What is Salmonellosis?
Salmonellosis is a bacterial infection called Salmonella. It is a group of microscopic organisms that pass from feces of people or animals to other people or animals. Salmonella symptoms usually develop within 12 to 72 hours after infection and lasts about 4 to 7 days. Most people can recover without treatment, however some symptoms may be so severe that hospitalization is needed. Symptoms include diarrhea, fever, and cramping. In serious cases, the infection can spread from the intestines to the blood stream and eventually to other body sites, which can cause death if proper antibiotic treatment is not taken. Elderly, infants, and those with impaired immune systems are more likely to have a severe case.
Unfortunately, we do not have a vaccine that prevents Salmonellosis. To help prevent it, raw or undercooked eggs, poultry, or meat should not be consumed. These items should be cooked thoroughly through, including foods that contain egg. Raw meats should be kept separate from cooked foods and produce. Hands, cutting boards, counters, and any utensils in contact with these uncooked foods should be washed immediately. Hands should especially be washed before handling and in-between handling. If Salmonellosis is contracted, that individual should refrain from preparing food or even beverages until symptoms have been resolved.
Strategies to Control Salmonella in Poultry Farms
Salmonella is mostly associated with poultry and has been a health concern for over 100 years.
Strategies to prevent transmission to humans should be focused on the entire production of chain broiler meat and also on the storing and handling of the raw meat.
Introduction of Salmonella to the Broiler Farm
Salmonella can be introduced to the Broiler Farm in Many ways. Everything from vehicles, to clothing, to water, to equipment, and to any living creature/person.
Salmonella Control Strategies in Broilers Fall into 3 Main Groups:
The pre-harvest phase (breeding and broiler farms)
The harvest phase (catching and transport)
The post harvest phase (at the slaughter house, retail, and in the consumer’s kitchen or restaurants)
How CitroBio Can Help
CitroBio is an excellent food processing aid that can be added to your regular Salmonella control practices. CitroBio can be used from Farm to Fork.
-In the preharvest phase, CitroBio helps to keep incubators, eggs, watering systems and floors clean.
-In the harvest phase, CitroBio can be used to spray transportation vehicles, containers, floors, and walls.
-In post-harvest, CitroBio extends the shelf life and continues controlling bacteria without changing the flavor of the poultry. Spray prior to packaging to add extra freshness to your final product.
A high level of cleaning and disinfection will greatly reduce the chance of disease in poultry farms and processing plants. Poor disinfection and cleaning can however, cause a disease outbreak where elimination of the entire flock is the only option. Proper biosecurity measures should be taken in the live production phase, during the slaughter phase, and also during the processing phase. When the correct measures are taken and CitroBio is used, the chances of infection are at their lowest point.
IFT Food Expo is the single most important trade show of the year and we are honored to have showcased CitroBio this year! A big thanks to everyone who visited us in New Orleans! We had the opportunity to speak with many of you and have compiled a list of the most frequently asked questions we received:
•Can I use CitroBio in my processing plant?
Yes! CitroBio is very easy to use, doesn’t need to be rinsed, completely biodegradable, non-toxic and non-corrosive, which is very important so equipment is not damaged.
CitroBio can be used to clean all food transporting equipment, freezers/coolers, floors, walls and ceilings, tools, aprons, boots, trucks and packing containers.
•How can CitroBio be applied to Poultry products?
To ensure complete coverage, the best method of application is to soak or immerse the birds in the CitroBio Solution. If that is not possible, another method is to apply CitroBio solution to the inside and outside of the bird using a spray system in order to coat the entire surface.
Apply approximately 1oz-2oz/bird. Dwell time in a spray cabinet is 10-15 seconds per bird depending on size and line speeds. A final suggested method would be to use one gallon hand sprayers to apply the CitroBio solution if a spray cabinet is not available.
