Recapping 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:
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.
The 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.
Kansas 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.
Here are tips on how to avoid food poisoning from cross-contamination while preparing, serving, and storing food.
When preparing food:
When serving food:
When storing leftovers:
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.
Cross-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.
In how to avoid cross-contamination part two, we will cover the basics of prevention while preparing, serving, and storing food.
Poultry 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:
Please click here to learn more about CitroBio and find test data showing the efficacy of CitroBio on treated turkeys.
This 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:
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.
Rapid Growth Activator recently exhibited at Booths 210 & 212 at the Citrus Expo, August 17 & 18 at the Lee Civic Center in North Fort Myers, Florida. The Citrus Expo began in 1992 and is held annually in August just before the Florida citrus harvest gets fully underway. It has become the world's premier seminar and trade show program for citrus growers and industry professionals. Its primary goal is to provide unequalled education and industry fellowship opportunities annually for growers, industry leaders, decision-makers and vendors.
In addition to offering field assessments, we were able to connect with fellow citrus industry professionals and speak about the state of citrus greening disease, or HLB, in local Florida communities and groves. Our product, RGA (Rapid Growth Activator) works within the root system of plants and trees to help maintain and improve their health.
Please contact us or call us at (800) 332-1647 for a free grove assessment, to inquire about Rapid Growth Activator, or purchase our product.
It was nice to meet new faces, reconnect with colleagues, and provide food safety information at the IFT 2016 Food Expo. Educating industry professionals about CitroBio Fresh Food Wash and how it can help extend the shelf life of products, reduce bacteria and contaminants, and increase food safety is our passion. If you missed us at the IFT Food Expo, and would like to learn more about CitroBio, please contact us here.
CitroBio is a citrus extract wash for Seafood, Meat, Poultry, and Produce. It extends shelf life and has proven effectiveness against E. Coli, Salmonella and Listeria among other pathogens. It does not change color or flavor but gives a better quality and appearance, no rinsing is necessary. Our ingredients are FDA/GRAS approved (Generally Recognized As Safe) and Kosher Certified.
Please contact us or call us at (800) 332-1647 to inquire about CitroBio or purchase our product.
SARASOTA, Fla.--(BUSINESS WIRE)--Citro Industries, Inc., a leader in food safety technology, announces it will be exhibiting at IFT 2016 - Booth 4317 in Chicago July 17-19, 2016.
Citrobio will be offering personal food safety consultations and information about its products, including CitroBio Fresh Food Wash, CitroBio CB 100, CitroBio Concentrate and RGA Rapid Growth Activator at booth 4317. Information about becoming a distributor of CitroBio and free product samples will be available.
Food industry professionals who are looking for a safe and effective way to prolong the shelf life of their products and help control pathogens such as E. coli, Salmonella and Listeria in the harvesting, processing, packing and/or shipping process are encouraged to stop by for a free food safety consultation.
Where Science Feeds Innovation is the largest annual food science forum and exposition in the world. Experts from industry, government agencies and research institutions will provide their unique insights during more than 100 education sessions and 1,000 presentations covering topics ranging from new health benefits, safety and product innovations to the latest consumer favorites, fears and trends.
About Citro Industries, Inc.
CitroBio is a citrus extract wash for Seafood, Meat, Poultry and Produce. Its’ ingredients are FDA/GRAS approved (Generally Recognized As Safe) and Kosher Certified. CitroBio can also be used to clean food processing facilities. Resulting from a growing concern for food safety, Citro Industries Inc. was established to look for quality, food safety and risk management alternatives in the food service and food processing industry. After much research Dr. Richard Maguire, CEO of Citro Industries, Inc., made CitroBio available to the public. Currently CitroBio is distributed in North America, Central America, South America and Europe. Learn more at www.citrobio.com.
Dairy products are an important part of a well-balanced diet, and provide many beneficial nutrients, but a new trend in milk consumption is proving to be dangerous. Raw milk and raw milk products like cheese are being sold in farmers markets and natural food stores, with the disclaimer that they are for animal consumption only. This makes the products legal to sell, but they can be harmful to people and should never be eaten by humans.
Raw milk is milk from cows, goats, or sheep that has not been subject to pasteurization, or the process that kills harmful bacteria such as Listeria, E. coli, and Salmonella in dairy products. The CDC reports that unpasteurized milk is 150 times more likely to cause foodborne illnesses than pasteurized, and causes 13 times more hospitalizations than illnesses involving pasteurized dairy. More than 1500 people in the US alone became sick from consuming raw milk or raw milk products. Raw milk can be especially dangerous to people with weakened immune systems, the elderly, pregnant women, and young children (most problems with raw milk involve kids).
