The two tail muscles, ilio caudalis and ischio caudalis, along with hide surface areas from four alligators, Alligator mississippiensis, were evaluated for microbial numbers and types. Microbial analyses of hide surfaces yielded a mean aerobic plate count (APC, 35 C) of approximately 4.45 logs/cm2 at 35 C, and total coliform counts were low. Salmonella was not recovered from hide or tissue samples. APCs of fresh meat samples were low (2.88 – 3.02 logs/g) regardless of muscle type, with no recovery of fecal coliforms or Escherichia coli. Microbial development in meat stored at 1.7 C for up to 15 days was comparable to that reported for fresh beef. Typical microorganisms recovered included Corynebacterium, Staphylococcus, Micrococcus, Flavobacterium, Pseudomonas, Acinetobacter, Arthrobacter and yeasts.
1Florida Agricultural Experiment Stations Journal Series No. 2338.
2Food Science and Human Nutrition Department.
3Animal Science Department.