Drying B Survival of Beef made was no log change in Holley, R.A., 1985. Beef S. S. aureus. – and fecal from inside round After 8 hours of drying fecal coliforms Fate of aureus coliforms strips dried for 4 decreased 3 log units and was below in Staphylococcus aureus hours at 127.2°F detection. 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. B Survival of Beef jerky made There was no log change in S. S. aureus. – and from corned beef After 8 hours of drying fecal coliforms aureus coliforms brisket dried for 4 decreased 4 log units and was below hours at 127.2°F detection. (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.69) B Survival of Beef loin sliced After drying for 10 hours at 140°F Harrison, J.A., and M.A. E. – O157:H7 and marinated (60°C) O157:H7, Harrison. Fate of coli L. E. coli L. dried at 140°F and O157:H7, monocytogenes, monocytogenes, S. typhimurium Escherichia coli (60°C) for 10 decreased by 5.5 log units. and and S. Listeria monocytogenes, hours typhimurium Salmonella typhimurium during preparation and Beef loin sliced, After cooking to 160°F (71°C) E. coli storage of beef jerky. marinated, heated O157:H7 decreased 5.0 log units, S. Journal of Food Protection to 160°F (71°C) and typhimurium L. monocytogenes 59 (12) 1336-1338. then dried at decreased 4.5 log units. After 140°F (60°C) for subsequent 10 hours of drying at 10 hours 140°F (60°C) all pathogens were undetectable.
Drying B – Survival of S. aureus and fecal coliforms Beef 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) was no log change in S. aureus. After 8 hours of drying fecal coliforms decreased 3 log units and was below detection. Holley, R.A., 1985. Beef 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. B – Survival of S. aureus and coliforms Beef jerky made from corned beef brisket 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) There was no log change in S. aureus. After 8 hours of drying fecal coliforms decreased 4 log units and was below detection. B – Survival of E. coli O157:H7 L. monocytogenes, and S. typhimurium Beef loin sliced and marinated dried at 140°F (60°C) for 10 hours After drying for 10 hours at 140°F (60°C) E. coli O157:H7, L. monocytogenes, and S. typhimurium decreased by 5.5 log units. Harrison, J.A., and M.A. Harrison. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky. Journal of Food Protection 59 (12) 1336-1338. Beef loin sliced, marinated, heated to 160°F (71°C) then dried at 140°F (60°C) for 10 hours After cooking to 160°F (71°C) E. coli O157:H7 decreased 5.0 log units, S. typhimurium and L. monocytogenes decreased 4.5 log units. After subsequent 10 hours of drying at 140°F (60°C) all pathogens were undetectable.
SDupdate10-9-2014.docx