For this study 48 non-infected muscle, lymphatic and visceral bovine tissue samples were collected from an approved red meat abattoir and spiked with 8 × 107cfu/mℓ of M. bovis. The different spiked samples were subjected to cooking and drying (drying through the process of biltong-making) processes in a controlled laboratory environment. Mycobacterial isolates confirmed as M. bovis by means of polymerase chain reaction (PCR) were observed in 17 of a total of 576 samples that were exposed to the secondary processing method of cooking. The study showed that not only can M. bovis survive the cooking process but the survival of the bacterium will be determined by its unique adaptive changes to the surrounding composition of the environment. The results for the samples exposed to the drying process (n = 96) did not show any growth, suggesting that the process of biltong production as used in this study is likely to render infected meat safe for human consumption.

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This article presents the findings of research that was conducted amongst Enterprise Architecture (EA) practitioners in the South African financial services sector. Due to the duration and cost implications of EA projects, factors that contribute to the success and failure of EA initiatives need to be investigated and identified. The research was largely based on a similar international study that was conducted by Schekkerman (2004b). A number of aspects of EA were investigated, including the place of EA in organisational and strategic governance, the EA architects, practices and processes, as well as the measurement of EA initiatives. Key findings from the study were that South African companies surveyed demonstrated lower levels of maturity in their approaches to the management of EA practices and processes; also identified were significant differences in the approach in South African respondents compared to international studies with respect to ownership of EA initiatives and the types of EA frameworks and modelling techniques in use.

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