Table 1. Efficiency of various non-thermal technologies in the reduction of spoilage and pathogenic microorganisms in meat

Method Food produce Target bacteria Treatment condition Population Reference
HPP Chicken meat Salmonella spp. 400–500 Mpa, 1–5 min Below the detection limit Cap et al., 2020
Pork burger Lactic acid bacteria 600 MPa, 5 min, 10°C 4.8 Log CFU/g Amaro-Blanco et al., 2018
Psychrotrophic bacteria 6.7 Log CFU/g
Mesophilic bacteria 7 Log CFU/g
Beef fillet Total coliform 300 MPa, 5 min 2.2 Log CFU/g Giménez et al., 2015
Lactic acid bacteria 2.9 Log CFU/g
Mesophilic bacteria 1.5 Log CFU/g
Chicken breast fillet Escherichia coli 300 MPa, 5 min 1.7 Log CFU/g Kruk et al., 2011
Salmonella Typhimurium 0.6 Log CFU/g
Listeria monocytogenes 3.2 Log CFU/g
Poultry Mesophilic bacteria 300 MPa, 10 min 1.5 Log CFU/g Canto et al., 2015
Psychrotrophic bacteria >2.4 Log CFU/g
Poultry sausage Brochothrix thermosphacta 350 Mpa, 120 s >6.0 Log CFU/g Al-Nehlawi et al., 2014
Leuconostoc carnosum 0.5 Log CFU/g
Listeria innocua 0.5 Log CFU/g
Salmonella Enteritidis 3.5 Log CFU/g
Campylobacter jejuni 200 MPa, 5 min 0.04 Log CFU/g Jackowska-Tracz and Tracz, 2015
Beef E. coli 500 MPa, 2 min 1.3 Log CFU/g Park et al., 2022
Salmonella 6.5 Log CFU/g
L. monocytogenes 3.9 Log CFU/g
Staphylococcus aureus 0.9 Log CFU/g
SC-CO2 Chicken breast E. coli 14 MPa, 40°C, 15 min 1.3 Log CFU/g Santi et al., 2023
L. innocua 1.4 Log CFU/g
Chicken breast Mesophilic bacteria 100 bar, 40°C, 90 min Below the detection limit Morbiato et al., 2019
Dry-cured ham L. monocytogenes 12 MPa, 45°C, 5 min 3 Log CFU/g Ferrentino et al., 2013
Raw pork meat Mesophilic bacteria 6 MPa, 25°C, 60 min 2 Log CFU/g Cappelletti et al., 2015
Ground pork Mesophilic bacteria 140 bar, 45°C, 40 min 1.7 Log CFU/g Bae et al., 2010
Salmonella spp. 2.2 Log CFU/g
NTP Ready-to-eat chicken products Salmonella spp. 24 kV, 3 min 1.5 Log CFU/g Lee et al., 2020
Mesophilic bacteria 0.7 Log CFU/g
Chicken Natural microflora 100 kV, 5 min 2 Log CFU/g Moutiq et al., 2020
Chicken breast S. Typhymurium 2–100 W, 10 min 2.7 Log CFU/g Lee et al., 2016
E. coli O157:H7 2.7 Log CFU/g
L. monocytogenes 2.1 Log CFU/g
Pork Total number of microorganisms 20 kPa, 10 min 1.1 Log CFU/g Ulbin-Figlewicz et al., 2015
Yeast and molds 1.9 Log CFU/g
Psychrotrophic bacteria 1.6 Log CFU/g
Beef Total number of microorganisms 2.1 Log CFU/g
Yeast and molds 1.0 Log CFU/g
Psychrotrophic bacteria 1.5 Log CFU/g
Irradiation Bovine trimming L. monocytogenes 2.5 kGy 2 Log CFU/g Xavier et al., 2014
E. coli 5 Log CFU/g
Dry fermented sausage Total plate counts 0.5 kGy 0.9 Log CFU/g Kim et al., 2012
4 kGy 3.9 Log CFU/g
Raw beef Pathogenic E. coli 15 kGy+voltage amplitude of 6 kV and 20 kHz repetition, 2 min 0.9 Log CFU/cm2 Stratakos and Grant, 2018
15 kGy+voltage amplitude of 6 kV and 20 kHz repetition, 5 min 1.8 Log CFU/cm2
Ozone Turkey breast meat Total aerobic mesophilic bacteria 1×10–2 kg/m3, 22°C, 8 h 2.9 Log CFU/g Ayranci et al., 2020
Enterobacteriaceae 2.3 Log CFU/g
Yeast and molds 1.9 Log CFU/g
Chicken drumsticks Salmonella spp. 8 mg/L Complete reduction Megahed et al., 2020
Turkey meat Salmonella strians 0.3 ppm Complete reduction Tîrziu et al., 2017
Beef L. monocytogenes 280 mg O3/m3, 5–10 min duration every 30 min for 5 h 2 Log CFU/g Giménez et al., 2021