Note: Although not included in the treatment procedure outlined here, it is also recommended that CitroBio solution be injected into the continuous chiller to aid in the antibacterial effectiveness.
•How much CitroBio do I need to use to treat poultry?
Mix CitroBio product in the following manner:
CB 5%: 1 oz. per gallon of water
CB 20% : ¼ oz. per gallon of water
CB 100% : ¼ oz. per 5 gallons of water
Apply the CitroBio solution after chilling and as close to your bagging station as possible. Product temperature should be 34F- 38F. It is important to minimize handling of product application.
Place treated bird inside the bag. Vacuum and clip bag, then shrink the bag trough a conventional hot water tunnel. Crust product as desired and store refrigerated.
•What are the advantages of using CitroBio?
CitroBio controls bacteria such as ecoli, Salmonella, and Listeria, among others.
It does not alter the weight, flavor, odor, texture or organoleptic composition of food. CitroBio also extends the shelf life of the treated product. It decreases the risk of cross contamination and contains all FDA Gras ingredients, is Kosher certified and is biodegradable.
•Can I use CitroBio on Seafood?
CitroBio can be used for all types of seafood, fish, mussels, clams, lobster and more. CitroBio can also be used to clean all type of surfaces in your fish processing facility.
• Titrated from the main water source into the seafood processing water supply lines.
• Can be used in holding tanks, reducing the need for bio-sulfates and other toxic chemicals
• Can be used in washing/holding tanks
• CitroBio can be applied to seafood prior to packaging and also applied on ice for continued treatment.
•I prepare jams; can I use CitroBio in my industry?
CitroBio can be used to dip or spray cut, peeled, or pitted fruit prior to freezing. It can also be used in the conservation of pulps, fruit juices, syrups, and nectars. So the answer is yes, CitroBio will help you to keep your fruits at their best!
Check out a few of our products here and we hope to see everyone again next year at the IFT Food Expo!
The fishery industry manages great amounts of food with a high risk of infection caused by the pathologic agents, which could potentially produce great financial losses to the companies, as well as being a risk to public health. This is the reason why products, methods, and sanitary systems that will allow reducing the potential risk of diseases to a minimum, have been incessantly searched for.
The oxidation and/or rottenness problems are the main causes for deterioration of the organoleptic characteristics and of the nutritive value of food.
The microorganism spectrum that can develop in the fishery products is very extensive, even more under the conditions of our climate, with great relative humidity and temperatures in the optimum ranges for the growth of many fungus and bacterium species.
An ideal decontaminate for this purpose should count upon the following characteristics:
-Good antimicrobial action
-Good activity in the presence of organic material
There is no doubt that the newest decontamination technology within the reach of the fishery industry in recent times is CitroBio, to which its active ingredient grants very special qualities.
It has been proved in many countries of fishery tradition that when using CitroBio in the decontamination directly on the facilities and sea products, the deterioration of proteins is significantly reduced, maintaining the food texture during a longer period of time and when impending the proliferation of fungus, it prevents the presence of mycotoxins that causes intoxication, as well as the presence of contaminant bacterium. All of the foregoing without changing the taste or the odor of the treated species.
Fresh fruit and produce introduce a variety of food safety vulnerabilities. There are a number of risks that must be identified and protected against, as well as steps which must be taken to maximize the sanitary design of equipment. Throughout these processes, food safety requires the use of materials that will not contaminate the product with foreign tastes, odors or residues. CitroBio is designed for this purpose, and meets or exceeds stringent industry standards for production and food safety.
Pathogens Affecting Produce Food Safety
Produce is especially susceptible to pathogens and mycotoxins. E. Coli and Salmonella have become household words, while threats such as L. monocytogenes and Penicillium Patulinum are less well-known but equally troublesome. Some of these contaminants are difficult to detect, either because they require specialized detection methods, typically only occur in isolated part of a produce lot, or both. The problem with these toxic agents is that they can occur in isolated segments of a large batch, and slowly spread throughout the lot or even throughout the entire processing plant. Some, such as Patulin, are primarily found in one type of produce, but they can all be propagated through handling or cross-contamination.
