Originally Posted by
RickF
I would be more concerned about the oxidation of fats and vitamins that would occur in the food that does not contain a preservative than I would be about the extremely low concentration of ethoxyquin that is present in the food. While concentrations of ethoxyquin in food up to 75 ppm are considered safe, most products that use ethoxyquin as a preservative are using concentrations of 0.5 to 5.0 ppm.
The risk of your neighbor using pesticides in his yard and drifting into your pond is a bigger threat then ethoxyquin.