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- Aug 16, 2013
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I am getting a new kitten to keep my cat company (which hopefully will give him something besides my ankles to pounce on at 11pm). The breeder told me that she feeds a commercial raw variety subjected to high pressure pasteurization, and she puts out the entire food portion every morning and lets the cats graze on it all day. When it's finished, that's it until the next day except for freeze dried organ meat treats. It takes the cats something like 4-8 hours to finish the entire portion, sometimes longer. She says she's been doing this for years with no problems, but she won't feed any raw that hasn't been HPP treated.
The problem is that I've been feeding ground mixes from Hare today for reasons of variety, quality, and cost - the commercial HPP foods are just ridiculously priced especially around here. They're all at least $10/pound, compared to $6/pound from Hare Today including shipping and DIY supplements (egg yolk, vitamins, fish oil). Since these foods are not treated, I prefer not to leave them out for more than 30 minutes.
But then I got to thinking....if you are trying to grow bacteria in a laboratory, you'd set up ideal conditions and even then it takes DAYS to get a good culture. Is it really necessary to restrict the time that food is left out? The breeder says that she feels that cats trained to eat meals tend to overeat and gain weight, whereas cats allowed to graze will self-regulate their intake. Also of course cats allowed to graze won't eat so much that they throw it up. In other words where is the data indicating how long it's safe to leave raw meat at room temperature, especially if it starts out cold? I looked up doubling times and I found something like 2 hours for Salmonella - again under ideal conditions. But in order to really cause problems you likely need several generations worth of colony doubling.
Appreciate the board's thoughts on this. Regarding the last post...it may be that Lox is doing perfectly fine with her grazing, and there's nothing to worry about - unless you're trying to limit the time that the raw food is out.
The problem is that I've been feeding ground mixes from Hare today for reasons of variety, quality, and cost - the commercial HPP foods are just ridiculously priced especially around here. They're all at least $10/pound, compared to $6/pound from Hare Today including shipping and DIY supplements (egg yolk, vitamins, fish oil). Since these foods are not treated, I prefer not to leave them out for more than 30 minutes.
But then I got to thinking....if you are trying to grow bacteria in a laboratory, you'd set up ideal conditions and even then it takes DAYS to get a good culture. Is it really necessary to restrict the time that food is left out? The breeder says that she feels that cats trained to eat meals tend to overeat and gain weight, whereas cats allowed to graze will self-regulate their intake. Also of course cats allowed to graze won't eat so much that they throw it up. In other words where is the data indicating how long it's safe to leave raw meat at room temperature, especially if it starts out cold? I looked up doubling times and I found something like 2 hours for Salmonella - again under ideal conditions. But in order to really cause problems you likely need several generations worth of colony doubling.
Appreciate the board's thoughts on this. Regarding the last post...it may be that Lox is doing perfectly fine with her grazing, and there's nothing to worry about - unless you're trying to limit the time that the raw food is out.