How does Salmonella survive in Dry Food?

I wondered that myself Pops..........

Even "dry" dog food has a modicum of moisture in it. Salmonella only needs about 100th of a modicum to thrive if introduced.

If you're asking how it survives the manufacturing process, we have discussed this before.... possibly something put on the outside of the food (enrobing) such as probiotics, vitamins, flavor enhancers, that aren't cooked on the kibble because cooking would destroy them. There should be something in place to ensure that those are safe, but if something goes awry there it could be a problem. Also, it doesn't matter if it was cooked through, if it runs across equipment that's contaminated after cooking and on the way into the bag, it can pick up bacteria.

I've got the dogs off kibble entirely, although I may go get a bag for the fosters I'm getting in a few days. Haven't really decided yet. Cats are still getting Taste of the Wild and Sput is getting Royal Canin's renal diet kibble, though. It's always a worry and I'm pretty tired of it.

Some bacteria are hearty little buggers; bacteria have been found 5 miles above the earth's surface living in clouds.

Salmonella can survive on dry hard surfaces (tile, wood, steel, etc) for over a month.

Salmonella has been found to survive the spray drying process used to make powdered milk (milk is sprayed in a fine mist into a stream of warm air to evaporate the water leaving a fine powder of milk proteins).

Heating for some time (>120F) and soap kill salmonella.

Studies indicate that bacteria survive hostile environments by forming organized colonies of bacteria called Biofilms.
Biofilms: How Bacteria Survive Hostile Environments

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Thanks!

one of my role models

BCSnob wrote:

Studies indicate that bacteria survive hostile environments by forming organized colonies of bacteria called Biofilms.
Biofilms: How Bacteria Survive Hostile Environments

You asked.....

I LOVED that article!! Ties right in with my new hobby: "Poop Snoop" (much more elegant than "Turd Herder"). I've been trying to track non-point E-coli sources in a creek that drains into our lake - and one of the things I've been stressing is that just because the E-coli level has gone down a week after an elevated test result - doesn't mean it's "not there" because it can live for quite a while.