
5 Best Raw Dog Foods, Tested By Pups And Reviewed By Pet Parents
The best raw dog food options, based on real-world testing by our pups, includes Viva Raw.
Raw feeding has come a long way in recent years, with today's most popular raw dog food delivery services making it easier than ever to make the switch. And, according to the experts we spoke with, it's worth it. 'Many commercial raw food options are made from human-quality ingredients [and] supplements and in plants that are under USDA inspection,' says Laurie S. Coger, DVM, and owner of Healthy Dog Workshop. 'Dogs eating that quality of food, rather than ultra-processed kibble from lesser-quality ingredients, are far more likely to be healthier.'
Whether you're looking for a freeze-dried raw food like Open Farm Raw Morsels or a prescription raw diet like Darwin's Intelligent Design, there's a high-quality raw food option for just about every dog. After months (and in some cases, years) of feeding our own dogs raw, we've found that ingredient quality, convenience and overall value can vary widely among brands. The best raw dog foods on this list are the ones that truly deliver, both in terms of nutrition and how easy they are to feed.
Viva Raw
Proteins: Chicken, turkey, beef, duck, rabbit, beef and turkey (puppy formula) | Personalized plans: Yes | AAFCO-compliant: Yes | Shipping: Free over $250; flat $15 to $20 for smaller orders
What we love:
Keep in mind:
Viva offers five main proteins for dogs—chicken, turkey, beef, duck and rabbit—along with a beef-and-turkey puppy formula. It also occasionally releases limited-edition and seasonal proteins; in the past, options have included bison, lamb and venison. (This is great if you like to rotate proteins or just want to let your dog try something new.) All recipes are made with USDA-inspected meats, organic produce and whole food supplements, without fillers, grains or unnecessary additives.
Many raw brands rely on "all life stages" formulas, meaning their adult food has to accommodate puppy nutrition as well. But according to pet food formulator James Pendergast, puppies need higher levels of EPA and DHA for brain development, so these one-size-fits-all formulas often aren't as precisely balanced for adult dogs. Viva takes a different approach: It created separate recipes for puppies and adults to ensure dogs get the right nutrients for their stage of life. The brand's online feeding calculator also makes it easy to determine how much your dog needs based on their weight, activity level and whether you're feeding raw full-time or using it as a topper.
The food arrives fully frozen in well-insulated, recyclable packaging, and I've never had an issue with them thawing in transit, even in the summer. The 16-ounce patties are easy to store, portion and defrost. If you plan ahead, you can thaw them in the fridge overnight, but if you forget, placing a patty in a large bowl of cool water usually defrosts it in about 30 minutes. (I've done both plenty of times, and either way, it's simple.)
A convenient "paw here" symbol shows which corner of the package to peel back and open.
The food itself is visibly fresh: It includes high-quality meat with little to no smell and bright bits of vegetables. Unlike some raw brands that appear overly processed or gray, this looks like real food. Once defrosted, the meat is soft and easy to mix into a bowl or spread in a slow feeder. If your dog prefers texture variety, Viva offers both chunked and ground options, so you can choose what works best for your pup. It's hard to tell which my dog prefers, but I like the chunked option because it's nice to see exactly what's in her food and it gives her a little more to chew.
Sunny starts drooling the moment I take her Viva Raw out of the fridge.
Viva also has some of the best customer service I've dealt with. Managing your subscription is easy online, and you'll get reminders before your order ships, so you're never caught off guard. Deliveries are flexible, with options every two, four, six or eight weeks, and you can pause or change your order anytime just by logging into your account.
This could be a coincidence, but since switching to Viva, my dog hasn't needed a vet visit for over a year (aside from regular checkups). Her stool is very small, firm and practically odorless, which is a huge change from her kibble days. Most importantly, she loves it: She starts drooling the second I grab a package from the fridge. If you want high-quality raw dog food that's easy to order, store and serve, Viva is the one I recommend most.
