Potential cross‐contamination of the ready‐to‐eat dried meat product, biltong

Abstract

PurposeThe aim of this paper is to evaluate the hygiene of surfaces that come into direct contact with the ready to eat dried meat product, biltong, at point‐of‐sale in three different retailers in Johannesburg, South Africa, by investigating the presence of indicator organisms.Design/methodology/approachSamples were collected and plated in duplicate for aerobic plate, total Enterobacteriaceae, coliforms and Escherichia coli counts using standard methods. Typical E. coli colonies on Rapid E. coli 2 Agar™ were selected and further identified using 16S rDNA molecular sequencing methods.FindingsBacterial counts associated with biltong product ranged between 6–7 Log CFU/g, while counts on cutting utensils ranged between 5–6 Log CFU/cm2. Overall, the lowest counts were associated with display cabinets (2–6 Log CFU/cm2). Predominant populations were often similar between biltong product and various surface samples, indicating potential cross‐contamination. Results from 16S rDNA sequence analysis showed that E. coli strains isolated from biltong product and correspondingly from cutting utensils, were 100 per cent genetically similar. Strains of potential pathogens belonging to the Shigella dysenteriae group (99 per cent) were also identified.Originality/valueThis paper highlights that surfaces in direct contact with biltong, an increasingly popular dried meat commodity worldwide, may act as potential sources for cross‐contamination of product with potential food‐borne pathogens, which may hold foodborne illness implications.

Cross-contamination and recontamination by Salmonella in foods: A review

“…In this sense, improving cleaning and disinfection procedures through hand washing, changing of gloves, and daily sanitation of cutting utensils and display cabinets is essential (Naidoo & Lindsay, 2010).…”

Processing of South African biltong – A review

“…However, there has been concerns about its microbial profile. Studies assessed the levels of organisms that are naturally present in a variety of biltong that was bought from various stores throughout South Africa ( Van der Riet, 1976a;Wolter et al, 2000;Mhlambi et al, 2010;Naidoo & Lindsay, 2010c;Naidoo & Lindsay, 2010a;Petit et al, 2014) and Botswana (Matsheka et al, 2010). Burfoot et al (2010) compiled a summary of results, which concluded that commercial biltong has total viable counts up to 7 log cfu/g, Enterobacteriaceae and coliforms up to 4 log cfu/g, yeasts up to 7 log cfu/g, moulds up to 5 log cfu/g, lactic acid bacteria up to 8 log cfu/g, and Staphylococci up to 8.5 log cfu/g.…”

Infrared drying as a potential alternative to convective drying for biltong production

“…The overall quality of biltong processed under both the convective and infrared conditions in the present study was therefore satisfactory in terms of the heterotrophic microbial load in comparison with recommended guideline data (Table 3). However, these results do not take into account the potential post-production contamination of biltong occurring when such food material is exposed to poor hygiene conditions as highlighted in a study by Naidoo and Lindsay (2010b). …”

“…Some of the dried ready-to-eat (RTE) meat products produced across the world include: Brazilian Charque , Ethiopian Qwanta , American Jerky , Canadian Pemmican and Tunisian Kaddid (Heinz and Hautzinger, 2010; Norman and Corte, 1985; Naidoo and Lindsay, 2010a, 2010b). Biltong is a popular meat-based RTE snack widely consumed in South Africa, which is commonly described in the country as a national delicacy (Naidoo and Lindsay, 2010b). Although limited information is available about the size of the South African biltong market, it was estimated that at least 100 tons of biltong were produced annually by 1984 (Osterhoff and Leistner, 1984).…”