| Chicken breast fillets | 0.2 ms, 4.67, and 7 kV/cmContinuous treatment during storage period | Total mesophilic aero bacteria (TMAB), total coliform bacteria (TCB)Listeria monocytogenes, Pseudomonas aeruginosa | The limit for TMAB counts was exceed in PEF-treated samples 2 days later than the control samples.The TCB counts were reduced with 2 Log CFU/g in PEF-treated samples. The counts of L. monocytogenes and P. aeruginosa were maintained in 7 kV/cm PEF treated samples during the storage periods. | Aşık-Canbaz et al. (2022) |
| Beef jerky | 20 μs, 20 Hz, 0.52 kV/cm, 606 pulses | Total plate count, coliform yeast and mold | The microbial contamination by PEF treatment was not observed. | Bhat et al. (2020) |
| Deep and superficial pectoral (beef) | 20 μs, 50 Hz, 0.7 and 1.5 kV/cm, 1,030 to 6,400 pulses | Lactic acid bacteriaTotal aerobic bacteria | The microbial inactivation effect was not observed after PEF pretreatment. | Alahakoon et al. (2019) |
| Semitendinosus (beef) | 20 μs, 50 Hz, 1.4 kV/cm, 1,032 pulses | Total aerobic bacteria | The growth of aerobic bacteria in fresh meat was not different between PEF-treated and untreated meat over the course of 7 days.The growth of aerobic bacteria in frozen-thawed meat increased 2 Log CFU/g in PEF treated meat at 7 days. | Faridnia et al. (2015) |
| Longissimus thoracis et lumborum (pork) | 20 μs, 100 and 200 Hz, 1.2 and 2.3 kV/cm, 150 and 300 pulses | Total viable count (TVC) | The TVC was not affected by PEF treatment. | McDonnell et al. (2014) |
| Minced beef meat | 28 to 2,800 MHz, 300 V/m, treatment time: 15 mins, pulse width not described | Yersinia enterocolitica | The Y. enterocolitica inoculated in the meat was reduced under 1 Log CFU/g. | Stachelska et al. (2012) |
| Chicken breast | 10 μs, 5 Hz, 3.75 and 15 kV/cm, treatment time: 10 to 30 sec | Campylobacter jejuni Escherichia coli, Salmonella enteridis, Enterobacteriaceae, total viable counts | The microbes were unaffected by PEF treatment. | Haughton et al. (2012) |