
  • Staph - Staphylococcus aureus (staph) is commonly found on the skin, throats and nostrils of healthy people and animals. Therefore, it usually doesn't cause illness unless it is transmitted to food products where it can multiply and produce harmful toxins. Staphylococcal toxins are heat resistant and cannot be destroyed by cooking. Wash hands with soap and water, do not prepare or serve food if you have a nose or eye infection or if you have wounds or skin infections on your hands or wrists. Keep the kitchen area clean and keep foods out of the danger zone.

Practicing safe food handling is the most important way to prevent foodborne illness. To help remove pathogens from all types of foods, as well as to clean utensils, pots and pans and your kitchen, check out CitroBio Fresh Food Wash on Amazon.

Wednesday, 16 August 2017 18:27

Food Safety in the Great Outdoors

facebook event 500447810140370Autumn is looming, and is one of the best times to get outdoors. With the upcoming beautiful foliage and temperate weather, it’s hard to ignore the call of nature this time of year. Whether you are hiking or camping, you'll need to eat while you’re out on the road. If you’re camping for an extended period, meal planning is crucial to maintaining food safety standards. There are many ways to get protein from shelf-stable products like beef jerky, canned tuna, peanut butter, and nuts. If you prefer hot meals, consider preparing meals at home ahead of time, freezing them in a ziploc bag, and taking them with in a cooler (with plenty of ice) to heat up in a saucepan over the fire.

When you are going to be cooking outdoors, be sure to bring a food thermometer with you. In less than ideal lighting and food prep conditions, it can be impossible to determine if food is properly cooked to its safe temperature without one. Bring a cheat sheet with you of food safety temperatures if you’re going to be out in a place with spotty cell service.

Remember that food can become unsafe if it’s held in the “Danger Zone” of 40-140 degrees F for more than two hours (one hour if the temperature outside is above 90.) Make sure your coolers are properly iced at temperatures below 40, and if possible, bring two coolers: one for perishables that will remain closed most of the time and one for snacks and drinks that can be opened and shut repeatedly without losing food safety standards.

Also, don’t forget hand washing hygiene. Running water and soap is always the best, but in a pinch, biodegradable soap or disposable antibacterial wipes can work. Have a great time being food safe and relaxing in the great outdoors! Click here to purchase CitroBio Fresh Food Wash to keep food clean and safe wherever you go.

produce-in-water-smallWith stories about recalls, foodborne illnesses and food contamination on the rise in the media, consumers are looking for ways to ensure their food is safe for their families. From homesteaders growing and harvesting their own food, to organic food sales being at an all-time high, to local produce co-ops becoming more popular, people are actively seeking out safer food sources for their families. Unfortunately, no matter where food comes from, it is possible that contaminants can be present.

The most common contaminants of food are E. coli, listeria, and salmonella. E. coli is commonly found in the intestines of animals and humans. It can be found randomly in fruits and vegetables even though it comes from animals. Fruits and vegetables that grow close to the ground are susceptible to E. coli contamination if, for example, improperly composted cattle manure is used as a fertilizer.

Listeria is found in soil and water. Vegetables can become contaminated from the soil or from manure used as fertilizer. Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin such as meats and dairy products. The bacterium has been found in a variety of raw foods, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing, such as soft cheeses and cold cuts at the deli counter. Unpasteurized (raw) milk or foods made from unpasteurized milk may contain the bacterium.

Most people associate a salmonella infection with chicken, but these bacteria can also contaminate other foods such as fruits and vegetables. Backyard chickens, meat, raw eggs and unpasteurised dairy products may also be sources of salmonella.

Bacteria such as listeria, salmonella and E. coli can be killed by pasteurization or cooking at a high temperature. However, for fruits and vegetables consumed raw, it is important to thoroughly wash produce before consuming. Plain water is good for removing dirt and loose debris from produce, but for reducing contaminants and controlling bacteria, use CitroBio Fresh Food Wash. CitroBio Fresh Food Wash does not alter the taste, appearance, or smell of food. To buy CitroBio on Amazon, click here.

