Survival of Listeria monocytogenes, and enterotoxin-producing Staphylococcus aureus and Staphylococcus pasteuri, during two types of biltong-manufacturing processes

Biltong is a ready-to-eat (RTE) meat product, produced from raw muscle meat by marination, curing and drying. The aim of this study was to determine the survival of three representative bacterial pathogens, (Listeria monocytogenes, Staphylococcus aureus and Staphylococcus pasteuri) throughout the manufacturing process of biltong. Beef portions were surface inoculated with selected isolates and prepared using either a traditional, home-style or modern, manufacturing method prior to drying at 25 °C for 96 h. These two methods differed in their marination process. Samples were taken every 12 h and bacteria enumerated by plate counts. Biltong produced using the modern method was associated with lower counts compared to product produced using the traditional technique. Less than 1 Log CFU/g L. monocytogenes cells were detected in final product and cell counts decreased rapidly throughout both processes. By contrast, 2–4 Log CFU/g cells of Staphylococcus strains survived in the final product. The latter finding may hold future foodborne illness implications, as these strains of Staphylococcus were enterotoxin-producers.