From FDA.gov, here are some common myths and proven facts about milk and pasteurization:
To keep milk products as safe as possible, be sure to buy only pasteurized dairy products, safely store them at the proper temperature, and be mindful about cross-contamination. Click here to learn more about CitroBio Food Wash, a citrus extract wash for meat, fruits, vegetables, cleaning, and more.
It’s summertime and that means some of the best produce of the year. Here is your guide to delicious summer fruits and vegetables:
Arugula - this spicy leafy green can perk up any salad - just wash and enjoy raw.
Avocados - make guacamole, add them to a salad, or just cut them and eat them with a squeeze of lime juice!
Beets - packed with vitamins and perfect for soups, purees, wraps, and salads.
Berries - enjoy raw, in a smoothie, as dessert, or a snack - the possibilities are endless.
Chard - sauté the leaves simply with garlic and olive oil, stuff them with filling as you would grape leaves, or use them anywhere you’d use spinach or beet greens.
Cherries - this nature’s candy can be enjoyed as a snack or in desserts, salads and more.
Chile Peppers - offering the perfect amount of spice to add to salsa, tacos, burritos.
Corn - the best way to enjoy corn in summer is on the grill! Remove silks and wrap the corn in foil, leaving the husk intact. Cook on a hot grill for 20 minutes. Enjoy!
Cucumbers - try peeling, slicing and soaking in the refrigerator in a mixture of sliced onion, vinegar, water, salt and pepper. Delicious!
Eggplant - a robust vegetable that can be used in place of steak or smothered in sauce and cheese and baked as eggplant parmesan.
Figs - their sweetness makes them a welcome addition to desserts, breakfast sweets, and baked goods as well as a natural complement for savory foods like meat and cheese.
Green Beans - simply saute green beans in butter and season with salt and pepper.
Herbs - there are many ways to enjoy herbs, but a great way to save them is to freeze them in olive oil in an ice tray, then store in ziploc bags in the freezer. Fresh herbs all year!
Melons - the ultimate summer fruit, need we say more?
Okra - fried okra is a southern staple - coat with egg, then in seasoned cornmeal, fry and enjoy!
Potatoes - the old standby; there is nothing like a loaded baked potato to stand by a nice summer steak on the grill.
Salad Greens - summer and salad go together so well. Make mason jar salads that will last up to a week in the refrigerator; there are many ideas on Pinterest!
Spinach - toss a handful in a smoothie for a nutritious drink that even the kids will love.
Summer Squash - saute, roast, or heat in a foil packet on the grill for a yummy side to complement any summer meal.
Tomatillos - dice and toss in your favorite fresh salsa recipe for an added burst of flavor and color.
Tomatoes - speaking of salsa, there is nothing like a nice pico de gallo on a warm summer day!
Whatever summer produce you are cooking with, it is important to practice good food safety techniques and thoroughly wash and clean fruits, vegetables, seafood, and meat to help prevent food-borne illness. CitroBio Fresh Food Wash can be used on produce, seafood, sushi, and meat of all types to remove contaminants. To learn more about CitroBio, click here.
Staying current with food safety recalls is difficult, because there are generally several on a daily basis. For example, on June 3rd, there were eight recalls, five of them due to listeria monocytogenes found in products during routine testing. Most commonly, foods are recalled due to harmful pathogens being present, such as listeria, E. coli, and salmonella; undeclared allergens such as eggs, peanuts, and fish; and the possibility of contamination.
While the FDA has an app that can send alerts to your phone in the event of recalls, as well as an active presence on Twitter to help keep the public informed, it is very important to ensure that food is as clean as possible before preparing, cooking, serving, or eating. Often the presence of harmful pathogens isn’t detected until after the food has already been shipped to stores and people have fallen ill.
To control contaminants such as E. coli, Salmonella, and Listeria, try CitroBio Food Wash. CitroBio is available for commercial and home use, is professionally tested, and has been serving the food industry for nearly 20 years. CitroBio does not alter the smell, taste, or appearance of food, and there is no need to rinse! Get CitroBio here.
Birds have been known to occasionally spread diseases to humans through droppings, ticks, mites, and other forms of transmission. It has been suggested that there are over 60 other diseases that birds and their droppings can carry. It is important to use health precautions around areas with high concentrations of birds and bats, such as removing small amounts of droppings with soap and water, and consulting with an environmental engineer for removal of large quantities of birds, bats, or their waste.
