Limiting Mold Growth in Dog Food Through Natural Compounds
DOI:
https://doi.org/10.47611/jsrhs.v12i3.4958Keywords:
Mold, Dogs, Pets, Mycotoxins, Aspergillus, Aspergillus niger, Dog Food, ContaminationAbstract
Mold contaminated dog food has become a growing concern as many mold poisoning epidemics in the past have killed hundreds of dogs and left others severely sick. With current methods of reducing mold growth in dog food failing, it's important to explore new methods of limiting mold growth. Recognizing natural compounds like cumin, astragalus, ginger, and apple cider vinegar’s high antimicrobial properties, it's important to explore their effectiveness as mold inhibitors in dog food. Thus, this experiment explores the present question: Can natural compounds, added in safe amounts, effectively act as mold inhibitors and limit mold growth in dog food? To answer this question, an experiment was developed in which each natural compound (turmeric powder, astragalus root powder, ginger powder, cumin powder, and apple cider vinegar) was added into dog food along with mold samples. After a four week period, mold growth was measured and compared to a control batch which had no natural compound additives. Results indicate that ginger had a significant effect on limiting mold growth. Similarly, apple cider vinegar noticeably limited mold growth when compared to the control. It’s thus important to further explore these compounds' efficacies as mold inhibitors in dog food.
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