Wet Foods Research Articles

Frequent Use of Baby Food Pouches in Infants and Young Children and Associations with Energy Intake and BMI: An Observational Study.

Most wet commercial infant foods are now sold in squeezable 'pouches'. While multiple expert groups have expressed concern about their use, it is not known how commonly they are consumed and whether they impact energy intake or body mass index (BMI). The objectives were to describe pouch use, and determine associations with energy intake and BMI, in infants and young children. In this observational cross-sectional study of 933 young New Zealand children (6.0 months-3.9 years), pouch use was assessed by a questionnaire ('frequent' use was consuming food from a baby food pouch ≥5 times/week in the past month), usual energy intake using two 24-h recalls, and BMI z-score calculated using World Health Organization standards. The sample broadly represented the wider population (27.1% high socioeconomic deprivation, 22.5% Māori). Frequent pouch use declined with age (infants 27%, toddlers 16%, preschoolers 8%). Few children were both frequent pouch users and regularly used the nozzle (infants 5%, toddlers 13%, preschoolers 8%). Preschoolers who were frequent pouch users consumed significantly less energy than non-users (-580 kJ [-1094, -67]), but infants (115 [-35, 265]) and toddlers (-206 [-789, 378]) did not appear to have a different energy intake than non-users. There were no statistically significant differences in the BMI z-score by pouch use. These results do not support the strong concerns expressed about their use, particularly given the lack of evidence for higher energy intake or BMI.

Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability.

Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods. However, palatability plays a pivotal role in meeting nutritional requirements or providing therapeutic benefits in cats and dogs, as it ensures food acceptance. Thus, both academics and manufacturers conduct routine palatability tests to assess acceptance and preference of products among pets, alongside sensory analyses involving human panels. Palatability is greatly influenced by species-specific and environmental factors in cats and dogs. The review will hence present the current knowledge on palatability assessment and animal food perception; it will then aim to explore strategies for effectively managing palatability in dry pet food by examining the impact of key ingredients and process parameters on the finished product's palatability. Moreover, the demands and needs for sustainable and healthier products as well as supply constraints present novel challenges and opportunities for academics and manufacturers.

INOVASI PEMANFAATAN PUDDING KAPULAGA SEBAGAI POTENSI SUMBER DAYA LOKAL DALAM PENCEGAHAN STUNTING DI DESA PANTAN NANGKA, KECAMATAN LINGE

Central Aceh is one of the districts in Aceh province. The capital city of Central Aceh is Takengon, which is a small town with cold weather located on one of the ridges of the Bukit Barisan mountains which lie along the island of Sumatra, Central Aceh district is located in the Gayo highlands. Other districts in this area are Bener Meriah district and Gayo Lues district. The service activities carried out in Kampung Pantan Nangka Village, Linge District, Central Aceh Regency consisted of preparation, socialization and introduction of cardamom pudding products, and training in making cardamom pudding. To get to know pudding, there was socialization and an introduction to the processing of cardamom into pudding, in the form of counseling which was attended by 25 participants. Pudding is one name for various desserts which are generally made from boiled ingredients. In general, pudding is grouped into wet foods which are usually served on certain occasions. Pudding is made from a mixture of gelatin powder, sugar and water. In processing, pudding can be combined with various other ingredients such as fruit, vegetables, milk, nuts, and so on. Pudding has a sweet taste with a soft texture so it is liked by everyone from children

Nanopore sequencing for identification and characterization of antimicrobial-resistant Escherichia coli and Salmonella spp. from tilapia and shrimp sold at wet markets in Dhaka, Bangladesh.

