Page 235 - Small Animal Clinical Nutrition 5th Edition

238 Small Animal Clinical Nutrition

container closed. These precautions limit the availability of
Table 11-4. Sampling procedures for foodborne illnesses. moisture and air needed for oxidative chemical degradation and
VetBooks.ir • Collect samples for toxicologic and microbiologic studies as microbial growth. Placing the food still in its sack in a canister
separate samples and label them accordingly.
• Collect several samples from the same source, e.g., different or other closed container will extend the shelf life by further
areas of the food bag, stool specimen. reducing the availability of moisture and oxygen. This method
• Treat samples as though they were being prepared for a legal of storage has the added advantage of preventing rodent and
case by following the rules of evidence. insect damage and maintaining palatability. In addition, storing
• Collect duplicate samples or split samples so that the veteri-
narian can retain one sample and the other can be submitted the product in the original bag will preserve the date code
to the laboratory. information stamped on the bag and enhance investigation of a
• Collect samples for microbiologic testing aseptically using problem if one occurs.
sterile gloves, instruments and containers.
• Use watertight sample containers, preferably with screw-type
lids.
• Label all sample containers with an accurate and complete REASSESSMENT
description of the contents, e.g., submitter’s name, client’s
name, date and time collected, product name, etc. Submit
other sample information and any supporting descriptions The type and duration of therapy will be dictated by the diag-
with the samples. nosis and the physical condition of the patient. Therapy typi-
cally will consist of supportive, symptomatic treatment because
most foodborne illnesses are self-limiting. With illnesses such
as metal poisoning or mycotoxicoses that produce characteris-
Table 11-5. Prevention of foodborne illness in animals.
tic blood or biochemical changes, those specific parameters
Commercial pet foods (moist or dry kibble) should be monitored routinely for evidence of recovery. In
Discard foods from bulging or leaking cans and damaged bags. those cases in which the patient does not recover, veterinarians
Discard all foods with an abnormal color, foreign materials,
odor or moldy appearance. should first reassess the patient to ascertain whether exposure
Discard dry foods 30 minutes after adding water. to the foodborne agent has been discontinued. If so, then an
Avoid frozen raw diets. inaccurate diagnosis or other pathologic factors may have
Homemade diets
Use raw ingredients appropriate for human consumption. complicated the case. Continued monitoring of laboratory
Cook ground meat thoroughly to the center. parameters is warranted. Animals that recover only to suffer
Sear the surface of whole meat cuts. another bout of foodborne illness at a later date are obviously
Cook all eggs: whole, yolks, whites and shells if used as calci-
um supplement. being exposed to unsafe foods. Therefore, the veterinarian
Wash all raw fruits and vegetables. should counsel the pet owner to prevent further recurrences
Control food contamination (Table 11-5).
Use stainless steel utensils, feeding bowls, etc. whenever pos-
sible.
Keep food preparation areas, cooking utensils and food bowls
spotlessly clean. Wash and disinfect bowls and utensils daily. ACKNOWLEDGMENT
Store dry, commercial foods in a cool, dry environment, free
from insects and rodents.
Empty the feeding bowl of moist or moistened foods not con- The authors and editors acknowledge the contribution of Dr.
sumed within two to four hours if the ambient temperature is James Cullor in the previous edition of Small Animal Clinical
above 10°C (50°F).
Clean, wash and disinfect food utensils and food bowls after Nutrition.
each feeding.
If feeding free choice, check food daily for mold and spoilage.
Control microorganisms in food using physical means
Cook all home-prepared foods at 82°C (180°F) for at least 10 ENDNOTES
minutes.
Verify cooking temperatures with a cooking thermometer and a. Crane S. Feeding raw diet mythology. Personal communica-
internal meat temperatures with a meat thermometer.
Validate thermometer accuracy periodically with boiling water. tion. 2006.
Cover all perishable foods and opened cans of pet food and b. Miller EP. Unpublished data. September 1996.
store in the refrigerator at 4°C (40°F) when not being prepared, c. Cullor JS. Unpublished data. May 1995.
cooked or consumed.
Control the pet’s access to unintentional foods d. Analytab Products, Inc, Plainview, NY, USA.
Minimize roaming on trash pick up days.
Monitor closely when off leash.
REFERENCES
bulk dry commercial foods. Spoilage bacteria require at least The references for Chapter 11 can be found at
30% moisture for growth whereas molds require 5 to 15%. Dry www.markmorris.org.
pet foods have moisture content in the range of 6 to 9%.
Therefore, dry commercial pet foods will have a satisfactory
shelf life if stored in a cool dry place with the top of the bag or