Table 2. Summary of published data for microbial reduction of processed meat products by intense pulsed light treatment

Food product	Microorganism	Treatment condition	Reductions	Reference
Chicken-based frankfurters	Listeria monocytogenes	5, 15, 30, 45, 60 s/distances 5, 8, 13 cm	Unpackaged: 0.3–1.9 Vacuum packaged: 0.1–1.9	Keklik et al. (2009)
Sliced boiled ham, cured chicken cold cuts, frankfurter	Listeria innocua	0.56, 1.2, 3.6 J/cm2	Sliced boiled ham: 1 Cured chicken cold cuts: 1 Frankfurter: 3–4	Kramer et al. (2019)
Packaged heat-processed cooked ham bologna	L. monocytogenes	0.7, 2.1, 4.2 and 8.4 J/cm2	Packaged heat-processed cooked ham: 1.78 Bologna: 1.11	Hierro et al. (2011)
Cured meat products (salchichón and loin)	L. monocytogenes Salmonella Typhimurium	0.7, 2.1, 4.2, 8.4, 11.9 J/cm2	L. monocytogenes salchichón: 0.89–1.81 Loin: 1.01–1.61 S. Typhimurium Salchichón: 0.26–1.48 Loin: 0.51–1.73	Ganan et al. (2013)
Chinese traditional dry-cured meat products (pork)	Micrococcus and Staphylococcus molds and yeasts Lactic acid bacteria Escherichia coli	8 J, distance 10 cm	Micrococcus and Staphylococcus: 2.39 Molds and yeasts: 1.17 Lactic acid bacteria: increased 0.58 E. coli: not detected	Liu et al. (2019)
Iberian ham, serrano ham	L. innocua	2.1, 4.2, 8.4 J/cm2	Iberian ham: 2 Serrano ham: 1	Fernández et al. (2020)
Beef carpaccio	L. monocytogenes E. coli S. Typhimurium	0.7, 2.1, 4.2, 8.4, 11.9 J/cm2	L. monocytogenes: 0.3–0.9 E. coli: 0.6–1.2 S. Typhimurium: 0.3–1.0	Hierro et al. (2012)