Effects of different storage periods and conditions on the quality and safety of dog food

Storage period and conditions of dry dog food used in pet nutrition can affect both nutritional value and microbial safety of the products. Although there is no standard method to ensure food quality and safety, especially improper management of home storage increases these risks. In this thesis study, the effects of different storage conditions on dog food were examined. Extruded dry food classified according to domestic and foreign production premium/economic and different closure mechanisms were obtained from pet shops and veterinary clinics as material. In particular, 12 dry food offered for sale in packages weighing 10 kg and above were selected and it was aimed to simulate home storage. In addition to the original packaging offered to the market, the selected food was stored for 2 months by simulating daily use in room conditions with the plastic and metal containers most commonly used in home food storage. On the starting day of the experiment, basic nutrient composition, water activity, fatty acid composition, Salmonella spp. presence, mold and yeast count, free fatty acid determination and peroxide number analyses were performed on the samples included in the study. After 2 months of storage, Salmonella spp. presence, mold and yeast count, free fatty acid determination and peroxide number analyses were repeated. While mold, yeast and Salmonella spp. did not grow in any of the samples at the beginning, Salmonella spp. growth was not observed after 2 months of storage, but mold growth was observed under all three storage conditions. While the median peroxide number value of all foods was 0.68 mEq/kg on the starting day, the median peroxide number values after 2 months of storage were found to be 14.7 mEq/kg in the food's own packaging, 16.6 mEq/kg in the plastic container and 11 mEq/kg in the metal container (p<0.05). While the median free fatty acid values were 4.95% on the starting day, they were found to be 6.44% in the food's own packaging, 6.6% in the plastic container and 6.42% in the metal container after 2 months of storage (p<0.05). These results show the changing effects of storage preferences on quality parameters