|05-09-2014 04:38 PM|
I throw 10 pound blocks of beef, heart, chicken necks, green tripe etc in the laundry room wash tub....throw a towel over the top and come back in 2 days and make a batch.
I've seen my bro in laws dogs dig up part of a chicken quarter in the backyard where they stashed it and eat it down....almost seemed like they enjoyed it more. He says they do that on occasion and he's never had a problem with them getting ill.
I'll give my shep semi-frozen ( makes her chew a bit longer ) chicken quarters and cow tail and she loves them......doesn't even get a "freezy headache".
Dogs eat an incredible array of food items and many of which would make a human sick as could be....not a dog....amazing...
|05-09-2014 04:27 PM|
|wolfy dog||I have a tiny fridge in the garage, just for the raw dog food. Works well, so I don't have to put tripe or expired meat in my regular one.|
|05-09-2014 03:54 PM|
|Bob_McBob||It's obviously not a risk to the dog. It's more about whether you want to handle potentially contaminated meat and store it in your fridge. If you thaw meat on the counter, the outer parts will spend a significant amount of time in the temperature danger zone where bacterial contamination becomes an issue. This is a very bad practice for meat you intend to eat yourself, and you really should be defrosting your dog's meat in the fridge for your own safety as well.|
|05-09-2014 03:41 PM|
|05-09-2014 11:51 AM|
|MustLoveGSDs||When I feed raw I keep 2-3 days worth at a time thawing in the fridge.|
|05-09-2014 11:39 AM|
|graciesmom||The pre-made frozen raw that I have comes in 3 pound chubs. I used to take it out and leave it on the counter to thaw overnight or place it in a large Ziploc and thaw in cold water in the sink. The only problem was that once thawed this way, the consistency was too mushy. So now, I take it out and place on the counter only until the outer sides are thawed, still frozen in the middle, and place in the refrigerator. Then by the time I take it out for supper it is just thawed. Result, no mushy. Jazz seems to like it better this way. Oh, and because she is my nibbler, I have found that mixing a bit of canned salmon with it works to have her finish it in a more timely fashion.|
|05-09-2014 04:05 AM|
|volcano||My take on the food safety- its for restaraunts who may hold food for long times. I see no problem with running hot water over a piece of chicken if its about to be eaten. There arent bacteria fast enough for 1 hour of warmth to matter. But if you thawed it out like that and then put it back in the fridge that would lead to trouble. I do bleach the sink if ive defrosted in there.|
|04-08-2014 02:59 PM|
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|04-08-2014 02:33 PM|
My brother in law's dog will sometimes take a partially eaten raw meaty bone and hide it in his backyard.....gets it a day or two later... meat on bone looks disgusting...dog eats the rest...dog is 15...
I do not believe the thawing process of food has any effect on salmonella bacteria.
From Oklahoma State University regarding where the salmonella bacteria comes from.
"Salmonella are spread from fecal material of all kinds of animals. Animals pick up the bacteria from the soil or perhaps
from contaminated processed feed. The organisms then live
in the intestinal tract of the host and may or may not have an
effect on the animal. As food animals are slaughtered and
processed, there are times when some of the bacteria from
the intestines have the opportunity to contaminate the end products."
|04-08-2014 02:22 PM|
|Stellastrong14||Awesome! Thank you everyone!|
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