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[South African biltong--another close look].
Journal of the South African Veterinary Association
|December 1, 1984
Summary
Commercial beef biltong often shows high levels of nitrate and microbial contamination, posing a health risk. Stability requires specific water activity (aw) and pH levels to prevent spoilage and mold growth.
Area of Science:
- Food Science
- Microbiology
- Food Chemistry
Context:
- Investigation of twenty commercial beef biltong samples.
- Analysis of chemical composition including NaCl, sugar, nitrite, and nitrate levels.
- Microbiological assessment for contamination.
Purpose:
- To evaluate the chemical and microbiological quality of commercial beef biltong.
- To determine factors contributing to biltong stability and spoilage.
- To identify potential health hazards associated with biltong consumption.
Summary:
- Beef biltong samples contained 5-10% NaCl, low sugar and nitrite, but high nitrate (10-860 ppm).
- Nitrate addition did not guarantee stability; spoiled samples often had residual nitrate.
- Stability was observed at water activity (aw) ≤ 0.77 and pH ≤ 5.5, preventing mold growth.
- High contamination with molds and yeasts indicates a significant health hazard.
- Improved control measures are necessary for consumer safety.
Impact:
- Highlights the need for enhanced quality control in biltong production.
- Informs consumers about potential health risks associated with contaminated biltong.
- Provides data on critical control points (aw and pH) for biltong preservation.
- Suggests regulatory or industry-wide improvements for safer food products.