Microbiological testing of crocodiles during the dressing procedure has shown that sanitising the skin before skinning reduces the bacterial count on the skin and that dipping crocodile meat in 1.3% acetic acid solution effectively reduces bacterial levels. The total bacterial count on the processed mean sample was comparable with that obtained in the beef, pork and lamb industries. Salmonellae were isolated from 14 of the 72 carcases. Most (65%) of these isolates were in Salmonella subspecies III, formerly classified as Arizona.