Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of <i>Salmonella</i> without a Heat Lethality Step
In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of <i>Salmonella</i> as recommended by the United States Departmen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/5/791 |