What is a high risk dog food

By Isabella Storyclaire

last updated November 18, 2024

Contributions sourced from

Nulo Dog Food Reviews

Nulos dry dog foods are considered moderate to high risk while its three lines of wet foods are considered moderate risk dog food.

Most of the recipes have high levels of carbohydrates. This is confusing since Nulo was founded because of the high levels of carbohydrate fillers found in other major pet foods that contribute to obesity and diabetes in pets. Nulo dry dog foods average 27 to 36% carbohydrate as calculated. The wet foods average 11 to 19% as calculated on a dry matter basis, still considered high for a canned dog food compared to others on the market. In addition, 3 of its dry foods, Freestyle, Frontrunner and Medal Series, have higher average carbs than protein.

The company says it doesnt use potato, rice or tapioca but brown rice appears in the Frontrunner Dry line. They say they use low-glycemic carbs like oats, barley, sweet potato, chickpeas and lentils but these are still starchy carbohydrates. Large amounts of starch can increase insulin levels, cause obesity and negatively impact gut balance.

Like all kibbles, Nulos dry dog foods are ultra processed. Excessive heat during processing can cause significant loss of nutrients. The canned foods are heated before and during canning, leading to nutrient losses. This requires the addition of vitamins and minerals to both dry and canned recipes to balance the foods to AAFCO standards.

All recipes have ingredients known to contain higher pesticide or herbicide residues, many in the top 5 ingredients. However, the company doesnt appear to use any GMO ingredients, which is good to see.

Many of Nulos top ingredients are meals, the dehydrated version of meat, poultry and fish with fat and moisture removed. Nulo also states it has industry-leading levels of animal-based proteins, yet there is at least one company reviewed on this website with higher levels.

In its dry foods, Nulo uses a natural probiotic with a protective spore casing, giving it viability all the way to the digestive tract. Nulo guarantees the levels of added probiotics, which is a benefit.

Lastly, the manufacturer doesnt provide the omega-6:omega-3 ratio. Nulo certainly isnt the only company to omit this information, but its a concern because AAFCO allows a highly inflammatory 30:1 ratio.

Countries at high-risk for dog rabies

The following countries and political units are considered by the Canadian Food Inspection Agency (CFIA) as being high-risk for rabies caused by canine-variant viruses (dog rabies):

Africa

Algeria, Angola
Benin, Botswana, Burkina Faso, Burundi
Cameroon, Central Africa Republic, Chad, Comoros, Cte D'Ivoire (Ivory Coast)
Democratic Republic of the Congo, Djibouti
Egypt
Equatorial Guinea, Eritrea, Eswatini (Swaziland), Ethiopia
Gabon, Gambia, Ghana, Guinea, Guinea-Bissau
Kenya
Lesotho, Liberia, Libya
Madagascar, Malawi, Mali, Mauritania, Morocco, Mozambique
Namibia, Niger, Nigeria
Republic of Congo, Rwanda
Sao Tome and Principe, Senegal, Sierra Leone, Somalia, South Africa, South Sudan, Sudan
Tanzania (including Zanzibar), Togo, Tunisia
Uganda
Western Sahara
Zambia, Zimbabwe

Americas and Caribbean

Belize, Bolivia, Brazil
Colombia, Cuba
Dominican Republic
Ecuador, El Salvador
Guatemala, Guyana
Haiti, Honduras
Peru
Suriname
Venezuela

Asia and the Middle East, Europe

Afghanistan, Armenia, Azerbaijan
Bangladesh, Belarus
Cambodia, Ceuta and Melilla, China (mainland only)
Georgia
India, Indonesia, Iran, Iraq
Jordan
Kazakhstan, Kuwait, Kyrgyz Republic
Laos, Lebanon
Malaysia, Moldova, Mongolia, Myanmar (Burma)
Nepal, North Korea
Oman
Pakistan, Philippines
Qatar
Russia
Saudi Arabia, Sri Lanka, Syria
Tajikistan, Thailand, Trkiye, Turkmenistan
Ukraine, United Arab Emirates, Uzbekistan
Vietnam
Yemen

This list is reviewed regularly and is subject to change.

