Blog & News

rte-meatCooked ready-to-eat (RTE) meat products are widely thought to be food safe by the general public, but they are actually quite subject to contamination by microorganisms. In particular, Listeria is a serious offender when it comes to contamination of RTE deli meat, which is why pregnant women are often told not to consume deli meat unless it is properly heated in a microwave first to kill any Listeria monocytogenes that may be present. Listeria can grow even under proper refrigeration, and may not make you feel sick at all, but can pass to an unborn baby. If it does make you feel sick, you will likely experience fever, headaches, fatigue, aches, nausea, and vomiting.

The microorganisms on RTE meat contaminate foods after the cooking step and may further grow during shelf-life, potentially spoiling or causing foodborne illness. Although many RTE meat manufacturers try to combat the potential meat spoilage by adding salt, fat, and chemical preservatives like nitrates, Listeria still can manage to grow on RTE meat products. The post-packaging decontamination technologies that are most effective have been found to depend on the type of product, so there is no one-size-fits-all treatment to ensure RTE meat is safe to consume.

To help keep your family safe from food poisoning by ready-to-eat meats, be sure to consume deli meat within 3 days of purchase or, in the case of prepackaged deli meat, within 3 days of opening and within the printed expiration date. Listeria can grow even under refrigeration. If you are pregnant, be sure to heat the meat in the microwave until it is steaming, at 165 degrees Fahrenheit, although it is safest to avoid deli meat and hot dogs altogether while pregnant.

CitroBio Fresh Food Wash is effective in controlling pathogens, as well as extending the shelf life of food. There is no need to rinse after applying CitroBio. CitroBio Fresh Food Wash does not alter the taste, appearance, or smell of food. To learn more, click here.

Thursday, 07 December 2017 21:22

Preventing Cross-Contamination While Traveling

instagram-issuu-template-citrobio-travelThe holidays are fast approaching! When traveling to see friends and family during cold and flu season, it is extra prudent to ensure that you are following good health and safety practices. There are a number of things you can do to help prevent yourself from falling ill during travel:

Wash your hands

The most important thing you can do to protect yourself and your family is to wash hands. It sounds elementary, but thorough hand washing, including using warm water, soap, and scrubbing the front, back, and between the fingers for twenty seconds is the first line of defense against illnesses. Hand hygiene is essential to stop the spread of infection and can dramatically reduce your chances of diarrhea, vomiting, food poisoning, gastroenteritis, flu, norovirus, MRSA, or even hepatitis A.

Drink bottled water

Even when traveling within the United States, tap water quality can vary from place to place. Your gut may not have the right flora to protect you from various pathogens in the local water supply, so stick to drinking bottled water where possible. A bottle with a built-in filter is a good choice if you’re not sure if bottled water will be readily available.

Practice food safety wherever you go

Food contamination is one of the biggest causes of gastrointestinal problems and illness while traveling. You should always try to ensure that any food that is consumed while traveling (or anywhere!) is fresh, cooked thoroughly, and served hot. Make sure everyone who is preparing your food is wearing gloves, and that a separate person is handling the money (or that the person removes their gloves before handling money, and puts on a fresh pair before going back to serving food.) Some foods to avoid (JUST IN CASE!) are:

  •  Salads that may have been washed with local water
  •  Cut fruit and vegetables
  •  Hot foods in gas stations or airports that may have been sitting under a heat lamp for hours
  •  Buffets

There are an estimated 76 million cases of food poisoning in the United States every year. The thought of getting a viral infection from foods should not, however, keep you from enjoying food on the go. CitroBio Fresh Food Wash is effective in controlling pathogens, as well as extending the shelf life of food. There is no need to rinse after applying CitroBio. CitroBio Fresh Food Wash does not alter the taste, appearance, or smell of food. CitroBio can also be used to clean utensils, and cooking surfaces, to reduce the threat of cross-contamination. To learn more, click here.

Monday, 13 November 2017 16:25

Thanksgiving 2017 Food Safety Tips

thanksgiving-turkeyIt’s soon to be the most wonderful time of the year! Thanksgiving is a holiday full of tradition, but it also can be a giant pathogen fest if you’re not practicing food safety throughout grocery shopping, storing, preparation, and cooking. The holidays are also unfortunately timed right in the middle of cold and flu season, meaning anyone preparing food for your party or potluck may have germs and/or viruses clinging to their fingers while preparing food. Be sure to wash hands thoroughly before cooking, and after handling any raw meat, and don’t feel bad reminding others to do so, as well.

Here are some other tips and tricks to remain healthy during the holidays:

  • Thaw turkey safely - in a refrigerator, or in a sink of cold water changed every 30 minutes, or in the microwave
  • Separate and store foods correctly — keep meat, seafood, poultry, and eggs separate from other foods
  • Wash hands before and after preparing food, after touching raw meat, eggs, or unwashed produce
  • Thoroughly cook food to a safe internal temperature
  • Put food away before two hours have passed sitting on the counter
  • Do not eat raw dough or batter (sorry!)
  • Avoid foods that may contain listeria if pregnant, elderly, or have a compromised immune system

From all of us at CitroBio, Happy Thanksgiving! We hope your holiday is safe and enjoyable. Click here to read more turkey cooking tips.

Thursday, 09 November 2017 18:23

Recent Rise in FDA Recalls for Listeria

Listeria-pictureIn the past 60 days, there have been 15 recalls for Listeria monocytogenes. Listeria is a harmful germ that can hide in many foods. Outbreaks of Listeria infections in the 1990s were primarily linked to deli meats and hot dogs. Now, Listeria outbreaks are often linked to dairy products and produce. Investigators have traced recent outbreaks to soft cheeses, celery, sprouts, cantaloupe, and ice cream.

The CDC estimates that Listeria is the third leading cause of death from foodborne illness, or food poisoning, in the United States. An estimated 1,600 people get sick from Listeria each year, and about 260 die. Listeria is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems. Other people can be infected with Listeria, but they rarely become seriously ill.

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 cleanse produce prior to eating. To reduce contaminants and control bacteria, try 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.

Below is a list of foods that have been recalled recently for listeria:

listeria

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.

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

1.800.332.1647
CitroBio uses FDA/GRAS
approved ingredients!

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