Wednesday, September 10, 2014

Many Factors to Consider When Choosing Food for Felines and Fidos

Originally published in the Jan. 8, 2014, issue
 
By Dallas Duncan
 
Pet foods run the gamut – raw, dry, wet, organic and more – so there’s a lot to choose from when trying to decide what diet is best for the furry friend Santa left under the tree.
 
“Nutritionists believe that ingredients do not matter. What matters is nutrients,” said Dr. Susan Wynn, nutritionist at Blue Pearl Georgia Veterinary Specialists in Sandy Springs, Ga.
 
The one exception is in felines: nutritionists would not recommend vegetarian diets for cats.

Meat and meat meals are the primary sources of protein in dry and wet cat
foods. Because cats are "obligate carnivores," meaning some of their essential
nutrients come from animal proteins, nutritionists do not recommend
vegetarian diets for felines. Photo by Dallas Duncan
 
“Cats are obligate carnivores. They must have animal protein. In the wild, they will die without animal flesh. Animal flesh contains unique amino acids and fats that you cannot get from plant proteins,” she said.
 
Dogs, on the other hand, are omnivores.
 
Two important nutrients in feline diets are the amino acids arginine and taurine, said Associate State Veterinarian Dr. Wendy Cuevas-Espelid. Arginine prevents toxic ammonia buildup in the bloodstream, and without taurine, cats could suffer from blindness, deafness, heart failure and a host of other diseases, she said. For dogs, protein needs vary by breed, age and activity level.
 
“Kittens need large amounts of energy provided by their food. Their energy requirements are about two to three times more than an adult cat. About 30 percent of their energy should come from protein,” Cuevas-Espelid said. “Puppies need to be fed accordingly for growth to be at an average rate, not a maximum rate, for the breed. This helps to prevent skeletal deformities.”
 
She said puppies and kittens should be on a growth formula until they reach adulthood, and adults should be on a maintenance diet. Older pets should eat a senior diet formulated to provide nutrients for aging animals.
 
Cuevas-Espelid said the primary source of protein in canine and feline diets comes from meat or meal.
 
“A byproduct meal just means they throw a lot of scrap pieces together and they grind them up into a flour, or a meal,” said Alan Lowman, Department ag inputs program director. “The fat content will probably be higher because fat is one of those things that’s discarded, but fat is a high-energy compound. It’s going to make that coat look really shiny.”
 
Meat meal, according to the Associationof American Feed Control Officials, is a more concentrated source of protein because it doesn’t contain the same water content as whole meat. It can be added to dry foods to increase protein content.
 
But not all byproducts are created equal, Wynn said. A large pet food company has come under fire in the past for using byproducts, but what blogs might not tell pet owners is that this company’s byproducts are entire chicken carcasses.
 
“That’s about as Paleolithic and natural as you can get,” Wynn said. “There are cheaper companies who use the cheapest parts, feet and head and things like that, because they are cheap.”
 
Because AAFCO regulations do not allow pet food labels to disclose specific byproducts, Wynn recommends pet owners contact companies to learn more about their byproduct ingredients, and said reputable companies will disclose what they use.
 
The concept of byproducts can turn some pet owners to a raw foods diet, but some experts caution that raw or refrigerated foods can be more susceptible to potential foodborne pathogens and mishandling. Pet foods can be recalled because of bacterial contamination, such as Salmonella, said Jessica Badour, recall outreach specialist for the Department’s Food Safety Division.
 
“Anything that comes refrigerated should be properly held at 41 degrees or colder,” she said. “And again, when you’ve got that raw component, there’s just a higher risk that you could cross-contaminate by handling it and touching something else in your kitchen.”
 
Contaminated pet food is a human safety risk as well, as people can get sick from handling it. Badour advises consumers to keep the bags pet food comes in, or cut off the brand name, UPC code and lot code to keep in case that food is recalled.
 
“Studies that have been done on both commercially available and homemade raw protein diets have found a high percentage, 30 to 50 percent, of them contaminated with pathogenic organisms, and up to 30 percent of the dogs fed such diets may shed pathogenic organisms in their stool,” Cuevas-Espelid said, quoting a statement from the American Animal Hospital Association.
 
Because of these potential health risks, it’s recommended to not feed therapy dogs a raw protein diet. These are animals most likely to be in contact with humans who have compromised immune systems and could be more susceptible to illness, Cuevas-Espelid said.
 
