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Nov 3, 2016 · Jerky and Food Safety When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, …

Following a 2003 salmonellosis outbreak from Salmonella Kiambu in jerky produced in New Mexico1, FSIS published the first version of the Compliance Guideline for Meat and Poultry …

Replaces: FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments, 2012 This guidance provides information to help very small meat and …

Three jerky slices from different places in the smokehouse were analyzed at each storage time for bacterial survival and water activity. Post-processing contamination of Listeria monocytogenes …

A Generic HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis …

Mar 27, 2025 · Idaho Smokehouse Partners Recalls Ready-To-Eat Beef Stick Products Due to Possible Foreign Matter Contamination

Jerky products have long been a popular meat based food in the United States. For much of its history, these products have enjoyed production with minimal supervision or intervention by …

Shelf Stable-Jerky Products: Jerky products are RTE, Dried and Shelf Stable Jerky processing has 8 steps included in the steps are Heating (lethality treatment) and Drying (Stabilization). …

Preface This is a revised version of the FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A). It has been updated in response to comments received on the previous …

Nov 28, 2006 · ABSTRACT: The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid immersion pasteurization step before drying. The …