Most everyone knows that eating seafood is very healthy and nutritious for our bodies. Many say that 3-5 servings a week can benefit our bodies greatly. We have put together a list of the top 10 health benefits of seafood, just a friendly reminder to include seafood in your daily meals.
• Heart Health- seafood doesn’t have a lot of saturated fat, but it does contain a high amount of omega 3, which protects the heart from possible diseases and helps to lower blood cholesterol.
• Joint Health- A regular diet of fish reduces symptoms of arthritis. It has also been found that Omega 3 prevents osteoarthritis.
• Healthy eyes- oil rich fish will help in keeping the eyes bright and healthy. Fish and shellfish also contain a form of vitamin A, which can help boost night vision.
• Nutrients- nutrients from seafood keep the body moving smoothly. Some nutrients include iodine, selenium, zinc, and potassium. Some of these nutrients can also help protect us from cancer.
• Healthy Lungs- eating seafood helps protect and reduce against asthma in children. It also keeps lungs stronger and healthier in adults.
• Healthy mind- seafood may also play a large part in preventing depression. It is also said to prevent against SAD and post-natal depression.
• Healthy Skin- fish is high in protein which contains collagen a substance that keeps skin firm and flexible. Omega 3 helps protect the skin from UV damage. It also helps with symptoms of eczema and psoriasis.
• Healthy Digestive system- seafood helps protect against Crohn's disease and ulcerative colitis.
• Brainpower- The human brain is 60% fat, much of that being Omega 3 fat. Research has indicated that people who eat seafood regularly are less likely to suffer from dementia and memory problems. DHA found in seafood is also said to help children concentrate better; improve reading skills, and ADAD.
So don’t forget to add a little seafood into your diet and indulge in all the health benefits associated with it!
It is very complicated to tell if the seafood you’re looking at through a glass case is fresh or not. To be able to tell if the seafood you are buying is fresh, you have to see it up close, touch it (if possible), and smell it. Ask your local seafood market or store to see the product closer. Once you have it close enough, we came up with a guide to help you determine just how fresh your seafood is.
• The fish and seafood you buy should smell like the sea. If you take a whiff and it makes your nose crinkle or something just doesn’t smell right, chances are the seafood is old.
• When buying a whole fish, make sure the eyes are clear and bright. Skin should also appear shiny and moist with no discoloration. If the eyes look gray and there’s spots on the skin, chances are the fish is still okay to eat, it’s just a little past its prime.
• When purchasing any kind of shellfish, the shells should be tightly closed shut. If one is slightly opened, tap it to see if it closes, if not, the animal has died. No more than one or 2 per pound should be opened. This could mean they haven’t been stored correctly or the whole batch is about to die.
• Most shrimp you buy should be frozen. Unless you buy fresh shrimp caught the same day, always buy it frozen. Most shrimp you see in grocery stores is most likely labeled pre frozen and while it sits under heat lamps, its quality is slowly deteriorating away.
• Scallops should also be bought frozen, unless fresh caught the same day you buy them. Scallops labeled dry packed are of the best quality. Otherwise you will end up with a pack that has chemical additives that plump up the meat, resulting in a mushy texture and higher price.
Remember, if you purchase fresh seafood, the best way to store it before you eat it is with CitroBio. This solution will help keep your seafood fresh, safe, and clean until meal time. No need to worry about rinsing this solution off, it is all natural and safe to consume. Also if you plan to freeze any seafood recently bought, just spray on the solution before packaging away. This will also help with freshness and help extend its shelf life.
Scallops are a tasty and healthy part of a well-balanced diet. Today we bring you a different kind of recipe, one that involves pan seared scallops in a bacon corn chowder soup. This is the perfect dinner for those cold winter nights. The serving size is for 4 people and takes no longer than 40 minutes.
What you will need:
• 5 slices of bacon, diced
• ½ cup dry white wine
• 1 ½ lb. sea scallops patted dry
• 1 cup chicken broth
• 1 small yellow onion
• ½ cup heavy cream
• ½ pound Yukon gold potatoes peeled and diced
• 1 cup corn kernels
• ¼ cup chopped parsley
1) In a large skillet, cook bacon until crisp over medium heat. Once done, remove from skillet.
2) Using the bacon grease and added olive oil if necessary, increase heat to med/high and cook scallops (seasoned with salt and pepper) until golden brown (about 2 minutes each side) and remove.