Additional information

Date modified:: 2023-07-20

The U.S. Food and Drug Administration (FDA) recently announced a link between some grain-free dog food brands and a seriousand sometimes fatalform of canine heart disease called dilated cardiomyopathy, or DCM. At Center for Food Safety (CFS), we adore our pets, and we know you do too. Learn how you can better protect your pup from harmful ingredients in dog food and sign our petition!

CFS is a national nonprofit that (among other things) acts as a watchdog over the federal agencies that govern our food, including the U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA). Part of what we do is monitor the rules and regulations these agencies propose to oversee our food supply. Our legal, science, and policy staff regularly comb through hundreds of federal rules and regulations related to food for human consumption.

FDA just sent out a major alert on pet food safety, so we thought it important to get the word out about it. The things we at CFS worry about in human food pesticides, toxic contaminants, allergens, nutritive content, and more are the same things that many of us look out for when purchasing food for our pets.

What you need to know about FDA's pet food safety alert:

FDA has been alerted to a possible link between a serious and sometime fatal form of heart disease called DCM in dogs with certain pet foods, many labeled as "grain-free."

The number of DCM cases reported to FDA is likely an underestimate as many veterinarians may not have been aware of the need to report these conditions to FDA "because animals are typically treated symptomatically, and diagnostic testing and treatment can be complex and costly to owners." (FDA Investigation update, June 27, 2019).

The number of cases released by FDA do not include many general cardiac reports submitted to the agency that did not have a DCM diagnosis. FDA notes that this case information is still valuable, as it may show heart changes that occur before a dog develops symptomatic DCM.

FDA lists the top dog food brands named most frequently in the DCM cases that were reported to the agency these include some grain-free product lines of the brands Acana, Zignature, Taste of the Wild, 4Health, Earthborn Holistic, Blue Buffalo, Nature's Domain, Fromm, Merrick, California Natural, Natural Balance, Orijen, Nature's Variety, NutriSource, Nutro, and Rachael Ray Nutrish.

Peas, lentils, and potatoes were among the top ingredients of every variety of dog food eaten by dogs that received DCM diagnoses.

FDA acknowledges that the link between grain-free dog foods containing peas, lentils, and potatoes with canine heart disease is merely a correlation. The agency cannot prove causation without further research, but this news is nonetheless very concerning to many dog owners.

A large majority of major dog food brands have moved to grain-free ingredients because of consumer demand. This is due to the belief that there are many health benefits to feeding dogs a grain-free diet, including that these foods contain more protein and animal fats as well as fewer carbohydrates than a diet made primarily with rice, wheat, and other grains. Grain-free dog foods are also believed to be less likely to cause allergies, including conditions that cause dry, itchy skin.

While the FDA lists 16 brands associated with the heart condition DCM, there are dozens of other dry and raw varieties of dog food that also list peas, lentils, and potatoes among their top ingredients. As pet guardians, we are now faced with a big decision: should we be precautionary and change to grain-based foods? Or should we stick with grain-free pet food, even though FDA has not shown causation between grain-free pet foods and DCM? More research must be done before we can make an informed decision. While we wait to find out more, CFS recommends you feed your pet a diversified diet.

Please sign our petition demanding that FDA immediately conduct further independent research on this issue, instead of relying on industry-provided data. And as our staff uncovers more on this important issue, we'll be sure to update you about this and other pet food safety issues.

SIGN THE PETITION >>

The Difference Between High-Risk and Low-Risk Foods

As a food handler, you should know the difference between high-risk and low-risk foods, and how to work with each safely.