Open Farm
Proteins: Beef, chicken, turkey, lamb, pork, surf and turf, puppy | Personalized plans: No | AAFCO-compliant: Yes | Shipping: Free over $50
What we love:
Keep in mind:
If you're new to raw feeding or just want to add extra nutrients to your dog's current diet, freeze-dried raw food is an easy way to start. Open Farm's freeze-dried morsels offer the benefits of raw food in a shelf-stable formula, made with humanely raised meats that meet strict animal welfare standards, plus no fillers, grains or artificial additives. The popular beef recipe contains 95% pasture-raised beef, organs and bone, along with organic produce, superfoods and vitamins to make it a nutritionally complete meal. Other options include chicken, turkey, lamb, pork, surf and turf and a puppy formula designed for growing dogs.
Unlike frozen raw food, this one doesn't need refrigeration, so it's convenient for travel or just keeping mealtime simple. You can serve it as is, but adding water makes it easier to digest and keeps your dog hydrated. The ingredient list is short and straightforward, and you can trace each one back to its source using the lot code on the bag. Open Farm also shares lab results for each batch, so you can see that it's been tested for things like salmonella and heavy metals before it even leaves the facility. (To view sourcing and safety information about your specific bag, try the company's online transparency tool.)
I typically use Open Farm's freeze-dried morsels when I won't have freezer access to store Viva Raw, like when I'm traveling or camping with my dog. It's also a good way to introduce raw feeding gradually, whether as a topper for kibble or part of a slow transition. No raw dog food is cheap, but freeze-dried options like this tend to cost more than frozen raw. The trade-off is, of course, convenience. You don't need freezer space, and it's one of the easiest ways to feed raw at home or on the go.
We Feed Raw
Proteins: Chicken, turkey, duck, lamb, beef, venison | Personalized plans: Yes | AAFCO-compliant: Yes | Shipping: Free over $50
What we love:
Keep in mind:
We Feed Raw offers an assortment of proteins, including chicken, turkey, venison, lamb, beef and duck. This makes it a great option for dogs with food sensitivities or pups who may just benefit from a bit more variety, to make mealtime exciting. The brand also sells freeze-dried options, which are convenient for travel or quick feeding without having to compromise the nutritional value of your dog's diet.
You can mix and match the formula in your We Feed Raw subscription, giving your dog a new flavor or protein to try with every meal. Whether you want to sample a box with a few of its bestsellers or create a custom meal plan based on your dog's health needs, there's plenty of flexibility. The meals come in easy-to-store 16-ounce patties, which last up to six months in the freezer. Just thaw them in the fridge overnight and they're ready to serve the next day.
Like Viva, We Feed Raw keeps the ordering process simple and convenient: Meals are delivered directly to your door with free shipping on orders over $50, and you can adjust your delivery schedule or pause the subscription at any time. If you're not ready to commit, it also offers a one-time box with its best-selling recipes (turkey, beef and lamb) so you can see how your dog likes it first.
Maev
Proteins: Beef, chicken, puppy formula | Personalized plans: Yes | AAFCO-compliant: Yes | Shipping: Free over $249
What we love:
Keep in mind:
Feeding raw usually takes some planning, but Maev makes it as simple as scooping kibble. The food stays frozen in bite-sized pieces that go straight from the freezer to the bowl (which keeps a crunchy texture that most dogs seem to love). According to Forbes Vetted managing editor Emmy Favilla, 'the formulas couldn't be easier to serve.' Since there's no need to defrost or portion anything out in advance, it's one of the most convenient ways to feed frozen raw dog food.
Maev's raw food comes in three formulas: beef, chicken and a puppy-specific recipe. Each blend is made with USDA-certified meats and fruits and vegetables like green beans, zucchini and blueberries, plus functional supplements like chondroitin and glucosamine for joint health. The ingredient list is refreshingly simple. There are no fillers, synthetics or unnecessary additives—just real food that's designed to support the overall health of your dog.
Maev lets you customize meal plans based on four focus areas: weight and digestion, skin and coat, anxiety and calming, or hip and joint support. A feeding guide on its site helps determine portions based on your dog's age, weight and activity level, and there's also a transition plan to help pet owners switch from kibble without causing digestive problems.
Deliveries can be scheduled anywhere from one to ten weeks apart, and you can adjust, pause or cancel orders at any time. If you prefer ordering in bulk (and saving on larger orders), you can purchase up to 16 bags at once. One thing to keep in mind is freezer space: This food scoops out of a bag like kibble, but it's still stored frozen, so you'll need room to stock up, especially if you have a large dog. Maev also offers freeze-dried treats, beef bone broth and supplement bars to round out your dog's diet.