3) Add onion to remaining grease and cook until translucent.
4) Add potatoes, wine, broth, and cream to skillet. Cover pan and reduce heat letting soup simmer until potatoes are tender (about 15 minutes.)
5) Add scallops and corn and simmer gently to heat through.
6) Lastly sprinkle your bacon and parsley over your scallops and corn chowder.
Hopefully you enjoy this meal as much as we do and remember CitroBio is a handy way to clean surfaces and utensils, making sure they are bacteria free. Also, if you have any remaining scallops, make sure to spray with CitroBio solution, pack in a tightly sealed bag, and place in the freezer.
Unless you spend most weekends fishing, are a fisherman or fisher woman, or grew up filleting fish, you probably have no idea where to begin the filleting process, which can be very time consuming and difficult. That’s why we have created this guide to help you become an expert fish cutter.
Here are 4 easy steps to filleting a fish:
1) Remove the Head: With a chef knife, place the blade behind the pectoral fin. Make a downward, diagonal cut through the bone. Repeat on the opposite side to remove the head.
2) Cutting: Starting at the head end of the fish, use a fillet knife and run along the backbone in a smooth motion. Also cut around the rib cage to separate the fillet. Although this sounds easy, it may take you a couple of cuts to get it right.
3) Trimming: Cut away the thin belly portion of the fillet. This portion is fine to eat but usually cooks faster than the rest of the fillet. It is also higher in fat and can be saved for making stock.
4) Remove the Skin: With the skin side down, use a chef’s knife and place the blade at the tail end between the flesh and the skin. Run the knife slowly along the fillet with the blade angled slightly downward, firmly gripping the skin as you cut.
Now that doesn’t sound so hard does it? With a little practice, you’ll be on your way to becoming an expert!
Remember CitroBio can be used on the entire seafood process of cutting, storing, and eating your fresh catch. Some benefits include superior freshness of your catch, controlling pathogens such as salmonella, listeria and E.coli, extending the shelf life of your fish, and maintaining a clean smell… Don’t forget this important step! Pick up a bottle of solution for your next catch.
Happy fishing from CitroBio!
We all know cooking seafood can be tricky; it is very easy to over or under cook the dish. To make life a little easier, we found one of our favorite recipes that require less than 45 minutes to prepare and make. Here is a simple recipe from our kitchen to yours. Serves 4.
1 onion, chopped
1 egg, slightly beaten
1 green pepper, chopped
Salt and pepper
1 large Flounder fillets
¼ cup mayo, plus little extra to rub on flounder
1lb crap meat
2 tablespoons of butter
¼ cup bread crumbs
Old bay seasoning
1) Preheat oven to 350 degrees
2) Sauté onions and peppers in 2 TBS butter
3) Gently blend crabmeat, bread crumbs, egg, seasoning, and mayo in small bowl by hand
4) Lightly coat flounder with mayo and place on cookie sheet.
5) Sprinkle bay seasoning and paprika on flounder
6) Top with crabmeat blend
7) Bake at 350 degrees for 20-25 minutes or until lightly golden
Remember, CitroBio can be used prior to cooking as a final precaution and requires no rinsing. As for cleanup time, CitroBio is always a great solution for handling bacteria infested cutting boards and knives. It can be used on all utensils and machinery for a quick and safe clean up. Also, for any leftover fillets or fresh crab meat, simply dip or spray solution prior to freezing for a safe way to keep fish fresh and bacteria free until your next meal time.
Did you know out of more than 2000 species of shrimp, only 6 species are usually found in our markets? Those species are Gulf White, Ecuadorian or Mexican White, Black Tiger, Gulf Pink, Gulf Brown, Chinese White, or Rock Shrimp. Here’s a guide to help you scope out the best shrimp to buy and the best way to cook them.
The best way to buy shrimp is frozen. Fresh shrimp are usually hard to find, do not have a fresh flavor, and are less flexible to cook with. The shelf life of thawed shrimp is only a couple of days, whereas frozen shrimp can last up to a few weeks.
Avoid buying peeled and deveined shrimp. This causes loss of flavor and texture due to cleaning before freezing. Also avoid brown shrimp, especially large ones. These shrimp have a taste of natural occurring mineral, so if you’re sensitive to iodine, be aware. Do not buy shrimp with black spots and avoid shrimp with yellowing shells.
Defrost shrimp in the refrigerator or in cold water. Do not defrost in microwave; this will cause loss of moisture, nutrients, and weight.
