Microbiological Analysis of Alligator ( Alligator mississippiensis ) Meat.

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.