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Literature Review on Microbiological Hazards Associated with Biltong and Similar Dried Meats

Objective

<p>The need for a literature review was identified to gather information on the microbiological hazards that may be associated with biltong and similar dried meat products and the processes and controls to ensure their safe manufacture and shelf life stability taking into account:</p>

<p>The guidance currently available on the manufacture of biltong and similar dried meat products products from international authorities, food research associations and industry etc. including:</p>

<ul>
<li>the key microbiological risks that this guidance has identified in terms of pathogens and spoilage microorganisms</li>
<li>the key controlling factors and CCPs that this guidance has identified to aid the safe production of biltong and similar dried meat products from a microbiological perspective</li>
<li>Relevant information available in the scientific literature concerning microbiological risks and key controlling factors for biltong and similar dried meat products.</li>
<li>Relevant information available in the scientific literature concerning risks associated with parasites and key controlling factors for biltong and similar dried meat products.</li>
</ul>

More information

<p>Background: In recent years there has been an apparent growth in the availability of biltong, jerky and similar types of dried meats in the UK. Whilst the vast majority of these products appear to be imported there seems to be an increase in production of these products in the UK. It was felt that more evidence of the hazards associated with small scale production of this type of food was required with the aim of providing Local Authorities (LAs) and Food Business Operators (FBOs) with practical, evidence-based advice on safe manufacturing procedures. </p>

Abstract
Institution
Campden BRI
Start date
2010
End date
2010
Funding Source
Project number
B13015
Categories
Commodities