Wet markets in low-and middle-income countries are often reported to have inadequate sanitation resulting in fecal contamination of sold produce. Consumption of contaminated wet market-sourced foods has been linked to individual illness and disease outbreaks. This pilot study, conducted in two major wet markets in Dhaka city, Bangladesh during a 4-month period in 2021 aimed to assess the occurrence and characteristics of Escherichia coli and non-typhoidal Salmonella spp. (NTS) from tilapia (Oreochromis niloticus) and shrimp (Penaeus monodon). Fifty-four individuals of each species were collected. The identity of the bacterial isolates was confirmed by PCR and their susceptibility toward 15 antimicrobials was tested by disk diffusion. The whole genome of 15 E. coli and nine Salmonella spp. were sequenced using Oxford Nanopore Technology. E. coli was present in 60-74% of tilapia muscle tissue and 41-44% of shrimp muscle tissue. Salmonella spp. was found in skin (29%) and gills (26%) of tilapia, and occasionally in muscle and intestinal samples of shrimp. The E. coli had several Multilocus sequence typing and serotypes and limited antimicrobial resistance (AMR) determinants, such as point mutations on glpT and pmrB. One E. coli (BD17) from tilapia carried resistance genes for beta-lactams, quinolones, and tetracycline. All the E. coli belonged to commensal phylogroups B1 and A and showed no Shiga-toxin and other virulence genes, confirming their commensal non-pathogenic status. Among the Salmonella isolates, five belonged to Kentucky serovar and had similar AMR genes and phenotypic resistance patterns. Three strains of this serovar were ST198, often associated with human disease, carried the same resistance genes, and were genetically related to strains from the region. The two undetermined sequence types of S. Kentucky were distantly related and positioned in a separate phylogenetic clade. Two Brunei serovar isolates, one Augustenborg isolate, and one Hartford isolate showed different resistance profiles. This study revealed high fecal contamination levels in tilapia and shrimp sold at two main wet markets in Dhaka. Together with the occurrence of Salmonella spp., including S. Kentucky ST198, a well-known human pathogen, these results stress the need to improve hygienic practices and sanitation standards at markets to improve food safety and protect consumer health.

INOVASI PEMANFAATAN PUDDING KAPULAGA SEBAGAI POTENSI SUMBER DAYA LOKAL DALAM PENCEGAHAN STUNTING DI DESA PANTAN NANGKA, KECAMATAN LINGE

ABSTRACK Central Aceh is one of the districts in Aceh province. The capital city of Central Aceh is Takengon, which is a small town with cold weather located on one of the ridges of the Bukit Barisan mountains which lie along the island of Sumatra, Central Aceh district is located in the Gayo highlands. Other districts in this area are Bener Meriah district and Gayo Lues district. The service activities carried out in Kampung Pantan Nangka Village, Linge District, Central Aceh Regency consisted of preparation, socialization and introduction of cardamom pudding products, and training in making cardamom pudding. To get to know pudding, there was socialization and an introduction to the processing of cardamom into pudding, in the form of counseling which was attended by 25 participants. Pudding is one name for various desserts which are generally made from boiled ingredients. In general, pudding is grouped into wet foods which are usually served on certain occasions. Pudding is made from a mixture of gelatin powder, sugar and water. In processing, pudding can be combined with various other ingredients such as fruit, vegetables, milk, nuts, and so on. Pudding has a sweet taste with a soft texture so it is liked by everyone from children to adults

The relationship between nutritional facts and temperament of selected Iranians' frequent food items: a summative content analysis study.

Dietary intake is considered as a major determinant factor in health maintenance as well as primary and secondary prevention of diseases. The knowledge on the relationship between food nutritional facts and their temperament (Mizaj) can be helpful in the integrative Iranian medicine and modern nutrition approach to individualized diet planning. This study was carried out in three phases using a summative content analysis method: 1) Extraction of the Iranians' frequent food items through an academic discussion panel of nutritionists and MDs, PhDs of Iranian medicine; 2) Determination of the extracted food items' temperament and nutritional facts; 3) Statistical analysis of the extracted data using SPSS software. Foods with warm temperament had higher mean levels of energy and polyunsaturated fatty acids as well as iron, zinc, and manganese. On the other hand, the mean values of total fatty acids, cholesterol, vitamin B12, and retinol were significantly higher in wet temperament foods. Additionally, the dryness of food items had a positive significant association with total carbohydrates, fiber, vitamin B6, calcium, iron, magnesium, potassium, copper, and manganese. Finally, wet foods had higher amounts of moisture and vitamin A. The results of the present study revealed that warmness of food items is associated with higher amounts of macronutrients as well as cell growth and proliferation related micronutrients. Moreover, foods with dry temperament had higher amounts of minerals. Further studies, especially food analytical studies, are required to validate the accuracy of aforementioned findings.

