Microbiological evaluation of dressing procedures for crocodile carcases in Queensland

Abstract

Analysis of microbiological quality of crocodiles (Crocodylus porosus) during the dressing procedure showed that disinfection of the skin with a foaming, chlorine-based, alkaline sanitizer before skinning reduced bacterial counts on the skin, and that dipping crocodile meat in 1.3% acetic acid solution effectively reduced bacterial levels. Reductions were in the range 51-92%, depending upon prior levels of contamination. Total bacterial counts on processed meat samples were comparable with those obtained in the beef, pork and lamb industries. Salmonellae were isolated from 14 of 72 carcasses. Most (65%) of these isolates were in Salmonella subsp. III, formerly classified as S. arizona.