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Add homemade jerky to the ever-growing list of foods fraught
with E. coli 0157:H7 concerns. That is the conclusion of Keene
and Associates in a recently published article in the Journal of
the American Medical Association.
In the article, researchers report on a follow-up
investigation of six cases of E. coli 0157:H7 infection traced to
homemade venison jerky consumed by an Oregon family in November
1996. These cases came to light after one of the victims, a
three-year-old boy, was hospitalized with bloody diarrhea. All of
the victims consumed jerky made from a deer killed the week
before. In the investigation, the researchers found E. coli
0157:H7 on leftover jerky, uncooked venison that had been frozen,
the band saw used to cut the venison, and in deer pellets in
nearby woods. Perhaps even more concerning was that E. coli was
still present in the jerky after it had been stored at room
temperature for more than a year.
At first, it was assumed that this was a random incident
caused by a faulty dryer. After all, drying is a time-honored
method of meat preservation, handed down from the American
Indians and wandering pioneers. However, when the researchers
attempted to prove that home-drying methods commonly used to make
jerky can assure a safe product, they were unsuccessful.
The researchers looked at two common methods of preparation--with
and without marinating, and two drying temperatures (125
and 145 degrees F for 10 hours). Marinating in an acidic mixture
for 15 hours in the refrigerator and drying at a higher
temperature (145 F) helped reduce bacterial levels. However, in
all cases, the researchers were able to recover E. coli 0157:H7
cells. Given 0157:H7's probably low infectious dose, this is not
good news.
So, what does this mean for Consumers who want to make
venison jerky out of the wild game they just bagged? And, what
about home-made beef jerky?
Deer and beef are well-known carriers of E. coli 0157:H7
and, depending on how the game is bagged and handled, can pose
several challenges for the control of food-borne disease. Drying
at a temperature higher than 145 F is possible but can promote
"case hardening," in which the product does not dry properly and
is suspectable to spoilage.
Clearly more research is needed. Until a method is developed
that ensures adequate destruction of E. coli during the
preparation of meat jerky, pre-cook wild game 165 F and other
meats to 160 F prior to dehydration. If this is not possible,
it's safest not to make jerky at all.
Note that this recommendation is for home-dried jerky only.
There have been no reports to date of anyone becoming ill with
E. coli infection from commercially made jerky. Commercial jerky
manufacturers have better controls built into their processes.
Roadside stand jerky, however, may be a different matter.
For more information, contact your local
Colorado State University Extension office.
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