Storage B Survival of Beef strips not decreased 3.2 log Albright, S.N., P.A. E. E.coli O157:H7 – O157:H7 marinated dried 10 units in 10 hours of drying. Kendall, J.S. Avens, and coli hours at 144.5°F J.N. Sofos. 2002. Effect of (62.5°C) (aw .88) marinade and drying stored for 30 days temperature on inactivation at relative of Escherichia coli humidity of 19 O157:H7 on inoculated – 24% home dried beef jerky. Journal of Food Safety. 22 155-167.
Storage B – Survival of E. coli O157:H7 Beef strips not marinated dried 10 hours at 144.5°F (62.5°C) (aw .88) stored for 30 days at relative humidity of 19 – 24% E.coli O157:H7 decreased 3.2 log units in 10 hours of drying. Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167.