Thermal process with additional drying provides proper lethality for controlling pathogens during jerky production
نویسندگان
چکیده
منابع مشابه
Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
Thermal processes used in making whole-muscle beef jerky include a drying step, which may result in enhanced pathogen thermotolerance and evaporative cooling that reduce process lethality. Several salmonellosis outbreaks have been associated with beef jerky. In this study, a standardized process was used to inoculate beef strips with five-strain cocktails of either Salmonella serovars or Escher...
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ژورنال
عنوان ژورنال: Kansas Agricultural Experiment Station Research Reports
سال: 2009
ISSN: 2378-5977
DOI: 10.4148/2378-5977.1502