W.Va. Beef Jerky Recalled, Could Be Unsafe ; Jerky Not Processed at the Correct Temperature to Ensure Consumer SafetyNelson, Candace
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ABSTRACT: This study modeled the effect of drying temperature in combination with predrying marination treatments to inactivate Salmonella on beef jerky. Beef inside round slices were inoculated with Salmonella and treated with (1) nothing (C), (2) traditional marinade (M), or (3) dipped ...
A modified Gompertz and Weibull model was used to obtain growth and survival kinetics, respectively, and SEA was measured using a Ridascreen SET Total Kit. Growth and survival of S. aureus on beef jerky was observed at temperatures above 21°C and below 19°C, respectively. The maximum ...