Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach.

Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 2, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C).

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water.

This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 2 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO concentration (x: 1 to 17 mg L) on microorganism count expressed in log CFU mL in distilled water. Variable x had a negative effect on Salmonella Typhimurium (-5.