Location of Salmonella in poultry fat intended for use in pet food and the influence of fat's physical characteristics on Salmonella prevalence and growth
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This study was conducted to: (i) utilize fluorescently-tagged Salmonella to assess distribution of Salmonella in a rendered fat matrix; (ii) assess the influence of post-inoculation time and moisture content on distribution of fluorescently-tagged Salmonella in rendered poultry fat; and, (iii) evaluate the impact of post-inoculation time and physical parameters (i.e., impurity level and moisture content) on survival of three Salmonella serotype strains in rendered poultry fat stored at 25˚C or 45˚C. Three studies, designated as Study I(a), I(b) and II were conducted to address the objectives. ...