There are an estimated 76 million cases of food poisoning in the United States every year. Most of these cases are resolved within a day or two of feeling awful and experiencing the physical effects of being sick, and a few cases lead to hospitalization or death. Salmonella and E. coli are the first thought of people who experience food poisoning, and indeed, a lot of cases are linked to bacteria in uncooked poultry and burgers, respectively. But viruses could also be the cause of food contamination.
According to CNN, Noroviruses are far and away the greatest potential threat to our foodstuffs. They caused 58% of all foodborne illness in recent years, more than all the bacteria and protozoa combined. For other viruses, researchers are just beginning to explore their possible presence, and spread, in the food supply. One example is hepatitis E virus in pork products.
"The (cause of) a vast majority of food and water outbreaks are still unknown," Kellogg Schwab, professor at Johns Hopkins University, said. Although many are probably due to norovirus -- which can still be difficult to detect in foods -- a number of other viruses may also be responsible. "Detection techniques have lagged behind the bacteria," Schwab said, adding that they are getting better.
There are a few ways you can get a viral infection from food. Produce, often lettuce and berries, can have viruses on their surfaces. In meats such as pig livers and duck meat, the virus may actually infect the animal tissue. Raw or undercooked seafood, and produce, may harbor Hepatitis A, and pig livers are a major carrier of Hepatitis E. There is speculation that other viruses, such as SARS and bird flu, may be spread through food as well.
The thought of getting a viral infection from foods should not, however, keep you from enjoying produce and protein. The risk is still small, and you can make it even smaller by washing your hands, as well as fruits, veggies, meat, and the utensils you cook with, well. CitroBio Fresh Food Wash is effective in controlling bacteria, 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.
When discussing Citrus Greening disease, or HLB, most growers think about outward manifestations, such as misshapen, bitter citrus fruit, and spotted leaves, but new research is showing that citrus greening disease causes a loss of 30% to 50%* of trees’ fibrous roots systems before these visible symptoms ever occur. These new findings indicate that a focus on maintaining the root health of citrus trees is vital to preventing tree and fruit loss due to issues like an unsteady climate, lack of nutrients in soil, and Citrus Greening / HLB.
According to the University of Florida, citrus greening first enters the tree when the ACP (Asian citrus psyllid) feeds on leaf sap, leaving bacteria that spreads to the tree. The bacteria travels immediately to the roots, which damages the root system. Later, the bacteria spreads to the canopy, which is usually when growers realize the tree has been infected. By that time, it is often too late.
Rapid Growth Activator (RGA) was specifically formulated to re-establish beneficial microbial populations in soil, and provide soil with the necessary components to promote vigorous plant growth. Here are some images of roots that were treated with RGA Rapid Growth Activator, versus untreated plants. As you can see, RGA helps all trees, even those infected with HLB, to maintain positive fibrous root growth.
*According to new research presented at the Florida Citrus Growers’ Institute in April 2014
Untreated tree root systems
Tree root systems treated with RGA Rapid Growth Activator
To learn more about RGA, click here.
This year, Florida’s orange crop could be the lowest turnout of the century. What is being referred to as "the age of HLB" is creating a new era of the citrus industry in Florida, and many farmers are fighting to protect their profits. At Florida’s Citrus Industry Annual Conference in June, Michael Rogers, the UF/IFAS Citrus Research & Education Center, noted that growers need to be "all in and aggressive with psyllid control," considering the state’s citrus farmers have seen a 10% increase in fruit drop over the last three years.
In addition to psyllid controlling methods, there are methods to take to help crops that have already been infected with HLB. RGA Rapid Growth Activator is effective in controlling fruit drop, even in citrus greening infected trees. Our all-natural product has performed well in numerous Florida citrus trials with regard to reducing fruit drop, encouraging new shoots and root growth even in citrus infected with HLB.
New research indicates that HLB infected citrus shows a deficiency in phosphorus, indicating nutrition and fertilizer choices are playing a major role in the symptoms of citrus greening infected trees. RGA Rapid Growth Activator is an all-natural, eco-friendly "green" product specially formulated to enhance agriculture production by providing the perfect combination of beneficial soil bacteria, nutrients and vitamins to create the best possible solution for your crop. RGA’s formulation is free of unwanted material is produced by a natural fermentation process.
