Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky

An Outbreak of Escherichia coli 0157:H7 Infections Traced to Jerky Made From Deer Meat

William E. Keene · JAMA · 1997 · 270 citations

Veterinary Medicine, Infectious Diseases, Microbiology +17

Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999

P. P. Levine, Bonnie E. Rose, Stanley Green et al. · Journal of Food Protection · 2001 · 176 citations

Agriculture, Food Science, Veterinary Public Health +17

Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68°C in a home-style dehydrator

N. G. Faith · International Journal of Food Microbiology · 1998 · 57 citations

Agriculture, Food Science, Microbiology +15

Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky

Mehmet Çalıcıoğlu, John N. Sofos, John Samelis et al. · Food Microbiology · 2002 · 57 citations

Agriculture, Food Science, Microbiology +14

Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades

Mehmet Çalıcıoğlu, John N. Sofos, John Samelis et al. · International Journal of Food Microbiology · 2003 · 47 citations

Agriculture, Food Science, Microbiology +14