Salmonella in captive crocodiles (Crocodylus johnstoni and C. porosus) [meat hygiene]

Manolis, S.C.; Webb, G.J.W. . School of Biological Science; Pinch, D.; Melville, L.; Hollis, G.

Salmonella in captive crocodiles (Crocodylus johnstoni and C. porosus) [meat hygiene]

1991

Manolis, S.C. | Webb, G.J.W. (New South Wales Univ., Kensington (Australia). School of Biological Science) | Pinch, D. | Melville, L. (Northern Territory Dept. of Primary Industry and Fisheries, Darwin (Australia)) | Hollis, G. (G. Webb Pty Ltd, Winnellie (Australia))

The prevalence of Salmonellas in the 2 crocodile species was investigated on each of 2 farms in the Northern Territory. On 1 farm, a similar proportion of animals of each species - 20 to 28 percent - carried the bacteria; on the other, 81 percent of C. porosus, but 5 percent of C. johnstoni, were carriers. Procedures for the preparation of meat for human consumption are reviewed in relation to the opportunities for minimising contamination. On meat prepared for consumption, the prevalence of salmonellas was greater than that expected for beef and mutton, but lower than for poultry. Of the serotypes isolated from processed carcasses, the most frequent was S. singapore.

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