Drying B Survival of Beef jerky 5% pH Beef jerky processed at these times N.G., N.S. LeCoutour, – O157:H7 5.8 dried at 126ºF and temperature results in a 5 log M.B. Alvarenga, M. E.coli (52ºC) for 10 reduction of O157:H7. Calicioglu, D.R. Buege and E. coli hours J.B. Luchansky, 1998. Viability of Beef jerky 5% fat Escherichia coli O157:H7 in ground and pH 5.8 dried at formed beef jerky prepared at 145ºF (63ºC) for 8 levels of 5 and 20% fat and hours dried at 52, 57, 63, or 68ºC in Beef jerky 5% fat a home-style dehydrator. pH 5.8 154ºF International Journal of Food (68ºC) for 5 hours Microbiology. 41 (3) Beef 25% fat Beef jerky processed at these times pH 5.8 ºF (52ºC) and temperature results in a 5 log for 24 hours reduction of O157:H7. E. coli Beef 25% fat pH 5.8 ºF (57ºC) for 16 hours Beef jerky 25% fat pH 5.8 ºF (63ºC) for 8 hours Beef jerky 25% fat pH 5.8 ºF (68ºC) for 4 hours B Survival and Beef jerky made There was no log change in Holley, R.A., 1985. Beef S. aureus. – growth of from flank steak After 8 hours of drying Jerky: Viability of S. C. perfringens strips dried for 4 decreased 4 log units and was below microorganisms aureus, C. hours at 127.2°F detection, decreased less on jerky during its perfringens, B. B. subtilis and (52.9°C) then 4 than 2 log units and manufacture and storage. subtilis, Salmonella more hours at decreased 1 log unit. Journal of Food Protection Salmonella 118.8°F (48.2°C) 48 (2) 100-106. (Final aw = 0.66)
Drying B – Survival of E.coli O157:H7 Beef jerky 5% pH 5.8 dried at 126ºF (52ºC) for 10 hours Beef jerky processed at these times and temperature results in a 5 log reduction of E. coli O157:H7. N.G., N.S. LeCoutour, M.B. Alvarenga, M. Calicioglu, D.R. Buege and J.B. Luchansky, 1998. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68ºC in a home-style dehydrator. International Journal of Food Microbiology. 41 (3) Beef jerky 5% fat pH 5.8 dried at 145ºF (63ºC) for 8 hours Beef jerky 5% fat pH 5.8 154ºF (68ºC) for 5 hours Beef 25% fat pH 5.8 ºF (52ºC) for 24 hours Beef jerky processed at these times and temperature results in a 5 log reduction of E. coli O157:H7. Beef 25% fat pH 5.8 ºF (57ºC) for 16 hours Beef jerky 25% fat pH 5.8 ºF (63ºC) for 8 hours Beef jerky 25% fat pH 5.8 ºF (68ºC) for 4 hours 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) There was no log change in S. aureus. After 8 hours of drying C. perfringens decreased 4 log units and was below detection, B. subtilis decreased less than 2 log units and Salmonella decreased 1 log unit. Holley, R.A., 1985. Beef Jerky: Viability of microorganisms on jerky during its manufacture and storage. Journal of Food Protection 48 (2) 100-106.
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