Microbial Quality Assessment and Predominant Microorganism of Biltong Produced in Butcheries in Gaborone, Botswana

• Published in: Food and nutrition sciences Vol. 5; no. 17; pp. 1668 - 1678
• Main Authors: Matsheka, Maitshwarelo Ignatius, Mpuchane, Sisai, Gashe, Berhanu Abegaz, Allotey, Joseph, Khonga, Elenimo B., Coetzee, Stephan H., Murindamombe, Gervas
• Format: Journal Article
• Language: English
• Published: 01.09.2014
• Subjects: Aspergillus; Bacillus; Bacillus cereus; Candida; Penicillium; Staphylococcus; Staphylococcus saprophyticus
• ISSN: 2157-944X; 2157-9458
• DOI: 10.4236/fns.2014.517180

A study was undertaken with the objective of determining the microbial quality and isolating and identifying the predominant bacteria and fungi associated with the small scale production of biltong by local Butcheries. The physico-chemical characteristics of the commercially prepared beef samples were characterized to determine if they had a bearing on the microbial quality. Electron microscopy was used to characterize microbial colonization of the biltong. Bacteria from the genera Staphylococcus and Bacillus were found to be the predominant taxa associated with the biltong, a trend consistent with findings in previous studies on biltong. A total of 14 species were identified from the genus Staphylococcus with 20% of all bacterial strains identified as Staphylococcus saprophyticus. Four biltong samples were found to comprise Bacillus cereus, a well known food-borne pathogen associated with food poisoning. The predominant moulds and yeasts were found to conform to findings from previous studies conducted on intermediate moisture meat products with the genera Aspergillus, Penicillium and Candida being common.