TABLE 5.

The table summary of microbiological characterization of dried meat and meat products from various processing conditions, storage, packaging, and localities.

Dried meat/Meat products	Tested microorganisms	Conditions	Finding	References
Beef, kudu, and springbok Biltong, dried, cured meat	L. monocytogenes, S. aureus, and S. pasteuri.	- Dry biltong’ (moisture content: 21.5–25.3 g/100 g; aw: 0.65–0.68) - “Moist biltong” (moisture content: 35.1–42.8 g/100 g; aw: 0.85–0.89)	Distinct low TPC, high level of LAB and D-lactic acid was observed in “dry biltong” as compared to “moist biltong” group. Only S. aureus was periodically detected (2.6 log cfu/g), while L. monocytogenes and Salmonella were not detected.	(74)
Tinko dried meat	Bacteria: S. aureus, Micrococcus luteus, Neisseria sp., and Acinetobacter sp. Fungi: Aspergillus niger, Penicillium sp., Rhizopus sp., and Aspergillus flavus	Storage (rainy season) Cupboard Refrigerator	Almost all except for Neisseria sp. bacterial isolates showed potentially resistance to antibiotics used. Increased bacterial counts were observed in the cupboard-stored (2.5 × 107–3.3 × 107 cfu/ml) samples as compared to refrigerated-stored (2.0 × 107–1.4 × 107 cfu/ml).	(90)
Spanish cured meat	Mesophilic aerobic bacteria and psychrotrophic bacteria Enterobacteriaceae, S. aureus Salmonella spp., and L. monocytogenes	Commercial packaging of variety cured meat products	Non-significant detection of Enterobacteriaceae was observed, while Salmonella spp. and L. monocytogenes were non-detected before enrichment S. aureus was detected in all samples (range 3.91–4.57 log cfu/g) in considerably safe level for food safety quality	(91)
Kitoza meat	Lactic acid bacteria and coagulase-negative staphylococci L. monocytogenes, S. aureus	Different local manufacturer for sun-dried and/or smoked Kitoza	No Salmonella spp. were detected, on 1 sample contaminated with L. monocytogenes. B. cereus and C. perfringens under the detection threshold (2 and 1 log cfu/g, respectively). S. aureus has been observed to be significantly different for dried and smoke kitoza (P ≤ 0.001); S. aureus counts in dried kitoza (3.4 ± 1.0 log cfu/g) and smoked kitoza (2.3 ± 0.7 log cfu/g).	(87)
El-Guedid dried meat	LAB and coagulase negative staphylococci L. mesenteroides, L. sakei, and S. saprophyticus S. aureus	Raw meat from different origins and downstream processes (365 days storage)	Enterobacteria counts were observed about 2.0 ± 1.0 log cfu/g throughout the storage. Listeria, Salmonella, and anaerobic sulfite-reducing bacteria (SRA) were not detected in this study. S. aureus was only detected in few samples and became below the detection threshold after (<10 log cfu/g). Yeasts and molds contaminated all samples of sliced fresh meat at average level of 3.0 ± 0.7 log cfu/g and across the storage period, it became under the detection threshold.	(92)