Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky
Authors: Brian A. Nummer1; Judy A. Harrison1; Mark A. Harrison2; Patricia Kendall3; John N. Sofos4; Elizabeth L. Andress1
Source: Journal of Food Protection®, Volume 67, Number 10, 1 October 2004 , pp. 2337-2341(5)
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Abstract:
Historically, drying meats to produce jerky was considered 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, and Listeria monocytogenes in both whole-muscle and ground-meat jerky. Several research studies have identified processes such as precooking meats before drying, using acidic marinades, cooking meats after drying, or some combination of these treatments that can destroy pathogens of concern to produce microbiologically safe and palatable meat jerky at home.Document Type: Review article
Affiliations: 1: Department of Foods and Nutrition, University of Georgia 2: Department of Food Science and Technology, University of Georgia 3: Department of Food Science and Human Nutrition, Colorado State University 4: Department of Animal Sciences, Colorado State University
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