Food handlers have many responsibilities when working with food. Whether youre on a truck delivering raw materials to a processing facility, on a manufacturing line overseeing production, in a commercial kitchen preparing an item for a meal, or serving that meal to a customer, food safety principles should always be top-of-mind.In the context of food safety, different foods are classified as either high risk or low risk. In this article, were going to look at the difference between high-risk and low-risk foods, and give you the best tips on how to handle these items to ensure food is safe, regardless of the stage in the food handling process.

High-risk vs. low-risk foods

First, its important to understand what makes one food higher risk than another. High-risk foods (a.k.a. potentially hazardous foods) are foods that provide the ideal conditions for bacterial growth, which means they are at a greater risk of causing food poisoning if they become compromised.High-risk foods are characterized as generally moist, high in protein or starch and with a neutral pH (low to medium acidity). High-risk food examples include:

Seafood
Poultry and red meat
Dairy products like milk, cheese or sour cream
Eggs
Cooked rice
Processed fruits and vegetables like ready-to-eat salads

So, what is considered a low-risk food? Low-risk foods are foods that do not provide ideal conditions for bacteria to grow. They are typically foods that are high in acid or sugar, as well as salted foods, dry foods, or canned or vacuum-packed foods. Examples of low-risk foods include:

Crackers and biscuits
Plain breads and rolls
Pickles
Jams and vinegars
Uncut fruits and vegetables

Low-risk foods are generally considered safer than high-risk foods, but that doesnt mean there is no threat of contamination. According to the most recent annual report from the Centers for Disease Control and Prevention (CDC), 25% of foodborne illness outbreaks in 2017 were linked to low-risk foods like fruits, vegetables, grains, beans, nuts, and seeds.

Can a low-risk food become a high-risk food?

A low-risk food can easily become higher risk if handled improperly. For example, if youre working with fresh produce and dont wash it properly, bacteria and viruses can be left behind. Whole fruits and vegetables that are cut also go from low risk to high risk. Dry, uncooked rice is low risk, but once water is added for cooking, it becomes a high-risk food.

Handling high-risk and low-risk foods

Regardless of the difference between high-risk and low-risk foods, as a food handler, you want to make sure youre taking every precaution to keep foods safe. When handling food, follow these tips:

Wash your hands before and after working with food
Clean and sanitize food equipment, food contact surfaces and utensils, before and after use
Store food properly for example, store high-risk, perishable foods in the refrigerator; store dry goods off the floor in the pantry
Eliminate and prevent pest infestations
Complete food safety training, and provide training to anyone in your supply chain that works with food

Food safety training is the best way to equip you and/or your team to handle all foods safely. Userves training is 100% online and can be taken from the comfort of your own home (or on-the-go if thats what works for you) using a mobile device. We offer a range of food safety courses, including Food Handler and Food Allergen Training; and if youre a server, bartender, barback or anyone else who works with alcohol, our Alcohol Server Certificate programs are just as convenient and easy. To find the courses in your state, click on the Find Your Course button below.For more from our Food Handler How-To Series, be sure to check out these related blogs:

Top 9 Foods Most Likely to Cause Food Poisoning

Improper food storage, preparation, and hygiene can lead to food poisoning. Some foods to pay special attention to while preparing that commonly cause food poisoning include meat products, leafy greens, and rice.

Food poisoning happens when people consume food that is contaminated with harmful bacteria, parasites, viruses or toxins.

Also known as foodborne illness, it can cause a range of symptoms, most commonly stomach cramps, diarrhea, vomiting, nausea and loss of appetite.

Pregnant women, young children, the elderly and people with chronic illnesses have a greater risk of becoming ill with food poisoning.

Certain foods are more likely to cause food poisoning than others, especially if they are improperly stored, prepared or cooked.

Here are the top 9 foods that are most likely to cause food poisoning.

Raw and undercooked poultry such as chicken, duck and turkey has a high risk of causing food poisoning.

This is mainly due to two types of bacteria, Campylobacter and Salmonella, which are commonly found in the guts and feathers of these birds.

These bacteria often contaminate fresh poultry meat during the slaughtering process, and they can survive up until cooking kills them (1, 2).

