• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.621-628
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• 2018

We developed a quantitative microbial risk assessment model for determning the effect of seasoning on Clostridium perfringens behavior in beef jerky under aerobic and anaerobic conditions. C. perfringens was not detected (<0.5 log CFU/g) in beef jerky samples (n=275), regardless of storage conditions or the presence of seasoning. Survival models of C. perfringens on beef jerky were developed as a function of temperature (10, 17, 25, and $35^{\circ}C$). Risk of C. perfringens due to the consumption of beef jerky was estimated with @RISK and FDA-iRISK. The probability of foodborne illness due to C. perfringens through consumption of seasoned, vacuum packed beef jerky was estimated to be $2.77{\times}10^{-16}$ per person per day. Overall, the risk of contamination of beef jerky with C. perfringens is very low.