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The Question of Bacteria

Most of us think that what we eat and the way we eat it, is the norm and
anyone who eats differently is considered abnormal. As a whole, we tend
to apply this to the way we feed our pets. In some cultures, dogs and
cats are food but in North America the concept of eating dogs and cats
is abhorred. Those who believe that prehistoric humans were
non-carnivorous vegetarians think that the human digestive system is
configured to eat a mainly vegetarian diet, while those who believe
primitive ancestors to have been chiefly hunters, think the opposite to
be true. Raw foodists believe eating only raw food, including raw meat,
is normal while others argue that humanity has been cooking for so long
that the body can hardly be ill-adjusted to cooked food.

When it comes to feeding pets, what could be more natural for carnivores
than a raw meaty diet? And yet, there's nothing quite as
controversial as raw pet diets! If you are like most people, you
probably believe that anything other than kibble or canned pet food is
unsuitable, perhaps even dangerous, for dogs and cats. What you may not
know is that the pet food industry has only been around for less than
one hundred years, whereas carnivores have been thriving and reproducing
on raw foods for many, many thousands of years. All foods have some
degree of risk. The question isn't whether risk exists. Raw meat can
be contaminated with bacteria; however, kibble can also contain
disease-causing molds and other pathogens. Aflatoxin contamination of
dog kibble has resulted in hundreds of sick pets and even death. As
well, there are case reports of pathogens found in commercially produced
dog food and in dog treats such as rawhide, pig ears, jerky, and chew
hooves.

It is a basic premise of natural science that dogs and cats, like all
other creatures are provided with all the materials and conditions
required to maintain health. Dogs and cats evolved to eat bacteria in
their food and from other sources in the environment. They eat soil,
contaminated meat, and buried carcasses and bones. Dogs being naturally
coprophagic enjoy eating the feces of many different animals and much to
their owner's disgust, sometimes their own. Consider that many dogs
use the kitty litter box as a snack try without adverse effects.
Domestic dogs and cats scavenge and sniff around in all sorts of
'unhygienic' places. Not only that, they continue the ancient ritual of
licking mouths, and genitals; both their own and those of others of
their species. Each one of these anatomical areas is a source of
bacteria. So, no matter what the diet, by licking its "private parts",
your dog or cat is consuming bacteria.

Protective Activities of the Digestive System

There are a number of factors that prevent pathogenic bacteria from
taking a foothold in the dog or cat's body. The first defense is
saliva which kills bacteria entering with the food. Saliva is often
referred to as a gatekeeper because of its protective role against
harmful pathogens.

The stomach is highly acid (pH 1-2) and contains strong hydrochloric
acid (HCL). HCL creates the right pH for enzymes to work efficiently and
it kills bacteria that have escaped the protective enzymes in the
saliva. Bacteria that survive the high acid content of the stomach then
pass into the small intestine. Compared to the stomach, the small
intestine is a relatively hospitable environment. The first section of
the small intestine is called the duodenum. The pancreas and liver
deposit their digestive enzymes, bicarbonate and bile salts,
respectively, in this part of the small intestine.

The digestive enzymes from the pancreas digest the cells walls of
harmful bacteria. The bile salts from the liver are primarily used for
fat digestion and transportation and also potent antimicrobial agents.
In addition, lysozyme is secreted by cells that line the digestive
tract. Lysozyme is a potent enzyme that attacks bacterial cell walls,
and is believed to be another primary control preventing bacterial
overgrowth in the upper gastrointestinal tract.

Bacteria that are able to survive need to be able to stick to the lining
of the intestinal wall. To hold on they must contain adhering proteins,
have their own means of locomotion, and be able to multiply rapidly
enough to overcome the forward peristaltic movements of the small
intestine. Bacteria that fail to meet the criteria for attachment,
motility and propagation will pass on into the fecal matter and into the
large intestine. The large intestine collects and processes undigested
material that passes through the small intestine. The bacterial
population of the large intestines is much greater than that found in
the small intestine, with a higher number of gram-negative bacteria.
These bacteria are very important to normal large intestinal physiology.

Normal Flora

The term "normal flora" implies that bacteria exist within the animal
body symbiotically and generally cause no harm. Each dog or cat's
diet, environment, body chemistry, and immune system influence their
particular floral balance.