Thursday, 08 June 2017 15:54

Be Seafood Safe this Summer!

seafood31815Fish and shellfish are important sources of protein and nutrients for a well-rounded diet. However, it is very important to select the right pieces of fish and shellfish, and store and handle them properly, to maintain the safety of the seafood. Be sure to follow these safety tips to ensure your family's health.

Purchasing seafood and shellfish:
  • Make sure fish and shrimp is refrigerated or placed on a thick bed of ice that is frozen solid
  • Fish and shrimp should not smell overly fishy. Fish should not have any slime around the gills, and its eyes should be clear and slightly bulging. The flesh should spring back when pressed.
  • Live shellfish will close up when the shell is tapped. If they are still, don't choose them. Crabs and lobsters will have some leg movement.
  • Discard cracked and broken shellfish
  • Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
  • Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
  • Avoid packages that are positioned above the “frost line” or top of the freezer case.
  • Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen.
Store and thaw properly:
  • Put seafood on ice or in the refrigerator or freezer soon after buying it. 
  • If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.
  • Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or, if the food will be cooked immediately thereafter, microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable. 
When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food (cross-contamination). When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. It should be in its own display case or separated from raw product by dividers. Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.
Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.
 
For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use. CitroBio Fresh Food Wash can be used at home to spray over Seafood, Shellfish, Sushi, and other foods prior to food prep; use to clean cutting boards, utensils and containers preventing any type of cross contamination. Click here to buy.

raw-chicken-veggiesCitroBio Fresh Food Wash is a special version of CitroBio, designed especially for home use. Use CitroBio Fresh Food Wash to clean produce, meat, seafood, poultry, and more! You can even clean your kitchen with CitroBio. Experience the cleaning power of CitroBio, strong enough for food processing use, but gentle enough to use in the home.

CitroBio is especially helpful at preventing cross-contamination. Two types of food that are notorious for contamination in the home are poultry, and seafood. Cross-contamination can be prevented through good sanitation, personal hygiene, and safe handling practices. When cutting meat and seafood, be sure to wash hands thoroughly before handling food. Use separate cutting boards and knives for meat and produce. Do not wash meat under running water, to prevent splashing juices from the meat on the counters or in the sink. To be extra safe, wear sanitary gloves (a new pair every time), and remove jewelry. Tie back long hair and remember to sneeze and cough away from foods, and do not work with food if you are actively ill.

At home, you can use CitroBio Fresh Food Wash to clean all fresh produce (even fruit you are going to peel) such as:

  • Broccoli
  • Melons
  • Leafy greens
  • Asparagus
  • Mushrooms
  • Berries
  • Carrots
  • Fruit
  • Citrus
  • Potatoes
  • Pre-cut produce

Also, you can use CitroBio Fresh Food Wash on meat, including:

  • Chicken and Turkey
  • Beef
  • Pork
  • Clams, Mussels, Oysters
  • Crab and Lobster
  • Shrimp
  • Fish
  • Sushi

CitroBio Fresh Food Wash preserves texture, color, and freshness of food, while inhibiting the growth of bacteria. It extends the shelf life of whole and fresh cut food and is made with FDA/GRAS ingredients. It is colorless, tasteless and odorless on food, and made in the U.S.A. Click here to learn more.

Image credit: https://flic.kr/p/5Jmm6y

shrimp2415Congratulations to the 2017 winners of the Seafood Excellence Award, as announced this month at the Seafood Expo North America/Seafood Processing North America in Boston, MA. Winners include:

  • Fishpeople Seafood - the “Best New Retail” award for its Meyer Lemon & Herb Panko Wild Alaska Salmon Kit
  • Open Blue won the “Best New Foodservice” award for its Frozen Open Blue Cobia Fillet

Fishpeople Seafood and Open Blue were recognized with these awards for being product leaders in the North American seafood market. Congratulations! Press release summary below:

SEAFOOD EXCELLENCE AWARDS WINNERS ANNOUNCED
Boston, MA (March 19, 2017) – The 2017 Seafood Excellence Awards winners were announced today at Seafood Expo North America/Seafood Processing North America, taking place March 19-21 in Boston. Fishpeople Seafood won the “Best New Retail” award for its Meyer Lemon & Herb Panko Wild Alaska Salmon Kit and Open Blue won the “Best New Foodservice” award for its Frozen Open Blue Cobia Fillet.