Food Preparation and Distribution Hygiene
To successfully manage food safety, stringent risk analysis is required, coupled with an enforced sanitary design. Many food-borne pathogens can be controlled through food safety and hygiene. This includes effective cleaning of equipment, storage and processing areas as well as proper hygiene of food handlers. Since even a minute crack or loose joint can shield pathogens, using a safe cleansing solution that can penetrate entire surfaces is the best method. For that, a liquid cleaning solution such as CitroBio has many advantages.
Identifying Food Safety Risks
In order to identify some pathogens, including Patulin, produce testing should be made throughout the processing line. Random sampling from storage bins should adhere to industry standards. Patulin is known to inhabit areas where produce has become over-ripe or may suffer minor damages to the skin or fruit pulp. Patulin can be especially difficult to identify and generally requires UV testing or liquid chromatography combined with mass spectronomy.
Produce testing should be done in stages, including:
Each phase of the processing
Storage bins and containers
Slicers, pulpers and processors
How CitroBio Increases Food Safety
CitroBio is a cleaning concentrate that controls and protects against contamination. Because the key ingredients are citrus-based, it has an acidic reaction to many common pathogens and fungi. And because it does not leave a residue or alter the taste or scent of produce, it can be used throughout the food processing chain. Storage and containment bins can be safely washed, processing cutters and pulpers can be saturated to reach into small openings preventing contamination.
Benefits of CitroBio
In addition to using GRAS ingredients, CitroBio is safe for long term, frequent usage and will not deteriorate or cause food spoilage. Multiple formulations are available to accommodate the needs of every phase of the processing plant, including washes for equipment, sprays and rinses for raw produce and equipment.
It seems like every week there is a story in the news about a group of people suffering from food poisoning. What is not in the news, is what happens to the companies responsible for allowing food safety standards to slip. When it comes to proper food safety techniques, manufacturers never seem to learn from their mistakes.
Clean Early, Clean Often: Foodborne illnesses are a serious concern for any processing plant. Using safe and effective cleaning products, like Citro Bio, allows you to keep your food and equipment clean and safe. If contamination is stopped as soon as it starts, there is no way for it to spread and eventually reach the customer.
Stay Vigilant for Compliance Violations: While serious inspections are rare, the rules are there for a reason. It is tempting to ignore rules that you know won't be enforced in order to save money. However, the cost of fees, rebranding, or even plant closure when the lack of compliance finally affects food quality outweighs the cost of doing things properly in the first place.
Train Employees: You cannot be everywhere all the time. That means that the cleanliness of your factory is going to fall to your employees. In order to ensure that your plant stays clean, you need to invest in training your employees in proper food safety techniques. Once they are trained, they need to know that the rules will be strictly enforced.
Food safety should never be ignored during the production process. Sadly, week after week, companies pay the price of not learning from the mistakes of others and lose everything. You can do better. Put food safety first and you will greatly reduce your risk.
The food industry is a multi-billion dollar business, with millions of consumers every day. With so many consumers and such high demand, sometimes the practice of safe,clean, food handling may not be as efficient as it should be. This can pave the way for the possibility of bacterial outbreaks, epidemics, foodborne illness, as well as commonly, E. coli. So for those in this industry, here are some safe practices that you should adhere to during the manufacturing and distributing process.
• Keep crops out of direct contact with animals in order to avoid animal waste mixing with your garden before they are harvested and handled. Practice safe water irrigation, manage animal waste, and pick a strategic location for produce.
• Ensure extremely clean conditions during the processing and preparation stage- Always wash your hands, as well as all fruit and vegetables during preparation. Cleaning and and sanitizing cutting boards is a must, as this is where many pathogens and bacteria reside and can be contracted. Make sure to spray down these types of surfaces with cleaners such as a bleach/water mix, or use natural sanitizers such as CitroBio to cleanse the area.
