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.
CitroBio is a citrus extract wash for Seafood, Meat, Poultry, Cheese and Produce. It extends shelf life and has proven effectiveness against E. Coli, Salmonella and Listeria among other pathogens. With 20 years of history in food safety, it has been professionally tested, is completely biodegradable and is soluble in water, oils, and waxes.
Another great quality of CitroBio is that it is made 100% in the U.S.A and made with only USA ingredients. We are proud to say that CitroBio has been manufactured for almost 20 years right here in the Sunshine State, which is known for producing the world's juiciest and most flavorful oranges thanks to the state's subtropical climate and sandy soil. CitroBio follows strict quality standards, which have kept our customers very happy throughout the years.
CitroBio delivers a consistent product and excellent quality thanks to using purely American ingredients. Foreign labor standards allow unsafe worker conditions in many other countries. When you buy CitroBio, you are not only supporting American manufacturers, but also American workers, safe working conditions, and child labor laws. Buying an American product has even more benefits, including:
•Supporting minimum wage: Many countries offer very low or even no minimum wage. When you purchase CitroBio, you are contributing to the payment of an honest day’s wage and work.
•A growing economy: Most jobs that are shipped abroad usually never return. Buy purchasing CitroBio, you are helping individuals keep their jobs and in turn, are helping the economy grow.
•Safety: Foreign product safety standards are low and products can contain poisonous levels of lead, even in children’s toys! American consumer protection laws and safety standards provide laws against this so you can be sure you’re receiving a safe product.
•Time and Money: Since CitroBio is manufactured right here in the states using domestic and freight carriers, delivery times and cost in the continental US are reduced.
International shipment times and cost also reduced with prompt shipping directly from our warehouse to both sea and air ports.
At CitroBio, we know how important it is to support the American economy. We are proud to offer a quality, American made product.
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.