Beronok (Meranti sea cucumber), a Meranti ethnic food culture in Indonesia

Meranti, whose capital is Selatpanjang, is one of the island areas surrounded by large rivers and is directly adjacent to the sea, which means the water is salty. Meranti is designated as a national food security development area because it generates biological wealth in western Indonesia, where beronok (meranti sea cucumber) is commonly served as a side dish to various dishes. This article investigated Indonesia's meranti ethnic food culture, specifically beronok, typically consumed raw or processed. Data of this research are about beronok as a tradisional food processed by the Meranti community made into a variety of food such as mpek-mpek, nuggets, meatbals, sausages and soups by using some steps of cooking and seasonings. The results of this investigation show that Beronok is one of the seafood and traditional food products that have the potential to generate additional valuable resources and generate a sustainable income for the community. Beronok is typically consumed raw, but is generally processed into wet foods such as 'mpek-mpek', 'nugget', 'bakso', 'sosis' and 'sup' or dried processed foods to be reused as flour. The research also showed that the Meranti people maintained their traditional food culture called “beronok” from the past to the present by utilizing their surrounding natural resources.

Determination of eleven total amino acids including cyst(e)ine by HPLC-DAD/FLD in complete dry and wet pet foods and their feed materials

A single-step analytical method for the simultaneous determination of eleven amino acids (Arginine, Histidine, Threonine, Tyrosine, Cystine, Valine, Methionine, Phenylalanine, Isoleucine, Leucine, Lysine) materials was developed and validated in complete pet food and feed. Samples were hydrolysed, purified using a polytetrafluorethylene (PTFE) syringe filter, and then analysed by high-performance liquid chromatography (HPLC), equipped with photodiode array (DAD) and fluorometric (FLD) detectors, after an online pre-column derivatisation with o-phthalaldehyde. The use of two detection systems allows the simultaneous identification and quantification of different amino acids by a single chromatographic with high sensitivity and specificity. The chromatographic separations were carried out using an Advance Bio AAA column under a gradient mode with a mobile phase of acetonitrile, methanol, water (45:45:10), and a phosphate buffer solution. Linearity, precision, recovery, specificity, limit of detection (LOD) and limit of quantification (LOQ) were assessed. Linearity was evaluated over the range of 4–250 µM with diode array detector and 4–100 µM with the fluorometric detector. Method validation was carried out using certified reference materials; each analyte recovery ranged from 71% to 111% with a precision (CV%) less than 5%. Ninety one samples (ie, n = 30 dry and wet complete pet foods and n = 61 feed materials) were analysed using the validated method to define the nutritional quality of feed materials and to verify the completeness of complete pet foods for dogs and cats. All complete pet food samples complied with the minimum recommended levels of amino acids.

Spray-Dried Animal Plasma as a Multifaceted Ingredient in Pet Food.

Plasma is a co-product from pork and beef obtained during the processing of animals for human consumption. The spray-drying process maintains the solubility of spray-dried animal plasma (SDAP) and its nutritional and functional properties, making this ingredient multifunctional in human and animal nutrition. In pet food, SDAP has been used in the production of wet foods (pates and chunks in gravy) as an emulsifying and binding agent, with the potential to replace hydrocolloids partially or totally, which have some negative implications for digestibility, fecal quality, and intestinal inflammation. From a nutritional point of view, SDAP has high digestibility and an amino acid profile compatible with high-quality ingredients, such as powdered eggs. Studies in companion animals, especially in cats, have shown that SDAP is an ingredient with high palatability. Despite the immunomodulatory, anti-inflammatory, prebiotic, and neuroprotective properties demonstrated in some animal models, there are still few publications demonstrating these effects in dogs and cats, which limits its use as a functional ingredient for these species. In this review, the potential use of SDAP in pet food, aspects related to the sustainability of this ingredient, and opportunities for studies in companion animals are discussed.

Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats.

Thermal processing is used to produce most commercial pet foods and treats to improve safety, shelf life, nutritional characteristics, texture, and nutrient digestibility. However, heat treatments can degrade protein quality by damaging essential amino acids, as well as contribute to the Maillard reaction. The Maillard reaction forms melanoidins that favorably improve food qualities (e.g., color, flavor, aroma), but also form Maillard reaction products (MRP) and advanced glycation end-products that may negatively affect health. Because commercial pet diets are frequently fed to domestic cats and dogs throughout their lifetimes, it is critical to quantify MRP concentrations and understand the variables that influence their formation so future diets may be formulated with that in mind. Because few research studies on MRP in pet diets have been conducted, the goals of this study were to measure the MRP in commercial pet foods and treats, estimate pet MRP intake, and correlate MRP with dietary macronutrient concentrations. Fifty-three dry and wet dog foods, dog treats, and cat foods were analyzed for dry matter, organic matter, crude protein, acid-hydrolyzed fat, total dietary fiber, and gross energy using standard techniques. MRP were analyzed using high-performance liquid chromatography and gas chromatography-mass spectrometry. Data were analyzed using the Mixed Models procedure of SAS 9.4. Dry foods had lower reactive lysine concentrations and reactive lysine: total lysine ratios (indicator of damage) than wet foods. Wet foods had more fructoselysine (FRUC) than dry foods; however, dry dog treats contained more FRUC than wet dog treats. The greatest 5-hydroxymethyl-2-furfural (HMF) concentrations were measured in dry and wet dog foods, whereas the lowest HMF concentrations were measured in dry and wet cat foods. Based on dietary concentrations and estimated food intakes, dogs and cats fed wet foods are more likely to consume higher carboxymethyllysine and FRUC concentrations than those fed dry foods. However, dogs fed wet foods are more likely to consume higher HMF concentrations than those fed dry foods. In cats, those fed dry foods would consume higher HMF concentrations than those fed wet foods. We demonstrated that pet foods and treats contain highly variable MRP concentrations and depend on diet/treat type. In general, higher MRP concentrations were measured in wet pet foods and dry treats. While these findings are valuable, in vivo testing is needed to determine if and how MRP consumption affect pet health.

Oral microbiota populations of adult dogs consuming wet or dry foods.

Oral microbiota play a prominent role in canine periodontal disease and wet foods are often blamed for poor oral health, but canine oral microbial communities have been poorly studied. We aimed to determine differences in oral health measures, breath odor, and oral microbiota populations of dogs fed wet or dry food. Twelve adult dogs fed either a commercial dry (extruded) or commercial wet (canned) food for 6 wk were studied. Breath samples were measured for sulfur compounds, teeth were scored for plaque, calculus, and gingivitis by a blinded veterinary dentist, salivary pH was measured, and supragingival (SUP) and subgingival (SUB) plaque samples were collected for microbiota analysis. Plaque DNA was extracted and Illumina sequencing was conducted. Phylogenetic data were analyzed using the CosmosID bioinformatics platform and SAS 9.4, with P <0.05 being significant and P <0.10 being trends. Plaque coverage tended to be higher (P < 0.10) in dogs fed wet vs. dry food, but other oral health scores were not different. Dogs fed dry food had higher (P < 0.05) salivary pH and lower (P < 0.05) breath sulfur concentrations than those consuming wet food. Bacterial alpha diversity was higher in SUP than SUB samples, and a clear separation in beta diversity was observed between sample sites on principal coordinates analysis (PCoA) plots. In SUP samples, dogs fed wet food had a higher alpha diversity than dogs fed dry food, with PCoA plots showing a separation between wet and dry food. Relative abundances of Firmicutes, Synergistetes, and 10 bacterial genera were different (P < 0.05) in SUB samples of dogs fed wet vs. dry food. Relative abundances of Fusobacteria and over 20 bacterial genera were different (P < 0.05) in SUP samples of dogs fed wet vs. dry food. In general, oral health-associated bacterial taxa (Pasteurella, Capnocytophaga, Corynebacterium) were higher, while bacteria associated with poor oral health (Fretibacterium fastidiosum, Filifactor alocis, Treponema medium, Tannerella forsythia, Porphyromonas canoris, Porphyromonas gingivalis) were lower in dogs fed dry food. Such shifts in the oral microbiota may impact periodontal disease risk, but longer dietary intervention studies are required to confirm their role in the disease process. Our results suggest that dogs fed dry extruded foods have lower breath odor and tooth plaque buildup and an oral microbiota population more closely associated with oral health than dogs fed wet canned foods.