Lowman said cooked food and those which has a “kill step” will be less likely to contain foodborne bacteria. Typically this is a heating step to ensure that pathogens are killed.
 
Wynn said reputable raw diet companies will test products to make sure there are no pathogens as part of their quality control procedures.
 
“Raw diets are typically higher in protein and fat. They tend to be – they don’t have to be – but they tend to have low starch or no starch in them. That’s a very calorie-dense diet and high in fat,” Wynn said. “If you’re talking from a nutrient point of view, it’s a very efficient way to keep weight on a dog with high metabolism.”
 
She said raw meat can help keep weight on some show breeds of canines and felines, as well as those with high activity levels, such as herding breeds and sled dogs. Overweight animals and those with certain diseases, however, should steer clear of raw and other high-fat diets.
 
“There is no proof that a raw diet is better than a processed diet,” Wynn said. “There are raw diets that are dangerous, but there are raw diets that could be good. Raw diets come with problems because there are so many types of raw diets.”
 
Possible problems include injury from whole bone ingredients, though Wynn said reputable companies will finely grind bones ingredients, and diets not being properly balanced. The latter is a problem in homemade raw diets, she said.
 
Making homemade pet treats is a popular trend, and Lowman said consumers should be aware that the sale of pet food and treats is regulated in Georgia.
 
“They all need to have a license and it’s going to have a product registration associated with it,” he said. “If you’re a baker, and you use the leftovers to make dog treats and you put those for sale on your counter, it’s regulated. If you give it away, that’s not. But the first time you sell it or barter it, you need to be licensed.”
A fictional pet food label demonstrates some key requirements
for licensed products. By Dallas Duncan
 
The license is to make sure pet foods and labels meet AAFCO standards. Required label components include name and purpose, such as Beef Dog Food or Beef Flavor Dog Food; name of animal species the product is for; net quantity of both weight and volume; a guarantee analysis, which lists the percentage of each nutrient in the food; an ingredient statement, listed in order of predominance by weight; a nutritional adequacy statement showing food is complete and balanced for a particular life stage; feeding directions; and the name and address of the manufacturer or distributor.
 
Wynn said to research the company thoroughly.
 
“I’m looking for a company that has been around for a long time. They must have a nutritionist formulating all the foods, preferably a veterinary clinical nutritionist that they work with or on staff,” Wynn said. “You can’t make a determination of how good a food is just by the label.”


