Microbiology of frozen goat meat and toxin production by Bacillus cereus isolated therefrom.

Microbial analysis of commercial samples of freshly frozen goat meat and those stored at - 12 degrees C for one week revealed high counts of aerobic bacteria, Bacillus cereus, Staphylococcus aureus and Streptococci. These counts increased with storage. Psychrophilic bacteria were higher in number than mesophiles.