Detection of chicken DNA in commercial dog foods

BackgroundThese days the number of potential food allergens is very large, but chicken is one of the most common allergens in dogs. Elimination diet is one of the clinical tools for the diagnosis of allergies and allergy tests are not very reliable. The restriction diet is most commonly carried out by feeding pet foods, relying on the ingredients on the label to select an elimination diet not containing previously eaten foods. Unfortunately, mislabeling of pet food is quite common. The purpose of this study was to determine the absence or presence of chicken DNA using both qualitative and quantitative polymerase chain reaction (PCR) analysis methods in dry and wet maintenance complete pet foods for adult dogs. Results were used to verify the declared composition on the labels.ResultsEleven out of fifteen (73%) dog foods were produced as declared by the manufacturer, two of which showed the presence of chicken protein as stated on the label. The remaining nine foods contained amounts of chicken DNA below 1%, consistent with declarations that no chicken was added in the composition. Four of tested dog foods (27%) were not produced consistently with the declaration on the packaging. Two dog foods (one dry and one wet) did not contain the claimed chicken protein. In two foods the addition of chicken DNA was detected at the level of over 2% and almost 6%, respectively.ConclusionsIn this study, we focused on one of the most commonly undeclared animal species on the label—chicken protein—and performed DNA analyzes to investigate possible contamination and mislabeling. The results showed some inaccuracies. However, most of them are trace amounts below 1%, which proves compliance with the label. Our results showed that undeclared animal species can be as common as missing an animal protein declared on the label. The conducted research indicates that both dry and wet analyzed foods should not be recommended as a diagnostic tool in elimination tests, because it may result in false negative results. Over-the-counter maintenance foods for dogs should not be recommended for the diagnosis and treatment of food hypersensitivity.

Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods

The purpose of the present study was to characterize lipid fraction extracted from five self-prepared and seven commercial cat foods using gas chromatography (GC) and pressurized differential scanning calorimetry (PDSC) techniques. Self-prepared food recipes were composed using BARFny kalkulator, software dedicated for balancing cat diets, and prepared on the basis of fresh raw meat and offal. Extracted fat fractions were compared qualitatively and quantitatively with literature data for the fat of whole prey items to check the main assumptions of the software used. The fatty acid (FA) composition and distribution were determined using GC. The PDSC method was used for the determination of the oxidative stability of extracted fats. The obtained results indicate that self-prepared cat foods contained a high level of essential fatty acids (EFA) but low oxidative stability, especially for those with significant amounts of polyunsaturated FA. The FA profile and oxidative stability were examined for four dry and three wet commercial cat foods. It was found that their omega-6 to omega-3 ratio was beneficial reaching 5.3:1 to 10.1:1, despite the low amount of EFA. The longer induction time was determined for fats extracted from commercial cat foods than for self-prepared ones, which indicate their higher oxidative stability.