Tuesday, September 9, 2014

Visit with a Vet: Feral Swine -- More Than Just a Nuisance

Originally published in the Dec. 25, 2013, issue
 
 
Visit with a Georgia veterinarian in this monthly feature. This edition comes from State Veterinarian Dr. Robert Cobb in Atlanta, Ga.
Free-ranging populations of wild pigs, or feral swine, exist in at least 39 states. Some estimate their numbers to be more than 4 million, with the largest populations located in California, Florida, Hawaii and Texas. Georgia’s large population of feral swine resides mostly in the river swamps of south Georgia, but can be found statewide.
Today’s feral swine population is a combination of escaped or neglected domestic swine, Eurasian wild boar and feral pigs that have been captured and transported for the purpose of starting wild, free-living populations. The intentional movement of trapped feral swine resulted in extensive crossbreeding of feral populations, producing many variations.
Feral swine regularly tear through livestock and game fences; consume animal feed; destroy field crops such as corn, milo, watermelon, peanuts, hay, turf and wheat; and, when given the opportunity, will prey upon young livestock and other small animals.
Moving untested feral swine to new areas or allowing them onto farms with domestic pigs is illegal in Georgia and can have disastrous consequences to the commercial swine industry. Feral swine can be imported into Georgia only by a special permit issued by the state veterinarian. Three feral swine agreements are utilized by the Department in cooperation with the US Department of Agriculture. Individuals wishing to have feral swine facilities must meet strict testing, fencing and reproduction prevention protocols. The feral swine facilities are regularly inspected by the Department to assure compliance with the rules in order to maintain separation of feral swine from domestic herds.
Feral swine are carriers of a number of diseases: swine brucellosis, pseudorabies, leptospirosis, tuberculosis, tularemia, trichinosis, plague, anthrax, African swine fever, classical swine fever  or hog cholera and swine vesicular disease. USDA eradicated hog cholera from the US in 1976.
Though they’ve been eliminated or controlled from US commercial production swine herds, some are still found in Georgia feral swine and can be readily transmitted to humans and other animals:
Brucellosis is a bacterial infectious disease of animals and humans, caused by Brucella bacteria. Swine brucellosis is a reproductive disease, causing abortions in sows and infertility in boars. Infected swine are disease carriers for life and can serve as sources of infection. The only way to remove the disease is to detect infected swine through blood tests and cull the animals. In humans, the disease may mimic severe flu and may cause crippling arthritis or meningitis. Animals and humans are exposed to the swine Brucella bacterium by contact with infected blood, reproductive tissues and fluids from animals during farrowing, abortion or carcass dressing.
Pseudorabies: Viral PRV attacks the central nervous system and is fatal to cattle, horses, goats, sheep, dogs, cats, raccoons, skunks, opossums and small rodents. Though not fatal in swine, it causes abortions and stillbirths. Pseudorabies is caused by a herpesvirus in swine. It is not related to rabies and it does not infect humans. The spread of PRV from feral swine to domestic cattle has also been documented in Florida and Texas. Feral swine are known to break into feed bunks and congregate around areas where supplemental feed is distributed, providing a source of contamination of feed and potential spread of infection through contact with domestic herds.
Parasites: Feral swine are also host to several disease-causing parasites. These parasites include lung worm, kidney worm, thorny-headed worm, ascarid roundworm, hog lice and the parasite that causes trichinosis.
The more feral swine populations increase and expand, the greater the chances that they may transmit diseases to domestic animals, wildlife and humans as well as destroy expensive crops. To minimize the threat feral swine pose to domestic swine operations, farmers should not introduce wild pigs into herds or attempt to market wild-caught pigs. Before transporting breeding swine, perform blood tests according to state and federal guidelines, and blood-test all new stock before adding them to existing herds. Fence out feral swine and do not butcher feral swine on the farm, or feed offal from field-dressed wild hogs to domestic ones.


Monday, September 8, 2014

Recall Roundup: Aug. 25 to Sept. 6

Editor's Note: Food recalls related to a foodborne pathogen will be featured on individual blog posts. Food recalls related to food allergens, mislabeling or other causes will be rounded up, when applicable, in a Recall Roundup blog post. For up-to-the-minute information on food recalls, follow @GaMktBulletin and @GDAFoodSafety on Twitter, and visit the Georgia Department of Agriculture's food recall website.

Recalls were issued on select lots of the following products:

McCall Farms Incorporated: 14.5-ounce cans of Margaret Holmes Turnip Greens and 14.5-ounce cans of Margaret Holmes Mixed Greens with lot code F13EX and UPC codes of 41443 10251 and 41443 11271.
Recalled Aug. 27; questionable seals. Read more ...

Kraft Foods Group: 12-ounce Kraft American Singles (16 slices) with use by dates of Feb. 20 and 21, 2015; 16-ounce Kraft American Singles (24 slices) with use-by date Feb. 20, 2015; 64-ounce Kraft American Singles (4x24 slices) with use-by date Feb. 20, 2015.
Recalled Aug. 29; ingredients stored with out-of-standard storage temperatures. Read more ...

Arty's Garden: Try Edible Landscaping for Beauty and Bounty

Originally published in the Dec. 25, 2013, issue
 
Sometimes we put plants in rigid categories. We fail to look at the beauty of fruit, vegetable and herb plants and think of flowering plants as strictly ornamental. For example, blueberries are perfect for cereal or pancakes, but we do not always notice that blueberry shrubs have attractive white flowers in spring and foliage that blazes crimson and scarlet in fall. Eggplant is versatile in the kitchen, but its lavender flowers are pretty and its fruits shine like Christmas ornaments. Yuccas have bold foliage and flowers, but their white petals taste like mild cabbage.

Oriental persimmons have glossy leaves all
summer and attractive, tasty fruit in fall.
More than ever, categories are breaking down and boundaries are being crossed. Gardeners who do not have room for an orchard or a separate herb or vegetable garden are incorporating food plants into their overall landscape designs. The concept of using food plants throughout the landscape is referred to as “edible landscaping.” Ideally, plants in the edible landscape are esthetically pleasing as well as productive. 

