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Jesse
"The Thinking Person's Pet Food"™ – Since 1979

MOLD IN PAST EXTRUDED DOG FOODS

-Notice, Explanation, and Response-

PLEASE READ THIS NOTICE CAREFULLY AND COMPLETELY BEFORE EMAILING WYSONG.

Higher than target moisture levels have been found in some bags of Wysong dry extruded dog foods manufactured in June, July and August of 2009. High moisture can result in premature spoilage and mold. No problems have been found or reported in any other Wysong food product. No laboratory tests on the recalled products have been positive for mycotoxins or food borne pathogens.

Nevertheless, the following foods should not be fed and should be exchanged:

Wysong Maintenance™: lot #: 090617
Wysong Maintenance™: lot #: 090624
Wysong Maintenance™: lot #: 090706
Wysong Maintenance™: lot #: 090720
Wysong Maintenance™: lot #: 090817
Wysong Senior™: lot #: 090623
Wysong Senior™: lot #: 090811
Wysong Synorgon™: lot #: 090629

Please contact the point of purchase for an exchange or refund.

Mold spores are in all natural foods. When there is heat, oxygen, and sufficient moisture the spores can bloom into mold. Everyone has experienced this with foods at home.

From what can be determined, the problem with the Wysong foods stems from unusually high heat and humidity on those summer dates. This combined with a malfunctioning moisture checking device is believed to be the cause of the higher moisture and this isolated problem.

All Wysong foods have been tested for mycotoxins and are negative. That is the primary danger in consuming moldy foods. If your pet has consumed the product, the most that could be expected would be loose stool, and this should clear upon changing from these lot numbers.

As noted in the article below, mold is a ubiquitous problem in all packaged foods. Wysong takes many measures to address this:

1. Incoming ingredients are tested for moisture and mycotoxins. 2. Finished products are also tested. 3. Ingredients are used to inhibit mold growth. 4. The NutriPak oxygen and light barrier packaging inhibits aerobic mold growth. 5. Products are nitrogen flushed to remove oxygen. 6. Products are fresh batched. 7. Ingredients are used to help adsorb toxins should they be present. 8. People are advised to refrigerate or freeze unused product, i.e. treat it like any fresh natural food is treated. 9. Most importantly, Dr. Wysong has advised for the past 30 years against feeding any singular food meal after meal. Diets should be rotated and fresh foods incorporated into meal planning in order to decrease the risk of chronic exposure to toxins that may be present in any one food. This information is on all Wysong packaged pet foods.

If you have any further questions please email us at [email protected]

(Excerpt from June 2009 Petfood Industry magazine)

Mold in pet foods

Greg Aldrich, PhD
Petfood & Ingredient Technology, Inc.


Preventing the appearance of mold in foods is a constant battle, and petfoods are no exception.  Everyone has experienced the gray-green mold on bread or splotches on cheese; with petfoods, many have had an encounter with "fuzzy" biscuits or green kibbles.

Unfortunately, despite our best efforts, mold is an inescapable part of food production regardless of whom the food is intended to serve...

Mold: insurmountable challenge
In elementary school we learned that starting a fire requires three simple elements: fuel, oxygen and heat. A mold-bloom is similar in that it only requires three elements: food, mold spores and moisture. Because we are making food, element one is obvious. All that remains for a mold-bloom are spores and moisture.

Mold spores are easy enough to find.
Mold is an inescapable part of food production.
The soil is loaded with them— molds are the earth's machinery for decay and rejuvenation. Because of this, any ingredient produced from or near the ground will be inoculated by billions of spores. This doesn't just apply to grains and tubers; meats are affected, too.

Given that petfoods are produced from raw agricultural commodities, inoculation with spores is inevitable. Agronomic practices can influence the level of inoculation; for example, modern no-till practices leave more crop residue in the field, resulting in increased mold production.

Mass transit system
Seasons can affect mold counts, too. Considering that mold spores are light enough to float in the air interminably, harvesting grain in the fall can release them into the air. Case in point: Altenaria mold counts are often reported with the weather as part of autumn allergy alerts. The net effect is that the air we use to cool and dry our products in the manufacturing plant serves as mass transit system for mold spores and food inoculation.
All ingredients are inevitably inoculated with billions of mold spores.
This is exacerbated by petfood production systems that depend on repetitive additions and subtractions of water. Regardless of food or treat type—extruded dry and semi-moist or baked—we add moisture as free water, steam or part of other ingredients. Once our purposes have been achieved, we drive off that moisture with super-heated air via dryers and ovens.

The only purpose behind drying is to decrease the water activity to a point that it limits microbial growth. Unfortunately, achieving just the right level of heat and dryness while not overcooking or damaging the food is tricky. Sometimes if we err on the side of saving a little energy by drying less, or if problems occur with the dryer or oven controls, or if we have product "case-hardening" that prevents moisture escape from the interior of the food piece, the water activity may be high enough for mold to occur.

Dr. Greg Aldrich
Petfood & Ingredient Technology, Inc.

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