Recalls of meat contaminated with nasty microbes could turn a passionate beef eater toward the produce aisle. But at the very least one meaty snack is about to get safer: sweet and spicy jerky.
A modified way of small-scale jerky producers could keep tiny bugs out from the food chain, particularly E. coli O157:H7 and Salmonella associated with meat recalls, a new study finds.
Jerky has been available since olden days, when humans managed to make it from animal meat that would’ve been an excessive amount of to enjoy at the same time. A pound (450 grams) of animal meat weighs about four ounces (113 grams) after being made into jerky. For this day, it’s a handy food for backpackers and others on the run, because it may be stored safely without refrigeration for approximately about 12 months. (Home-dried jerky lasts one to 2 months).
“The number of small plants producing garlic beef jerky and other meat products has declined rapidly because the 1990s,” said researcher Elizabeth Boyle of Kansas State University. “The standards became more strict and, in some cases, harder to comply with. That trend has experienced a specific economic affect on small towns like those in Kansas which may have traditionally been the place to find smaller-scale meat producers.”
With funding in the U.S. Department of Agriculture’s Food Safety and Inspection Service, Boyle, Kelly Getty of K-State and their colleagues tested out a jerky-making method that would destroy the pathogens while placing a minimal burden on small producers.
They injected examples of bbq beef jerky batter with E. coli and Salmonella. The strips were heated and dried for seven hours, using a selection of relative humidity and 56devypky levels. From your survey of small-scale producers, Boyle’s team determined a range of moisture and temperature levels, with low moisture and low temperature representing a worst-case scenario.
“We took that worst-case scenario, and that we realized it didn’t reach the reductions necessary for Salmonella and E. coli,” Getty told LiveScience.
By drying the samples for the additional hour plus a half at 154 degrees F (68 degrees C), the researchers found they can meet requirements from the USDA’s Food Safety and Inspection Service.