Page 222 - Small Animal Clinical Nutrition 5th Edition

Chapter
11

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Food Safety

E. Phillip Miller
Neil W. Ahle
Mary C. DeBey

“Do not eat any detestable thing . . .
Do not eat anything you find already dead.”
Deuteronomy 14: 3, 21

contamination occurs, the more widespread the outbreak.
INTRODUCTION
Foodborne diseases (Figure 11-1) can be divided into two
Each year more than 24 million Americans are affected by types: 1) food infections (usually bacterial) and 2) food intoxi-
foodborne illnesses such as salmonellosis, botulism and staphy- cation (microbial toxicoses) (Ensminger et al, 1995). Food
lococcal food poisoning (Ensminger et al, 1995). In people, infections such as salmonellosis and salmon disease
both identified and undocumented pathogens likely cause 76 (Neorickettsia helminthoeca) result from ingestion of infectious
million cases of foodborne illness, 323,000 hospitalizations and microbial cells that invade the host’s tissues, and after an appro-
5,200 deaths annually (Mead et al, 1999). Luckily, the typical- priate incubation period, produce the disease. Because it takes
ly affected person often improves in 24 hours and has little time for these cells to replicate to pathogenic numbers, clinical
more than an upset stomach. Likewise, domesticated pets can disease in food infections does not become evident until at least
become ill from ingesting contaminated food. Most animal 12 to 24 hours after ingestion.
feedstuffs including spoiled foods such as garbage and carrion Food intoxications do not depend on the ingestion of viable
are rich in the nutrients needed to support rapid microbial col- cells, but result from ingestion of a food that already contains a
onization (Coppock and Mostrom, 1986). This phenomenon microbial toxin. Because cell replication is not required, the
occurs quickly because most bacteria have the ability to double signs of food poisoning appear rapidly, sometimes in less than
their number every 30 minutes under favorable moisture and one hour after ingestion. The term “food poisoning” is often
temperature conditions. incorrectly used as a synonym for foodborne illness or any ill-
Microbes of all shapes and sizes are everywhere in our envi- ness thought to be food related.
ronment. Foods can be contaminated at any stage of produc-
tion, starting in the field and ending with storage in the home.
The time between the harvesting of pet food ingredients, food CLINICAL IMPORTANCE
handling and preparation in the home and consumption of the
final product provides multiple opportunities for microbial When a pet exhibits signs of gastrointestinal (GI) disease, the
populations to proliferate. Microbial growth can result in either owner often concludes that food must be the culprit. In the
food spoilage or risk of foodborne illness.The current methods past, when pets relied on table foods, carrion, garbage and
of food processing and preservation simply forestall the final improperly cooked pet foods for sustenance, this conclusion
outcome: spoilage. The earlier in the food production cycle the would have been credible (Galton, 1955; Thornton, 1972).