Toxic element levels in ingredients and commercial pet foods

Nowadays, there is a growing concern about contamination of toxic metals (TM) in pet food due to the great potential for health risks of these elements. TM concentrations in commercial pet foods (n = 100) as well as in ingredients used in their composition (n = 100) were analyzed and compared to the Food and Drug Administration (FDA) maximum tolerable level (MTL), and the TM concentrations found in the different sources of carbohydrate, protein, and fat were compared. The TM concentrations were determined by inductively coupled plasma with optical emission spectrometry (ICP-OES). Concentrations above the MTL for aluminum, mercury, lead, uranium, and vanadium were observed in both dog and cat foods, and the percentage of dog foods that exceeded the MTL of these TM were: 31.9%; 100%; 80.55%; 95.83%; and 75%, respectively, and in cat foods: 10.71%; 100%; 32.14%; 85.71%; 28.57%, respectively. The MTL values of these TMs and the mean values in dog foods (mg/kg dry matter basis) (MTL [mean ± standard deviation]) were: aluminum: 200 (269.17 ± 393.74); mercury: 0.27 (2.51 ± 1.31); lead: 10 (12.55 ± 4.30); uranium: 10 (76.82 ± 28.09); vanadium: 1 (1.35 ± 0.69), while in cat foods were: aluminum: 200 (135.51 ± 143.95); mercury: 0.27 (3.47 ± 4.31); lead: 10 (9.13 ± 5.42); uranium: 10 (49.83 ± 29.18); vanadium: 1 (0.81 ± 0.77). Dry foods presented higher concentrations of most TM (P < 0.05) than wet foods (P < 0.05). Among the carbohydrate sources, there were the highest levels of all TM except cobalt, mercury, and nickel in wheat bran (P < 0.05), while among the protein sources, in general, animal by-products had higher TM concentrations than plant-based ingredients. Pork fat had higher concentrations of arsenic, mercury, and antimony than fish oil and poultry fat. It was concluded that the pet foods evaluated in this study presented high concentrations of the following TM: aluminum, mercury, lead, uranium, and vanadium.

PSV-B-27 The effects of carbohydrate hydrocolloids on firmness, toughness, and expressible moisture of wet pet food

Abstract In a previous experiment, inclusion of guar gum, kappa carrageenan, locust bean gum, and xanthan gum were observed to influence the texture of wet pet food. However, limited published research has addressed their texture and water holding. Therefore, the objective was to quantify the differences in texture and expressible moisture (EM) due to common hydrocolloids in wet pet foods. Treatments included 1% dextrose (D) and 0.5% guar gum with either 0.5% dextrose (DG), 0.5% kappa carrageenan (KCG), 0.5% locust bean gum (LBG), or 0.5% xanthan gum (XGG) in a chicken-based product processed in three replicate batches. Processing occurred in a still retort at 121 °C and 144.79 kPa for an average 81.25 minute cook cycle and 79.58 minute cooling cycle. Texture analysis was conducted with a modified back extrusion while products remained in the can (n = 5) and firmness (peak force measurement) and toughness (positive area under the curve) were recorded during a 2 cm penetration. Expressible moisture was analyzed by centrifugal methods. Data were analyzed as a 1-way ANOVA with the fixed effect of treatment and the random effect of batch. Fisher’s LSD post hoc test was used to separate means. The KCG treatment exhibited the highest (P &amp;lt; 0.05) firmness (27.00 N) and D and DG the lowest (average 8.75 N) with LBG and XGG intermediate (average 15.59 N). More differentiation was noted in toughness, with D (67 N x mm) less tough (P &amp;lt; 0.05) than DG (117 N x mm). The D treatment had the highest (P &amp;lt; 0.05) EM (49.91%) and was the only treatment to separate into 2 phases. The LBG and XGG treatments had the lowest (P &amp;lt; 0.05) EM (average 16.54%) with DG and KCG intermediate (average 25.26%). Carbohydrate hydrocolloids utilize different mechanisms to provide structure, which likely caused the differences in texture and EM observed.

Distinctive Molecular typing of 16S rRNA of Bacillus species isolated from farm settlement.

Distinctive Molecular typing of 16S rRNA of Bacillus species isolated from farm settlement.

