| New
Jerky Requirements Creating Big Problems for Product-Makers
A
case of Salmonella found in jerky being made
in a plant in New Mexico is creating big problems for
jerky-makers, upsetting years of tradition. AAMP
has contacted USDA and protested planned Agency action
to force jerky-makers to totally revise the smokehouse
schedules they use to make the meat product. USDA
told AAMP it is planning to publish additional compliance
guidelines for jerky.
Compliance
Guideline for Meat and Poultry Jerky
(December,
2004)
FSIS
compliance guideline is intended to provide updated information
regarding the safe manufacture of jerky.
Appendix
A Can Still Be Used
According
to USDA/FSIS, Appendix A can still be utilized as supporting
documentation for the thermal processing of jerky.
Determine
Your Relative Humidity
This
link will help you calculate the relative humidity given
the wet and dry bulb temperatures. Use this website
to justify that you are in compliance with guidelines
determined in Appendix A.
Relation
of the Heat Resistance of Salmonella to the Water
Activity of the Environment
Scientific
paper that is referenced by FSIS in the Compliance
Guideline for Meat and Poultry Jerky.
Letter
of Response Regarding Appendix A
(May 7, 2004)
This
letter contains the latest thinking on jerky. The contents
of the letter will be incorporated into a revised compliance
guideline.
Survival
of Listeria monocytogenes and Staphylococcus aureus on Beef
Jerky and Related Products with Different Water Activity
Values
Composed
by the University of Wisconsin-Madison.
Processing
and Pre-shipment Room Temperature-Storage of Beef Jerky
Composed
by the University of Wisconsin-Madison.
FDA's
Evaluation and Definition
of Potentially Hazardous Foods
Use
this section from the FDA's Evaluation and Definition
of Potentially Hazardous Foods as supporting documentation
for your water activity critical limit in your heat-treated,
shelf-stable HACCP Plan.
Factors
that may be considered to assure consumer protection.
Compliance
Guidelines For Meeting Lethality Performance Standards For
Certain Meat And Poultry Products (Appendix A)
Establishments producing
ready-to-eat roast beef, cooked beef and corned beef products
and certain ready-to-eat poultry products are required
by FSIS to meet the lethality performance standards for
the reduction of Salmonella.
Generic
HACCP Model for Heat Treated, Shelf Stable Meat and Poultry
Products
FSIS
Generic HACCP Plan (December 2004).
Validating
the Safety of Your Jerky Process
Composed
by Dr. Dennis Buege from the University of Wisconsin-Madison.
Document to help processors prove that the temperatures
and times achieved in products during cooking are sufficient
to destroy any pathogens which might be present.
Food
Safety Of Jerky
FSIS
consumer education and information regarding homemade
jerky.
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