Why is it a Food Safety Concern to Dry Meat Without First Heating it to 160 °F?
The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 °F and poultry to 165 °F — temperatures at which bacteria are destroyed — before it dries. After drying, bacteria become much more heat resistant. Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive. If these surviving bacteria are pathogenic, they can cause foodborne illness to those consuming the jerky. What Research Findings Exist on the Safety of Jerky? There have been several scientific studies of meat dehydrating and lab tests on jerky samples by the following professionals: Judy Harrison, Cooperative Extension Service, University of Georgia; Mark Harrison, th