Food that is grown in areas with large bird populations can be contaminated by bird droppings containing dangerous diseases. One such food is the key lime. Mainly grown in and around the Miami area, Central America, and Mexico; key limes can become coated with bird waste, and as such, are at risk for containing E. coli, and other human-transmissible diseases. Key lime pie usually contains the zest as well as the juice of the lime, and as such, it is especially important to make sure the outside peel of the lime is as clean as possible.
Washing produce thoroughly with soap and water removes dirt, sand, and other debris, but for reducing contaminants such as E. coli, Salmonella, and Listeria, try CitroBio Food Wash. CitroBio is available for commercial and home use, is professionally tested, and has been serving the food industry for nearly 20 years. Also, be sure to use safe food practices when making and storing key lime pies, which are often made with raw eggs. Learn more here.
Recently there was a Listeriosis outbreak linked to several brands of frozen vegetables. Listeria bacteria can cause serious, life-threatening illness and causes harm to fetuses in utero. Pregnant women and immunocompromised individuals are at special risk for serious complications due to Listeria poisoning.
Epidemiologic and laboratory evidence available at this time indicates that frozen vegetables produced by CRF Frozen Foods of Pasco, Washington and sold under various brand names are one likely source of illness in the latest outbreak. Investigations are ongoing to determine if food sources used to manufacture CRF Frozen Foods products could explain some of the illnesses.
Timeline of events:
CDC recommends that consumers do not eat, and restaurants and retailers do not serve or sell, recalled organic and traditional frozen vegetables and fruit products. Recalled items were sold nationwide and in Canada. Here is a list of recalled products.
Listeria is killed by cooking at a high temperature. Thoroughly cooking product to 165ºF/74ºC will kill the bacteria. 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, as well as extending the shelf life of food, we recommend CitroBio Fresh Food Wash. CitroBio Fresh Food Wash does not alter the taste, appearance, or smell of food. To learn more, click here.
Efficient meat and poultry plant cleaning and sanitation is often neglected as it requires extra work and the positive effects are not immediately visible. However, failures in plant hygiene can cause high financial losses in the long run. Unhygienic conditions in a meat or poultry plant result in:
Proper cleaning and sanitation is becoming increasingly important in modern processing as more perishable and hygienically sensitive products come on the market, particularly convenience foods such as prepacked portioned chilled poultry, vacuum-packed sliced sausage and ham products, and meat products in controlled atmosphere packages. The microbial load of such products must be low to guarantee adequate shelf life and to avoid spoilage during distribution.
Salmonella bacteria is one of the most common causes of food poisoning in the United States. It can cause serious illness in the elderly, infants, and persons with chronic diseases. One outbreak of salmonella or other foodborne illnesses can destroy a company. Proper sanitation and avoiding cross-contamination are key in the fight against pathogens.
CitroBio is an effective, all-purpose, safe cleaner to use in processing plants. Use CitroBio to:
Using CitroBio couldn’t be easier! To clean floors, ceilings, surfaces, walls, etc:
From popcorn to scampi to coconut, there are thousands of ways to prepare shrimp. Shrimp is the most consumed seafood in the United States! Read on to learn more about these tempting sea treats that are enjoyed all over the globe.
FYI: labels like “medium” and “jumbo” are not standardized
When purchasing shrimp, it’s important to read the label carefully. The number count on the label will tell you how large the shrimp actually are. The smaller the number, the larger the shrimp are (such as 16/20 or 36/40 per pound). If you see U/10 on the label, it means the package has under 10 shrimp, and they will be HUGE!
De-veining means removing the black line that runs through shrimp. This is the shrimp’s digestive track and while edible, can be removed for a neater appearance and if the idea of eating it makes you turn up your nose. De-veining is easy, but can be time consuming. If the shrimp are uncooked, just run the tip of a knife along the back side of the shrimp and pull out the vein. If you are cooking with the shell on, look for a de-veining tool in a kitchen supply store - this will help speed up the process.
According to The Kitchn, there are actually two different ways you can peel shrimp: by hand or with a pair of kitchen shears. Peeling shrimp by hand feels satisfyingly rugged and primal — grab a shrimp, pull off the legs, use your thumbs to crack the shell open along the underside (where the shell is softer), pull off the shell, and you're done. Peeling with shears is a tad more refined. Just use the kitchen shears to snip through the shell along the top (where it's hardest), then crack it open, and pull off the shell.
