Fats and Proteins Research Foundation

Project Tag: FSMA

Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product

Title: Determination of Salmonella Thermal Destruction Times for Rendering of Chicken By-product Principal Investigator: T. Matthew Taylor, Texas A&M University Keywords: Taylor, 2014, food safety, microbiology, thermal validation, FSMA, Salmonella, Taylor Year: 2014 Objective: The three core objectives of the current research project that experiments were: 1) identify the D-values of Salmonella enterica serovars previously … Continued

Determination of D- and z- values for Salmonella ssp. in Rendered Products

Title: Determination of D- and z- values for Salmonella ssp. in Rendered Products Principal Investigator: Mindy Brashears, Texas Tech University Keywords: Salmonella, D and z values, high-fat rendering raw materials, thermal inactivation, FSMA, food safety, microbiology, 2014, Brashears Year: 2014 Objective: To determine the D- and z- values to inactivate a Salmonella spp. cocktail artificially … Continued

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