Brining shrimp improves texture and flavor of shrimp. You will need:
• 1 cup of salt
• ½ cup of sugar
• 2 cups of boiling water
Combine salt and sugar into boiling water, then pour into large bowl filled with ice and water. You can add up to 2 pounds of shrimp, let it sit refrigerated for up to 2 hours and rinse well. You may also remove shell if the shrimp will be served with hot liquid; otherwise the shell gives good flavor and protects meat during grilling or poaching. Deveining shrimp is unnecessary unless preferred. Shrimp do not take long to cook. It could take as little as three minutes. Once the shrimp turn pink, they are finished cooking.
CitroBio for Seafood
Don’t forget CitroBio can be used in the brining process of your shrimp. Just add a little solution to your ice water mixture for added freshness, controlling of bacteria, and improvement on texture and smell. With CitroBio, safety of seafood doesn’t have to be an issue. Learn more about CitroBio throughout our website or give us a call.
Are you ever shopping and wonder why some ground beef looks darker than others or why turkey breast looks a little pink? Color is important when shopping for meat at the grocery store. Usually you want to look for an attractive, bright color. But why are there differences in color? Listed below are some common questions.
What affects the color of meat?
Myoglobin, a protein, is responsible for the red color in meat. When mixed with oxygen, it becomes a bright red color. Color is also influenced by age of animal, specie, diet, sex, and exercise. Older animals will have a darker meat due to increased levels of myoglobin. More exercised animals will have a darker color. Also, the color of meat changes while being stored at stores or in the home.
Does a change in color mean the meat is spoiled?
Color changes are normal for fresh products. If the meat is spoiled, the color will often fade or darken, but also have an odor, be sticky to the touch, or slimy. If the meat has any of those characteristics, discard the product.
Why are some cooked poultries pink?
Oven gases or electric ovens chemically react different with hemoglobin in the meat to give it a pink color. Younger birds will also display a pinker color than older birds will. Grilled or smoked poultry outdoors can be pink if internal temperatures reach 165 degrees. Safely cooked poultry can range in color from white to tan to pink. Raw poultry colors will range from bluish white to yellow, which is normal depending on how the animal was raised.
Remember, CitroBio adds value to all meats. It is proven to extend shelf life of fresh and cooked meats and also controls bacteria. CitroBio can be added directly to ground meat, sausage, and ham. Apply this formula to all meat bought to extend the life of your food and also reduce the risk of salmonella, listeria, or, e coli. Also, when done cooking poultry and meat, CitroBio can be used to clean all machinery and utensils. Add CitroBio to your shopping list to help with common concerns when buying poultry and meat!
Grilling is an excellent and healthy way to prepare your seafood, whether it is freshly caught or bought at your local market. Being a low fat food and containing high levels of protein, it is a great dinner choice. Fattier seafood’s (good fats) such as salmon and tuna offer Omega 3s to benefit your heart.
Here are a few tips for grilling your seafood and living the healthy lifestyle.
-Grill baskets and skewers help shrimp and scallops not to fall into the heat source
-The skin of fish helps make grilling safer and easier, and once cooked the meat separates easily from the skin
-Start with a clean grill or foil if a recipe calls for it.
-Brush or spray oil onto the foil or grill to prevent sticking. (Never spray oil from a can near an open flame)
-Do not let the surface of the seafood dry out, keep it moist. Before placing it on the grill spray or run oil on the flesh.
-Preheat the grill, and remember seafood cooks quickly don’t walk away for too long.
-Cook to safe temperature of 145 degrees.
Remember that anything that comes in contact with raw seafood is potentially a source of food borne illness such as food poisoning. CitroBio is a great product for disinfecting surfaces and utensils used to grill your seafood. It is completely safe to use on anything from plates, knifes, and grill to even the fish you eat. Keep the healthy lifestyle and choose CitroBio on your next meal to keep your seafood fresh and bacteria free. Just spray the solution onto your fresh seafood and store in the fridge until next meal. With CitroBio you know your fresh seafood won’t be contaminated with harmful chemicals that interfere with your health.
For more information or comments be sure to contact us.
Making better use of easily available renewable resources would allow the processing sector of a plant to reduce input costs and protect the environment. Listed below are a few tips to help you reduce costs and start living green.
