Exploring veterinarian and pet owner perspectives on the risk of antimicrobial resistance when feeding raw meat diets to dogs.

Authors

Tamzin Furtado, Nicola Williams, Constance Gascoyne, Gina Pinchbeck, Genever Morgan

Published in

Veterinary record open. Volume 13. Issue 2. Pages e70040. Epub Jul 09, 2026.

Abstract

The feeding of raw meat diets (RMDs) to dogs has become increasingly popular in the UK in recent years. A major concern surrounding RMDs is the potential risks to humans and animals posed by the presence of potentially pathogenic bacteria, particularly for transmission of antimicrobial-resistant (AMR) bacteria.
This study explores how veterinary professionals and owners conceptualise and communicate about the risk of AMR bacteria in RMDs.
Focus groups and discussion forum data were used to explore veterinarian, nurse and dog owner views on the risk of AMR bacteria in RMDs. Six focus groups (three veterinary professionals and three dog owners) were conducted; additionally, 34 open-access discussion forum threads around RMDs were collected. All data were analysed using a reflexive thematic analysis.
Results highlight that bacterial load (and therefore, potential for AMR) was perceived as a potential risk by participants from all groups, yet was generally considered less important than other concerns, such as nutrition. Veterinary professionals were concerned about AMR, and perceived issues, which could lead to the introduction of AMR bacteria at many stages of the production system. Raw-feeding dog owners placed greater trust than veterinary professionals in the processes of diet creation and their dog's immune systems to manage those risks.
This study will help dog health professionals and dog owners alike in reconciling communication between pro-raw, neutral and cooked food feeders. Additionally, we identify that increased rigour in raw meat production systems could better protect consumers and public health.

PMID:
42428913
Bibliographic data and abstract were imported from PubMed on 10 Jul 2026.

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