The intestinal flora is relatively stable and maintains fairly constant
numbers and types of bacteria in each area of the intestinal tract. This
stability of normal flora discourages infection by outside pathogens and
prevents overgrowth of potentially pathogenic members. New organisms
that enter the system in contaminated food or water generally are
suppressed by the established flora. This suppression is related to
production by members of the resident flora of antimicrobial substances
which inhibit the growth of foreign microorganisms. Antibiotics that
kill off part of the intestinal flora can upset its balance and may open
the door to infection or pathologic overgrowth. For instance, normal
dogs and cats are quite resistant to Salmonella, and a large oral dose
is required to initiate infection. If the intestinal flora is suppressed
by antibiotics, however, the individual becomes much more susceptible
and can be infected by a relatively small dose.

What the Naysayers Say

Several studies have been conducted to examine potential risks of
feeding raw diets. In addition to proving raw diets contain bacteria,
some researchers claim to be concerned for people handling feces from
pets fed raw diets, pet owners handling their pet's food bowls and
the effects of raw pet diets on children, elderly and the
immunosuppressed.

Do raw diets carry bacteria?
Naysayers say: "A variety of potential enteropathogens of both
animals and humans were identified in commercially available raw diets
evaluated…"

Yes, studies have concluded that raw pet foods contain bacteria.
However, the fact that bacteria are present should not come as a
surprise. There is simply no such thing as "bacteria-free" meat. Most of
the 10 billion cows, pigs, and birds butchered every year for meat at
the supermarket are contaminated with one bacteria or another.
Therefore, it is probable that the meat you bring into your home to feed
yourself or your family is potentially as contaminated with bacteria as
raw meats fed to pets! For example, Salmonella spp. has been identified
from 7.5% of ground beef, 44.6% of ground chicken, and 49.9% of ground
turkey samples.

"Meat from healthy animals becomes contaminated at slaughter. Meat
surfaces become infected with microorganisms associated with food
poisoning during handling, packaging, processing, storage, and
transportation. Although many procedures have been incorporated into
food processing procedures for both the meat and poultry industries to
reduce the level of contamination, bacteria persist: All products should
be considered contaminated." Rebecca L. Remillard, PhD, DVM

What about the people handling feces from animals fed raw diets?
Naysayers say: "For humans, the risk of exposure to pathogens via
direct or indirect contact with animal feces, or via contact with raw
diets, must be considered, particularly with Salmonella spp., as fecal
shedding of Salmonella spp. present in diets has been identified in
dogs."

Since its unlikely you will be sharing your pet's raw diet at
mealtime, any transmission of bacteria would likely occur through the
fecal-oral route. For instance, bacteria might get on your hands while
picking up your dog or cat's feces or when coming into contact with
your pet's anal area when lifting it up. In reality you'd
literally have to eat the animal's feces to get enough salmonella
from it to make you sick. The solution? Abstain from eating dog or cat
feces (that should be easy!), ensure appropriate hygiene such as hand
washing after handling pets, cleaning the cat's litter box or
picking up dog feces. Immediately picking up and disposing of feces
eliminated by your pet in public areas reduces risks associated with
environmental contamination. It's interesting to note that while
feeding raw meat is somewhat controversial, pig ears, pizzles and
rawhide - which carry similar if not higher risks for contamination - is
widely accepted as reasonably safe. One survey found salmonella
contamination of 41% of the dog treats examined.

Can people become infected with food-borne pathogens when handling
contaminated meat products?Naysayers say: "Bacterial contamination
of surfaces that have been in contact with raw diets has not been
evaluated, but must be considered. Bacterial contamination of pet food
bowls may be a potential source of infection for humans."

Why is it that veterinarians think pet owners are dummies when it comes
to handling raw foods for pets? Unless you are a strict vegetarian, you
handle and prepare raw meat in your kitchen so what is the difference
between the raw meat consumed by yourself or your pet? Nothing!

Good hygiene in the kitchen is mandatory whether you are preparing food
for yourself, your family or your pet. Keep shelves, counter tops,
refrigerators, freezers, utensils, sponges, and towels clean to prevent
bacterial contamination of food at home. It is especially important to
wash all utensils and your hands with soap and hot water after handling
one food and before handling another. This helps prevent
cross-contamination in which, for example, bacteria in raw meat could be
transferred to other foods, such as vegetables. Use a different board
for cutting different foods such as produce and meat. Wash cutting
boards with hot, soapy water after each use; then rinse and air dry or
pat dry with fresh paper towels. Non-porous acrylic, plastic or glass
boards and solid wood boards can be washed in an automatic dishwasher.
(Laminated boards may crack and split.) Sanitize both wooden and plastic
cutting boards with a solution of one teaspoon liquid chlorine bleach
per quart of water. Flood the surface with the bleach solution and allow
it to stand for several minutes, then rinse and air dry or pat dry with
fresh paper towels.