• Solar energy- Solar panels are becoming very popular and are evidence as a successful way to generate renewable power. Electricity is generated when the sun hits photovoltaic panels. This energy is then used in the processing plant or related areas, with excess electricity being stored for hydrolysis and hydrogen use.
• Lighting- lighting from the sun is a free resource that is rarely used in the modern poultry processing plant. The reason for not allowing natural light in is that along with it, heat will enter, raising temperatures inside the plant. But there are steps that can be taken to change and fix this problem.
• Heating water- The horticulture industry is already using large-scale solar powered heaters that can heat water to 70C. This technology could also be used in scalding operations, which generally do not require temps above 60C. Another way to aid in green living, is by using bactericidal gel instead of washing hands with soap and water when possible.
• Reuse of water- It is not uncommon for processing plants to use waste water from processing to wash down unloading and parking areas. The recycling of water can also be used in the plants lavatories.
Use of CitroBio: Some processing plants use hard chemicals to clean poultry or use hard chemicals to clean surfaces that may contaminate products if not careful. With the use of CitroBio formula the environment and products will be safer due to the fact that CitroBio formula is biodegradable.
As with any poultry or meat, eating raw seafood indeed comes with risks. For most healthy individuals, eating small amounts of raw seafood will only pose a small health risk, but there is always a risk. Food-Bourne illnesses are the major concerns of consuming raw seafood.
The two major types of illnesses are salmonella and Vibrio vulnificus. Vibrio is a bacterium that lives in warm salt water, and is not caused by any sort of pollution. For high-risk individuals that have compromised immune systems or decreased stomach acidity, eating raw seafood is never advised. Consumption of raw seafood can cause severe life threatening illnesses to high-risk individuals.
If you do decide to consume raw seafood because you love sushi, choose seafood that has been previously frozen. The freezing of seafood will kill any known parasites. Though freezing does not kill every harmful organism, CitroBio can be used to reduce the risk of pathogens and bacteria. CitroBio can be used throughout the entire process of catching the fish, storing, freezing, and the end result, eating the seafood. CitroBio protects seafood from E. coli, Salmonella, listeria and other known pathogens. So next time you think about eating raw seafood or making sushi, include CitroBio in the process and know that it will reduce your risk of cross contamination.
Seafood is an excellent source of protein and nutrients that help make up a healthy and well balanced diet. Although seafood provides many benefits, it can also be very harmful if not handled correctly.
We have created a guide to help aid in buying, preparing, and storing fish to help avoid illnesses and under cooked seafood. Follow this guide to help keep you and your family safe from unwanted illnesses.
Step 1: Buy Correctly
• Fresh: Only select fish that is refrigerated or on a fresh bed of ice with no discoloration, darkening, or dying around the edges. Only live lobsters and crabs should be selected.
• Frozen: Do not buy open or crushed bags. Avoid packages with frost or ice crystals
Step 2: Correct Storage
• Set seafood on fresh ice, in the freezer, or refrigerate as soon as possible after purchasing it. Store the seafood in the refrigerator if it will be used within 2 days. If it will not be used within 2 days, wrap the seafood tightly in plastic or foil and store in the freezer. Remember CitroBio is an excellent solution to keeping seafood fresh and bacteria free. CitroBio helps control the bacteria from seafood, extends the shelf life of the seafood, maintains clean smell and vibrant color, and adds superior freshness. CitroBio can be used to dip your seafood in solution prior to packaging away.
Step 3:. Thawing/Cooking Correctly
• Thawing: Place in the refrigerator overnight. If thawing is needed quickly, place seafood under cold water in a plastic bag. If the food will be cooked shortly after, you may defrost it in the microwave to speed the process up. Remember, CitroBio needs no rinsing, so if the solution was used in the storing process you do not have to worry about rinsing it off. The solution is completely safe to consume.
• Cooking: Internal temperature should be 145 degrees. Fish should separate easily. Shrimp and lobster flesh become pearly and opaque. Scallop flesh turns opaque and firm. Clams, mussels, and oyster shells should open; if not, throw them out. Also, when ready to clean up, CitroBio can be used on utensils and pans to safely remove bacteria from all equipment and surfaces.
Genetically Modified Organisms (GMO’s) are foods that have been engineered with DNA from another plant, animal, insect, or bacterium. Scientists have the goal of implanting useful genes from one living thing to another to help it resist any threats. As of now, GMO technology is used in plants, poultry, and red meat that comes from animals that are raised on genetically modified feed.
