|
| Food | Conditions | Purpose | References |
|
| Alfalfa seeds | US 40 kHz + Ca(OH)2 1% | Reduction of E. coli and Salmonella | Scouten and Beuchat [29] |
| Strawberries | US 40 kHz 350 W/L, 10 min | Reduction of mesophilic microorganisms, molds, and yeasts | Cao et al. [30] |
| Lettuce | US 10 W/L, 32–40 kHz, 10 min
US + chlorinated water (25 ppm) | Reduction of S. typhimurium | Seymour et al. [31] |
| Cherry tomato | US 45 kHz, 10 min, 25°C
US + peracetic acid (40 mg/L) | Reduction of S. enterica Typhimurium | Brilhante São José and Dantas Vanetti [32] |
Lettuce
apples | US 170 kHz, 6–10 min + ClO2 (5 and 1° ppm) | Reduction of Salmonella and E. coli | Huang et al. [33] |
| Truffles | US + ethanol (70%) | Reduction of mesophilic microorganisms, molds, yeasts, Pseudomonas spp., Enterobacteriaceae, and LAB | Susana Rivera et al. [34] |
| Lettuce | US 20 kHz
US + 100 mg/L Ca(ClO)2 | Reduction of aerobic mesophilic bacteria | Ajlouni et al. [35] |
| Spinach | US 200 W/L, 2 min + various sanitizers | Reduction of E. coli O157:H7 | Zhou et al. [36] |
| Lettuce | US 37 kHz, 30 min | Reduction of E. coli, S. aureus, S. enteritidis, and L. innocua | Birmpa et al. [37] |
| Cabbage, lettuce, sesame, and spinach | US 40 kHz, 3 min, 23°C + electrolyzed water + washing with water | Reduction of E. coli O157:H7 | Forghani and Oh [38] |
| Cranberry, nectarine, raspberry and watermelon, garlic, artichoke, leek, and onion | US 40 kHz, 20–60°C, 5, 10, 20 or 30 min | 2–4-fold increase in the extraction of oligosaccharides | Jovanovic-Malinovska et al. [39] |
| Lychee | 120 W, 10 min | Reduction in the degradation of anthocyanins and delayed browning | Chen et al. [40] |
| Plum | 40 kHz, 100 W, 10 min | Inhibition of respiratory rate (greater firmness), preservation of flavonoids, ascorbic acid, reducing sugars, and titratable acids | Chen and Zhu [41] |
| Persimmon | 50 kHz, 200 W, 1–10 min | Firmness retention, higher content of soluble solids, and titratable acids | Wang et al. [42] |
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