Table 1. Summary of published data for microbial reduction of fresh meat by intense pulsed light treatment

Food product	Microorganism	Treatment condition	Reductions	Reference
Boneless chicken breast	Salmonella Typhimurium	Unpackaged or vacuum-packaged 5, 15, 30, 45, 60 s/distances 5, 8, 13 cm	Unpackaged: 1.2–2.4 Vacuum packaged: 0.8–2.4	Keklik et al. (2010b)
Skinless chicken breast	S. Typhimurium Listeria monocytogenes	1,000 pulses, treatment duration 200 s, 5.4 J/cm2	2–2.4	Paskeviciute et al. (2010)
Raw chicken	Campylobacter jejuni Escherichia coli Salmonella Enteritidis	2, 30 s (7.08, 106.2 J/cm2)/distances 2.5 cm	C. jejuni: 0.46–0.91 E. coli: 1.26–1.51 S. Enteritidis: ~1.5l	Haughton et al. (2011)
Poultry meat breasts	C. jejuni	2.82–9.68 J/cm2	0.4	Baptista et al. (2022)