Heating/ Lean ground beef After heating and 6 hours of drying Harrison, M.A., M.A. Listeria Drying (90% lean) with was reduced by 3.9 log Harrison, and R.A. Rose. monocytogenes Salmonella and spice mix units and was 1997. Fate of Salmonella Listeria monocytogenes Listeria survival reduced by 3.7 log units. and monocytogenes species in After heating was reduced Salmonella Salmonella ground beef jerky. Journal by 4.5 log units and by .9 log units of Food Protection 60(9) after 6 hours of drying and Listeria 1139-1141. was reduced by 2.8 log monocytogenes units after heating and 3.2 log units after drying 6 hours. After 8 hours of drying Salmonella was reduced by 3.2 log units and was reduced Listeria monocytogenes by 2.5 log units. After 8 hours of drying Salmonella was reduced by 4.2 log units and was reduced Listeria monocytogenes by 4.0 log units. Drying B Survival of Beef Jerky is reduced 3 logs Calcioglu, M., J.N. Sofos, J. E.coli O157:H7 – dried 10 drying. Samelis, P.A. Kendall, G.C. O157:H7 hours 140ºF Smith. 2002. Inactivation (60ºC) of acid adapted – O157:H7 Beef Jerky Escherichia coli during drying and storage of marinade 10 beef jerky treated with minutes in different marinades. traditional marinade (pH 3) Journal of Food Protection. 65(9) 1394-1405. dried 10 hours 140ºF (60ºC)
Heating/ Drying Listeria monocytogenes and Salmonella survival Lean ground beef (90% lean) with spice mix After heating and 6 hours of drying Salmonella was reduced by 3.9 log units and Listeria monocytogenes was reduced by 3.7 log units. Harrison, M.A., M.A. Harrison, and R.A. Rose. 1997. Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. Journal of Food Protection 60(9) 1139-1141. After heating Salmonella was reduced by 4.5 log units and by .9 log units after 6 hours of drying and Listeria monocytogenes was reduced by 2.8 log units after heating and 3.2 log units after drying 6 hours. After 8 hours of drying Salmonella was reduced by 3.2 log units and Listeria monocytogenes was reduced by 2.5 log units. After 8 hours of drying Salmonella was reduced by 4.2 log units and Listeria monocytogenes was reduced by 4.0 log units. Drying B – Survival of O157:H7 Beef Jerky dried 10 hours 140ºF (60ºC) E.coli O157:H7 is reduced 3 logs drying. Calcioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, G.C. Smith. 2002. Inactivation of acid – adapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades. Journal of Food Protection. 65(9) 1394-1405. Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140ºF (60ºC)