Prevalence and serovar distribution of Salmonella in fresh and frozen meat from captive Nile crocodiles (Crocodylus niloticus)

Salmonella was isolated from 6 of 20 (30.0%) samples of fresh meat, and from 28 of 140 (20.0%) samples of frozen meat processed for human consumption from captive Nile crocodiles (Crocodylus niloticus) in Zimbabwe. Salmonella enterica isolates showed a serovar distribution of 41.2% (1434) subsp. enterica, 11.8% (434) subsp. salamae and 41.2% (1434) subsp. diarizonae. Analyses of fresh meat samples yielded Aeromonas (A. hydrophila) in 18 of 20 samples (90%), and a mean aerobic plate count (APC, 30 °C) of 5.79 cfu/g, a mean coliform count (TC, 37 °C) of 5.08 cfu/g and a mean faecal coliform count FC, 44 °C) of 4.76 cfu/g. It is suggested that the presence of Salmonella in meat samples may be due to skin surface contamination originating from faecally polluted rearing water ponds combined with excessive handling procedures during flaying. The common presence of Salmonella, including serovars of proven pathogenic potential, in crocodile meat offered for human consumption should concern consumers and public health authorities, as well as staff employed at crocodile farms.