The objective of this study is to validate the lethality of heat processing to S. enterica in Feather meal with blood (FMB) and Cookie meal (CM). FMB and CM Samples of inoculated S. Typhimurium (ST), S. Newport (SN), and S. Enteritidis (SE) were submerged into water bath tempered to 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, or 95°C for 0, 0.5, 1, 3, 5, and 10 minutes, respectively. D- and z-values were generated from best-fit line. In FMB, the results indicate that a 7.0-log inactivation of all four Salmonella serovars may be obtained during the heating come-up period and subsequent rendering of FMB at all temperature. However, in CM, the results showed that a 7.0-log inactivation of all four Salmonella serovars may be observed during rendering of CM only above 90°C. Results from this study provide short- and long- term benefits to reducing the foodborne pathogens in the rendering industry.