TAILIEUCHUNG - Quick Guide on Processing Jerky and Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants

Avian influenza is here to stay. It has been always been around, and always co- existed with its host species - wild birds - without great cause for concern. Today we see it jumping across to domestic birds over and over again, killing whole flocks within days. While wild birds are being blamed for the outbreaks, free range farms are considered the biggest risk because of the potential contact between domestic and wild birds. Yet, wild birds have always carried avian influenza viruses. They have always migrated and had contact with backyard domestic poultry. There is a long history of occasional. | Updated Compliance Guideline April 2007 Quick Guide on Processing Jerky and Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants Updated Compliance Guideline April 2007 Quick Guide on Processing Jerky The Compliance Guideline for Meat and Poultry Jerky lists seven 7 processing steps in the production of meat and poultry jerky where some level of microbial intervention can be applied to maximize lethality. While it may not be necessary for some establishments to apply all seven of these steps the lethality treatment and drying steps must be used in all processes to ensure that a safe product is produced. Lethality treatment For meat jerky use of the time-temperature combinations provided in the lethality compliance guidelines Appendix A of the final rule Performance Standards for the Production of Certain Meat and Poultry Products http OPPDE rdad FRPubs 95-033F 95-033F Appendix can be used to ensure the safety of the product. For poultry jerky the minimum internal temperatures listed in the lethality compliance guidelines of 160 F for uncured poultry see complete Compliance Guideline regarding 155 F for cured and smoked poultry can be used to achieve an adequate lethality. The time-temperature combinations listed in the Time-Temperature Tables For Cooking Ready-To-Eat Poultry Products can also be used for lethality. The 90 humidity parameter must be applied throughout the lethality treatment for meat and poultry jerky if the lethality compliance guidelines Appendix A are used as supporting documentation. The humidity must be maintained at 90 for the time that the product is heated at the temperature specified in Appendix A. Some simple and practical measures that can be used to aid in meeting the humidity parameters in the lethality compliance guidelines include Sealing the oven dampers to provide a closed system and to prevent moisture loss. Adding humidity to the system by placing one or more shallow wide

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