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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 produ...

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Autores principales: Kananub, Suppada, Pinniam, Nayika, Phothitheerabut, Sitthiporn, Krajanglikit, Praphaphan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566254/
https://www.ncbi.nlm.nih.gov/pubmed/33132615
http://dx.doi.org/10.14202/vetworld.2020.1988-1991
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author Kananub, Suppada
Pinniam, Nayika
Phothitheerabut, Sitthiporn
Krajanglikit, Praphaphan
author_facet Kananub, Suppada
Pinniam, Nayika
Phothitheerabut, Sitthiporn
Krajanglikit, Praphaphan
author_sort Kananub, Suppada
collection PubMed
description 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.
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spelling pubmed-75662542020-10-30 Contamination factors associated with surviving bacteria in Thai commercial raw pet foods Kananub, Suppada Pinniam, Nayika Phothitheerabut, Sitthiporn Krajanglikit, Praphaphan Vet World Research Article 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. Veterinary World 2020-09 2020-09-25 /pmc/articles/PMC7566254/ /pubmed/33132615 http://dx.doi.org/10.14202/vetworld.2020.1988-1991 Text en Copyright: © Kananub, et al. http://creativecommons.org/licenses/by/4.0 Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Kananub, Suppada
Pinniam, Nayika
Phothitheerabut, Sitthiporn
Krajanglikit, Praphaphan
Contamination factors associated with surviving bacteria in Thai commercial raw pet foods
title Contamination factors associated with surviving bacteria in Thai commercial raw pet foods
title_full Contamination factors associated with surviving bacteria in Thai commercial raw pet foods
title_fullStr Contamination factors associated with surviving bacteria in Thai commercial raw pet foods
title_full_unstemmed Contamination factors associated with surviving bacteria in Thai commercial raw pet foods
title_short Contamination factors associated with surviving bacteria in Thai commercial raw pet foods
title_sort contamination factors associated with surviving bacteria in thai commercial raw pet foods
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7566254/
https://www.ncbi.nlm.nih.gov/pubmed/33132615
http://dx.doi.org/10.14202/vetworld.2020.1988-1991
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