RGA Rapid Growth Activator provides many benefits to the soil and the plant. The microbial system will promote root growth and enhance root architecture. These aspects are crucial for diseased trees, such as trees infected with HLB / citrus greening, and young trees. A healthy root minimizes nutrient leaching, aids in nutrient cycling, enhances nutrient absorption, thereby stimulating plant growth and increasing resistance to abiotic stress.
A food product is most likely to become contaminated when it comes in contact with a contaminated source. From farm to fork, there are many potential points of contamination, all of which must be closely monitored. In the field, these critical areas include:
There are also several zones of risk when manufacturing food and food products. The first zone includes conveyor belts, utensils, fillers, hoppers, bins, chutes, slicers, peelers and more. These are the surfaces that come in direct contact with food. Of course, these are the most critical to maintain a strict level of sanitation, but it is very important to keep secondary areas just as sanitary, such as equipment framework, pipes (overhead), maintenance tools, refrigeration equipment.
The third and fourth zones of possible contamination are the drains, pallets, floor mats, floors, walls, forklifts, walk-alongs, facility bathrooms and hallways, loading docks, warehouses, coolers, and freezers. It is important to test and sanitize these structures as well to reduce the risk of cross-contamination.
CitroBio Fresh Food Wash can be used in the field, piped into irrigation and rinse water, used on all surfaces in food manufacturing, including equipment, utensils, floors, walls, ceilings, drainage areas, and more. CitroBio is made with FDA/GRAS ingredients and there is no need to rinse it after use.
Good Agricultural Practices https://en.wikipedia.org/wiki/Good_agricultural_practice
Good Manufacturing Practices http://www.fda.gov/food/guidanceregulation/cgmp/
Hazard Analysis Critical Control Point http://www.fda.gov/Food/GuidanceRegulation/HACCP/
Most people know the importance of washing produce to remove dirt and debris, contaminants, reduce the ingestion of fertilizer and other chemicals, and more. Many people are not aware that produce can also carry potentially harmful bacteria, such as listeria, e.coli, and salmonella. In order to reduce the possibility of falling ill from one of these serious contaminants, it is important to wash food thoroughly before eating.
The "dirty dozen" is a list of the twelve most common fruits and vegetables to succumb to contamination. Although it is important to wash all produce well, particular care must be taken on the following items:
The CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Washing food, hands, and cooking surfaces thoroughly between meals and during meal prep when raw meat is being used is essential to curtailing these numbers and helping reduce the number of illnesses contributed to food.
Plain water is good for removing dirt and loose debris, but for removing wax coatings, films, contaminants, and bacteria, as well as extending the shelf life of food, we recommend CitroBio Fresh Food Wash. 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.
Contamination and disease is a major cause of profit loss in poultry farming and poultry processing. Adequate disease prevention programs are essential to commercial poultry operations. There are many measures that can be taken to help prevent disease during poultry farming and processing.
How to prevent disease during poultry farming:
How to sanitize if an outbreak of poultry disease has occurred (source: University of Missouri extension services):
CitroBio is a non-toxic disinfectant that can be used to sanitize surfaces in poultry farming and poultry processing. CitroBio can be used throughout the sanitizing process if poultry disease has occurred, as well as to control disease naturally, to routinely clean, and to prevent pathogens. It can be used in the following ways:
From the citrus farm with thousands of orange crops to the Florida homeowner with a few lemon trees in their backyard, citrus greening disease is a death sentence to the health of a citrus tree. Citrus greening is also known as Huanglongbing (HLB), or yellow dragon disease. HLB is spread by an insect, the Asian citrus psyllid, and was first documented in Asia during the late 1800s. The disease is does not infect humans or animals but has debilitated millions of citrus crops around the world. Currently, citrus greening disease is a major problem in Asia, Africa, Brazil, and the Arabian Peninsula. It has also been a problem in the United States and is present in Florida and California, and other southern states.
Citrus greening disease is named for the green, lopsided, and bitter fruit it causes trees to produce. HLB can be diagnosed by blotched, streaked or spotted leaves; fruit that is misshapen or retains a green color at the bottom; and bitter taste. Most trees infected with citrus greening die within a few years.