Raw chicken fillets Lactic acid bacteria Ozone (0.6 ppm and 10 min)+lyophilization (sequential drying of 20.5 h at 0°C, 12 h at 0°C, and 8.5 h at 10°C at 30 Pa) 4.8 Log CFU/g Cantalejo et al., 2016
Mesophilic bacteria 6.8 Log CFU/g
PL Sliced cured meat product L. monocytogenes 5.31 J/cm2 1.6 Log CFU/g Borges et al. 2023
Poultry meat Enterobacteriaceae 2.82–9.67 J/cm2 1–1.3 Log CFU/g Baptista et al., 2022
Dry-cured loin L. monocytogenes 0.7–11.9 J/cm2 1.0–1.6 Log CFU/cm2 Ganan et al., 2013
S. Thyphimurium 0.5–1.7 Log CFU/cm2
Salchichon L. monocytogenes 0.9–1.8 Log CFU/cm2
S. Thyphimurium 0.3–1.5 Log CFU/cm2
Lean chicken thighs C. jejuni 3.38–62.24 J/cm2 1.5–2.1 Log CFU/cm2 Cassar et al., 2019
Skin surface chicken thigh 1.1–1.9 Log CFU/cm2
Lean chicken thighs E. coli 1.2–2.0 Log CFU/cm2
Skin surface chicken thigh 53.38–62.24 J/cm2 1.2–2.9 Log CFU/cm2
Skinless chicken fillet E. coli (EHEC) 1.25–18 J/cm2 3.0 Log CFU/cm2 McLeod et al., 2018
E. coli (ESBL) 1.25–18 J/cm2 2.8 Log CFU/cm2 McLeod et al., 2018
Lean chicken thighs S. Typhimurium 3.38–62.24 J/cm2 1.6–2.4 Log CFU/cm2 Cassar et al., 2019
Skin surface chicken thighs 53.38–62.24 J/cm2 0.9–1.8 Log CFU/cm2 Cassar et al., 2019
Skinless chicken breast 0.78–5.4 J/cm2 2.0 Log CFU/g Paskeviciute et al., 2011
Chicken breast 2.7–67 J/cm2 2.4 Log CFU/cm2 Keklik et al., 2010
Skinless chicken fillet S. Enteritidis 1.25–18 J/cm2 2.4 Log CFU/cm2 McLeod et al., 2018
Chicken fillet L. monocytogenes 2.0 Log CFU/cm2
Skinless chicken breast 0.78–5.4 J/cm2 2.4 Log CFU/g Paskeviciute et al., 2011
Skinless chicken fillet S. aureus 1.25–18 J/cm2 3.0 Log CFU/cm2 McLeod et al., 2018
Beef carpaccio L. monocytogenes 0.7–11.9 J/cm2 0.3–0.9 Log CFU/cm2 Hierro et al., 2012
E. coli 0.6–1.2 Log CFU/cm2
S. Typhimurium 0.3–1.0 Log CFU/cm2
Pork skin S. Typhimurium 0.52–19.11 J/cm2 3.2 Log CFU/cm2 Koch et al., 2019
Pork loin 1.7 Log CFU/cm2
Pork skin Yersinia enterocolitica 4.3 Log CFU/cm2
Pork loin 1.7 Log CFU/cm2
Meat injection solution E. coli 7 kV/cm 2 Log CFU/mL Rojas et al., 2007
Chicken product C. jejuni 1 kV/cm+oregano essential oil Complete reduction Clemente et al., 2020
UV light Chicken breast Murine norovirus-1 3,600 mWs/cm2 1.2 PFU/mL Park and Ha, 2015
Hepatitis A virus 3,600 mWs/cm2 1.2 PFU/mL
Chicken Salmonella spp. 1.95 mW/cm2, 120 s 0.6 Log CFU/g Lázaro et al., 2014
Beef Bologna E. coli 164 mJ/cm2 4.6 Log CFU/mL Tarek et al., 2015
Chicken breast L. monocytogenes 5 kJ/m2 1.3 Log CFU/g Chun et al., 2010
C. jejuni 1.3 Log CFU/g
S. Typhimurium 1.2 Log CFU/g
Goat mieat E. coli 200 mW/cm2+1% lemongrass oil, 2 min 6.7 Log CFU/mL Degala et al., 2018
RTE sliced ham L. monocytogenes 8,000 J/m2 2.7 Log CFU/g Chun et al., 2009
S. Typhimurium 2.0 Log CFU/g
C. jejuni 1.7 Log CFU/g
Ultrasound Sausage Psychrotrophic bacteria 25 kHz+slightly acidic electrolyzed water 0.8 Log CFU/g Cichoski et al., 2015
Lactic acid bacteria 0.8 Log CFU/g
Mesophilic bacteria 1.0 Log CFU/g
Beef extract Coliform 40 kHz, 11 W/cm2, 90 min 2.2 Log CFU/mL Caraveo et al., 2015
Mesophilic bacteria 2.9 Log CFU/mL
Psychrophilic bacteria 3.2 Log CFU/mL
Chicken breast S. aureus 40°CkHz, 9.6°CW/cm2, 50 min Significant reduction Piñon et al., 2020
Mesophilic bacteria 60 kHz, 40 W, 0.3% oregano oil 2.3 Log CFU/mL Piñon et al., 2015
HPP, high-pressure processing; SC-CO2, supercritical carbon dioxide; NTP, non-thermal plasma; PL, pulsed light.