Darwin's Natural Pet Products
What we love:
Keep in mind:
When your dog has health issues that require a special diet, it's tough to know where to start. Darwin's Natural Pet Products is a great option because the brand's Intelligent Design line is formulated by vets to provide nutritionally balanced meals for dogs with conditions like kidney disease, liver issues or cancer. These meals are made with high-quality, hormone-free meats and organic veggies, and they remove ingredients that could potentially make certain conditions worse.
For example, the Kidney Support Formula has lower protein levels to reduce strain on the kidneys while still maintaining muscle mass. It also includes ingredients that promote healthy kidney function, like added B vitamins to replace those lost through frequent urination. Other formulas focus on liver health, joint support or cancer care, each with carefully chosen nutrients to target specific concerns. Most prescription diets are available as kibble or canned food, so it's rare to find a raw option tailored to medical needs. This lets dogs stay on a fresh and biologically appropriate diet, even if they need extra dietary support.
To get started, you'll need a prescription from your vet, after which you can set up a subscription for regular deliveries. Like Viva and We Feed Raw, Darwin's meals come in frozen patties, so you'll need freezer space to store them. Each 36-ounce pack is pre-portioned into four 8-ounce patties, which I've found is actually more convenient than larger patties when it comes to portioning. Like the other frozen options, you just thaw what you need in the fridge overnight.
The Forbes Vetted home team has tested and researched its way through dozens of pet-related stories over the years, from the best automatic litter boxes to the best wireless dog fences.
To find the best raw dog food, we combined firsthand testing, expert advice and thorough research to make sure each pick is truly worth feeding your dog.
Raw feeding is a debated topic, and not all veterinarians agree on whether it's the best choice. Some dogs thrive on it, while others may not tolerate it as well. But one undeniable difference between raw and kibble is how the food is made. 'The most significant benefit of a raw diet is the availability of human-quality ingredients,' says Laurie Coger, DVM. 'Kibble or dry food is typically based on a meat meal, which is a rendered product. This means it can be made of non-edible parts of animals, and can include parts of animals that have died other than by slaughter. It can also include animals that did not pass USDA inspection for human consumption.' If you're interested in feeding your dog food made from human-quality ingredients that isn't a raw diet, there are also plenty of fresh dog food delivery services to look into.
Because raw food is made from whole, minimally processed ingredients, it can have a big impact on a dog's health—just like it does for humans. 'As much as we can influence the gene expressions of our dogs through nutrition, the better off they'll be,' says pet food formulator James Pendergast. Many pet owners notice shinier coats, fresher breath, better digestion and more energy within weeks of switching to a raw diet. However, raw feeding isn't ideal for every dog. If your pup has a weakened immune system, is undergoing chemotherapy or struggles with bacterial infections, it might be safer to gently cook their raw food or choose a reputable fresh diet instead. If you're considering raw feeding, talk to your veterinarian to see if it's the right fit for your dog.
A big concern people have with raw feeding is food safety—both for their dog and for themselves. When it comes to handling raw meat, the same basic rules apply as they do for your own food: Wash your hands, clean your dog's bowl after every meal, store food properly and don't leave it sitting out. 'The FDA's concern is for the human, not the animal,' says Pendergast, which is why raw pet food often gets scrutinized more than kibble. But as Dr. Coger points out, kibble recalls for salmonella, E. coli and listeria actually happen far more often than raw food recalls.
As for the dogs themselves? They're biologically built to process raw meat, with a stomach that's highly acidic and a short digestive tract that processes food quickly. 'A dog's digestive system can handle loads of bacteria that would send you and me to the hospital,' Pendergast says. He also points out that there's risk with any type of food—whether it's raw, cooked or kibble. 'It all depends on the manufacturer, the quality of sourcing and the handling process before it ends up in your dog's bowl," he says. That's why it's important to choose a raw food brand with strict safety standards, high-quality sourcing and transparent practices.
