Formulation B Survival of Beef jerky Treatment with acetic acid and Tween C alicioglu, M., J.N. Sofos, – marinated with 1% showed a 1 log reduction in J. Samelis, P.A. Kendall, Listeria Listeria Tween 20 for 15 and G.C. Smith. 2002. monocytogenes monocytogenes. minutes then 5% (continued) acetic acid. 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 40ºF (4ºC) with a traditional marinade (pH 4.3) and dried 10 hours at 140ºF (60ºC) then stored at 77ºF (25ºC) for 14 days (aw <.70) B Survival of Beef Jerky rapidly was reduced 1.3 log E.coli O157:H7 – dipped into batter units after hot water and marinade. E.coli O157:H7 at 200ºF (94ºC), then marinated (pH 4.3) for 24 hours at 40ºF (4ºC) Formulation B Survival Beef jerky of was reduced 3 log E.coli O157:H7 – seasoned with salt, units after seasoning and hot brine. E.coli O157:H7 sugar and pepper and held for 24 hours at 40ºF (4ºC) then immersed for 90 seconds in brine of the same seasoning at 172.4ºF (78ºC)
Formulation B – Survival of Listeria monocytogenes Beef jerky marinated with 1% Tween 20 for 15 minutes then 5% acetic acid. 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 40ºF (4ºC) with a traditional marinade (pH 4.3) and dried 10 hours at 140ºF (60ºC) then stored at 77ºF (25ºC) for 14 days (aw <.70) Treatment with acetic acid and Tween showed a 1 log reduction in Listeria monocytogenes. C alicioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, and G.C. Smith. 2002. (continued) B – Survival of E.coli O157:H7 Beef Jerky rapidly dipped into batter at 200ºF (94ºC), then marinated (pH 4.3) for 24 hours at 40ºF (4ºC) E.coli O157:H7 was reduced 1.3 log units after hot water and marinade. Formulation B – Survival of E.coli O157:H7 Beef jerky seasoned with salt, sugar and pepper and held for 24 hours at 40ºF (4ºC) then immersed for 90 seconds in brine of the same seasoning at 172.4ºF (78ºC) E.coli O157:H7 was reduced 3 log units after seasoning and hot brine.