Heat B Growth and Hold product that 4 hours there was greater than 2 Glass, K.A., and M.P. – Treatment survival of has been log reduction of Doyle. 1989. (continued) L. L. monocytogenes. fermented at 90°F Final results were below level of monocytogenes (32°C) for 4 hours detection. at 145°F (63°C) after reaching that as the internal temperature Beef and pork When heated to at least 125°F sausage to at least (51.7°C) and held for 4 hours there 125°F (51.7°C) for was a 5 log reduction of L. 4 hours monocytogenes. Heating/ B Survival of Beef strips Application of marinade did not Albright, S.N., P.A. – Drying marinated in a enhance or inhibit bacterial reduction. Kendall, J.S. Avens, and Ecoli O157:H7 common jerky J.N. Sofos. 2002. Effect of preparation (pH marinade and drying 4.3) temperature on inactivation of Beef strips not Escherichia coli marinated O157:H7 on inoculated home dried beef jerky. Beef strips decreased 2.2 log E.coli O157:H7 Journal of Food Safety. 22 marinated (pH4.3) in 10 hours of drying. 155-167. for 24 hours at 40°F (4°C) then dried at 144.5°F (62.5°C) (aw .65) Beef strips decreased 3.0 log E.coli O157:H7 marinated (pH 4.3) units in 10 hours of drying. for 24 hours at 40°F (4°C) then dried at 154.94°F (68.3°C) (aw .64)
Heat Treatment B – Growth and survival of L. monocytogenes Hold product that has been fermented at 90°F (32°C) for 4 hours at 145°F (63°C) after reaching that as the internal temperature 4 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection. Glass, K.A., and M.P. Doyle. 1989. (continued) Beef and pork sausage to at least 125°F (51.7°C) for 4 hours When heated to at least 125°F (51.7°C) and held for 4 hours there was a 5 log reduction of L. monocytogenes. Heating/ Drying B – Survival of Ecoli O157:H7 Beef strips marinated in a common jerky preparation (pH 4.3) Application of marinade did not enhance or inhibit bacterial reduction. 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 Beef strips marinated (pH4.3) for 24 hours at 40°F (4°C) then dried at 144.5°F (62.5°C) (aw .65) E.coli O157:H7 decreased 2.2 log 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 .64) E.coli O157:H7 decreased 3.0 log units in 10 hours of drying.
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