Contamination factors associated with surviving bacteria in Thai commercial raw pet foods

AIM: This study aimed to identify the surviving bacteria in commercial raw pet food and to analyze the factors associated with their contamination. MATERIALS AND METHODS: A total of 17 samples from 12 brands available in Thailand were randomly selected for analysis. Fifteen samples were frozen products and two were freeze-dried. The total bacterial counts (TBCs) of Clostridium perfringens, Campylobacter spp., Staphylococcus aureus, Escherichia coli, Salmonella spp., Listeria spp., and Listeria monocytogenes were measured. Association between the bacterial profile and feed ingredients, as well as with product types, was analyzed by Chi-squared and Fisher’s exact tests. RESULTS: Campylobacter was not found in any product, whereas Salmonella spp. and Listeria spp. showed the highest prevalence with respect to the standard’s limits. The TBC was significantly related to the type of the products (frozen or freeze-dried), and S. aureus and L. monocytogenes were significantly related to a chicken-based diet. CONCLUSION: Pet food contamination can occur during the manufacturing process, storage, or even preparation. The freezing and drying processes may reduce, but not eradicate, the bacterial contamination in raw pet food. These results emphasize the need for quality control in the manufacturing process and show the importance of personal hygiene for the pet owner to reduce health risks.