Microorganisms from 45 pieces of ‘khundi’ - a dried and smoked meat produced from beef and mutton - were cultured on various media. Twelve species of bacteria, ten yeasts and sixteen molds were isolated during a period of 20 months. The microorganisms were compared with those obtained from two raw ingredients, that is, fresh beef and mutton. There were similarities between the raw and dried meats. Some of the microorganisms are known to produce toxins which might be the cause of frequent illnesses often reported after the consumption of ‘khundi’ meat.

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