Finalists were previously selected through a screening of products participating in the Seafood Expo North America New Product Showcase. The New Product Showcase features seafood products, condiments and culinary dishes launched in the past year by exhibiting companies. The Seafood Excellence Awards recognize the product leaders in the North American seafood market. The new products are judged based on several criteria, including uniqueness and appropriateness to the market, taste profile, market potential, convenience, nutritional value and originality.

About Seafood Expo North America and Seafood Processing North America
Seafood Expo North America and Seafood Processing North America is North America’s largest seafood exposition. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition to meet, network and do business. Attending buyers represent importers, exporters, wholesalers, restaurants, supermarkets, hotels, and other retail and foodservice companies. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market. The exposition is sponsored by the National Fisheries Institute. SeafoodSource is the official media. The exposition is produced by Diversified Communications, the international leader in seafood-industry expositions and media. For more information, visit: www.seafoodexpo.com/north-america

 

citrobio-fb-adOne Product, Numerous Benefits

As a foodie you know how tasty, delicious and satisfying food can be.  It’s such an enjoyable feeling to bite into your favorite piece of fresh key lime pie after dinner or how about taking a bite of that sushi from the Sushi Restaurant you and your friends hit up on Friday night only to realize that after all your indulging your gut is screaming “something’s not right”! No I’m not talking about your sixth sense, I’m talking about that crazy bloated stomach or that rumbling noise like something has started the third world war right inside you and you have no idea where it came from. Well let me tell you my friend that is the time to think less about that matter and more about what made you get sick #food safety.

Nowadays the food culture has evolved, consumers are taking a more conscious approach towards food quality. The latest trend is more about what you eat and what happens to your food from farm to table and in reality this approach gives truth to the saying “You are what you eat”.

Did you know that “foodborne illnesses affect consumers at least once a year, 76 million illnesses annually” and about 20 percent of foodborne illnesses are severe enough to require hospitalization.

Food contamination can come from many sneaky sources. Let’s get back to that delicious key lime pie, here’s a little secret I bet you didn’t know, birds poop on key limes, yes it is true, it’s a natural process. Now let’s not blame the birds but poop droppings are very common and they are contaminated with E.coli, this is something that happens on a regular basis, limes are not the only victims but all fruits , now do you see where I’m going with all this? It’s important to wash your fruits and vegetables and be wise about the next sushi place you eat at. Think twice about that “all you can eat sushi for $7.95”, ummm since when did fresh fish get so cheap. Food Safety is a tough lesson to learn and the price we have to pay is steep if we’re not careful.

Over the years many Restaurants have lost their reputation and even lost their businesses. It’s puzzling to say but some restaurants use unsanitized towels to clean food prep tables which can spread bacteria all over the surface of the table, which can then be passed onto foods. You’d be surprised at the number of employees who do not wash their hands between tasks, especially between handling raw meats and cooked foods, more than likely this is the culprit of foodborne illnesses. Cooked meats should never be put back into the container that held them when they were raw, this is a disaster just waiting to happen.

Nonetheless food cross contamination can be prevented and the delicious foods enjoyed without worry. For continued food quality and cleanliness, consider CitroBio Fresh Food Wash #Healthy Food. One product, numerous benefits! Click here to purchase.

all logoThe 2017 International Production & Processing Expo includes more than 1,200 exhibitors and 30,000 visitors in Atlanta, Ga. USA from Jan. 31- Feb. 2, 2017. IPPE is the largest annual trade show for the poultry, meat and feed industries, the show focuses on bringing together buyers and sellers of the latest technology of products and services to make meat, poultry, and feed businesses successful.