Facts about citrus greening and how it harms the citrus industry:
Our product, RGA Rapid Growth Activator, has shown efficacy in promoting root growth and root architecture, even in plants infected with HLB. Our field studies have shown that even trees infected with citrus greening will produce new shoots and continue to produce healthy fruit with minimal fruit drop and fruit loss when treated with RGA. The sugar content (Brix) of the fruit from trees treated with RGA was also higher than control trees.
The benefits of using RGA Rapid Growth Activator on trees infected with Citrus Greening are:
At CitroBio, we are getting ready for and looking forward to IFT15, July 11-14, 2015 in Chicago. This event hosts the world’s leading food scientists, technologists, and other food industry professionals. We are excited to be a part of the exhibition.
IFT is billed as the only global event to feature the latest food products and innovative trends and developments in food science. There are four general sessions, including a CEO panel’s take on the question “Is Big Food Bad Food?”; a panel discussion on women in food science; a discussion led by futurist Mike Walsh on emerging trends and technology; and another session on the making of IFT’s documentary film, “Food Evolution.” In addition there will be over 80 educational hands-on applied sessions and lessons, as well as 1,000 poster presentations.
In addition to the educational sessions, more than 1,200 companies will be at the exhibition; featuring the largest, most diverse collection of food ingredient, equipment, and packaging suppliers from all over the world. We will be in the food safety pavilion in booth 4418. Come out and see all of us from CitroBio to learn more about our food safety wash!
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. Salmonella in food is present in:
According to the USDA, on average, around 5 percent of chicken tests positive for salmonella. However, a study by "Good Morning America" found that 20 percent of chicken parts and a whopping 54 percent of ground chicken tested positive. Chicken parts are more likely to become cross-contaminated during processing, which happens after the USDA has already done its testing.
Of the 1.4 million people who contract salmonellosis every year, 15,000 are hospitalized and more than 400 die, according to the Centers for Disease Control and Prevention. To prevent salmonellosis, wash hands and surfaces often. Separate raw meats from other foods and use a designated cutting board for handling raw meat. Cook food to the correct temperature and promptly refrigerate any leftovers.
CitroBio, our citrus extract food wash has proven effectiveness against salmonella and other contaminants and pathogens such as E. Coli and Listeria. CitroBio does not affect color or flavor and no rinsing is necessary. Although it is still important to cook chicken and other foods thoroughly, to 165 degrees for chicken, and prevent cross-contamination in the kitchen, CitroBio can help reduce contaminants in the product and extend the shelf life of foods.
Typically here in the U.S., squid is often sold as calamari. Globally, both octopus and squid are popular dishes found in Chinese, Greek, Turkish, Japanese, French, Italian, and Korean cuisine. Just what makes these cephalopods so good for you? Let’s find out!
Squid and octopus are both a good source of zinc, manganese, copper, selenium, riboflavin, and vitamin B12. They are also an essential source of amino acids. Some amino acids include histidine, leucine, and lysine. Amino acids help provide necessary building blocks for protein growth and development, which helps to reduce the risk of cancer and promote healthy tissues. Squid and octopus both contain good sources of vitamins and minerals our bodies need. Octopus is low in calories, lean, and is a great way to get protein into your diet without consuming a lot of fat. Squid on the other hand, doesn’t have as much nutritional value as octopus, but has enough copper in one serving for a whole day.
Although squid and octopus may not be found as easily as most seafood, it is worth a look to find them for the nutritional value they bring to the table. If you choose to buy squid or octopus fresh, remember CitroBio can help maintain your seafood and keep it fresh and safe!
People may say shellfish are an acquired taste. Sure they may be tasty to some people, but many would choose a filet mignon over these bottom feeders any day. Although they may not be the tastiest seafood available, they may be some of the healthiest. Here’s a guide to inform you on the health benefits of shellfish:
Oysters: These stars of the shellfish world are the most expensive and most nutrient dense shellfish available. They are the single greatest source of dietary zinc. Just 4 of these shellfish supply B- vitamins, 1200 IU of Vitamin A, a third daily of folate, 7 mg of vitamin E, 3 mg of copper, 280% of daily selenium, and 33 mg of zinc. If that’s not enough, they come with 18 grams of protein, 1.5 grams omega3, and 0.1 gram of omega 6. Bottom line, we need to eat more oysters!