Kondisi Sanitasi Pada Kapal Kargo Di Wilayah Kerja Kantor Kesehatan Pelabuhan (KKP) Kelas III Manokwari

Ship sanitation and its environment are a mandate from International Health Regulation (IHR)2005 and the regulation of Ministry of Health Republic IndonesiaNo 40 Tahun 2015 that request all the ship in Indonesia territory should have a certificate of ship sanitation. This is due to prevent, protect and control spreading of diseases. This study aimed to analyze the sanitation condition of cargo ships in working area of Harbour Health Office (KKP) type III Manokwari. Research location was done in Manokwari Harbour on September to October 2020. Method used in this study was descriptive approach and direct observation. Sample was obtained by purposive sampling, that 13 (thirteen) cargo ships anchored in Manokwari. Variables observed included room sanitation, vector, foods and drinking water, and waste. Results showed that in general the sanitation of the 13 cargo ships was qualified good (91.21%), except for warehouse and medical facilitation. There were two ships (15.38%) unqualified because had no storage room for dry and wet foods. Moreover, six cargo ships (46.15%) had no medical facilitation according to the requirement, but only some medicines without observation room and medical tools. On the other hands, the vector and disease-spread animals, management food and drinking water, as well as the waste management for 13 cargo ships were qualified.

Microbiological Hazards in Dry Dog Chews and Feeds.

Simple SummaryFood-borne infectious agents can affect the health of pets. Good quality pet foods have high nutritional value, including microbiological quality. The most important biological hazards in feed are Salmonella, Enterobacteriaceae, pathogenic Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Clostridium botulinum, Aeromonas, and Campylobacter. Other biological hazards of feed are the mycotoxin-producing molds. Although in some studies the level of mycotoxins in the foods does not exceed the maximum allowable amounts, long-term ingestion of mycotoxins may have adverse health effects, as these compounds accumulate in the tissues of animals. Animal by-products or derived products can also be a source of the above-mentioned risks. Pet foods products can also be a source of human infection. The close coexistence of humans and animals means that ensuring the safety of pet foods should be a priority.Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers’ awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products’ safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins. This article presents selected microbiological risks in dog foods and treats, and analyzes the Rapid Alert System for Food and Feed (RASFF) system (2017–2020) for pathogenic microorganisms in dried dog chews, treats and foods. In this period, pet food-related notifications were registered, which were categorized into different types. Analyzing the RASFF notifications over the period, it has been shown that there are still cases of bacterial contamination of dog foods and treats, while in terms of the overall mycotoxin content, these products may appear safe.

Effect of stocking conditions on fatty acid composition and oxidation capacities of different class and type dog food

The aim of this study was the determination of changes in the fatty acid profile, oxidation parameters [peroxide value (PV), and malondialdehyde (MDA)] of wet and dry types of premium (PC) and economic class (EC) commercial dog foods at different stocking temperatures (+4 °C, +21 °C, +40 °C) and different stocking times (1, 3, 6, and 12 months). At the time of purchase, the PV and MDA concentrations of dry type foods were lower than those of wet type foods (p < .001). At the time of purchase, MDA concentrations in wet types of EC dog foods were higher than those of wet types of PC dog foods (p < .05). The contents of docosahexaenoic (DHA) and oleic acids in PC dog foods, at the time of purchase, were higher than those of EC dog foods (p < .05). The MDA and PV concentrations of dog food increased with the progress of stocking times at increasing temperatures (p < .05). In the 12th month of stocking, eicosapentaenoic acid (EPA)+DHA contents decreased by up to 13% in PC dog foods and 50% in EC dog foods. The EPA + DHA contents reduced up to 33% in dry types and 36% in wet types of dog foods. As a result, all the classes and types of dog foods, which were stocked at +4 °C, +21 °C, or +40 °C for up to 3 months, had no significant changes in PV, but it may be recommended to stock for up to 12 months at +4 °C to preserve the existing oxidation capacity and essential fatty acid profile. Highlights The PV and MDA concentrations of dry type dog foods at the time of purchase were lower than those of wet type dog foods. The contents of α-linolenic and linoleic acid in dry types of EC foods up to 12 months stocking were below the minimum limits in dog food as recommended by international authorities. Stocking dog food at +40 °C for up to 3 months, did not have a significant effect on lipid peroxidation, but it may be recommended to stock for up to 12 months at +4 °C.

Investigation of Salmonella contamination in wet dog foods marketedin Japan

Investigation of <i>Salmonella</i> contamination in wet dog foods marketedin Japan