Cooking for a crowd
If you are cooking shrimp as a main course, plan to buy ½ lb of peeled shrimp or ¾ lb of unpeeled shrimp per person. One pound of raw shrimp equals ½ lb of cooked, peeled shrimp.
Raw frozen shrimp can be properly stored in a freezer for up to six months. Before freezing, do not de-vein or peel the shrimp -- this will retain more flavor and succulence within the shell. Consume fresh shrimp as soon as possible; shrimp does not last very long in the refrigerator. To maintain freshness of seafood, use CitroBio Fresh Food Wash, available for home use. CitroBio extends shelf life and has proven effectiveness against E. Coli, Salmonella and Listeria, among other pathogens. It does not change color or flavor but gives a better quality and appearance, no rinsing is necessary. Click here to learn more.
A USDA analysis of the FDA’s import refusals reporting shows that for the past seven years the FDA has rejected almost 18,000 imported seafood shipments due to the food being unfit for human consumption.
The FDA stated that the shipments were refused entry into the United States for many reasons, including “harmful levels of filth (rat feces, parasites, illegal antibiotics, glass), veterinary drug residues, and Salmonella.”
The USDA concluded their report by stating: “The safety of imported seafood clearly continues to be of significant concern, based on the number of shipments refused by FDA.”
The FDA, while responsible for the safety of all seafood imported into the US, lacks the manpower to provide thorough inspections for the majority of all imported seafood. For example, they only inspect less than 1% of the shrimp entering the country each year.
American Shrimp Processors Association President Dr. David Veal expressed concern: “This issue goes beyond the FDA; I don’t think it’s unreasonable to expect food suppliers to take some responsibility for the health and safety of their products. We hope shrimp exporters will take a more proactive role in assuring that suppliers adhere to laws designed to protect the people who buy their products.”
Shrimp is the most common imported seafood consumed in the United States. Ninety percent of shrimp consumed in the US are imports from countries like China, Indonesia and Thailand; countries that routinely export shrimp that the FDA rejects.
To protect yourself, look for wild-caught domestic shrimp, which has shown fewer levels of bacterial contaminants. Be sure to thoroughly clean all fresh seafood and fish. CitroBio Fresh Food Wash can be used on produce, seafood, sushi, and meat of all types to remove contaminants. To learn more about CitroBio, click here.
CitroBio has proven effectiveness in poultry applications. Poultry farms can use CitroBio in a variety of ways, from incubators to drinking water, to control pathogens such as salmonella, listeria, E. Coli and more. The acidifier action of CitroBio activates the neuro-vegetative system by increasing nutrient absorption. CitroBio has antimicrobial gastro-intestinal action acting against pathogenic microorganisms originated in the feed, drinking water or environment.
CitroBio has been professionally tested - click here to see how CitroBio controls pathogens and extends the shelf life of poultry meat.
If you would like to receive a free sample of CitroBio, please click here to contact us.
Recently, there has been an outbreak of Norovirus making its rounds through the general population. Norovirus is particularly contagious because it can be spread in many ways: through general contact, food, on surfaces, and more. This month, Norovirus has also been confirmed on cruise ships as well (Ocean Princess and Anthem of the Seas), which can be particularly concerning because of the close quarters and the ease of which an outbreak can spread.
To prevent spreading or contracting the Norovirus, always remember to wash your hands carefully with soap and water, especially after using the toilet and changing diapers, and always before eating, preparing, or handling food. Carefully wash fruits and vegetables before preparing and eating them. Cook oysters and other shellfish thoroughly before eating them.
Noroviruses are relatively resistant. They can survive temperatures as high as 140°F and quick steaming processes that are often used for cooking shellfish. Food that might be contaminated with norovirus should be thrown out. Keep sick infants and children out of areas where food is being handled and prepared.
When you are sick, do not prepare food or care for others who are sick. You should not prepare food for others or provide healthcare while you are sick and for at least 2 days after symptoms stop. This also applies to sick workers in settings such as schools and daycares where they may expose people to norovirus.
To prevent poisoning from food-borne bacteria and viruses, it is important to practice good food safety techniques and thoroughly wash and clean fruits, vegetables, seafood, and meat. CitroBio Fresh Food Wash can be used on produce, seafood, sushi, and meat of all types to remove contaminants. To learn more about CitroBio, click here.