Are GMO foods potential health hazards?
Although many consumers have differing opinions on this and it is a contentious issue, no long-term studies have been done on safety. There is no conclusive evidence of harm by GMO foods that have been found.
Can GMO’s trigger food allergies?
As of current testing, there is no proof on this issue. Crops are tested for allergens before being marketed and although the tests are not perfect, they would identify most allergies.
Should I worry about GMO’s?
We wouldn’t suggest loosing sleep over the issue, but there have not been enough tests conducted to fully understand potential long-term effects. Scientists feel that the safety of GMO’s have not been established and better long-term research will need to be conducted. Also with no labeling, there's no way of tracking adverse effects on consumers.
How can I avoid GMO foods?
Trust worthy products will read “Organic” on their label so you can be assured that they are GMO-free. These verified seals from a nonprofit group called Non-GMO can be found in most grocery and specialty stores. There are many foods that aren't GMO’s, but knowing what's what can be tricky, so looking for this label is the easiest way to spot GMO free foods.
Does CitroBio use GMO’s?
No! Our citrus extract wash is safe for seafood, meat, poultry, cheese, produce, cleaning and sanitizing, and more. CitroBio is also biodegradable and often used in homes and production facilities.
From your friends at CitroBio: Have a Safe & Happy Holiday!!!
Whether your family is big or small, there is nothing better than being surrounded by loved ones for the holidays and of course, great food! Here are a few of our favorite recipes from tastebook.com to try with your family this Thanksgiving:
A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.
• 1 orange, peeled, tough membrane removed, chopped
• 1/4 cup orange juice
• 1 package (12 ounces) fresh cranberries
• 1 3/4 cups sugar
• 1 large Golden Delicious apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Combine all ingredients in a large saucepan; bring to a boil.
• Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
• Chill until serving time; freeze surplus in small containers.
*Makes about about 4 cups of chutney.
Corn Bread-Apricot Dressing with Rosemary
The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking pan. But the name also varies depending on what part of the United States you are from. People who hail from the East and South are more likely to call it dressing. Whatever term you use, the dish is a favorite on Thanksgiving tables from coast to coast!
• 1 cup diced dried apricots
• 1 cup water
• 4 Tbs. (1/2 stick) unsalted butter
• 1 yellow onion, chopped
• 1 Tbs. minced fresh rosemary
• 2 tsp. minced fresh sage
• 8 cups crumbled dried corn bread
(see related recipe at left)
• 1/4 cup chopped fresh flat-leaf parsley
• Salt and freshly ground pepper, to taste
• 2 cups turkey or chicken stock, warmed
• Preheat an oven to 325°F. Butter a large, shallow baking dish.
• In a small saucepan over high heat, combine the apricots and water and bring just to a boil. Remove the pan from the heat and let the apricots stand until softened, about 10 minutes.
• In a large sauté pan over medium heat, melt the butter. When the butter is hot, add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add the rosemary and sage and sauté, stirring frequently, until fragrant, 1 to 2 minutes. Add the apricots and their liquid, bring to a simmer and cook, stirring occasionally, until the liquid has nearly evaporated, 4 to 5 minutes.
• In a large bowl, combine the corn bread, the onion mixture, the parsley, salt and pepper and stir gently to mix. Add the warmed stock and stir to blend. Adjust the seasonings with salt and pepper.
• Transfer the dressing to the prepared baking dish and bake until the top is browned and crispy, about 1 1/4 hours. Serves 12.
*Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
This cranberry chutney and apricot dressing is sure to be a crowd pleaser around your table. Always remember to handle and prep food safely using our guidelines and your Thanksgiving feast will be one step closer to the best ever!
If you’re in charge of hosting and cooking for time-honored holiday gatherings, chances are good you have started planning your menu; one that’s filled with guest favorites like turkey, ham, stuffing, and pumpkin pie. However, something that many hosts overlook is food safety. Have you brushed up on how you can help make sure pathogens stay off the menu? Here are some key points on safe practices while handling food during the Holidays:
• Plan ahead
• Keep hands and surfaces clean
• Separate food items to avoid cross-contamination
• Thaw your turkey properly
• Cook foods to proper temperatures
• Chill foods to safe temperatures
• Keep guests out of the kitchen
Holidays happen during the cold and flu season, which makes it even more likely that guests have harmful bacteria on their fingertips. Be sure that your kitchen remains a guest-free zone to prevent people picking at food while you’re preparing it. Keep guests happy before dinner by serving appetizers in gathering areas away from the kitchen.