In fact, research from the UK, US and Ireland found that 4184% of raw chicken sold in supermarkets was contaminated with Campylobacter bacteria and 45% was contaminated with Salmonella (3, 4, 5).

The rates of Campylobacter contamination were slightly lower in raw turkey meat, ranging from 1456%, while the contamination rate for raw duck meat was 36% (6, 7, 8).

The good news is that although these harmful bacteria can live on raw poultry, theyre completely eliminated when meat is cooked thoroughly.

To reduce your risk, ensure poultry meat is cooked through completely, do not wash raw meat and ensure that raw meat does not come in contact with utensils, kitchen surfaces, chopping boards and other foods, since this can result in cross-contamination (9).

Summary
Raw and undercooked poultry is a common source of food poisoning. To reduce your risk, thoroughly cook chicken, duck and turkey meat. This will eliminate any harmful bacteria present.

2. Vegetables and Leafy Greens

Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw.

In fact, fruits and vegetables have caused a number food poisoning outbreaks, particularly lettuce, spinach, cabbage, celery and tomatoes (10).

Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria. This can occur across various stages of the supply chain.

Contamination can occur from unclean water and dirty runoff, which can leach into the soil that fruits and vegetables are grown in (11).

It can also occur from dirty processing equipment and unhygienic food preparation practices. Leafy greens are especially risky because they are often consumed raw (12).

In fact, between 1973 and 2012, 85% of the food poisoning outbreaks in the US that were caused by leafy greens such as cabbage, kale, lettuce and spinach were traced back to food prepared in a restaurant or catering facility (13).

To minimize your risk, always wash salad leaves thoroughly before eating. Do not purchase bags of salad mix that contain spoiled, mushy leaves and avoid pre-prepared salads that have been left to sit at room temperature.

Summary
Vegetables and leafy greens can often carry harmful bacteria such as E. coli, Salmonella and Listeria. To reduce your risk, always wash vegetables and salad leaves and only purchase prepackaged salads that have been refrigerated.

Fish and shellfish are a common source of food poisoning.

Fish that has not been stored at the correct temperature has a high risk of being contaminated with histamine, a toxin produced by bacteria in fish.

Histamine is not destroyed by normal cooking temperatures and results in a type of food poisoning known as scombroid poisoning. It causes a range of symptoms including nausea, wheezing and swelling of the face and tongue (14, 15).

Another type of food poisoning caused by contaminated fish is ciguatera fish poisoning (CFP). This occurs due to a toxin called ciguatoxin, which is mostly found in warm, tropical waters.

At least 10,00050,000 people who live in or visit tropical areas get CFP each year, according to estimates. Like histamine, it is not destroyed by normal cooking temperatures and therefore the harmful toxins are present after cooking (16).

Shellfish such as clams, mussels, oysters and scallops also carry a risk of food poisoning. Algae that are consumed by shellfish produce many toxins, and these can build up in the flesh of shellfish, posing danger to humans when they consume the shellfish (17).

Store-bought shellfish are usually safe to eat. However, shellfish caught from unmonitored areas may be unsafe due to contamination from sewage, stormwater drains and septic tanks.

To reduce your risk, purchase store-bought seafood and ensure you keep it chilled and refrigerated before cooking. Make sure fish is cooked through, and cook clams, mussels and oysters till the shells open. Throw away the shells that dont open.

Summary
Fish and shellfish are a common source of food poisoning due to the presence of histamine and toxins. To reduce your risk, stick with store-bought seafood and keep it chilled before use.

Rice is one of the oldest cereal grains and a staple food for more than half the worlds population. However, it is a high-risk food when it comes to food poisoning.

Uncooked rice can be contaminated with spores of Bacillus cereus, a bacterium that produces toxins that cause food poisoning.

These spores can live in dry conditions. For example, they can survive in a package of uncooked rice in your pantry. They can also survive the cooking process (18).