• Applying another line of defense in the cultivation and manufacturing process- Scientist have developed an E.coli treatment with the use of "bacteriophages" which are a certain class of virus that will attack the desired bacteria and single celled organisms and destroy their protective membranes. While this process has not been perfected it is in the works as an effective natural sanitization measure, and has proved useful in emergencies by containing and destroying bacterial outbreaks.
• Cook ground meats to 160 degrees fahrenheit to ensure no bacteria will survive this vital process. E. Coli can survive in frozen temperatures, so this is why it is best to cook meat thoroughly after taking it out of a freezer or cooler.
• Apply a fresh food wash with safe food sanitizers- This is one of the most effectice finishing measures in safe food handling and should always be applied before a product is released into the market. Companies such as CitroBio provide natural harmless ingredients to humans that will intercept any threatening organisms that remain in food products.
So, there it is.Taking these 5 steps to sanitizing and purifyng your food source is not only good for the consumers health, but also great for business as well. Check out a few of our products here that can help you prevent E. Coli contamination.
The 10 Most Clean Produce Available
The 10 Least Clean Produce Items
CitroBio is the Affordable Solution
IFT is the Institute of Food Technologists. Over 18,000 of the world's top food science and technology representatives will be representing the most prominent organizations of the global food sector in New Orleans this summer for the 2014 IFT Annual Meeting & Food Expo.
At the IFT Food Expo, you'll find the industry's largest collection of food ingredients, equipment, processing, and packaging suppliers, all under one roof. It's the only place where the latest global food trends, and the products designed to address them, are on display.
For professionals involved in food science and technology, the IFT Food Expo is the single most important trade show of the year. That’s why two out of every three people who attend the Food Expo are repeat attendees. They know from personal experience that it’s THE best place to see, touch, taste, and experience the newest products, the latest trends, the hottest tools, and most cutting-edge techniques…and meet face-to-face with the companies that provide them.
Over 1.5 Million Turkeys Per Year Processed with CitroBio using this unique,cost saving, highly efficient poultry misting system.
The Diestel Family story began with range growing turkeys in 1949 on our ranch nestled in the Sierra Nevada Foothills. Today, they produce 1.5 million turkeys per year.
Now using CitroBio on all their birds, based on the results of the following tests for shelf life.
SWAB TEST ON BIRDS WITH AND WITHOUT CITRUS EXTRACT (CitroBio) FOR SHELF LIFE
Tested for Total Plate Counts (TPC's).
On 6-10-99 a twenty (20) bird swab test was performed. Ten of the birds swabbed were sprayed with citrus extract the other ten birds were not so sprayed. The birds were numbered and swabbed twice at different dates so as to form a comparison base between growth rates of total plate counts (TPC's) from each date. This test was performed with shelf life as follows:
The results for the test performed on 6-10-99 are as follows:
Ten birds were swabbed at the bagging table after being sprayed with CitroBio:
1 79.33 mpn/cm2
2 45.00 mpn/cm2
3 41.67 mpn/cm2
4 63.33 mpn/cm2
5 66.67 mpn/cm2
6 71.67 mpn/cm2
7 38.33 mpn/cm2
8 46.67 mpn/cm2
9 46.67 mpn/cm2
10 38.33 mpn/cm2
Ten other birds were swabbed at bagging table after chlorination and chilling
11 100.00 mpn/cm2
12 93.33 mpn/cm2
13 3 66.67 mpn/cm2
14 153.33 mpn/cm2
15 206.67 mpm/cm2
16 136.67 mpn/cm2
17 193,33 mpn/cm2
18 83.83 mpn/cm2
19 248.33 mpn/cm2
20 295.00 mpn/cm2
