Determine the Location and Influence of Physical Characteristics on Salmonella in Poultry Fat Intended for Pet Food Use

Title: Determine the Location and Influence of Physical Characteristics on Salmonella in Poultry Fat Intended for Pet Food Use Principal Investigator: Jennifer Martin and Dale Woerner, Colorado State University Keywords: : poultry fat, rendering, impurity, moisture, Salmonella, survival, food safety, microbiology, 2015, Martin, Woerner Year: 2015 Objective: (i) Utilize fluorescently-tagged Salmonella to assess the distribution … 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