If cooked rice is left standing at room temperature, these spores grow into bacteria that thrive and multiply in the warm, moist environment. The longer rice is left standing at room temperature, the more likely it will be unsafe to eat (19).

To reduce your risk, serve rice as soon as it has been cooked and refrigerate leftover rice as quickly as possible after cooking. When reheating cooked rice, make sure it is steaming hot all the way through (19).

Summary
Rice is a high-risk food due to Bacillus cereus. Spores of this bacterium can live in uncooked rice, and can grow and multiply once rice is cooked. To reduce your risk, eat rice as soon as it is cooked and refrigerate leftovers immediately.

Deli meats including ham, bacon, salami and hot dogs can be a source of food poisoning.

They can become contaminated with harmful bacteria including Listeria and Staphylococcus aureus at several stages during processing and manufacturing.

Contamination can occur directly through contact with contaminated raw meat or by poor hygiene by deli staff, poor cleaning practices and cross-contamination from unclean equipment such as slicer blades (20, 21).

The reported rates of Listeria in sliced beef, turkey, chicken, ham and pat range from 06% (22, 23, 24, 25).

Of all the deaths caused by Listeria-contaminated deli meats, 83% were caused by deli meat sliced and packaged at deli counters, while 17% were caused by pre-packaged deli meat products (26).

It is important to note that all meat carries a risk of food poisoning if it is not cooked or stored properly.

Hotdogs, minced meat, sausages and bacon should be cooked thoroughly and should be consumed immediately after being cooked. Sliced lunch meats should be stored in the refrigerator until they are ready to be eaten.

Summary
Deli meats including ham, salami and hot dogs can be contaminated with bacteria that cause food poisoning. It is important to store deli meats in the refrigerator and cook meat thoroughly before eating.

Pasteurization is the process of heating a liquid or food to kill harmful microorganisms.

Food manufacturers pasteurize dairy products including milk and cheese to make them safe to consume. Pasteurization kills harmful bacteria and parasites such as Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria and Salmonella.

In fact, sales of unpasteurized milk and milk products are illegal in 20 US states (27).

Between 1993 and 2006, there were more than 1,500 cases of food poisoning, 202 hospitalizations and two deaths in the US resulting from drinking milk or eating cheese made with unpasteurized milk (28).

Whats more, unpasteurized milk is at least 150 times more likely to cause food poisoning and 13 times more likely to result in hospitalization than pasteurized dairy products (29).

To minimize your risk of food poisoning from unpasteurized dairy, purchase pasteurized products only. Store all dairy at or under 40F (5C) and throw out dairy that is past its use-by date (30, 31).

Summary
Pasteurization involves heating foods and liquids to kill harmful microorganisms such as bacteria. Unpasteurized dairy has been associated with a high risk of food poisoning.

While eggs are incredibly nutritious and versatile, they can also be a source of food poisoning when theyre consumed raw or undercooked.

This is because eggs can carry Salmonella bacteria, which can contaminate both the eggshell and the inside of the egg (32).

In the 1970s and 1980s, contaminated eggs were a major source of Salmonella poisoning in the US. The good news is that since 1990, improvements have been made in egg processing and production, which has led to fewer Salmonella outbreaks (33).

In spite of this, each year Salmonella-contaminated eggs cause about 79,000 cases of food poisoning and 30 deaths, according to the US Food and Drug Administration (FDA) (34).

To reduce your risk, do not consume eggs with a cracked or dirty shell. Where possible, choose pasteurized eggs in recipes that call for raw or lightly cooked eggs.

Summary
Raw and undercooked eggs can carry Salmonella bacteria. Choose pasteurized eggs when possible and avoid eggs that have cracked or dirty shells.

A number of fruit products including berries, melons and pre-prepared fruit salads have been linked to food poisoning outbreaks.

Fruits grown on the ground such as cantaloupe (rockmelon), watermelon and honeydew melon have a high risk of causing food poisoning due to Listeria bacteria, which can grow on the rind and spread to the flesh (35).

