Andress, Department of Foods and Nutrition, and Mark A. The authors are from the University of Georgia (Brian A. "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky" was published in the Journal of Food Protection, Vol. What research findings exist on the safety of jerky? If these surviving bacteria are pathogenic, they can cause foodborne illness to those consuming the jerky. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive. Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. After drying, bacteria become much more heat resistant. The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 ☏ and poultry to 165 ☏ - temperatures at which bacteria are destroyed - before the dehydrating process. Why is it a food safety concern to dry meat without first heating it to 160 ☏?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |