Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator

International Journal of Food Microbiology

Volumn 41, Issue 3, 1998, Pages 213-221

  Faith, Nancy G ^a   Le Coutour, Nathalie S ^a,c   Alvarenga, Marcelo Bonnet ^a,d   Calicioglu, Mehmet ^b   Buege, Dennis R ^b   Luchansky, John B ^a,b  

^a UNIVERSITY OF WISCONSIN   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c Natl Inst of Agrifood Indust I   (France)

^d EMBRAPA CERRADOS   (Brazil)

Author keywords

Acid pH; Drying; Escherichia coli O157:H7; Fat; Heat; Jerky; Pathogen

Indexed keywords

FAT;

ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; CULTURE MEDIUM; ESCHERICHIA COLI; FOOD PRESERVATION; INOCULATION; MEAT; MOISTURE; NONHUMAN; PATHOGENICITY; PROTEIN CONTENT; STATISTICAL ANALYSIS; TEMPERATURE; TIME;

DIETARY FATS; ESCHERICHIA COLI O157; FOOD PRESERVATION; MEAT PRODUCTS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA;

EID: 0032537624     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00058-0     Document Type: Article

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