Findings and conclusions. No pathogenic bacteria were detected in any sample; the numbers on Plate Count Agar were low. While for a few samples an occasional mold colony appeared on the lowest dilution plated (1:100) most had none. Since we did not detect any pathogens, it is tempting to assume that this product is safe to consume.Acidity (pH) measurement A 1:10 dilution (w/v) was prepared from each ground jerky sample with deionized water and pummeled in a stomacher for 2 minutes. A model AB15 AccumetAr pH- meter (Fisher Scientific, Pittsburg, PA USA) wasanbsp;...
|Title||:||Survey of Microbiological Content of Commercial Beef Jerky|
|Author||:||Miriam Velasco Ramos|
|Publisher||:||ProQuest - 2007|