Formuation B Holding product for increases Linton, R.H., M.D. Pierson, L. L. monocytogenes – between 104˚F up to 2.3 fold when cooked at 131˚F and J.R. Bishop. 1990. monocytogenes heat resistance (40˚C) and 118˚F (55˚C). The time allotted to destroy Increase in heat resistance L. (48˚C) for 3 to 20 must increase of monocytogenes Listeria monocytogenes minutes correspondingly. Scott A by sublethal heat shock. Journal of Food Protection. 53 (11) B Survival of Beef Jerky no There was no significant reduction of – marinade dried 10 due to Listeria Listeria monocytogenes hours. 140ºF treatment. monocytogenes (60ºC) Beef Jerky There was no significant reduction of marinade 10 due to Listeria monocytogenes minutes in treatment. traditional marinade (pH 3) dried 10 hours 140ºF (60ºC) then stored 42 days at 77ºF (25ºC)
Formuation B – L. monocytogenes heat resistance Holding product between 104˚F (40˚C) and 118˚F (48˚C) for 3 to 20 minutes for L. monocytogenes increases up to 2.3 fold when cooked at 131˚F (55˚C). The time allotted to destroy L. monocytogenes must increase correspondingly. Linton, R.H., M.D. Pierson, and J.R. Bishop. 1990. Increase in heat resistance of Listeria monocytogenes Scott A by sublethal heat shock. Journal of Food Protection. 53 (11) B – Survival of Listeria monocytogenes Beef Jerky no marinade dried 10 hours. 140ºF (60ºC) There was no significant reduction of Listeria monocytogenes due to treatment. Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140ºF (60ºC) then stored 42 days at 77ºF (25ºC) There was no significant reduction of Listeria monocytogenes due to treatment.
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