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CBS News
2 days ago
- CBS News
Boar's Head plans to reopen Virginia deli meat plant shuttered by health inspectors
The Boar's Head deli meat plant at the heart of last year's deadly food poisoning outbreak is set to reopen in the coming months, company officials said. But recent inspections at Boar's Head sites in three states documented sanitation problems similar to those that led to the listeria contamination that killed 10 people and sickened dozens. The Jarratt, Virginia, plant was shut down in September when U.S. Agriculture Department officials suspended operations and withdrew the federal marks of inspection required to operate, saying the company "failed to maintain sanitary conditions." Boar's Head permanently stopped making liverwurst and recalled more than 7 million pounds of deli products. Inspectors at the time found dozens of violations, including leftover meat on equipment, mold and mildew buildup, insects in and around deli meats, and puddles of blood on the plant's floor. USDA officials this week said they had "thoroughly reviewed" the plant and lifted the forced suspension on July 18. "The facility is in full compliance of the guidelines and protocols set for the safe handling and production of food and the serious issues that led to suspension have been fully rectified," officials with the USDA's Food Safety and Inspection Service said in an email Wednesday. And yet, documents obtained by The Associated Press through a freedom of information request show that Boar's Head plants in Arkansas, Indiana and elsewhere in Virginia were flagged for the same kinds of sanitation problems that led to the outbreak, with the most recent report in June. In the past seven months, government inspectors reported problems that include instances of meat and fat residue left on equipment and walls, drains blocked with meat products, beaded condensation on ceilings and floors, overflowing trash cans, and staff who didn't wear protective hairnets and plastic aprons — or wash their hands. The records, which included USDA noncompliance reports logged by inspectors from Jan. 1 through July 23, raise new questions about the company's promises to address systemic problems and about federal oversight of listeria contamination in plants that make ready-to-eat foods. "If there is evidence that food safety problems are continuing, the government needs to make sure the company fixes them," said Sandra Eskin, a former USDA official who now heads STOP Foodborne Illness, a consumer group focused on food safety. Agriculture Secretary Brooke Rollins last month announced plans to bolster efforts that combat foodborne germs, including listeria. Officials at Boar's Head, the 120-year-old company based in Sarasota, Florida, have posted job openings for two dozen positions, including a food safety quality analyst, at the Jarratt site. The company convened a panel of expert advisers last fall and hired a chief food safety officer in May. The advisers include Frank Yiannas, a former U.S. Food and Drug Administration official, and Mindy Brashears, President Donald Trump's nominee for USDA's undersecretary for food safety. Boar's Head last year said they "regret and deeply apologize" for the contamination and that "comprehensive measures are being implemented to prevent such an incident from ever happening again." But company officials refused to discuss the problems found this year. They canceled a scheduled AP interview with Natalie Dyenson, the new food safety officer. And they declined to allow Yiannas to detail the investigation he led into the contamination's cause. Brashears, who now directs a food safety center at Texas Tech University, did not respond to requests for comment about the Boar's Head problems. An automatic email reply said the USDA nominee was traveling out of the country until Aug. 25. She remains on the company's food safety board. "Boar's Head has an unwavering commitment to food safety and quality. That commitment is reflected in recent enhancements to our practices and protocols" described on the company's website, Boar's Head said in an emailed statement. "We have also been working with the USDA in developing a plan to reopen our Jarratt facility in a measured, deliberate way in the coming months," the statement said. The 35 pages of new inspection findings cover Boar's Head sites in Forrest City, Arkansas; New Castle, Indiana; and Petersburg, Virginia. The findings surprised outside food safety advocates, who said that factory conditions should have improved in the year since the outbreak was first identified. "You would have expected after all they went through that they would put themselves in a place where you could essentially eat deli meat off the factory floor," said Brian Ronholm, director of food policy for Consumer Reports, an advocacy group. Rep. Rosa DeLauro called the findings "appalling." "This is a pattern of negligence — cutting corners to protect the company's bottom line at the expense of consumers and these conditions show a complete disregard for food safety and for the public health of the American people," the Connecticut Democrat said in a statement. The findings echo the "inadequate sanitation practices" that USDA officials said contributed to the outbreak. Key factors included product residue, condensation and structural problems in the buildings, a January report concluded. At the Jarratt