Browsing by Author "Getty, K.J.K."

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Thermal process for jerky provides proper lethality for controlling pathogens

Roberts, M.N.; Getty, K.J.K.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)

In 2003, the New Mexico Department of Health linked an outbreak of Salmonellosis with consumption of beef jerky. Due to the increasing commonality of foodborne illness associated with dried meats, in 2004 USDA/FSIS published ...
Thermal process with additional drying provides proper lethality for controlling pathogens during jerky production

Getty, K.J.K.; Harper, N.M.; Boyle, E.A.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)

The New Mexico Department of Health linked salmonellosis to beef jerky in 2003 after 26 individuals became ill; this prompted a recall of nearly 21,600 lb of product. Following this incident, the USDA’s Food Safety and ...
Validation of process capabilities for directly acidified beef and venison containing beef snack sticks for control of E. Coli O157:H7

Stoltenberg, S.K.; Getty, K.J.K.; Thippareddi, H.; Phebus, R.K.; Loughin, T.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)

USDA/FSIS guidelines require sausage manufacturers to validate their processes to assure that they can achieve a five-log (99.999%) reduction of E. coli O157:H7. Some small meat processors use encapsulated acids instead ...

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