Suspect poisoning? US: ASPCA Poison Control (888) 426-4435 · UK: 01202 509 000 · Severe symptoms → nearest emergency vet now.

My 6-kg terrier ate one raw garlic clove that fell on the floor, but my other two larger dogs didn't. What should I do for him specifically?

Dogs · Food safety

Last reviewed: 2026-09-05 · Reference ranges: ASPCA, Pet Poison Helpline & Merck Veterinary Manual

Short answer

Yes, this is a situation that requires action. Garlic is toxic to dogs, damaging their red blood cells and potentially causing anemia that shows up days later. For a small dog, even one raw clove is a significant dose and warrants a call to your vet or the ASPCA Animal Poison Control Center at 888-426-4435 for specific guidance based on his exact weight. Your larger dogs who didn't eat any are fine, but monitor the terrier closely for early signs like lethargy, pale gums, or vomiting over the next 24-48 hours.

Garlic — Food safety facts

Do not feed · Dogs · full breakdown on the linked food page

Toxic. Damages red blood cells (hemolytic anemia), often days later. Powdered garlic is concentrated — worse by weight.

Dogs and cats carry the same rating (Do not feed), so the notes below hold for either pet.

Garlic should not be given to dogs at all. Even a small amount can do harm, so there is no portion small enough to be safe.

Do not induce vomiting and do not give milk or oil to “dilute” it. Note the food and roughly how much was eaten, then call your vet or a pet poison hotline and follow their advice on whether to bring the pet in straight away.

Why these cautions matter

Garlic and onion damage a pet's red blood cells and can bring on anaemia. Signs are often delayed for several days, so looking fine straight afterwards does not rule it out.

Garlic has no place in everyday feeding: keep the rest of the day's food unchanged after this and watch the next walk and the stool that comes with it.

The full verdict, portion guidance and serving notes are collected on the Garlic food facts page.

Open the full food page: Garlic food facts →