On 7-22-99 started opening birds for shelf life test. Two birds were swabbed each workday: one with citrus extract, the other without. the dates and results of the final swabs are as follows:
Birds 1-10 WITH CitroBio
Test # Date Swabbed Result
1. 7-13-99 100.00 mpn/cm2
2. 7-7-99 63.33 mpn/cm2
3. 7-8-99 44.17 mpn/cm2
4. 7-12-99 66.67 mpn/cm2
5. 7-19-99 71.63 mpn/cm2
6. 7-15-99 79.33 mpn/cm2
7. 7-22-99 55.00 mpn/cm2
8. 7-16-99 63.33 mpn/cm2
9. 7-6-99 58.33 mpn/cm2
10. 7-20-99 45.00 mpn/cm2
Birds 11-20 WITHOUT CitroBio
11. 7-6-99 110.00 mpn/cm2
12. 7-7-99 100.00 mpn/cm2
13. 7-8-99 366.67 mpn/cm2
14. 7-12-99 163.33 mpn/cm2
15. 7-19-99 248.30 mpn/cm2
16. 7-15-99 172.50 mpn/cm2
17. 7-22-99 204.16 mpn/cm2
18. 7-16-99 93.33 mpn/cm2
19. 7-6-99 260.00 mpn/cm2
20. 7-20-99 307.50 mpn/cm2
After completion of the shelf life test (42 days duration), all birds remained in excellent condition. the TPC's were significantly lower on the birds treated with citrus extract than on those not so treated. In addition, the birds treated with citrus extract had a much better smell than those not so treated.
Based on the accumulated statistics, I believe that the citrus extract offers more days of shelf life. The last two birds tested were kept an extra three days, making them forty-five days old. #16 began to develop a bad color. #7 still had a good smell.
One way Diestel ensures the quality of its product is by controlling the entire process, from breeding to shipment. The small, independent turkey company relies on its own breeders, growing facility, and processing and production regimen, along with all-natural vegetable feed, to raise top-quality turkeys.In addition to being in control of the entire process, Diestel recently began using an all-natural germicide, called CitroBio, which is diluted to specification and then misted onto the turkey carcasses as one of the last steps before bagging.Tim Diestel, Owner of the ranch, says, "We found it [CitroBio] to be beneficial to take the whole body of the turkey and mist it on," adding that they have been using CitroBio for a year. "Through testing in our own lab, we have shown a 50% to 70% reduction in bacteria counts."
"We didn't have anything to apply to the birds, but we knew we wanted something that was a natural product," Diestel says. "CitroBio is a 'no brainer' in that respect. Plus, it gives us an edge."
CitroBio – Poultry
CitroBio can be used throughout the entire process.
Application begins before the egg is hatched until the consumer prepares the bird.
CitroBio filtrated into the poultry watering system reduces the need for antibiotics,
improves growth and yields a healthier consumer product.
CitroBio can be spray dried and added to animal feed.
CitroBio combined with scent reducer can be misted in the growing areas to reduce smell while cleansing. CitroBio will then be used in every phase of the poultry slaughtering process, to the cleaning of equipment, floors, etc. It has been proven to extend the shelf life and quality of treated poultry by adding the solution to chilling tanks and/or misting on the birds prior to final packaging.
CitroBio – Beef/Pork
Same application with the exception that CitroBio can be spray dried and concentrated to add to feed naturally in the animals.
CitroBio can be used in every phase of the slaughtering process, including the cleaning of equipment, floors, countertops, etc.
CitroBio for Vegetables and Fruits
CitroBio can be used in the pre‐harvest stage as germicide. It also reduces fungus and treats crops.
In the post‐harvest CitroBio can be filtrated into misting system and sprayed before storage to control
bacteria and to ensured freshness.
Commercial Ordering of CitroBio Products
For commercial orders of CitroBio please call 1.800.332.1647. CitroBio can be ordered in many different quantities and package sizes. By calling CitroBio we can customize orders to your specific needs saving you money.