How do you minimise pathogenic bacteria in your recipes?

For our air-dried products we use a modern take on centuries old meat preserving techniques. Our dual stage Z-TWINTECH™ technology removes pathogens from our product with the movement of air.

Our freeze-drying technology removes pathogens with a process called High Pressure Processing and then gently freeze-dried. 

Both are minimally processed and are substantially more gentle than other pet food preparation methods, such as extrusion or baking.

Our canned recipes use a retort method which means the core temperature reaches a level to kill pathogenic bacteria. The temperature is held for a short period of time necessary to meet all regulatory requirements to produce a safe, low acid canned food.

As part of our commitment to quality, we test all our products to ensure they are safe and free of harmful pathogenic bacteria, prior to them leaving our kitchens.

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