plant, state inspectors working in partnership with USDA had documented mold, insects, liquid dripping from ceilings, and meat and fat residue on walls, floors and equipment, the AP previously reported. While no instances of insects were documented in this year's inspection reports, there were repeated reports of "dried fat and protein from the previous day's production" on equipment, stairs and walls. In April, an inspector at the Petersburg plant reported finding discarded meat underneath equipment, including "5-6 hams, 4 large pieces of meat and a large quantity of pooling meat juice." Other reports detailed beaded condensation "directly over the food contact surfaces of tables and conveyor belts." Additional reports documented rusting meat racks, doors that failed to close completely and staff who ignored required handwashing stations. The reports point to a "food safety culture problem," said Barbara Kowalcyk, who directs a food safety and nutrition security center at George Washington University. "What jumped out to me is there is an organizational culture issue that needs to be changed," she said. "Usually that culture has to start at the top." In the meantime, she advised consumers to think carefully about deli meat consumption. Older people and those who are pregnant or have weakened immune systems are especially vulnerable to serious illness from listeria infections. "I think they need to be aware that there are issues at this organization that still are not completely under control, apparently," Kowalcyk said. Boar's Head faced multiple lawsuits from people who fell ill or from the families of those who died. Several survivors declined to comment publicly on the new problems, citing financial settlements with the company that included nondisclosure agreements. ___ The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.


CBS News
2 days ago
- CBS News
Boar's Head plans to reopen deli meat plant shuttered by health inspectors
The Boar's Head deli meat plant at the heart of last year's deadly food poisoning outbreak is set to reopen in the coming months, company officials said. But recent inspections at Boar's Head sites in three states documented sanitation problems similar to those that led to the listeria contamination that killed 10 people and sickened dozens. The Jarratt, Virginia, plant was shut down in September when U.S. Agriculture Department officials suspended operations and withdrew the federal marks of inspection required to operate, saying the company "failed to maintain sanitary conditions." Boar's Head permanently stopped making liverwurst and recalled more than 7 million pounds of deli products. Inspectors at the time found dozens of violations, including leftover meat on equipment, mold and mildew buildup, insects in and around deli meats, and puddles of blood on the plant's floor. USDA officials this week said they had "thoroughly reviewed" the plant and lifted the forced suspension on July 18. "The facility is in full compliance of the guidelines and protocols set for the safe handling and production of food and the serious issues that led to suspension have been fully rectified," officials with the USDA's Food Safety and Inspection Service said in an email Wednesday. And yet, documents obtained by The Associated Press through a freedom of information request show that Boar's Head plants in Arkansas, Indiana and elsewhere in Virginia were flagged for the same kinds of sanitation problems that led to the outbreak, with the most recent report in June. In the past seven months, government inspectors reported problems that include instances of meat and fat residue left on equipment and walls, drains blocked with meat products, beaded condensation on ceilings and floors, overflowing trash cans, and staff who didn't wear protective hairnets and plastic aprons — or wash their hands. The records, which included USDA noncompliance reports logged by inspectors from Jan. 1 through July 23, raise new questions about the company's promises to address systemic problems and about federal oversight of listeria contamination in plants that make ready-to-eat foods. "If there is evidence that food safety problems are continuing, the government needs to make sure the company fixes them," said Sandra Eskin, a former USDA official who now heads STOP Foodborne Illness, a consumer group focused on food safety. Agriculture Secretary Brooke Rollins last month announced plans to bolster efforts that combat foodborne germs, including listeria. Officials at Boar's Head, the 120-year-old company based in Sarasota, Florida, have posted job openings for two dozen positions, including a food safety quality analyst, at the Jarratt site. The company convened a panel of expert advisers last fall and hired a chief food safety officer in May. The advisers include Frank Yiannas, a former U.S. Food and Drug Administration official, and Mindy Brashears, President Donald Trump's nominee for USDA's undersecretary for food safety. Boar's Head last year said they "regret and deeply apologize" for the contamination and that "comprehensive measures are being implemented to prevent such an incident from ever happening again." But company officials refused to discuss the problems found this year. They canceled a scheduled AP interview with Natalie Dyenson, the new food safety officer. And they declined to allow Yiannas to detail the investigation he led into the contamination's cause. Brashears, who