Microbiological evaluation of dressing procedures for crocodile carcases in Queensland

Abstract

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.

Salmonelliasis in Wildlife From Queensland

“…During the first survey, 11 of 23 crocodiles carried Salmonella spp. and 65% of the isolates were serotypes of Salmonella subspecies IIIb (Rickard et al, 1995). During the second survey of 49 crocodiles, and after a change in the slaughtering routine, only three salmonellae were isolated of which two were serotypes of Salmonella subspecies IIIb (Rickard et al, 1995).…”

“…and 65% of the isolates were serotypes of Salmonella subspecies IIIb (Rickard et al, 1995). During the second survey of 49 crocodiles, and after a change in the slaughtering routine, only three salmonellae were isolated of which two were serotypes of Salmonella subspecies IIIb (Rickard et al, 1995). During the slaughter of C. porosus and C. johnstoni in the Northern Territory, 16% of 287 meat swab samples yielded salmonellae of which 11% were serotypes of Salmonella subspecies III (Manolis et al, 1991).…”

Oral and cloacal microflora of wild crocodiles Crocodylus acutus and C. moreletii in the Mexican Caribbean

“…Microbiological analyses of meat of several farmed crocodilian species have shown the presence of the bacteria genera Salmonella, Staphylococcus, Flavobacterium, Pseudo monas, Acinobacter, Enterobacter, Moraxella, Micrococcus, Streptococcus and Escherichia (Madsen 1993, Rickard et al 1995, Hoffmann & Romanelli 1998, Thomas et al 2001. Furthermore, infection by Bacillus cereus after black caiman Melanosuchus niger meat consumption has been reported in the Amazonas (Suárez et al 2000).…”

“…Farmed crocodilian meat harvested for human consumption often shows bacterial contamination, which principally occurs during slaughter and dressing procedures (Revol 1995, Rickard et al 1995, Thomas et al 2001, Magnino et al 2009). Microbiological analyses of meat of several farmed crocodilian species have shown the presence of the bacteria genera Salmonella, Staphylococcus, Flavobacterium, Pseudo monas, Acinobacter, Enterobacter, Moraxella, Micrococcus, Streptococcus and Escherichia (Madsen 1993, Rickard et al 1995, Hoffmann & Romanelli 1998, Thomas et al 2001.…”

“…These attacks involved C. mo reletii and no case of attack by C. acutus was reported (Marlin et al 1995, Finger et al 2002, Garel et al 2005. The principal factors of this increase in crocodile−human interactions in Quintana Roo and Belize are the increase in human and crocodile populations, the destruction and fragmentation of cro codile habitat, the deliberate and unintentional feeding of crocodiles in human-populated areas, the increased efforts in recording crocodile attacks, drought causing loss of water in lagoons that increase the density of crocodiles and the economic situation in Mexico that increases illegal and subsistence fishing, thereby increasing the probability of crocodile encounters (Lazcano-Barrero 1996, Finger et al 2002, Garel et al 2005.Farmed crocodilian meat harvested for human consumption often shows bacterial contamination, which principally occurs during slaughter and dressing procedures (Revol 1995, Rickard et al 1995, Thomas et al 2001, Magnino et al 2009). Microbiological analyses of meat of several farmed crocodilian species have shown the presence of the bacteria genera Salmonella, Staphylococcus, Flavobacterium, Pseudo monas, Acinobacter, Enterobacter, Moraxella, Micrococcus, Streptococcus and Escherichia (Madsen 1993, Rickard et al 1995, Hoffmann & Romanelli 1998, Thomas et al 2001.…”