Effects of preparation methods on the microbiological safety of home-dried meat jerky.

  title={Effects of preparation methods on the microbiological safety of home-dried meat jerky.},
  author={Brian A Nummer and Judy A Harrison and Mark A. J. Harrison and Patricia Kendall and John N. Sofos and Elizaibeth L Andress},
  journal={Journal of food protection},
  volume={67 10},
Historically, drying meats to produce jerky was conisidered to be a safe preservation process and the convenience and flavor of jerky has made it a popular food product for home food preservers. Recent outbreaks of foodborne illness related to both home-dried and commercially manufactured jerky have raised concerns about the safety of the product. Some traditional home recipes and drying processes were shown to be inadequate to destroy Escherichia coli O157, Salmonella, Staphylococcus aureus… CONTINUE READING

From This Paper

Topics from this paper.


Publications citing this paper.
Showing 1-9 of 9 extracted citations

Dried Venison Quality Parameters Changes during Storage

Laima Silina, Ilze Gramatina, Liga Skudra, Tatjana Rakcejeva
View 1 Excerpt

Physico-chemical and microbial quality of indigenous Indonesian spicy dried meat.

International journal of food sciences and nutrition • 2011
View 2 Excerpts


Publications referenced by this paper.
Showing 1-10 of 30 references

and Drug Administration–Center for Food Safety and Applied Nutrition

U. S. Foo
2001. Fish and fisheries products hazards and controls guidance, 3rd ed. Available at: http://www.cfsan.fda.gov/comm/ haccp4.html. Accessed 15 March • 2004

of Agriculture–Food Safety and Inspection Service (USDA-FSIS)

U. S. Departmen
2004. Compliance guideline for meat and poultry jerky. USDA-FSIS, Washington, D.C. Available at: http://www.fsis. usda.gove/OPPDE/nis/outreach/models/Jerkyguidelines.htm. Accessed 15 March • 2004

Drying jerky. University of Georgia, FACS Cooperative Extension Service, Athens

J. A. Harrison, M. A. Harrison
Available at: http://www.uga.edu/nchfp/publications/uga/preppsafepjerky.html. Accessed • 2003

Fate of acidadapted and nonadapted Escherichia coli O157:H7 inoculated postdrying on beef jerky treated with marinades before drying

M. Calicioglu, J. N. Sofos, P. A. Kendall
Food Microbiol • 2003

Food safety issues and physical properties associated with home-style beef jerky

R. A. Rose
M.S. thesis, University of Georgia • 2003

Leathers and jerkies. Colorado State University Cooperative Extension

P. Kendall, J. Sofos
Available at: http://www.ext. colostate.edu/pubs/foodnut/09311.pdf. Accessed • 2003

Pretreatment effect on inactivation of Escherichia coli O 157 : H 7 inoculated beef jerky

Susan N. Albrighta, Patricia A. Kendalla, John S. Avensa, John N. Sofosb

Similar Papers

Loading similar papers…