Scope and method of study. Forty-two samples of beef jerky were analyzed. They were aseptically ground and appropriate serial dilutions plated by a spread plate method in duplicate on Baird Parker agar for coagulase positive Staphylococcus aureus, and on acidified Potato Dextrose agar for yeast and molds; the pour plate method was used for total plate count on Plate Count Agar, and for coliforms on Violet Red Bile agar. Analyses for Salmonella and E. coli O157:H7 were done using Minividas equipment following enrichment in Buffered Peptone Water for the former and Tryptic Soy Broth and Mac Conkey broth for the latter.

Findings and conclusions. No pathogenic bacteria were detected in any sample; the numbers on Plate Count Agar were low. While for a few samples an occasional mold colony appeared on the lowest dilution plated (1:100) most had none. Since we did not detect any pathogens, it is tempting to assume that this product is safe to consume.