As a food safety company with over 20 years in the industry, we encourage attendees to consider safety practices as they browse the IPPExpo. Now more than ever, food safety should be a concern that is at the top of industry professionals' list. Be sure to discuss this important topic with other industry professionals to include global food safety in the conversation. 

CitroBio Fresh Food Wash is a citrus extract wash for Seafood, Meat, Poultry, and Produce. It extends shelf life, reduces odor and has been proven effective in the control of E. Coli, Salmonella and Listeria, among others pathogens. Use CitroBio to spray poultry, meats, seafood and produce prior to processing and packaging, use in chillers, wash tanks and food contact surfaces. For veterinary purposes CitroBio is used to increase nutrient absorption, improve gastrointestinal action; control parasites in the feed and watering system, clean eggs, and incubators. Our ingredients are FDA/GRAS approved (Generally Recognized As Safe). CitroBio is available for industrial and home use.

Click here to learn more.

Friday, 16 December 2016 19:23

Food Safety Around the Holidays

happy-holidays-2017-citrobioIt's hard to believe, but Christmas and Hanukkah are just around the corner. At CitroBio, we want to make sure you and your family are as safe as possible while prepping your annual holiday feasts! Cross-contamination of food is especially easy with multiple hands working in the kitchen, so most importantly, be sure to remind all your sous chefs to wash their hands for 20 seconds with soap and warm water. Don’t forget the backs of the hands, and the webs of the fingers. Here are some more food safety tips:

  • Wash fruits and vegetables even if they are being peeled. We recommend CitroBio Fresh Food Wash to reduce the threat of Salmonella, E. Coli, and Listeria contamination. Cutting or peeling produce before it is washed increases the chances of falling ill if the outside of piece of fruit or vegetable is contaminated.
  • Remember safe cooking temperatures. Use a meat thermometer to ensure the correct temperature:
    •  All poultry, including ground: 165°F
    •  Ground beef, pork, lamb, and veal: 160°F
    •  Beef, pork, lamb, and veal chops, roasts and steaks: 145°F
    •  Fish: 145°F
  • Don’t wash raw meat, poultry, or eggs in running water. Juices from the meat can splash about the kitchen, spreading germs. Instead, immerse these items in CitroBio Fresh Food Wash.
  • Use separate cutting boards, plates, and utensils for produce, and for raw meat, poultry, seafood, and eggs. Make sure to wash cutting boards in the dishwasher or hot, soapy water for maximum cleanliness.
  • Maintain proper temperature of your refrigerator (between 40˚F and 32˚F) and freezer (0˚F or below).
  • Thaw and marinate in the refrigerator, never on the counter.
  • If you happen to be making turkey or cornish hens, remember that poultry can be especially tricky when it comes to food safety, as poultry is a notorious carrier of salmonella. Read more about turkey here.

We hope you and your family have a safe and happy holiday season. Read more about CitroBio Fresh Food Wash here.

7008315173 8e15e7cf44 zRecapping on our previous overview of food cross-contamination, the key factor here is prevention and good food preparation and handling practices. Food can become cross-contaminated during grocery shopping, storage, preparation, and cooking. Utilizing good safety practices can help prevent illnesses from:

  • E. coli
  • Salmonella
  • Listeria
  • Other foodborne diseases

Overall, to avoid cross-contamination, it is important to keep raw meat away from other foods and surfaces as much as possible. Store raw foods away from other foods in their own clean containers. When working with raw meat, be sure to wash hands and surfaces frequently with warm to hot soapy water. Do not use surfaces, utensils or containers that touched raw meat with prepared foods.

Plain water is good for removing dirt and loose debris from produce, but for reducing contaminants and controlling bacteria, as well as extending the shelf life of food, we recommend CitroBio Fresh Food Wash. CitroBio does not alter the taste, appearance, or smell of food. To learn more, click here.

9250736379 ff3177d642 zThe latest trend in the culinary world arrives on four wheels. Food trucks are multiplying quickly and finding themselves on corners all over the US. Food trucks used to be just for ice cream and late night tacos, but they are overtaking the dining scene due to the affordability for budding restauranteurs. 

