From "The Encyclopedia of Natural Pet Care" by C. J. Puotenin
The phobia Americans share about raw meat is a fear of contamination. Although all the evidence suggests that a healthy animal will thrive on raw meat without any special treatment, we worry about new and lethal strains of E.coli in beef or Salmonella in eggs and chicken. Supermarket meat, fish and poultry carry warning labels (cook thoroughly or else) and eggs are considered so risky that some law makers have tried to ban undercooked eggs in restaurants. That's an extreme measure, but it's prudent to keep dangerous bacteria to a minimum. Many cases of food poisoning have been traced to the careless handling of raw meat and poultry around cutting boards, counters, cupboard doors, refrigerator handles and other kitchen surfaces. Even more are caused by incorrect storage. Don't leave meat, fish or poultry standing at room termperature; refrigerate it and keep it cold until ready to use.
Healthy animals can eat just about any meat and survive, if not thrive. Their stomachs contain high concentrations of hydrochloric acid and digestive juices and their digestive tracts host an abundance of beneficial bacteria, making it difficult for harmful bacteria to survive. The following disinfecting methods are more for the protection of people than pets, although any animal that's been fed only packaged, processed food probably needs protection too, until its digestive system recovers.
To disinfect raw meat or eggs in the shell, follow any of the following procedures. The meat should be in large pieces; these procedures are not recommended for ground meat.
1. Soak the meat in a solution of 1/2 teaspoon original formula Clorox bleach per gallon of water for 15 to 20 minutes, then soak in plain water for 10 minutes.
2. Soak the meat in a sink or bowl containing cold water and several drops of 35 percent food-grade hydrogen peroxide. Use enough to create small bubbles in the water but not enough to change the meat's color. Soak for 10 minutes, then rinse in plain water.
3. Soak the meat in a sink or bowl containing cold water and 30 or more drops of liquid grapefruit seed extract; let stand five minutes and drain. Alternatively, add 20 or more drops to a 32-ounce spray bottle of filtered or distilled water, then spray on meat or poultry and rinse in clean water.
Note that any of the above methods can be used to disinfect raw fruits and vegetables. Use a separate soak solution for each type of food. In addition, dilute solutions of bleach, hydrogen peroxide or grapefruit seed extract can be used to disinfect sponges, refrigerator surfaces, countertops, floors and appliance handles.
4. Dip the meat in very hot water. In 1992, the journal "Epidemiology and Infection" reported that meat can be sterilized by placing it for 10 to 20 seconds in water that has been heated to 80 degrees C (176F). Doing so leaves the surface of the meat "virtually sterile". In a large pan, heat water just until active bubbles form at the bottom or check the temperature with a kitchen thermometer; water at sea level reaches a rolling boil at 212 F. Remove from heat. Lift the meat with tongs, immerse it for 10 to 20 seconds and let it drain in the sink.
At about 150 F, hot water from the tap won't disinfect raw meat but it will warm refrigerated meat to body temperature, a recommended step in meal preparation.
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