Microbial quality assessment of biltong produced and marketed in Lubumbashi, DR Congo

Objective: The aim of this study was to evaluate the hygienic quality of biltong produced locally and sold in Lubumbashi.

Methods: Seventy-five biltong samples were taken randomly from five supermarkets in the city of Lubumbashi, at the rate of 15 samples per supermarket. Thus, the mesophilic aerobic flora (MAF), yeasts and molds, Staphylococcus aureus and Clostridium perfringens, were enumerated on these samples after a series of successive decimal dilutions and inoculations in selective media.

Results: The results of microbiological analyzes revealed that levels of microbial contamination varied depending on the points of sale. MAF (2.34 ± 0.12 to 3.79 ± 0.17 x 10⁶ CFU/g) as well as yeasts and molds (3.50 ± 0.17 to 4.25 ± 0.50 x 10³ CFU/g) constituted the predominant flora of the biltong studied in five large supermarkets in the city of Lubumbashi with 100% of samples presenting levels of contamination above acceptable standards. S. aureus and C. perfringens were identified at low levels compared to acceptable standards, i.e. from 1.80 ± 0.07 to 3.79 ± 0.41 x 10² CFU/g and 15.33 ± 0.15 to 32, 33 ± 0.34 CFU/g, respectively.

Conclusion: This study highlighted the exposure of the population of Lubumbashi to food poisoning through the consumption of locally produced biltong. Improving its hygienic quality involves reducing the total flora present on the meat, pathogenic germs and spoilage germs based on the initial microbiological quality of the meat used, improving personal hygiene agents assigned to production and improving the manufacturing process.