Between 1973 and 2011, there were 34 reported outbreaks of food poisoning associated with melons in the US. This resulted in 3,602 reported cases of illness, 322 hospitalizations and 46 deaths.

Cantaloupes accounted for 56% of the outbreaks, watermelons accounted for 38% and honeydew melons accounted for 6% (36).

Cantaloupe is a particularly high-risk fruit due to its rough, netted skin, which provides protection for Listeria and other bacteria. This makes it difficult to completely remove bacteria, even with cleaning (37).

Fresh and frozen berries including raspberries, blackberries, strawberries and blueberries are also a common source of food poisoning due to harmful viruses and bacteria, particularly the hepatitis A virus.

The main causes of berry contamination include being grown in contaminated water, poor hygiene practices of berry pickers and cross-contamination with infected berries during processing (38).

Washing fruit before you eat it can reduce the risks, as can cooking it. If youre eating melon, make sure to wash the rind. Eat fruit as soon as its cut or place it in the fridge. Avoid pre-packaged fruit salads that have not been chilled or stored in a fridge.

Summary
Fruits carry a high risk of food poisoning, particularly melon and berries. Always wash fruit before eating and eat freshly cut fruit right away or store it in the fridge.

Raw sprouts of any kind, including alfalfa, sunflower, mung bean and clover sprouts, are considered to have a high risk of causing food poisoning.

This is mainly due to the presence of bacteria including Salmonella, E. coli and Listeria.

Seeds require warm, moist and nutrient-rich conditions for the sprouts to grow. These conditions are ideal for the rapid growth of bacteria.

From 1998 to 2010, 33 outbreaks from seed and bean sprouts were documented in the US, and were reported to have affected 1,330 people (39).

In 2014, beansprouts contaminated with Salmonella bacteria caused food poisoning in 115 people, a quarter of whom were hospitalized (40).

The FDA advises that pregnant women avoid consuming any type of raw sprouts. This is because pregnant women are particularly vulnerable to the effects of harmful bacteria (41).

Fortunately, cooking sprouts helps kill any harmful microorganisms and reduces the risk of food poisoning.

Summary
Sprouts grow in moist, warm conditions and are an ideal environment for the growth of bacteria. Cooking sprouts can help reduce the risk of food poisoning.

How to Reduce Your Risk of Food Poisoning

Here are some simple tips to help minimize your risk of food poisoning:

Practice good hygiene: Wash your hands with soap and hot water before preparing food. Always wash your hands right after touching raw meat and poultry.
Avoid washing raw meat and poultry: This does not kill the bacteria it only spreads it to other foods, cooking utensils and kitchen surfaces.
Avoid cross-contamination: Use separate chopping boards and knives, especially for raw meat and poultry.
Dont ignore the use-by date: For health and safety reasons, foods should not be eaten after their use-by date. Check use-by dates on your food regularly and throw it out once theyve passed, even if the food looks and smells ok.
Cook meat thoroughly: Make sure ground meat, sausages and poultry are cooked through to the center. Juices should run clear after cooking.
Wash fresh produce: Wash leafy greens, vegetables and fruits before eating them, even if they are pre-packaged.
Keep food at a safe temperature: 40140F (560C) is the ideal temperature for the growth of bacteria. Dont leave leftovers sitting at room temperature. Instead, put them right in the fridge.

Summary
There are a number of steps you can take to reduce your risk of food poisoning. Practice good hygiene, check use-by dates, wash fruits and vegetables before eating them and keep food out of the temperature danger zone of 40140F (560C).

Food poisoning is an illness caused by eating food contaminated with bacteria, viruses or toxins.

It can result in a range of symptoms such as stomach cramps, diarrhea, vomiting and even death.

Poultry, seafood, deli meat, eggs, unpasteurized dairy, rice, fruits and vegetables carry a high risk of food poisoning, especially when theyre not stored, prepared or cooked properly.

To minimize your risk, follow the simple tips listed above to ensure you take special care when buying, handling and preparing these foods.