Heat Treated, Shelf-Stable

Supporting Documentation

Peer-Reviewed Research Papers

The following peer-reviewed research papers support decision-making by those manufacturing jerky and related products. The Critical Limit Summary below highlights aspects of these printed works. Common terms for this category: beef jerky, summer sausage, snack sticks.

Shelf Stability of Jerky

• Ingham, S.C., G. Searls, S. Mohanan, and D.R. Buege.  2006.  Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21°C. Journal of Food Protection.  69: 2263-2267.
  
  
• Critical Limit Summary - includes SOPs for Vacuum Packaging of Heat-Treated, Shelf Stable Products and Relating Product Yield to Water Activity and Moisture:Protein Ratio

Lethality of the Beef Jerky-Making Process

• Buege, D.R., G. Searls, and S.C. Ingham.  2006.  Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.  Journal of Food Protection.  69: 2091-2099.
  
  
• Porto-Fett, A.C.S., J.E. Call, and J. B. Luchansky. 2008. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky. Journal of Food Protection. 71:918-926.
  
  
• Critical Limit Summary [pdf | updated May 2008]

Validating Your Process - a new approach

• Borowski, Alena G., Ingham, Steven C., Ingham, Barbara H. 2008. Validation of Ground-and-Formed Beef Jerky Processing Lethality Using Commercial Lactic Acid Bacteria Starter Cultures. IAFP Poster.
  
  
  For more information, please contact Steve Ingham at 608-265-4801 or scingham@wisc.edu.

Lethality of the Turkey Jerky-Making Process

• Critical Limit Summary [NEW! June 2008]

Control of Listeria monocytogenes in Manufacture of Ready-to-Eat Meat Products

• Ingham, S.C., D.R. Buege, B.K. Dropp, and J.A. Losinski.  2004.  Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking.  Journal of Food Protection.  67: 2698-2702.
  
  
• Critical Limit Summary

Potential for Growth of Staphylococcus auerus in Ready-to-Eat Meat Stored at Room Temperature

• Ingham, S.C., R.A. Engel, M.A. Fanslau, E.L. Schoeller, G. Searls, D. R. Buege, and J. Zhu.  2005.  Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21°C.  Journal of Food Protection  68: 1911-1915.
  
  
• Critical Limit Summary

HACCP Model Plan

This model HACCP plan was developed by Dr. Steve Ingham, Extension Food Scientist, in collaboration with the Wisconsin Department of Agriculture, Trade & Consumer Protection (DATCP) and reviewed by USDA/FSIS. The voluntary use of this, and other, 'gold standard' model plans should allow plants to more easily meet USDA/FSIS and state meat inspection expectations.

• Heat Treated, Shelf-Stable Model Plans

• Heat Treated, Shelf-Stable - full report
  Updated 10/22/07

  interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Monitoring Guidance
  7. SOP for Tempering

Monitoring Guidance

Several tools have been developed by the University of Wisconsin Center for Meat Process Validation to aid meat and poultry processors in monitoring the processing of shelf-stable meats.

• Wet-bulb - Slide Rule Method
• Making your own wet bulb thermometer
• Humi-Calc

SOP for Thawing/Tempering

Thawing/Tempering of Frozen Materials is supported by peer-reviewed research.

1. Ingham, S.C., R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30°C. Journal of Food Protection 68: 1457-1461.
   
   
2. SOP for Tempering