Examples include planting basil among flowers, rosemary as a foundation shrub, muscadines to cover an arbor or blueberries as an informal hedge. Oriental persimmon, American persimmon, feijoa, fig, sarvisberry, peach, plum and bunch grape are a few fruiting trees, shrubs and vines that may be liberated from the orchard and vineyard and utilized in the home landscape. Texas tarragon, bay, anise hyssop, thyme, oregano, basil, rosemary, chives, parsley, red mustard, kale, Swiss chard, garlic, eggplant, hot peppers and okra are a few herbs and vegetables that have ornamental qualities. Edible flowers include pansies, violas, nasturtiums, roses and yuccas. 

Even an apartment-dweller can plant herbs or leaf lettuce in bushel baskets on a sunny balcony. Homeowners with a swimming pool taking up most of the backyard can replace a lounge chair with a half-barrel containing a miniature peach. Those with sunny patios or decks can set aside space for pots of calamondin, lemon or lime. Although these citrus trees are not winter-hardy in Georgia, they are easily overwintered indoors.

Consider making your landscape an edible one. Besides having the freshest herbs, fruits and vegetables possible, you’ll have the pride that comes from growing them yourself and an increasing appreciation of the beauty that lies in all things.
                                                                                            
Arty Schronce is the Department’s resident gardening expert. He’s a lifelong gardener and a horticulture graduate of North Carolina State University who encourages everyone to discover the pleasures of plants and gardening. 

Maggie's Muffins with Blackberries

Photo courtesy Maggie Dudacek
Editor's Note: A recipe exclusive to the Bulletin Blog! Former Market Bulletin intern Maggie Dudacek created these blackberry muffins from scratch, using whole-kernel, whole-grain wheat flour from Cochran, Ga., business Back to the Basics 101 and blackberries from Jaemor Farms in Alto, Ga. Visit our YouTube channel and watch the video to learn more about Back to the Basics 101, which was recently featured in the paper!

Ingredients:
For the muffins:
1.5 cups Back to the Basics 101 flour (or all-purpose flour)
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking soda
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blackberries

For the crumble topping:
1/2 cup white sugar
1/3 cup Back to the Basics 101 flour (or all-purpose flour)
1/4 cup butter, cubed
1.5 teaspoons ground cinnamon

Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine 1.5 cups flour, half-cup sugar, quarter-cup brown sugar, salt and baking powder.
3. Mix vegetable oil, egg and milk. Pour into flour mixture and mix well, then fold in blackberries. Set aside.
4. Mix remaining sugar, flour, butter and cinnamon together to create crumbled topping.
5. Fill a lined muffin pan right up to the top with mixture created in step 3. Top each muffin cup with crumbled topping.
6. Bake for 20 to 25 minutes. Top with additional fresh blackberries before serving.

Wednesday, September 3, 2014

Georgia Grown Profile: Royal Food Service

Originally published in the Dec. 25, 2013, issue
 
Business covers distribution around the Southeast
By Jenna Saxon, press office

Royal Food Service is known as the Southeast's premier distributor of fresh produce and dairy products. Royal Food Service is an Atlanta-based foodservice distributor covering the areas of Montgomery, Ala., to Aiken, SC., and from Chattanooga, Tenn., to Tifton, Ga. The company was founded in 1994 and employs approximately 180 fulltime employees. Royal Food Service’s cold storage and warehouse facilities span more than 48,000 square feet with 50 refrigeration-equipped distribution trucks. 

Its direct market includes casual dining establishments, schools, institutional feeders, hotels, healthcare facilities, country clubs and wholesale. Royal Food Service makes significant efforts to be socially responsible through energy conservation practices such as low-wattage CFL lighting, cardboard recycling, energy-efficient technologies and other practices.

Royal Food joined Georgia Grown at the gold membership level to improve its visibility by connecting to the many resources the program offers. Royal Food hopes to gain publicity, information and exposure through its membership. The company promotes several Georgia-grown produce items and felt joining the Georgia Grown program was a perfect opportunity to become more involved in Georgia’s agriculture industry.

“We believe that our Georgia Grown membership fosters a positive relationship that supports our marketing effort,” said Reed Crouch of Royal Food. “Royal Food supports Georgia Grown for all of the right reasons; to support our local economy and Georgia farmers, increases freshness and life of products and to meet the demand of a growing number of customers who require locally grown products.”

