Home-style beef jerky: Effect of four preparation methods on consumer acceptability and pathogen inactivation

Journal of Food Protection

Volumn 64, Issue 8, 2001, Pages 1194-1198

  Harrison, J A ^a   Harrison, M A ^a   Rose Morrow, R A ^a   Shewfelt, R L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; FOOD CONTAMINATION; FOOD CONTROL; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; HEAT TREATMENT; JERKY; MARINATION; MICROBIAL CONTAMINATION; ORGANOLEPTIC PROPERTY; SEROTYPE; TEMPERATURE;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 0034882673     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.8.1194     Document Type: Article

References (11)

1. Outbreak of salmonellosis associated with beef jerky - New Mexico, 1995
2. 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
3. Fate of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium during preparation and storage of beef jerky
4. Fate of Listeria monocytogenes and Salmonella species in ground beef jerky
5. Beef jerky: Viability of food-poisoning microorganisms on jerky during its manufacture and storage
6. Beef jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and 2.5°C storage
7. An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat
8. Drying
9. Destruction of Salmonella and Staphylococcus during processing of a non-fermented snack sausage