Frozen premade raw really scares me. Anytime you grind a meat you are putting all the surface bacteria of the meat into the whole of the meat. Constant temperatures are important and if the meat is left to thaw a little and then refreezes, the bacteria could easy reach incredibly high numbers. Think of hamburger vs. a steak, hamburger must be cooked to a certain temperature inside or you can get sick from it, however, it’s still safe to eat steak rare as long as the outside where the bacteria lies is cooked. I’m using these as examples for humans, I understand that dogs can handle bacteria better, but in too high of a number even a dog can’t handle it. Finding a company with high quality control in manufacturing and transporting their food is extremely important. The problem is how do you do that, the newest companies don't have recalls, but that doesn't say that they won't, or that they are any safer. |