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. 2020 May 25;8(5):791. doi: 10.3390/microorganisms8050791

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Short-term processing of biltong for reduction of Salmonella. (A) Comparison of 2%, 3%, or 4% vinegar in the marinade formulation. (B) Comparison of 1.7%, 2.2%, or 2.7% NaCl in the marinade formulation. After marination, beef was held at 25°C (77°F) and 55% RH for up to 8 days. Negative controls (Neg CTL) demonstrate the effectiveness of the selective media against background organisms from non-inoculated/processed beef. Graphs of various trials were adjusted to a common starting level. Treatments were analyzed by RM-ANOVA using the Holm–Sidak test for pairwise multiple comparisons to determine significant differences; treatments with different letters are significantly different (p < 0.05); treatments with the same letters are not significantly different (p > 0.05).