now directs a food safety center at Texas Tech University, did not respond to requests for comment about the Boar's Head problems. An automatic email reply said the USDA nominee was traveling out of the country until Aug. 25. She remains on the company's food safety board. "Boar's Head has an unwavering commitment to food safety and quality. That commitment is reflected in recent enhancements to our practices and protocols" described on the company's website, Boar's Head said in an emailed statement. "We have also been working with the USDA in developing a plan to reopen our Jarratt facility in a measured, deliberate way in the coming months," the statement said. The 35 pages of new inspection findings cover Boar's Head sites in Forrest City, Arkansas; New Castle, Indiana; and Petersburg, Virginia. The findings surprised outside food safety advocates, who said that factory conditions should have improved in the year since the outbreak was first identified. "You would have expected after all they went through that they would put themselves in a place where you could essentially eat deli meat off the factory floor," said Brian Ronholm, director of food policy for Consumer Reports, an advocacy group. Rep. Rosa DeLauro called the findings "appalling." "This is a pattern of negligence — cutting corners to protect the company's bottom line at the expense of consumers and these conditions show a complete disregard for food safety and for the public health of the American people," the Connecticut Democrat said in a statement. The findings echo the "inadequate sanitation practices" that USDA officials said contributed to the outbreak. Key factors included product residue, condensation and structural problems in the buildings, a January report concluded. At the Jarratt plant, state inspectors working in partnership with USDA had documented mold, insects, liquid dripping from ceilings, and meat and fat residue on walls, floors and equipment, the AP previously reported. While no instances of insects were documented in this year's inspection reports, there were repeated reports of "dried fat and protein from the previous day's production" on equipment, stairs and walls. In April, an inspector at the Petersburg plant reported finding discarded meat underneath equipment, including "5-6 hams, 4 large pieces of meat and a large quantity of pooling meat juice." Other reports detailed beaded condensation "directly over the food contact surfaces of tables and conveyor belts." Additional reports documented rusting meat racks, doors that failed to close completely and staff who ignored required handwashing stations. The reports point to a "food safety culture problem," said Barbara Kowalcyk, who directs a food safety and nutrition security center at George Washington University. "What jumped out to me is there is an organizational culture issue that needs to be changed," she said. "Usually that culture has to start at the top." In the meantime, she advised consumers to think carefully about deli meat consumption. Older people and those who are pregnant or have weakened immune systems are especially vulnerable to serious illness from listeria infections. "I think they need to be aware that there are issues at this organization that still are not completely under control, apparently," Kowalcyk said. Boar's Head faced multiple lawsuits from people who fell ill or from the families of those who died. Several survivors declined to comment publicly on the new problems, citing financial settlements with the company that included nondisclosure agreements. ___ The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.
Yahoo
2 days ago
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Boar's Head plans to reopen troubled deli meat plant, but reports of sanitation problems persist
The Boar's Head deli meat plant at the heart of last year's deadly food poisoning outbreak is set to reopen in the coming months, company officials said. But recent inspections at Boar's Head sites in three states documented sanitation problems similar to those that led to the listeria contamination that killed 10 people and sickened dozens. The Jarratt, Virginia, plant was shut down in September when U.S. Agriculture Department officials suspended operations and withdrew the federal marks of inspection required to operate, saying the company 'failed to maintain sanitary conditions.' Boar's Head permanently stopped making liverwurst and recalled more than 7 million pounds of deli products. USDA officials this week said they had 'thoroughly reviewed' the plant and lifted the forced suspension on July 18. 'The facility is in full compliance of the guidelines and protocols set for the safe handling and production of food and the serious issues that led to suspension have been fully rectified,' officials with the USDA's Food Safety and Inspection Service said in an email Wednesday. And yet, documents obtained by The Associated Press through a freedom of information request show that Boar's Head plants in Arkansas, Indiana and elsewhere in Virginia were flagged for the same kinds of sanitation problems that led to the outbreak, with the most recent report in June. In the past seven months, government inspectors reported problems that include instances of meat and fat residue left on equipment and walls, drains blocked with meat products, beaded condensation on ceilings and floors, overflowing trash cans, and staff who didn't wear protective hairnets and plastic aprons — or wash their hands. The records, which included USDA noncompliance reports logged by inspectors from Jan. 1 through July 23, raise new questions about the company's promises to address systemic problems and about federal oversight of listeria contamination in plants that make ready-to-eat foods. 