[South African biltong--another close look]

Twenty beef biltong samples from various commercial sources were investigated chemically and microbiologically. The biltong contained 5-10% NaCl, little sugar and nitrite but 10-860 ppm nitrate. The addition of nitrate apparently did not ensure stability, since spoiled biltong often contained much residual nitrate. Biltong was stable at the barrier combination of aw less than or equal to 0.77 and pH less than or equal to 5.5 because such samples did not spontaneously become mouldy. A high degree of contamination with moulds and yeasts was found indicating a real health hazard to which consumers might be exposed. Better control measures must be imposed to ensure a better product to the consumer.