Table 3. Summary of published data for microbial reduction of egg products by intense pulsed light treatment

Food product	Microorganism	Treatment condition	Reductions (Log)	Reference
Table eggs	Escherichia coli Enterococcus faecium	1.0, 2.4, 3.1, 4.9 J/cm2	E. coli: 3.45, 4.00, 3.76, 4.54 E. faecium: 2.03, 2.81, 2.98, 3.52	Cassar et al. (2021a)
Egg shell	Salmonella enterica serovar Enteritidis	2–12 J/cm2	Unwashed: 0.14–2.49 Washed: 0.21–1.85	Hierro et al. (2009)
Egg	S. Enteritidis Listeria monocytogenes E. coli	3.6, 10.8, 18 J/cm2	S. Enteritidis clean egg: 2.3–3.8 Dirty egg: 0.4–2.2 L. monocytogenes: 1.8–3.7 E. coli: 1.6–3.7	Holck et al. (2018)
Egg	Salmonella enterica	4 J/cm2	ND	Dunn (1996)
Egg shell	S. Enteritidis	Distance 9.5, 14.5 cm 1, 3, 5, 10, 15, 20, 30 s	Distance 9.5 cm: 2.0–7.7 14.5 cm: 1.3–5.5	Keklik et al. (2010a)
Egg	Salmonella enterica	0.35, 0.7, 2.1, 4.9, 10.5 J/cm2	3.5–4.9	Lasagabaster et al. (2011)
Hard-cooked peeled egg	E. coli K12	Distance 5.5, 9.5 cm 1, 3, 5, 10, 15, 20, 30 s	Distance 5.5 cm: ~3.54 9.5 cm: ~3.23	Macias-Rodriguez et al. (2014)
Liquid egg white	E. coli S. Enteritidis	Distance 5, 9, 13 cm 20, 30, 40 s	E. coli: 0.23–1.06 S. Enteritidis: 0.57–1.76	Ouyang et al. (2020a)
Liquid egg white	E. coli S. Enteritidis	Distance 5, 9, 13 cm 20, 30, 40 s	E. coli: 0.23–1.06 S. Enteritidis: 0.60–1.76	Ouyang et al. (2020b)

ND, not detected.