'If there is evidence that food safety problems are continuing, the government needs to make sure the company fixes them,' said Sandra Eskin, a former USDA official who now heads STOP Foodborne Illness, a consumer group focused on food safety. Agriculture Secretary Brooke Rollins last month announced plans to bolster efforts that combat foodborne germs, including listeria. Jobs posted in Virginia Officials at Boar's Head, the 120-year-old company based in Sarasota, Florida, have posted job openings for two dozen positions, including a food safety quality analyst, at the Jarratt site. The company convened a panel of expert advisers last fall and hired a chief food safety officer in May. The advisers include Frank Yiannas, a former U.S. Food and Drug Administration official, and Mindy Brashears, President Donald Trump's nominee for USDA's undersecretary for food safety. Boar's Head last year said they 'regret and deeply apologize" for the contamination and that 'comprehensive measures are being implemented to prevent such an incident from ever happening again.' But company officials refused to discuss the problems found this year. They canceled a scheduled AP interview with Natalie Dyenson, the new food safety officer. And they declined to allow Yiannas to detail the investigation he led into the contamination's cause. Brashears, who now directs a food safety center at Texas Tech University, did not respond to requests for comment about the Boar's Head problems. An automatic email reply said the USDA nominee was traveling out of the country until Aug. 25. She remains on the company's food safety board. 'Boar's Head has an unwavering commitment to food safety and quality. That commitment is reflected in recent enhancements to our practices and protocols" described on the company's website, Boar's Head said in an emailed statement. "We have also been working with the USDA in developing a plan to reopen our Jarratt facility in a measured, deliberate way in the coming months,' the statement said. Inadequate sanitation practices The 35 pages of new inspection findings cover Boar's Head sites in Forrest City, Arkansas; New Castle, Indiana; and Petersburg, Virginia. They surprised outside food safety advocates, who said that factory conditions should have improved in the year since the outbreak was first identified. 'You would have expected after all they went through that they would put themselves in a place where you could essentially eat deli meat off the factory floor,' said Brian Ronholm, director of food policy for Consumer Reports, an advocacy group. Rep. Rosa DeLauro called the findings 'appalling.' 'This is a pattern of negligence — cutting corners to protect the company's bottom line at the expense of consumers and these conditions show a complete disregard for food safety and for the public health of the American people,' the Connecticut Democrat said in a statement. The findings echo the 'inadequate sanitation practices' that USDA officials said contributed to the outbreak. Key factors included product residue, condensation and structural problems in the buildings, a January report concluded. At the Jarratt plant, state inspectors working in partnership with USDA had documented mold, insects, liquid dripping from ceilings, and meat and fat residue on walls, floors and equipment, the AP previously reported. While no instances of insects were documented in this year's inspection reports, there were repeated reports of 'dried fat and protein from the previous day's production' on equipment, stairs and walls. In April, an inspector at the Petersburg plant reported finding discarded meat underneath equipment, including '5-6 hams, 4 large pieces of meat and a large quantity of pooling meat juice.' Other reports detailed beaded condensation 'directly over the food contact surfaces of tables and conveyor belts.' Additional reports documented rusting meat racks, doors that failed to close completely and staff who ignored required handwashing stations. The reports point to a 'food safety culture problem,' said Barbara Kowalcyk, who directs a food safety and nutrition security center at George Washington University. 'What jumped out to me is there is an organizational culture issue that needs to be changed,' she said. 'Usually that culture has to start at the top.' In the meantime, she advised consumers to think carefully about deli meat consumption. Older people and those who are pregnant or have weakened immune systems are especially vulnerable to serious illness from listeria infections. 'I think they need to be aware that there are issues at this organization that still are not completely under control, apparently,' Kowalcyk said. Boar's Head faced multiple lawsuits from people who fell ill or from the families of those who died. Several survivors declined to comment publicly on the new problems, citing financial settlements with the company that included nondisclosure agreements. ___ The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content. Jonel Aleccia, The Associated Press Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data