However, with gourmet chefs whipping up restaurant-quality meals in spaces no bigger than a typical stockroom or walk-in freezer, there are bound to be some hiccups in the process. An LA Times data analysis recently found that many food trucks are not up to par on food safety. More than a quarter of food trucks earned grades lower than an A over the past two years in Los Angeles, a popular locale for food trucks. This is very high in comparison to the 5% of traditional restaurants, and 18% of street food carts. 4% of all food trucks in the area were forced to close because their cleanliness was so poor, the study found.

There are many unique food safety challenges for food trucks. The trucks have a high risk of cross-contamination, due to the confines of the space the food is prepared in. The food is often prepared, cooked, finished and served on the same surfaces, and if the surfaces aren’t adequately sanitized between all of these steps, they can end up serving harmful bacteria to unsuspecting patrons. Food temperature can also be a problem in food trucks, as they often have small freezers and refrigerators and struggle to keep all foods at a safe temperature.

A quick and convenient way to address all these issues would be to implement the use of CitroBio. CitroBio can be used to spray over Poultry, Seafood, Meat, Fruit and Vegetables prior to food prep; use to clean cutting boards, utensils and containers preventing any type of cross contamination. CitroBio’s liquid formula act by destroying the cellular membrane of the micro-organism. The germ and bacteria killing power is due to the synergetic action created by reaction of the ascorbic acid (Vitamin C) with natural acids. There are no harsh chemicals and it does not alter the smell, taste or texture of the food. Learn more here.

16578744517 ed4293d3e7 zKansas officials are investigating an E. coli outbreak among people who attended an annual festival at Louisburg Cider Mill, with the cause proving elusive after initial tests did not find the pathogen in the production area, finished cider or whole apples. Seven people have been laboratory-confirmed ill with an outbreak strain of E. coli that can be life-threatening.

The symptoms of E. coli O157:H7 infections vary for each person but often include severe stomach cramps, diarrhea that is often bloody and vomiting, according to the federal Centers for Disease Control and Prevention. If there is fever, it usually is not very high. Most people get better within a week. Some infections are very mild, but others are severe or even life-threatening.

The cider mill uses a heat pasteurization process for all of its cider products but does not add preservatives. In addition to apples and cider, there were 12 to 15 food vendors with everything from ice cream to barbecue. There were multiple food sources as possible vectors for the E. coli as well as a few goats, pigs and other farm animals that were kept near the corn maze during the festival.

CitroBio Fresh Food Wash can be a great addition to your cleaning protocol. CitroBio aids in the control of bacteria and prevents E.coli and other pathogenic breakouts. It is for use during food processing; for cleaning processing areas and washing fruits and vegetables. Its ingredients are FDA/GRAS (generally recognized as safe). Click here to learn more.

5470629939 a2e5e8f416 mHere are tips on how to avoid food poisoning from cross-contamination while preparing, serving, and storing food.

When preparing food:

  • Wash hands and surfaces often. Bacteria can spread throughout the kitchen, so be sure to wash hands with soap and warm water after handling food, children, or pets.
  • Thaw or marinate meat in the refrigerator or in cold water; never on the counter or in warm water. Discard marinade after use.
  • Use hot, soapy water and clean cloths or paper towels to wipe up kitchen spills.
  • Clean cutting boards, countertops, floors, and surfaces after preparing raw meat, poultry, or seafood.
  • Rinse fresh produce to remove dirt and grime.
  • Add in the use of CitroBio liquid formula to rinse your produce, extend the shelf life of your Produce, Poultry, Meat and Seafood and control harmful pathogens. Use CitroBio on all food contact surfaces.

When serving food:

  • Use a clean plate, not a plate that once held raw food.

When storing leftovers:

  • Refrigerate or freeze within 2 hours in clean containers.

For reducing contaminants and controlling bacteria, as well as extending the shelf life of food, we recommend CitroBio Fresh Food Wash. Click here to learn more.

