Heating/ B Survival of Beef strips not decreased 3.2 log Albright, S.N., P.A. E.coli O157:H7 – Drying marinated dried 10 units in 10 hours of drying. Kendall, J.S. Avens, and O157:H7 hours at 144.5°F J.N. Sofos. 2002. (62.5°C) (aw .83) (continued) Lean ground beef O157:H7 was reduced by 1.6 Harrison, J.A., M.A. E. coli (90% lean) with log units after heating and 4.8 log units Harrison, and R.A. Rose. spice mix heated after 6 hours of drying. 1998 Survival of to 160°F (71.1°C) O157:H7 Escherichia coli then dried at in ground beef assessed 140°F (60°C) for 6 on two plating media. hours Journal of Food Protection 61(1) 11-13. Lean ground beef O157:H7 was reduced by 1.6 E. coli (90% lean) with log units after heating and 5.2 log units spice mix and cure after 6 hours of drying. mix heated to 160°F (71.1°C) then dried at 140°F (60°C) for 6 hours Lean ground beef O157:H7 was reduced by 4.3 E. coli (90% lean) with log units after 8 hours of drying. mix dried at 140°F (60°C) for 8 hours Lean ground beef O157:H7 was reduced by 5.2 E. coli (90% lean) with log units after 8 hours of drying. spice mix and cure mix dried at 140°F (60°C) for 8 hours
Heating/ Drying B – Survival of O157:H7 Beef strips not marinated dried 10 hours at 144.5°F (62.5°C) (aw .83) 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. (continued) Lean ground beef (90% lean) with spice mix heated to 160°F (71.1°C) then dried at 140°F (60°C) for 6 hours E. coli O157:H7 was reduced by 1.6 log units after heating and 4.8 log units after 6 hours of drying. Harrison, J.A., M.A. Harrison, and R.A. Rose. 1998 Survival of Escherichia coli O157:H7 in ground beef assessed on two plating media. Journal of Food Protection 61(1) 11-13. Lean ground beef (90% lean) with spice mix and cure mix heated to 160°F (71.1°C) then dried at 140°F (60°C) for 6 hours E. coli O157:H7 was reduced by 1.6 log units after heating and 5.2 log units after 6 hours of drying. Lean ground beef (90% lean) with mix dried at 140°F (60°C) for 8 hours E. coli O157:H7 was reduced by 4.3 log units after 8 hours of drying. Lean ground beef (90% lean) with spice mix and cure mix dried at 140°F (60°C) for 8 hours E. coli O157:H7 was reduced by 5.2 log units after 8 hours of drying.
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