Microbial quality assessment of biltong produced and marketed in Lubumbashi, DR Congo
1 Nouveaux Horizons University (UNH), Department of Food Sciences, Faculty of Food and Environmental Sciences, Lubumbashi, DR Congo.
2 University of Lubumbashi (UNILU), Department of Pre-Clinics, Faculty of Veterinary Medicine, Lubumbashi, DR Congo.
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(02), 593–598
Publication history:
Received on 10 September 2023; revised on 07 November 2023; accepted on 10 November 2023
Abstract:
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.
Keywords:
Biltong; Food preservation; Hygienic condition; Microbiological characteristics; Lubumbashi
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