Storage B Survival of Beef strips No O157:H7 detected. Albright, S.N., P.A. E. E. coli – O157:H7 marinated in a Kendall, J.S. Avens, and coli common jerky J.N. Sofos. 2002. Effect of preparation (pH marinade and drying 4.3) stored for 30 temperature on inactivation days at relative of Escherichia coli humidity of 19 O157:H7 on inoculated – 24% home dried beef jerky. Journal of Food Safety. 22 Beef strips not 155-167. marinated stored for 30 days at relative humidity of 19 24% – Beef strips decreased 5.2 log E.coli O157:H7 marinated (pH4.3) units in 10 hours of drying. for 24 at 40°F (4°C) then dried at 144.5°F (62.5°C) (aw .65) stored for 30 days at relative humidity of 19 – 24% Beef strips marinated (pH 4.3) for 24 hours at 40°F (4°C) then dried at 154.94°F (68.3°C) (aw .44) stored for 30 days at relative humidity of 19 – 24%
Storage B – Survival of E. coli O157:H7 Beef strips marinated in a common jerky preparation (pH 4.3) stored for 30 days at relative humidity of 19 – 24% No E. coli O157:H7 detected. Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167. Beef strips not marinated stored for 30 days at relative humidity of 19 – 24% Beef strips marinated (pH4.3) for 24 at 40°F (4°C) then dried at 144.5°F (62.5°C) (aw .65) stored for 30 days at relative humidity of 19 – 24% E.coli O157:H7 decreased 5.2 log units in 10 hours of drying. Beef strips marinated (pH 4.3) for 24 hours at 40°F (4°C) then dried at 154.94°F (68.3°C) (aw .44) stored for 30 days at relative humidity of 19 – 24%
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