• Corpus ID: 54848896

ANTIMICROBIAL INTERVENION AND PROCESS VALIDATION IN BEEF JERKY PROCESSING by WORAWUT RAKITI ( Under the Direction

@inproceedings{Harrison2006ANTIMICROBIALIA,
  title={ANTIMICROBIAL INTERVENION AND PROCESS VALIDATION IN BEEF JERKY PROCESSING by WORAWUT RAKITI ( Under the Direction},
  author={Mark A. Harrison and Worawut Rakiti and Rakesh Singh and Yao-wen Huang and Maureen Grasso and Ruth A Morrow},
  year={2006}
}

Figures and Tables from this paper

References

SHOWING 1-10 OF 41 REFERENCES
Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant.
  • L. Beuchat
  • Biology, Medicine
    Journal of food protection
  • 1999
TLDR
Spray treatments of lettuce with 200 ppm chlorine solution or deionized water were equally effective in killing or removing E. coli O157:H7 from lettuce.
without potassium lactate and stored vacuum packaged at 4.5°C
  • J. Food Prot
  • 2004
Understanding the importance of water activity in food.
Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky
Presence of Listeria monocytogenes in ready-to-eat meat products is not desired and strictly regulated in the US. Inactivation of acid- and non-adapted L. monocytogenes inoculated on beef slices was
Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999.
TLDR
Although FSIS and the industry have made progress in reducing pathogens in these products, additional efforts are ongoing to continually improve the safety of all RTE meat and poultry products manufactured in federally inspected establishments in the United States.
Water activity : why it is important for food safety
  • Proceedings of the First NSF International Conference on Food Safety
  • 1998
Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.
TLDR
A safer, yet acceptable home-dried beef jerky product can be produced by oven-heating jerky strips after drying, showing the potential to reduce pathogen populations further by approximately 2 logs.
...
1
2
3
4
5
...