Clams: Although this shellfish isn’t as nutritious as oysters, they still have many healthy factors. Just 15 small clams give a nice dose of vitamin A, B12, selenium, magnesium, and iron. They also have 31 grams of protein, 7 grams of carbohydrates, and 300 mg of omega 3. Even though most are farmed they are still really good to eat.
Mussels: These delicious little shellfish go great cooked in a little white wine, garlic, and butter, but that’s beside the point. These mussels also contain a great source of B vitamins, riboflavin, B12, magnesium, iron, zinc, omega 3, and omega 6.
Scallops: These sweet decadent shellfish go great with pastas, by themselves, or even bacon wrapped. Most people tend to eat these over oysters and mussels because of less slime. This shellfish also contains a great source of B12, magnesium, selenium, zinc, and 20 grams of protein. Both farmed and wild scallops get good ratings from the seafood watch, so what are you waiting for?
Remember if you choose to find these shellfish on your own, CitroBio is a great way to keep your shellfish fresh and bacteria free. Just a little spray on solution will keep these shellfish vibrant, fresher, and smell cleaner. Also, don’t be afraid to spray some solution before you cook them as a precaution, CitroBio requires no rinsing. Once you have enjoyed your shellfish just wipe your cooler, utensils, or cutting board with CitroBio to know your kitchen is bacteria free.
These nutrient rich shellfish that are most likely from Prince Edward Island are about to take a ride way further south to experience a Latin America preparation. This meal is combined with chorizo, chili, and beer. Get ready to experience a Latin American favorite! This recipe is for 2 servings and takes no longer than 30 minutes.
1/3 cup diced Spanish chorizo ½ tsp freshly ground pepper
1 medium onion 1 cup beer, Negra or Modelo
1 small tomato diced 2 lbs. Mussels, debearded
2 tbs chopped canned green chilies, drained ¼ cup chopped cilantro
1 tsp of ground cumin
• Cook the chorizo in a large pan over medium heat until it starts to brown. Stir in onion and contiinue stirring until softened. Add tomato, chilies, cumin, and pepper. Stir occasionally until tomatoes break down. Pour in the beer and increase heat to med high and bring to a boil.
• Add mussels and return to a simmer. Cover the pan and reduce heat to med low. Cook until mussels have opened. Remove from heat and remove unopened mussels. Add cilantro and serve with the sauce
This recipe is delicious, super easy, and fast to prepare and cook. You don’t have to go to a Latin restaurant for this meal. Remember Citrobio is a fast and easy way to clean up the kitchen. It is also great for any mussel leftovers. Just spray on solution and you are guaranteed freshness and bacteria free mussels for next time.
Although these tasty seafood’s are a delight to eat, cooking them may not be. Some lobsters, especially the frisky ones and soft shell crabs, require special handling. Here is a guide to help you get through the tough part so you can enjoy the best part; eating them!
Lobster: There are two ways to slow down a frisky lobster: a few minutes in the freezer to stun it, or hold lobster by the base of its back where the tail meets, place lobster on its nose and stroke its back up and down. This will cause the lobster to black out. Once you have this part down, toss in boiling, salted water and cover the pot. When the water returns to a boil, one pound of lobster usually cooks for 10 minutes. The antennae will pull out easily once done.
Blue Crab: Fill bottom of 2 part steamer with equal parts water and cider vinegar. Wait until it boils and throw crabs in and cover. Once liquid begins to boil again, cook for 8-10 minutes or until shell turns bright orange. Sprinkle some old bay seasoning and salt and you’re set to go.
Soft- Shell Crab: When preparing, rinse while they are still alive, remove the triangular apron from the underside, along with the gills, and cut the front of the crab about ¼ inch behind the eyes and squeeze out the small sack you’ll find. Now, if you still want to cook them after that, cover crabs in salt and peppered flour, then sauté in hot butter for 3 minutes on both sides.
Stone crabs and King Crab: Usually these crabs are sold already cooked and frozen. All you need to do is mix together a teaspoon of lemon zest and a few drops of hot pepper sauce into one cup of mayo and serve cold.
For fresh leftover seafood, make sure to spray with CitroBio to improve freshness, shelf life, and reduce bacteria. This formula is your guide for safe fresh seafood without the chemicals. Also use for cleaning up messes in the kitchen. It is easy and safe and will leave your kitchen bacteria free.
Happy Cooking from CitroBio!
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!