8975675759 ffba792692 oCross-Contamination is the process by which harmful bacteria or microorganisms are unintentionally transferred from one substance or object to another. Cross Contamination can lead to food poisoning which can in some cases be fatal. Here are a few tips to help you avoid food poisoning while out food shopping or when storing food.

While shopping:

  • Separate any raw meat from other foods in the cart.
  • Use plastic bags provided by the grocery store to wrap raw meat and produce separately.

While storing:

  • Put raw meat into containers or sealed plastic bags to avoid juices dripping on to other foods.
  • Ensure meat, eggs, dairy, and appropriate produce are refrigerated or frozen at the proper temperature.
  • Store food in designated storage areas.
  • Keep food away from dishwashing areas, garbage rooms, restrooms, and furnace rooms. Never store food near chemicals or cleaning supplies, and keep it out from under stairways and pipes.
  • Store food in proper containers. If food is removed from its original package, put it in a clean, sanitized container and cover it.
  • Implement the use of a food wash such as CitroBio Fresh Food Wash which is effective in controlling pathogens and extending the shelf life of your Produce, Seafood, Meat and Poultry.

In how to avoid cross-contamination part two, we will cover the basics of prevention while preparing, serving, and storing food.

Saturday, 08 October 2016 00:00

Decrease Risk of Listeria Poisoning in Poultry

Chicken Breast RawPoultry has become a healthy staple of the American diet throughout the years. There are 50 billion eggs produced and 8 billion chickens consumed in the United States each year!

Unfortunately, with an increase in production and consumption comes an increase in potential risk of foodborne illness. Recent reports indicate a rise in Listeria in the poultry industry. Listeria is a bacterial foodborne disease that can lead to a life threatening illness.

Our product, CitroBio, is the perfect addition to your food safety practices. CitroBio has proven effective against Listeria, E-Coli and Salmonella. It is non-toxic, non-corrosive, gluten free, completely biodegradable and kosher. Our ingredients are FDA / GRAS (Generally Recognized As Safe) and made in the U.S.A.

CitroBio can be used at home as well as in poultry farms and poultry processing. Use CitroBio in poultry processing in the following ways:

  • Extend shelf life
  • Control pathogens such as E.coli, Salmonella and Listeria among others
  • Reduce odor
  • Spray poultry with CitroBio prior to packing
  • Use CitroBio in the entire slaughtering process
  • Use CitroBio to chillers and wash tanks
  • Clean slaughter area, equipment and contact surfaces prior to operation

Please click here to learn more about CitroBio and find test data showing the efficacy of CitroBio on treated turkeys.   

poultry-farmingThis July, the CDC reported 611 cases of salmonella infections, 138 hospitalizations, and one death, linked outbreaks directly to contact with live poultry from hatcheries and affected backyard flocks. According to the CDC, 32 percent of those infected were children 5-years-old or younger; this suggests that the issue is related to hygiene. Many of these infections could have been prevented simply by washing hands and changing shoes and clothes after handling chicks, chickens, and eggs.

Homesteading and backyard coops have risen in popularity in recent years, but many people don't know that chickens are natural carriers of salmonella. Chickens don't show signs of infection, as it is part of their natural flora. Chickens can carry up to 2,000 types of salmonella that make people ill. Backyard poultry farmers can curtail salmonella infection in a variety of ways:

  • Thoroughly wash hands with soap and warm water after tending the coop or touching birds/eggs
  • Don't share equipment with other flocks without first cleaning thoroughly
  • Change clothes and shoes after visiting the coop
  • Purchase birds from a reputable breeder (look for certification through the National Poultry Improvement Plan)

CitroBio is a citrus extract wash that can be used in place of harsh chemicals throughout the poultry raising and egg producing processes to control salmonella and other harmful pathogens. CitroBio can be used to clean incubators, coops and eggs, to add to feed and watering systems, during slaughtering, and to control airborne bacteria.

Click here to learn more about CitroBio.

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Download CitroBio Test Data

Download CitroBio Test Data

Contact us

Citro Industries, Inc.
7614 15th Street East
Sarasota FL 34243

1.800.332.1647
CitroBio uses FDA/GRAS
approved ingredients!

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