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| Author(s) | Type of food | Bacteria and fungi | Experimental setup parameters | Effects of ultrasound treatment |
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| [73] | Skimmed milk | Enterobacter aerogenes, Bacillus subtilis, Staphylococcus epidermidis, S. epidermidis, Staphylococcus pseudintermedius | ν = 20 kHz; P = 13 W; t = 20 min; T = 30°C | Up to 4.5 log reduction for E. aerogenes and B. subtilis. Staphylococcus spp. not affected |
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| [74] | Skim milk powder | Geobacillus stearothermophilus | ν = 20 kHz, T = 45°C, t = 30 s for cells; ν = 20 kHz, T = 67.5°C, t = 17.5 s for spores | Cell reduction (4.8 log) at 19.75% total solids and spore reduction (0.45 log) at 31.5% total solids |
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| [75] | Pomegranate juice | Escherichia coli and Saccharomyces cerevisiae | ν = 20 kHz; amplitude levels of 50, 75, and 100%; t = 0, 3, 6, 9, 12, 15 min; T = 25 ± 1°C | 100% amplitude level for 15 min, reduced levels by 3.47 and 1.86 log·cfu/mL, respectively |
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| [76, 77] | Strawberry, orange, apple, pineapple, and red fruit juice | Saccharomyces cerevisiae, Pichia membranifaciens, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Candida norvegica | ν = 20 kHz; P = 130 W; amplitude levels 20% to 60%; pulse = 2, 6 s; t = 2–6 min | Reduction of spoilage organisms |
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| [78] | Cactus pear juice | Escherichia coli | ν = 20 kHz; P = 1500 W; amplitude levels of 60%, 70%, 80%, and 90%; t = 1, 3, 5 min | Total inactivation in both fruit juices after 5 min of ultrasound treatment at most amplitude levels |
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| [79] | Ayran, an acidic milk drink | Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus | ν = 35 kHz; T = 60, 70, 80°C; t = 1, 3, 5 min | Counts decreased as the temperature and time increased |
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| [80] | Orange juice | Alicyclobacillus acidoterrestris spores | ν = 24 kHz; AI = 460 W/cm2; P = 33 W; AI = 105 W/cm2; P = 162 W | Thermosonication required at least 8°C lower temperatures than thermal treatments to achieve the same spore inactivation |
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| [81, 82] | Natural squeezed apple juices | Alicyclobacillus acidoterrestris spores and Saccharomyces cerevisiae | ν = 20 kHz; P = 600 W and 95.2 μm wave amplitude; t = 10 or 30 min; T = 20, 30, or 44 ± 1°C and pulsed light (PL) (xenon l and 3 pulses/s; 0.1 m distance; 2.4–71.6 Jcm−2; initial T = 20, 30, 44 ± 1°C) | Combination of these technologies led up to 3.0 log of spore reduction in commercial apple juice and 2.0 log in natural juice; for S. cerevisiae, 6.4 log reduction and 5.8 log reduction were achieved |
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| [82] | Apple juices | Escherichia coli ATCC 35218, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae | ν = 20 kHz; P = 600 W and 95.2 μm wave amplitude; pulsed light 0.73 Jcm−2, 155 mL/min | Combined ultrasound and pulsed light led up to 3.7–6.3 log reductions of inoculated microorganisms |
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| [83] | Milk | Escherichia coli, Pseudomonas fluorescens, Staphylococcus aureus, and Debaryomyces hansenii | ν = 24 kHz; amplitude levels 70 and 100%; t = 50, 100, 200, 300 s | Population reduction. Milk deterioration |
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| [75, 84] | Pomegranate juice | Escherichia coli and Saccharomyces cerevisiae | ν = 20 kHz; amplitudes levels 50, 75, and 100%; t = 0, 6, 12, 18, 24, 30 min | More than a 5 log inactivation of E. coli and a 1.36 log inactivation of S. cerevisiae |
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| [85] | Orange juice | Saccharomyces cerevisiae | ν = 20 kHz, P = 778.2 W ultrasonic power, t = 11 min; P = 350 W microwave power, T = 35°C | Complete inactivation |
| [86] | Fresh produce | Gram-positive bacterial strain Listeria innocua and Gram-negative bacterial strains Escherichia coli O157:H7 and Pseudomonas fluorescens | t < 10 min | 0.5 log·CFU/cm2 reduction of all strains when washed with ultrasound |
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| [87] | Chicken | Campylobacter jejuni and spoilage bacteria | T = 4°C, 25°C, 54°C; t = 1, 2, 3 min | Treatments significantly reduced total viable counts |
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| [88] | Salads | Listeria monocytogenes | t = 5 min in water inoculated with herbs/spices | Samples exhibited up to 4 log reduction 1 day after treatment |
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