There has always been a great deal of discussion regarding the topic of feeding your pet raw food given the general public's concern over foodborne pathogens and raw meat.  The true dangers are minimal, if not non-existent because of the differences between animal and human physiology and the safety of the production practices that 3P Naturals employs. But because the product is served raw, it absolutely must be handled properly.  We at 3P Naturals stand behind the safety of our product, and strive to produce only the safest, healthiest food for your pet.

However, once the product is purchased, it is up to you to make sure that it is kept safe and free of pathogens for your pet.  Here are some tips on handling and preparing your pet’s meal that will keep both your pet and your whole family safe.  We’ve also included a quick guide to the 10 most common foodborne pathogens that can infect miss-handled food.

Seven Tips to Keep Your Raw Pet Food Safe

1. Keep Frozen: Be sure to put your pet’s food straight in the freezer when you get home. Raw food has the potential to spoil, if allowed to thaw or sit at room temperature.
2. Fresh Bowl: Ensure that a clean bowl is used each time you serve your pet raw pet food. Do not serve raw pet food in a bowl that has not been cleaned.
3. Serving Sizes: Only serve your pet the amount you expect them to eat, or even a little less. You are better off providing a second helping then having leftovers.
4. Discard Left-overs: Once meal time is over, discard what is left in the bowl, and once again, clean the bowl thoroughly.  If left out, left-overs can quickly spoil.
5. Clean Utensils: Make sure that any utensils or tools that you use to serve your pet the raw food is not used to scoop or serve other pet food products.  And after you have served your pet the raw pet food, wash those tools or utensils right away to avoid the build-up of pathogens that can occur if the tools is left to sit for a time before cleaning.
6. Wipe Surfaces: Take extra care to ensure you have a clean home. Wipe down all of your counters and surfaces with soapy water before and especially after you have served your pet it's raw pet food.
7. Wash Hands: When handling your pet’s food, wash your hands thoroughly before and after.

The following are a list of the top 10 "least wanted" foodborne pathogens as published by the Canadian Food Inspection Agency.  Simple food handling and safety practices can prevent all of these pathogens from becoming a problem.  Unfortunately, few consumers are well-educated on these pathogens and the practices they should employ when handling their families' and their pet's food.  As such, we've created this section of our website to provide a bit of educational material to our customers.

If you have concerns that you, a family member or a pet may have food poisoning, please consult medical professionals immediately.  The following information is meant as a general guideline, and has been researched from other sources.

Listeria Monocytogenes
This pathogen can cause persistent fever, muscle aches, constipation and vomiting. It is one of the most dangerous of food borne pathogens.

Campylobacter Jejuni
Although rarely life-threatening, this pathogen is the leading cause of human gastroenteritis. It is also known to cause Guillain-Barré syndrome (GBS), which usually forms 2 - 3 weeks after initial infection.

Clostridium Botulinum
A bacterium that produces neurotoxins, this pathogen is most commonly associated with botulism. Symptoms include nausea, fatigue, blurred vision and descending paralysis.

Cyclospora
This pathogen is known to cause “traveler’s diarrhea”, as it is most commonly acquired while traveling. It has previously been linked to imported raspberries, and prior to 1990 was virtually unknown.

E. Coli 0157:H7
This enterohemorrhagic strain of E. coli can occasionally lead to kidney failure, and is particularly dangerous to young children and the elderly.

Hepatitis A
Hepatitis A virus is a common pathogen, most commonly contracted due to unclean water or infected meat. The effects are inflammation and irritation of the liver, and immediate medical attention should be consulted.

Norovirus
Formerly known as Norwalk agent, the symptoms for this virus are diarrhea, vomiting and stomach pain. It is a leading cause of acute gastroenteritis.

Salmonella
This pathogen can cause illnesses like typhoid fever, paratyphoid fever and common food borne illnesses. Although not as dangerous as other pathogens, more severe illnesses can develop in certain cases.

Shigella
Related to Salmonella and E. Coli, this virus is found in humans and apes. It causes dysentery when contracted, which is an inflammatory disorder of the intestine, particularly the colon. Dysentery can be fatal if left untreated.

Vibrio
Vibrio is most commonly found in salt water, making it particularly dangerous in undercooked seafood. By releasing a toxin, it causes an abnormal release of water in the intestine, producing severe diarrhea. Treatment is simply a matter of replenishing the body’s fluids; however in extreme cases death from dehydration is possible.