Jerky and Food Safety - Food Safety and Inspection Service 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, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140°F temperature of a food dehydrator
FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small . . . jerky producers need to ensure the growth of toxigenic microorganisms, such as Staphylococcus aureus, is controlled during the process and prevented during the distribution and storage of the finished product This guideline provides steps jerky processors can take to ensure that the jerky processes they employ effectively control these hazards
Springville Meat Cold Storage Co. , Inc. , Recalls Beef Jerky Beef . . . WASHINGTON, June 3, 2025 - Springville Meat Cold Storage Co , Inc , Springville, Utah establishment, is recalling approximately 15,388 pounds of heat-treated shelf-stable ready-to-eat (RTE) beef jerky beef snack stick products and voluntarily inspected elk, venison and buffalo jerky products due to misbranding and undeclared allergens, the U S Department of Agriculture's Food Safety and
New Interventions and Validation for the Control of Pathogens in the . . . The internal temperature of jerky slices was similar to the smokehouse temperature after three hours of drying (Fig 1) Calicioglu and co-workers (2003b) reported that the internal temperature of jerky slices were similar to the dehydrator temperature after 6 hours of drying The difference between these two reports is probably due to increased
Hazard Analysis Review Workshop - Beef Jerky - Food Safety and . . . Description: Sliced Whole Muscle Beef Jerky 0 125” Thick Common name: Beef Jerky; Teriyaki Beef Jerky, Hot-N-Spicy Beef Jerky, Western Barbeque Beef Jerky, Store Brand X Beef Jerky How is it to be used: Consumed as packaged (RTE, shelf-stable) Type of package: 3, and 6 oz plastic bags Length of shelf life: 8 months non-refrigerated
HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) Examples of jerky standards are products that have a moisture to protein ratio of 0 75:1 or less, they may be cured or uncured, and sodium nitrite is not required Establishments should gather docum entation to support the moisture to protein ratio standard using in - plant data collected during initial validation and on- going verification
Idaho Smokehouse Partners Recalls Ready-To-Eat Beef Stick Products Due . . . Jerky; La Carne Molida y la Seguridad Alimentaria; Lamb From Farm to Table; Las Salchichas “hot dogs” y la Seguridad Alimentaria; Los Embutidos y Seguridad Alimentaria; Mechanically Tenderized Beef; Rabbit From Farm to Table; Roasting Those "Other" Holiday Meats; Sausages and Food Safety; Veal from Farm to Table; Venta de Carne a Domicilio
Antimicrobial Intervention and Process Validation in Beef Jerky Processing Beef jerky is classified by the USDA as a heat-treated, shelf stable ready to eat meat product Small and very small commercial processors of meat jerky products are currently under pressure to show their processes are sufficient to provide a finished product that is safe Foodborne
FSIS Issues Public Health Alert for Beef Jerky Products Due to . . . The RTE beef jerky products were produced from October 20, 2020 through January 12, 2021 and have a one-year shelf life The product labeled as “CHARLIE BROWN FARMS PREMIUM BEEF JERKY Original Prime Rib” contains Worcestershire, which is not listed as an ingredient, but was utilized in the product formulation
Vigils Beef Jerky - Food Safety and Inspection Service WASHINGTON, Oct 3, 2014 Vigil Beef Jerky Co , an Albuquerque, N M establishment, is recalling approximately 48 pounds of beef jerky products because they were shipped with the mark of inspection when they were produced under a retail exemption, the U S Department of Agriculture's Food Safety