Post by katt on Apr 4, 2014 18:55:35 GMT -5
Important Information guys!
Parasite concerns frequently come up in regards to feeding a raw diet. I had the opportunity to speak to a physician today who works quite extensively in Parasitology and Infectious disease and teaches Parasitology courses in Medical School(s). I had a chat with him about parasites in raw meat, and killing them. Everything he had to say confirms what I have previously found as well in a variety of scientific articles. So without further ado...the information...
Raw meat can and does carry parasites, this we all know. However, freezing meat for TWO DAYS at a temperature of -10 Celsius (14 Farenheit) this WILL be more than sufficient to kill any and ALL parasites within the meat with ONE Exception (to be discussed below).
PLEASE NOTE: This means the meat must be FROZEN SOLID for 48 hours, so you must take into consideration the time it takes the meat to freeze. As such, a good rule is THREE DAYS IN THE FREEZER.
FYI most freezers are generally kept at about 0 degrees Fahrenheit, as long as the meat is frozen solid for 2 full days, your standard fridge-freezer is more than sufficient.
The exception to this is Trichinella spiralis (causes Trichinosis) which is resistant to freezing. It is most commonly found in the tissues of Carnivores, more specifically Wild Carnivores - especially Arctic Carnivores (e.g. bear meat). Panthers and bears are common sources. It is carried by Infected, Wild rats (so as long as you get getting feeder rodents from a reputable source this should not be a concern).
PORK used to be a common carrier of Trichinella, because they will eat anything - including infected rats and rat feces. However since previous outbreaks the USDA/FDA have cracked down VERY tightly on the pork industry and inspects all pig carcasses for Trichinella before the meat enters the food market. Any HUMAN GRADE pork should be completely, entirely safe in regards to Trichinella - and freezing will kill anything else.
EDIT to add: The physician I spoke to about this is an MD, DTM&H - meaning he has a graduate Diploma of Tropical Medicine and Hygiene. Which from what Shane and I can tell is only offered by 2 universities in the world. Very credible source. I will not post his name publicly since I'm not sure if he wants to be publicly associated with a raw feeding group, and I'm not sure what the legal ramifications of that would be. But suffice it to say, he is more than credible.
Parasite concerns frequently come up in regards to feeding a raw diet. I had the opportunity to speak to a physician today who works quite extensively in Parasitology and Infectious disease and teaches Parasitology courses in Medical School(s). I had a chat with him about parasites in raw meat, and killing them. Everything he had to say confirms what I have previously found as well in a variety of scientific articles. So without further ado...the information...
Raw meat can and does carry parasites, this we all know. However, freezing meat for TWO DAYS at a temperature of -10 Celsius (14 Farenheit) this WILL be more than sufficient to kill any and ALL parasites within the meat with ONE Exception (to be discussed below).
PLEASE NOTE: This means the meat must be FROZEN SOLID for 48 hours, so you must take into consideration the time it takes the meat to freeze. As such, a good rule is THREE DAYS IN THE FREEZER.
FYI most freezers are generally kept at about 0 degrees Fahrenheit, as long as the meat is frozen solid for 2 full days, your standard fridge-freezer is more than sufficient.
The exception to this is Trichinella spiralis (causes Trichinosis) which is resistant to freezing. It is most commonly found in the tissues of Carnivores, more specifically Wild Carnivores - especially Arctic Carnivores (e.g. bear meat). Panthers and bears are common sources. It is carried by Infected, Wild rats (so as long as you get getting feeder rodents from a reputable source this should not be a concern).
PORK used to be a common carrier of Trichinella, because they will eat anything - including infected rats and rat feces. However since previous outbreaks the USDA/FDA have cracked down VERY tightly on the pork industry and inspects all pig carcasses for Trichinella before the meat enters the food market. Any HUMAN GRADE pork should be completely, entirely safe in regards to Trichinella - and freezing will kill anything else.
EDIT to add: The physician I spoke to about this is an MD, DTM&H - meaning he has a graduate Diploma of Tropical Medicine and Hygiene. Which from what Shane and I can tell is only offered by 2 universities in the world. Very credible source. I will not post his name publicly since I'm not sure if he wants to be publicly associated with a raw feeding group, and I'm not sure what the legal ramifications of that would be. But suffice it to say, he is more than credible.