Determining the Process Lethality of Salmonella and Escherichia coli O157:H7 in Heat Treated, Rendered Meat and Poultry Products
Title: Determining the Process Lethality of Salmonella and Escherichia coli O157:H7 in Heat Treated, Rendered Meat and Poultry Products Principal Investigator: Dale Woerner, Colorado State University Keywords: used cooking oil, rendering, Salmonella, Escherichia coli O157:H7, D-value, z-value, critical limits, food safety, FSMA, 2014, Woerner Year: 2014 Objective: 1) Determine the process lethality of Salmonella and … Continued