Remember that CitroBio is a great, all-in-one helper in the kitchen, solving all your food and safety needs! From the actual food, to the counter tops, CitroBio will give you the peace of mind in knowing that you have been proactive in handling food and prep surfaces, while saving time and money, as no rinsing is necessary. A little bit goes a long way!
We are happy to say that CitroBio is used daily in large processing plants for poultry, meats, seafood, milk, and produce, obtaining great results in safety plus extended shelf-life!
From the CitroBio family to yours: We Wish You and Your Family a Safe and Joyous Holiday Season!
If you are working in an industry that handles food, you've been tasked with a big responsibility. Food safety is vital, and your customers (and their customers) rely on your ability to package salmon so it stays fresh and free of undesirable bacteria.
Avoid Cross-Contamination. When you handle seafood, cross-contamination may seem like an inevitable part of life, but that thinking can lead to devastating results to your business. With CitroBio, you have a tool that extends the shelf-life of fresh fish without the worry of cross-contamination since food safety is of the utmost importance. A simple rinse in CirtroBio can reduce unwanted and unhealthy pathogens from the salmon without the worry of discoloration or contaminants that can come from other methods of preservation.
Ensure Quality. Fresh fish can be frozen, and if you do so properly, your clients will come back for more. If you're concerned with food safety, as you should be, consider integrating CitroBio into your packaging assembly line. If you're vacuum-sealing the fish that you sell, consider spraying it with CitroBio to preserve the freshness of the fish. This will allow you to capture the very essence of the fish without adding unwanted preservatives that could alter the quality of your product.
Understand Your Customers. Some of your customers will be using your salmon immediately, while others will be storing the stock in the freezer until they need it. In either case, you need to pay attention to food safety, and you need to be able to deliver high-quality salmon to any of your customers, no matter how they'll need it. If you're selling frozen salmon, covering it with CirtoBio can ensure frozen freshness for up to twelve months.
Customers that will be using your salmon immediately will also be concerned with food safety, as fresh fish, when handled improperly, can be riddled with pathogens. A quick wash with CitroBio will keep your customers' salmon safe for up to two days without being frozen. A little bit goes a long way!
Food safety begins with keeping food fresh. Keeping it clean and sanitary is an essential ingredient when you've been charged with the responsibilities of food safety. CitroBio offers you a way to sanitize your salmon so it stays fresh without altering the color or taste.
Want to learn more about how CitroBio can help you put your food safety concerns to rest? Contact us today!
Citrus greening, known as Huanglong bing (HLB), or yellow dragon disease, is one of the most serious citrus diseases in the world. This tree infecting disease has devastated millions of acres of citrus crops worldwide and unfortunately has no cure.
Important things to know about Citrus Greening:
•Official name is Huanglongbing (HLB)
•HLB is a Bacterial Disease
•Symptoms appear on the fruit, leaves, and effects tree growth
•Affects all citrus cultivars
What happens to HBL Infected trees?
1- During HLB, the trees starch accumulates in the leaf cells and disrupts the chloroplast (leaf mottling)
2- Movement of sucrose from the leaves to the fruit through the phloem is disrupted.
3- “Lack of carbohydrate supply causes fruit starvation and premature drop.
How can I help my citrus tree after it is infected with HLB?
After applying RGA to an infected and very sick citrus tree, there is a dramatic improvement in fibrous root growth and flushing occurs, which means improvement in water and nutritional uptake. These keep citrus trees productive, even when under increased stress from the bacterial disease infecting the vascular system.
CitroBio RGA is an all-natural powder containing 47 different strains of naturally occurring bacteria and fungi including beneficial soil fungus Trichoderma.
Citrus Tree treated with RGA
Treated with RGA Drench at 2 wk intervals
CitroBio has proven to be highly effective in reducing bacterial contamination that causes bud failure in citrus. It has also proven to be effective in post-harvest decontamination of the Citrus Canker bacteria on citrus fruit and also bacteria associated with foodborne illness such as E.coli, Salmonella and Listeria. CitroBio extends the shelf life of your produce without changing color or flavor and no rinsing will be necessary.
RGA (Rapid Growth Activator) will treat the roots of your crop; you will see a dramatic improvement in fibrous root growth and flushing in diseased trees which means improvement in water and nutritional uptake. These keep citrus trees productive even when under increased stress from the bacterial disease infecting the vascular system.