Bacteria Are Everywhere

People that are paranoid about bacteria in raw pet diets need not be!
Bacteria live all around us and within us. The air is filled with
bacteria. Bacteria live in the deepest parts of the ocean and deep
within Earth. They are in the soil, in our food, and on plants and
animals. Even our bodies are home to many different kinds of bacteria.
Our lives are closely intertwined with bacteria, and the health of our
planet depends very much on their activities.

You can avoid bacteria by not feeding pets raw foods, but then don't use
a public restroom. When you turn off the water tap or pull open the door
to leave a restroom, you'll contaminate clean hands. Women's public
restrooms contain twice as much fecal bacteria as men's, probably
because women are often accompanied by small children and babies in need
of a change. All this applies to your own bathroom. Each time that it's
flushed, your toilet propels invisible bacterial and viral aerosols into
the air that can float for up to 2 hours contaminating everything from
hand towels to toothbrushes.

Have you opened a door in a public place today? Ridden an escalator?
Worked out at the gym, bought a soda from a vending machine or shopped
for groceries? Studies show that shopping cart handles are among the
leading sources of germs and bacteria in public. Microbiologists at the
University of Arizona Environmental Research Laboratory found 21% of
shopping carts tested to contain bodily fluids. The handles can harbor
staphylococcus aureus, Streptococcus pneumoniae, E coli and other
bacteria from meat and poultry.

The University of Arizona published some research a few years ago. They
found that almost a third of the railings in public transportation-on
buses or subways-were infected with the same bacteria that is found in
feces and that 25% of the seats in movie theatres were infected with
E.coli bacteria, which is bacteria from feces. Another study by U.S. Air
Force doctors in Ohio found that money harbors bacteria which can make
both immuno-suppressed and healthy people very sick.

What is the worst offender in the kitchen? The kitchen sponge or
dishcloth! Both are the perfect nurturing environment for bacteria. The
next worst offender is the kitchen sink. Feel the need to get away from
this story and take a little coffee break? You might want to hold off on
that plan: Twenty percent of the coffee cups tested in one study were
oozing with bacteria, thanks to the sponges that clean them.

It is generally well known that toilets and kitchens are high risk areas
for germ growth, but laundry is rarely mentioned as a potential source
of contamination. Research has shown that germs can spread from one
fabric to another and from the washing-machine drum to the next load.
For years it has been accepted that very hot water is necessary to kill
bacteria in the washing, but preservation of modern textiles has led to
the use of ever lower temperatures and, in our efforts to consume less
energy, our environmental concerns have also led to a reduction in
washing powder. The way that we do our washing today is not always
sufficient to destroy bacteria in clothes. Bacteria from food, the body
or other sources can survive a wash cycle and spread via our hands to
other surfaces. Among them are staphylococcus aureus and klebsiella
pneumoniae and E coli.

Antibacterial soaps would be good if they worked, but they don't
seem to do anything. Disinfectants, on the other hand, kill both viruses
and bacteria. Chlorine bleach, alcohol, and hydrogen peroxide are all
good disinfectants.

Here's some interesting tidbits about hand washing and spreading
germs: 95 percent of people say they wash their hands after using a
public bathroom, but only 67 percent actually wash their hands. Only 33
percent of those who do wash their hands use soap. And only 16 percent
really wash their hands long enough. Every three minutes, a child brings
his hand to his nose or mouth. Every 60 seconds, a working adult touches
as many as 30 objects. (If you're traveling, by the way, you might
want to disinfect that remote control for the TV. That's where the
big bacteria boys hang out in a hotel room. Some viruses can survive on
surfaces for up to 72 hours.)

Speaking of working adults, the phone comes out as the grimiest object
of bacteria in the office, followed by the desktop, keyboard, mouse, fax
machine, and photocopier. Where are the least germs in the office? By
now, you should have guessed: the toilet seat. But, there are a hundred
times more bacteria on a cutting board than a toilet seat, so lick a
toilet seat rather than a cutting board.

Many insects such as flies, wasps and cockroaches carry food poisoning
bacteria on their legs and bodies, and contaminate food and work
surfaces when they walk on them. Rodents (rats and mice) excrete
bacteria in their feces which can also result in contaminated food and
surfaces in supermarket warehouses - the very food items you bring into
your home.

