Storage B Survival and Slices of flank No viable bacteria were found. Holley, R.A., 1985. Beef – growth of steak dried for 4 Jerky: Viability of S. hours at 127.2°F microorganisms aureus, C. (52.9°C) then 4 on jerky during its perfringens, B. and more hours at manufacture and storage. subtilis, 118.8°F (48.2°C) Journal of Food Protection. Salmonella (Final aw = 0.66). 48 (2) 100-106. Stored for 28 days at 68°F (20°C) allowing aw to rise to 0.83 B Survival and Beef jerky made S. aureus, C. perfringens, B. subtilis, – growth of from flank steak and were reduced 1 log S. Salmonella strips dried for 4 unit only was below aureus, C. Salmonella hours at 127.2°F detectable levels. perfringens, B. and (52.9°C) then 4 subtilis, more hours at Salmonella 118.8°F (48.2°C) (Final aw = 0.66). Stored for 26 days at 36.5°F (2.5°C) aw held constant at 0.66 B Survival of Beef jerky made decreased less than 1 log unit Holley, R.A., 1985. Beef S. S. aureus – from inside round during refrigerated storage. Jerky: Fate of aureus strips dried for 4 in Staphylococcus aureus hours at 127.2°F marinated and corned beef (52.9°C) then 4 during jerky manufacture more hours at and 2.5°C storage. Journal 118.8°F (48.2°C) of Food Protection 48 (2) (Final aw < 0.69), 107-111. stored at 36.5°F (2.5°C) for 9 days
Storage B – Survival and growth of S. aureus, C. perfringens, B. subtilis, and Salmonella Slices of flank steak dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.66). Stored for 28 days at 68°F (20°C) allowing aw to rise to 0.83 No viable bacteria were found. Holley, R.A., 1985. Beef Jerky: Viability of microorganisms on jerky during its manufacture and storage. Journal of Food Protection. 48 (2) 100-106. B – Survival and growth of S. aureus, C. perfringens, B. subtilis, and Salmonella Beef jerky made from flank steak strips dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.66). Stored for 26 days at 36.5°F (2.5°C) aw held constant at 0.66 S. aureus, C. perfringens, B. subtilis, and Salmonella were reduced 1 log unit only Salmonella was below detectable levels. B – Survival of S. aureus Beef jerky made from inside round strips dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw < 0.69), stored at 36.5°F (2.5°C) for 9 days S. aureus decreased less than 1 log unit during refrigerated storage. Holley, R.A., 1985. Beef Jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and 2.5°C storage. Journal of Food Protection 48 (2) 107-111.
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