I know enough to know that if you're making Jerky for wholesale (or maybe even retail) you have to have 1) an approved facility and 2) an approved process which contains what they call lethality to kill the bad stuff at critical points in your process. This is called a HACCP plan (hazard analysis critical control point) and is used for 'heat treated shelf-stable meat' There are dozens of example jerky HACCP plans online. If your processer does not know about this, you might check his credentials.
By the way, for all you Jerky folks who, like me, like to smoke low and bring it up slow to dry in the smoker only without cooking it first to 160, there are some studies where folks have conducted test utilizing UV light as a critical control point, which kills the bad stuff. I know nothing more about this. I just hate the idea of basically cooking the meat before you have to smoke it. Kinda defeats the purpose.