Food Contamination

People usually associate raw meat with bacterial contamination. However,
meat isn't the only source of bacteria. Did you know you should observe
the same handling and preparation methods for vegetables and fruits as
used with raw meat? I'll bet not. Raw fruits and vegetables can become
contaminated along the farm-to-table continuum. Produce used for salads
- lettuce and spinach, for example - grow low to the ground, where they
are likely to come in contact with contaminated fertilizers. Sometimes
they're irrigated with contaminated waters or picked by workers with
poor hygiene practices. The complex, multi-layered surfaces of salad
produce are more difficult to clean after picking than produce with a
smooth surface, such as apples or potatoes. Because fresh fruits and
vegetables are usually eaten raw, they can pose a health risk if
they're not properly handled. Therefore, all produce needs to be
thoroughly washed and safely prepared and handled before it is eaten.
Even then, the bacterial population on fruits and vegetables is reduced
but not eliminated. Pathogens associated with vegetables and fruits
includes: Cryptosporidium, parasite (juice/cider and produce),
Cyclospora, parasite (produce), Escherichia coli O157:H7 (juice/cider
and produce), Norwalk Virus (produce), Salmonella (juice and produce),
Shigella (produce).

The growth of many kinds of bacteria can be reduced or stopped by
refrigeration and freezing-two important practices in the preservation
of food, including milk. However, refrigeration alone will not kill
bacteria. This is best illustrated by the fact that at normal
refrigerated temperatures, milk will still, in time, turn sour. The
maximum allowable number of bacteria (SPC) in milk to be marketed for
human consumption is in the range of 100,000 bacteria per milliliter
(about 10 drops) of milk. Some dairy producers are satisfied with any
bacteria count so long as they can market their milk.

Okay, so no milk. You're thinking juice may be a better and safer
alternative? Ninety-eight percent of the juice sold in supermarkets is
pasteurized when fruits and vegetables are fresh-squeezed, harmful
bacteria from the outside of the produce can become a part of the
finished product. If it's ingested, children, the elderly, and
people with weakened immune systems risk serious illness. E. coli
O157:H7 is very resistant to acid, so it can survive in an acidic medium
like orange or apple juice for a long time.

Since the U.S. Food and Drug Administration (FDA) issued its first
warning about the safety of raw sprouts, there has been a growing
controversy about this issue. On the one hand, sprouts have some
well-documented health benefits. On the other hand, however, ingestion
of sprouts contaminated with the bacterium E. coli O157:H7 caused the
death of 17 persons in Japan in 1996, and was also responsible for
illness in over 6,000 persons. This outbreak factored into the U.S. FDA
decision in 1999 to issue a warning about the dangers of eating raw or
lightly cooked sprouts and recommending cooking of all sprouts to lower
risk of infection. The FDA specifically mentioned alfalfa, clover, and
radish sprouts in this initial warning. In 2002, it included mung bean
and alfalfa sprouts in a renewed warning about consumption of these
foods.

Who Should Avoid Eating Dry Sausages? Because dry sausages are not
cooked, the elderly, very young children, pregnant women and those with
weakened immune systems might want to avoid eating them. The bacterium
E. coli O157:H7 has been found to survive the process of dry fermenting.

Factory farmed eggs can carry salmonella. Most tainted eggs are
contaminated within the hens' ovaries before their shells form. Washing
the eggs before cracking them open is no guarantee that they'll be free
of bacteria. Therefore, it's best to avoid anything containing raw or
undercooked eggs, including raw cookie dough, cake batter, eggnog,
hollandaise sauce and Caesar salad or other dressings made with raw
eggs. It is estimated that one out of every 50 consumers is exposed to a
contaminated egg yolk each year.

Bacteria Responsible for Human Food-borne Illness

To help keep things in perspective consider that there are many, many
sources of bacterial contamination and although some bacteria cause more
serious illness than others, only a few are responsible for the majority
of cases. The following are the nine most prominent bacteria that affect
humans:

Campylobacter jejuni
Found: intestinal tracts of animals and birds, raw milk, untreated
water, and sewage sludge.
Transmission: contaminated water, raw milk, and raw or under-cooked
meat, poultry, or shellfish.
Symptoms: fever, headache, and muscle pain followed by diarrhea
(sometimes bloody), abdominal pain and nausea that appear 2 to 5 days
after eating; may last 7 to 10 days.