2014 Fall Pick-Your-Own List

Originally published in the Aug. 20, 2014, issue
 
Thank you for supporting Georgia’s you-pick farms! When using this list, please remember that the maturity of crops is directly influenced by the weather. The dates and availability provided on this list are approximate. For accurate, up-to-date information, be sure to contact the individual farms using the number provided. It’s best to call ahead for detailed driving directions, availability and other information you may need.
 
 
 

BUTTS
Weaver Berryland
Black and bronze muscadines
Frank and Carolyn
770-595-8303
2252 Highway 16 West, Jackson
Open Monday through Saturday, 10 a.m. to 8 p.m.
Containers provided; call for availability after Sept. 1.

COLUMBIA
Blue House Farm
Muscadines, scuppernongs
Louis Newsome
706-699-0762
279 Old Blythe Road, Harlem
Open Monday through Saturday, 8 a.m. to 1 p.m.; Thursdays and Fridays also open 4 to 7 p.m.
 
FAYETTE
Banks Vineyard
Muscadines, scuppernongs
Bobby Nipper
770-633-9990
290 Banks Road, Fayetteville
Open Monday through Saturday, 9 a.m. to 6 p.m., and Sundays 1 to 6 p.m.
Available Labor Day; you-pick, we-pick
 
FULTON
David Brown Farm
Muscadines
David Brown
770-964-5304
4853 Evans Drive, Union City
Available Aug. 22, no pesticides
 
Tangled Vines
Muscadines
Susan Edmondson
678-469-5649
8450 Watkins Road, Palmetto
Open Tuesday through Saturday, 9 a.m. to 6 p.m.
 
GILMER
Hillcrest Orchards
Apples
Janice Hale
706-273-3838
9696 Highway 52 East
Open 9 a.m. to 6 p.m., you-pick on weekends
 
Red Apple Barn
Apples, pumpkins
Barry Pritchett
706-635-5898
3379 Tails Creek Road, Ellijay
Open Monday through Saturday 9 a.m. to 6 p.m.; Sundays noon to 5:30 p.m.
You-pick available Saturdays 10:30 a.m. to 5 p.m.; Sundays 1 to 4 p.m.
 
HALL
Donald Snare
Figs, scuppernongs
Donald Snare
770-605-1121
3736 Gillsville Highway, Gillsville
Call for appointment.
Figs available August and September; scuppernongs available mid-August through October. Bring your own take-home containers.
 
Jaemor Farms
Pumpkins
Caroline Black
5340 Cornelia Highway, Alto
770-869-3999
Pumpkin patch open Fridays through Sundays in October
Fridays and Saturdays 10 a.m. until dark; Sundays 1 to 6 p.m.
 
HENRY
The Pumpkin Patch at Yule Forest
Pumpkins, sunflowers
Susie Grant
770-954-9356
Open Monday through Friday 4 to 7 p.m.; Saturdays and Sundays 10 a.m. to 6 p.m.
Farm tours weekday mornings by reservation only; yuleforest.com
 
NEWTON
Mitcham Farm
Pumpkins
Kevin Mitcham
770-855-1530
797 Macedonia Church Road, Oxford
Open weekends, call for availability
 
OCONEE
Washington Farms, Inc.
Pumpkins, sunflowers
John Washington
706-796-0627
5671 Hog Mountain Road, Watkinsville
Check www.washingtonfarms.net for hours and availability
Pig races, petting zoo, jumping pillow, 8.5-acre corn maze, cow train, homemade strawberry ice cream, fall festival, incredible kettle corn and much more.
 
OGLETHORPE
Thaxton Vineyard
Muscadines, scuppernongs
Libby Thaxton
706-224-3522
US Highway 78, eight miles east of Lexington
Open daily 9 a.m. to 7 p.m.
Available mid-August through October; pick your own or already picked
 
TREUTLEN
Whispering Pines Georgia Farm
Muscadines, luffa
Davis Yaun
912-399-1988
15412 Georgia Highway 86, Soperton
Appointments available from 7 a.m. to 8 p.m.
Farm located south of I-16 four miles off exit 78 or 84; muscadines $1.40 per pound; luffa $5 each; thornless blackberry plants, $4 each; frozen blueberries and blackberries, $8 per quart or $16 for half-gallon.
 
WALTON
Howington Pear Farm
Pears
Russell or Sheila Howington
770-267-9776
2842 Thomson Road, Good Hope
Open Monday through Friday, 5 p.m. until dark; Saturdays and Sundays 9 a.m. to 6 p.m.
Leave name and number if no answer