Conventional cooked and raw dog diets: Swiss owners' risk perception and knowledge.

Abstract

An increasing number of dog owners are opting for raw, homemade meat diets over commercial feed. However, these diets pose two major risks: pathogens on raw meat can pose health risks to humans and dogs and an incorrect nutrient balance can affect dog health. Research has highlighted knowledge gaps regarding pathogens and hygiene practices and misunderstandings regarding the risks of conventional cooked vs. raw diets. The present study aims to gain specific insights into owners' risk awareness and perceptions, needed to design targeted risk communication. This mixed methods, cross-sectional study included qualitative interviews with six experts and ten raw-feeding dog owners. A total of 601 dog owners from Switzerland completed a quantitative survey focused on owners' perceptions of seven microbiological and nutritional risks across four diets (commercial dry, wet, and ready-made raw, and homemade raw). Subjective and objective knowledge of nutrition and hygiene were assessed. Dog owners feeding raw meat diet at least twice per week were less aware of the health risks of raw meat than those that did not, and exhibited lower knowledge about pathogenic hazards. Additionally, they perceived commercial dry diets as nutritionally riskier than raw diets. Nutritional knowledge might help mitigate some, but not all, of the risks associated with incorrect feed composition. Based on these findings, risk communication should emphasise the relevant microbiological facts, the complexities of composing balanced diets, and the nutritional safety of commercial diets. Collaboration between dog owners and nutrition experts can address misconceptions and support safer feeding practices.