USDA/FSIS issued a Compliance Guideline that provides jerky processing parameters for controlling pathogens. The Guideline was aimed at providing additional processing information for small and very small processors of jerky. The objectives of this study were: Phase 1) to develop a survey tool and collect information relative to manufacturing equipment, processing techniques, ingredients and end item characteristics typical of jerky products produced by small and very small manufacturers primarily in Kansas, Nebraska, Missouri, and Wisconsin and Phase 2) to determine the effects of typical thermal processing temperatures and
times on reducing E. coli O157:H7 and Salmonella in chopped and formed beef jerky.