Dog and Cat Foods Might Pose Danger to Your Health

How to Protect Your Family From Food-borne Illness in Your Pet's Foods

Recently, I've noticed that more and more recalls have been issued for pet foods due to contamination with dangerous bacteria such as salmonella and e. coli.  Not only do these foods pose a danger to your beloved pets, but they also are a hazard to you and your family!  While salmonella in pet foods and treats can cause serious infections in your dog or cat, they can cause very real problems in people too--especially children, the elderly, and people with compromised immune systems. 

Salmonella in pet foods and treats potentially can be transferred to people ingesting or handling the contaminated products.Toddlers are notorious for messing around with pets' dishes and (as unsavory as it sounds) they sometimes will even eat the dog or cat's food.  But even if you keep pet food well away from your little ones, you might still be at risk of contracting a serious infection due hidden bacteria in your animals' foods.  Luckily, there are steps you can take  to help prevent these food-borne illnesses that arise from pet food contamination..  Following the guidelines listed below will go a long way toward protecting your family and your fur-babies as well.

When Buying Pet Food

• Purchase products that appear to be in good condition, without signs of damage to the packaging such as dents or tears.

When Preparing Pet Food

• Thoroughly wash your hands for 30 seconds with hot soapy water after handling pet foods and treats.
• Wash pet food bowls, dishes, and scooping utensils with soap and hot water after each use.
• Do not use your hands or the pet's feeding bowl as a scooping utensil—use a clean, dedicated scoop or spoon.
• Dispose of old or spoiled pet food products in a safe manner, such as in a securely tied plastic bag in a covered trash receptacle.

Safely Storing Pet Food

• Securely cover and refrigerate promptly or discard any unused, leftover wet pet food.
• Refrigerators should be set at or below 40º F.
• Dry products should be stored in a cool, dry place—under 80º F.
• If possible, store dry pet food in its original bag inside a clean, dedicated plastic container with a lid, keeping the top of the bag folded closed.
• Keep pets away from food storage and preparation areas.
• Keep pets away from garbage and household trash.

Stay Alert

• Finally, stay alert to breaking news on product recalls by subscribing to Totally Recalled!  where you will always find  timely updates to help you avoid exposure to any known problems as they occur--such as this pet treat recall issued today!  

Kroger, Tyson Ground Beef Recalled for E Coli

Kansas Firm Recalls Ground Beef Products Due To Possible E. Coli O157:H7 Contamination Recall Release CLASS I RECALL FSIS-RC-077-2011 HEALTH RISK: HIGH Congressional and Public Affairs (202) 720-9113 Richard J. McIntire WASHINGTON, Sep 27, 2011 - Tyson Fresh Meats Inc., an Emporia, Kan. establishment, is recalling approximately 131,300 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The following products are subject to recall: PREPARING GROUND BEEF FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit www.fsis.usda.gov Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills. Keep raw meat, fish and poultry away from other food that will not be cooked. Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F. Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such asE. coli O157:H7. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature. Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F. Refrigerate cooked meat and poultry within two hours after cooking. 5-pound chubs of Kroger-brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 40-pound cases containing eight chubs. Cases bear an identifying product code of "D-0211 QW." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Ind. and Tenn. for retail sale. 3-pound chubs of Butcher’s Brand "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWIF." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in N.C. and S.C. for retail sale. 3-pound chubs of a generic label "GROUND BEEF 73% LEAN - 27% FAT," packed in 36-pound cases each containing 12 chubs. Cases bear an identifying product code of "D-0211 LWI." These products were produced on Aug. 23, 2011 and were shipped to distribution centers in Del., Fla., Ga., Md., Ill., Ind., Mo., N.Y., Ohio, Tenn., Texas and Wis. for retail sale. The products subject to recall have a "BEST BEFORE OR FREEZE BY" date of "SEP 12 2011" and the establishment number "245D" ink jetted along the package seam. When available, the retail distribution list(s) will be posted on FSIS’ website atwww.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp. FSIS and the establishment are concerned that consumers may freeze the product before use and that some product may be in consumers’ freezers. FSIS strongly encourages consumers to check their freezers and immediately discard any product subject to this recall. FSIS became aware of the problem yesterday (Sept. 26, 2011) when the agency was notified by the Ohio Department of Health of E. coli O157:H7 illnesses located in Butler County. Illness onset dates range from Sept. 8, through Sept. 11, 2011. The on-going investigation involved collecting leftover ground beef from the patients’ home on Sept. 19 which tested positive for E. coli O157:H7 by the Ohio Department of Agriculture’s laboratory today (Sept. 27). FSIS is continuing to work with Ohio public health partners on this investigation. What is E. Coli? E. coli O157:H7 is a bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a health care provider. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature. Consumers with questions regarding the recall should contact the company at (866) 328-3156. Media with questions regarding the recall should contact the company’s Director of Public Relations, Gary Mickelson at (479) 290-6111. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day atAskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.