RGA will increase your yield and reduce the need for pesticides, naturally. RGA is effective for all crops:
tomatoes, berries, potatoes, all produce, flowers and turf.
Visit us at Booth 5 at the Florida AG Expo 2014, The Florida’s premier event for fruit and vegetable growers and see the positive results from using RGA on Citrus trees affected by Citrus Greening.
Come visit CitroBio at Florida's premier event for fruit and vegetable growers:
Expo Highlights Include:
•In-depth education sessions cover a broad range of timely topics.
•Speakers include UF/IFAS Extension faculty and thought leaders from across the industry.
•Exhibits offer hands-on previews of the latest products, equipment and services.
•Growers come together to share success stories and best practices.
•Meals provided. (with pre-registration)
Citro Industries, Inc. produces a unique blend in a proprietary recipe of citrus juices and vitamin compounds. This product is especially useful with seafood. It not only controls bacteria and preserves seafood, but maintains the flavor, color and overall appearance of the fish that has been washed or rinsed with the product.
CitroBio is used throughout the entire process of catching either farmed or ranged fish to the end result of serving it on the dinner table. As it relates to your factory where you provide the service of processing and packaging the seafood that goes to restaurants and homes, CitroBio is the clean method of providing the sanitized and flavorful fish that your customers want for their meal.
•By titrating CitroBio into the ice used with seafood during shipping, it continues to cleanse the fish as the ice melts, providing fresh and clean fish at the end destination.
•Added to soaking and washing tanks, CiroBio provides a cleansing agent that won’t disturb the flavor of fish. It will, however, defeat the growth of bacteria and germs that are common to fish being shipped without treatment.
•CitroBio is composed of edible ingredients. This means you can dip your seafood in it right before you freeze it, package it or even as a final rinse before you toss it in the oven. No sulfates or carcinogens are in this product, it’s an age old solution to an age old problem. Preserve and serve fresh fish rather than smoking and salting some “jerky” form of dried fish-meat.
•Often overlooked is that since CitroBio has inherent sanitation value, it can be used to clean equipment. There is no need to rinse bleach and soap off machinery when a rinse and proper drying can sanitize it equally well.
The end result of CitroBio is that it protects food from E. Coli, Salmonella, Listeria and other known pathogens. Seafood is especially known for “going bad” fairly quickly, but is protected not only with being iced and rinsed during harvest and shipment, but being fully cleaned with a safe and organic cleanser. CitroBio is the only product currently on the market that can fill the needs of maintaining the freshness of seafood from the time it is caught, until it is processed, and delivered to either a restaurant or home.
Food safety becomes an especially important issue when it comes to imported fish. CitroBio provides an excellent all natural wash made of citrus food extracts with a proprietary recipe of vitamin compounds to prevent contamination and preserve flavor from the time of harvest through the factory process of preparing the fish to be served at home or in a restaurant.
CitroBio for food safety is used just as you would typically rinse and clean the fish, and can be used at any stage of preparing the fish for consumption. It can be used with fresh or salt water, frozen with the ice for storage to continue treating the fish as the ice melts, or can be mixed with any flavorings that may later be added. There are a few attributes to the wash that make it especially appealing.
•Much of the fish eaten in America is imported from overseas. This fish is safe to eat as the fishermen are held to stringent standards by the United States FDA food safety standards on their exports. CitroBio used during cleaning and shipping meets these standards and allows the fish to meet the safety requirements of U.S. imports.
•Perhaps most important to the end consumer serving the fish is that CitroBio does not change the fish’s color or flavor. It maintains the freshness of the fish while assuring that it remains sanitary and safe to eat.
•CitroBio is simple to use with any typical method you might imagine. It can be sprayed on ice or in water. Being absolutely biodegradable, it can be sprayed directly onto the fish with no effect other than to maintain sanitary conditions. No food safety issues are breached by this product that meets all health requirements.
•An important aspect to note as to the CitroBio food safety business is that they maintain repeat customers. This is because the product not only works but is the best in the industry at what it does. The service provided by CitroBio, Inc. matches the product for excellence.
The bottom line is that there simply is no other product that compares to CitroBio for food safety. It cleans and preserves the fish without any ill side effects. This allows the company that handles the processing of the fish to provide their own customers the best product possible in turn.