Many people worry about contamination and/or bacteria with a raw diet. The truth is, there is very little risk if the food is properly processed and then handled safely just as you would with any meat product. At K-9 Kraving, we use a cold-manufacturing method; all raw food components consistently remain below 28-degrees Fahrenheit throughout the entire production and packaging process.
You basically have to follow the same, simple steps as you would when handling meat prepared for your family:
- Keep frozen until use
- Keep raw meats separate from other foods
- Wash working surfaces, utensils, hands and any other items that are in contact with raw meat, fish and poultry
- Refrigerate leftovers immediately or discard
- Keep raw food frozen and thaw in your refrigerator prior to serving
Bacteria grow best at temperatures of 70° to 100°F and they will grow more slowly at temperatures above and below this temperature range. Your refrigerator should be between 34° and 40°F, because most bacteria grow extremely slowly, if at all, in this range.