Clostridium botulinum
Found: widely distributed in natu in soil and water, on plants, and
in intestinal tracts of animals and fish. Grows only in little or no
oxygen.
Transmission: bacteria produce a toxin that causes illness. Improperly
canned foods, garlic in oil, and vacuum-packaged and tightly wrapped
food.
Symptoms: toxin affects the nervous system. Symptoms usually appear
within 18 to 36 hours, but can sometimes appear within as few as 4 hours
or as many as 8 days after eating; double vision, droopy eyelids,
trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to
10 days if not treated.

Clostridium perfringens
Found: soil, dust, sewage, and intestinal tracts of animals and humans.
Grows only in little or no oxygen.
Transmission: called "the cafeteria germ" because many outbreaks
result from food left for long periods in steam tables or at room
temperature. Bacteria destroyed by cooking, but some toxin-producing
spores may survive.
Symptoms: diarrhea and gas pains may appear 8 to 24 hours after eating;
usually last about 1 day, but less severe symptoms may persist for 1 to
2 weeks.

Escherichia coli O157:H7
Found: intestinal tracts of some mammals, raw milk, unchlorinated water;
one of several strains of E. coli that can cause human illness.
Transmission: contaminated water, raw milk, raw or rare ground beef,
unpasteurized apple juice or cider, uncooked fruits and vegetables;
person-to-person.
Symptoms: diarrhea or bloody diarrhea, abdominal cramps, nausea, and
malaise; can begin 2 to 5 days after food is eaten, lasting about 8
days. Some, especially the very young, have developed Hemolytic Uremic
Syndrome (HUS) that causes acute kidney failure. A similar illness,
thrombotic thrombocytopenic purpura (TTP), may occur in older adults.

Salmonella (over 1600 types)
Found: intestinal tract and feces of animals; Salmonella enteritidis in
raw eggs.
Transmission: raw or undercooked eggs, poultry, and meat; raw milk and
dairy products; seafood.
Symptoms: stomach pain, diarrhea, nausea, chills, fever, and headache
usually appear 6 to 48 hours after eating; may last 1 to 2 days.

Streptococcus A
Found: noses, throats, pus, sputum, blood, and stools of humans.
Transmission: people-to-food from poor hygiene, ill food handlers, or
improper food handling; outbreaks from raw milk, ice cream, eggs,
lobster, salads, custard, and pudding allowed to stand at room
temperature for several hours between preparation and eating.
Symptoms: sore throat, painful swallowing, tonsillitis, high fever,
headache, nausea, vomiting, malaise; occurs 1 to 3 days after eating,
lasting a few days to about a week.

Listeria monocytogenes
Found: intestinal tracts of humans and animals, milk, soil, leaf
vegetables, and processed foods; can grow slowly at refrigerator
temperatures.
Transmission: soft cheese, raw milk, improperly processed ice cream, raw
leafy vegetables, meat, and poultry. Illness caused by bacteria that do
not produce toxin.
Symptoms: fever, chills, headache, backache, sometimes abdominal pain
and diarrhea; 12 hours to 3 weeks after ingestion; may later develop
more serious illness (meningitis or spontaneous abortion in pregnant
women); sometimes just fatigue.

Shigella (over 30 types)
Found: human intestinal tract; rarely found in other animals.
Transmission: person-to-person by fecal-oral route; fecal contamination
of food and water. Most outbreaks result from food, especially salads,
prepared and handled by workers using poor personal hygiene.
Symptoms: disease referred to as "shigellosis" or bacillary
dysentery. Diarrhea containing blood and mucus, fever, abdominal cramps,
chills, vomiting; 12 to 50 hours from ingestion of bacteria; can last a
few days to 2 weeks. Sometimes, no symptoms seen.

Staphylococcus aureus
Found: on humans (skin, infected cuts, pimples, noses, and throats).
Transmission: people-to-food through improper handling. Multiply rapidly
at room temperature to produce a toxin that causes illness.
Symptoms: severe nausea, abdominal cramps, vomiting, and diarrhea occur
1 to 6 hours after eating; recovery within 2 to 3 days—longer if
severe dehydration occurs.

Are Raw Fed Pets a Threat?

After learning about all the places bacteria lurk in the environment and
the foods that carry potential risks, it is sad that pets often become
the brunt of germ phobia. Faithful felines and devoted dogs provide
innumerable emotional benefits to their owners and the elderly or
handicapped in nursing and care homes. Unfortunately, therapy pets are
often rejected if fed a raw food diet. In short, therapy organizations
fear that pathogens in raw food diets will be transmitted from the dog
or cat (through saliva and contact with the pet's fur) to humans with
weakened immune systems, resulting in life-threatening illness.

