[rawfeeding] Re: Salmon Heads

woofwoofgrrl <cmc4lists1@...> wrote:
>
> What about Salmon Poisoning Disease?
> http://www.vetmed.wsu.edu/ClientED/salmon.asp
*****
<big sigh>
Wild caught salmon from the Pacific Northwest of the United States,
which covers an area from southern Alaska south to the mid-California
coastline and from the Cascades west to the ocean, may harbor a
parasite that can be fatal to dogs if the disease is untreated. If
you have access to wild salmonids from this area you may not want to
feed the fish raw.

However, freezing kills (and in dead, no longer alive, kaput) the
parasite. The rules for feeding wild fish are IMO the same for
feeding any wild prey--when in doubt, freeze it. A solid freeze for
one week will nuke the flukes; two weeks are not necessary but seem
to make people feel safer. A month of freezing is not necessary but
again, if that's what it takes for you to feed lovely wild salmon to
your dogs, by all means freeze for a month!

Farmed salmon--whether American, Canadian or Chilean--is not affected
by the parasite. I have no idea what NZ salmon are like. I
recommend googling for speific fish when one has questions about
specific fish.

We have affressed the issue of wild salmon a zillion times. I
recommend new subscribers automatically join Yahoogroups in order to
access the rawfeeding archives. What can be said about wild salmon
has been said often, and in great detail. Do not ignore the
usefulness of our archives.

Here is a link to Yahoogroups:
http://pets.groups.yahoo.com/group/rawfeeding/join

And here are some information you may find useful:
http://www.ocean.udel.edu/MAS/seafood/raw.html
It's important to remember that adequate freezing and/or cooking
eliminates infection by the parasites. In commercial freezing, a
temperature of -40 °F kills any parasite in 15 hours. In a home
freezer, at 0° to 10°F, it can take up to five days to kill all the
parasites, especially in large fish.

http://seafood.ucdavis.edu/Pubs/safetycon.htm
Use commercially frozen fish for sashimi, sushi, ceviche, gravlax, or
cold-smoked fish.  Freezing seafood to -31°F for 15 hours or to -10°F
for seven days eliminates risks from parasites that may be present in
the fish.

http://www.cfsan.fda.gov/~comm/ift2para.html
4.2. Freezing Unlike bacteria, molds, and viruses, most parasites are
relatively easy to destroy by holding the raw material or finished
product at freezing temperatures for a specified period of time; of
course, this is dependent upon the internal temperature of the
material. The Fish and Fishery Products Hazards and Controls Guide
recommends a temperature below -4 oF (-20 oC) for 7 d or -31 oF (-35
oC) (internal) for 15 h to kill the parasites of concern (FDA 1998).

Chris O

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