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

@article{Nummer2004EffectsOP,
  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},
  year={2004},
  volume={67 10},
  pages={2337-41}
}
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

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