However, salmonella outbreaks in hospitals, institutions for children
and nursing homes are not uncommon and usually arise from food
contaminated at its source, or less often, during handling by an ill
person or a carrier. The common occurrence and dire consequences of
infectious disease outbreaks in nursing homes often go unrecognized.
Regardless of whether a therapy pet is fed a raw diet or not, nursing
and care homes are an ideal environment for acquisition and spread of
infection: susceptible residents who share sources of air, food, water,
and health care in a crowded institutional setting. Moreover, visitors,
staff, and residents constantly come and go, bringing in pathogens from
both the hospital and the community.

Studies of pet dogs show that food-borne pathogens are present in a
surprisingly large proportion of dogs tested. Hackett and Lappin (2003)
found infectious agents in the faeces of 26% of healthy Colorado dogs
Fukata et al (2002) found salmonella antibodies in 15% of apparently
healthy dogs. (Not limited to dogs eating raw diets.)

The chance of Felix or Fido passing on a nasty bug may increase if a
person's immune system does not function optimally but some experts
believe the benefits of animal companionship far outweigh any hazards.
In the face of bacteria hysteria, it's worth remembering that bacteria
are everywhere, and we've been happily co-existing with them for
millennia.

Kibble Risks

It is interesting that veterinarians are concerned about the safety of
raw food diets, yet ethics get shoved under the carpet when it comes to
health problems associated with kibble and canned pet foods and treats.
Improperly handled raw pet food is no more dangerous than improperly
handled kibble or canned pet foods.
Dry dog and cat food can look surprisingly tasty to a toddler. Since
they can be choking hazards, it's essential to keep pet food locked
away. But this fact is never mentioned on a bag of dry pet food!
Responsible instructions might include the following message to
consumers:

• place feeding bowls and dispensers out of the reach of babies and
small children
• remain in the area while you pet finishes a meal
• dispose of any uneaten food promptly
• free-choice feeding presents a choking hazard to babies and small
children.
• Kids aren't the only ones at risk.

Dogs that gulp their food can choke on dry kibble. Dry food can be
soaked, but then it cannot be left out. One pet food manufacturer
recommends moistening dry puppy food with water to release more aroma,
improve palatability and make it easier for puppies to chew. However,
bacteria in moistened dry pet food multiply rapidly. How many pet owners
plop canned food into a pet dish and leave it there for the day? How
many people have toddlers that could potentially come across this food
or the dirty bowl?

Today it seems that everywhere we turn, there is another product to
eradicate bacteria, but that may not necessarily be a good thing. If
there is no exposure to bacteria, immune systems won't build the
antibodies they need to stay healthy. Humans and dogs have both good and
bad bacteria in their bodies. When we are healthy, there is a balanced
level of each. For instance, at any given time, we have traces of E.coli
or Salmonella strains running through our systems, along with good
bacteria. The body has an amazing health-regulating ability that combats
a diverse amount of environmental factors. As bad bacteria are
introduced, the immune system fights back with its own army of bacteria.

In carnivores, the colon is short and simple because meat can go off
quickly and produce toxins. The longer such food stays inside the body,
the more toxins are produced. Therefore, the meat-eater's intestine is
designed to take out this waste as quickly as possible so risk is
negligible under normal conditions.

If you are considering a raw diet for your dog but you are worried about
bacteria for yourself or your family, ensure that foods are purchased
from reliable sources and that they are handled correctly from the time
you purchase them to the time they are fed. Make certain raw pet food
products are kept frozen until thawing prior to feeding. Proper handling
at home is an important key. Good hygiene, especially washing your hands
often and for at least one minute, is the most effective way to control
the spread of bacteria. Keep countertops and cutting boards sanitized
and wash your dog's bowl after feeding. Pick up your dog's feces
immediately following defecation and dispose of them appropriately.

A Word about Antibacterial Agents
We must understand that bacteria are necessary to life and by using
antibacterial agents we are helping to create super-bacteria that will
be immune to the strongest antibiotics. Antibacterial agents are now
added to dishwashing and laundry detergents, and hand soaps. Products
containing antibacterial agents are currently a big marketing ploy used
by companies trying to find a new reason for you to buy their products.
Research has discovered that E.coli can develop resistance to Triclosan,
one of the common antibacterial ingredients in antibacterial soaps.
Triclosan works by acting on a single gene to kill the bacteria. Creams
and ointments are also loaded with antibacterial agents so even these
should be used cautiously as bacteria may develop resistance.