| Meat |
| Chicken breasts | Ultrasound | - Frequency: 40 kHz- Intensity: 9.6 W/cm2 | - Ultrasound applied time: 0, 30, and 50 min- Storage: aerobic and anaerobic/48 h at 4°C | - Psychrophilic bacteria- Staphylococcus aureus | - S. aureus significant reduction after 50 min ultrasound treatment- Psychrophilic bacteria significant reduction under anaerobic packaging | Piñon et al. (2020) |
| Chicken skin | Ultrasound and ethanol treatment combination | - Frequency: 37 kHz- Power: 380 W | - Ultrasound applied for 5 min- Ethanol (30%, 50%, 70%) | - Mesophilic aerobic bacteria (MAB)- Coliforms- Salmonella Typhimurium | - In combination of 30% ethanol with ultrasound reduced S. Typhimurium by >1.0 Log CFU/g- Ethanol (30% or 50%) with ultrasound significantly reduced MAB 1.38–2.60 Log CFU/g and for coliforms 1.04 to 1.80 Log CFU/g | Seo et al. (2019) |
| Dry-cured ham | Supercritical carbon dioxide (SC-CO2), saline (SS), and high-power ultrasound (HPU) combination | - Frequency: 30 kHz- Power: 40±5 W | - Pressure: 150–350 bar- Temperatures: 41°C–51°C- Time: 5–15 min | - Escherichia coli | - For maximum inactivation optimal conditions are;· (SC–CO?+HPU+SS):48.4°C, 12.2 min and 243.3 bar → 3.88 Log reduction· (SC–CO?+HPU):51°C, 5 min and 350 bar→ 3.88 Log reduction | Castillo-Zamudio et al. (2021) |
| Bovine loins | Ultrasound | - Frequency: 37 kHz- Intensities: 16, 28, 90 W/cm2- Ultrasonic baths models: S15H, S40H, and S60H | - Sonication time: 20 and 40 min- Storage time: 0 and 7 days at 4°C | - MAB- Psychrophilic bacteria- Coliform | - Ultrasound at 90 W/cm2 effective in controlling- MAB and psychrophilic bacteria during storage at 4°C- At a sonication time of 40 min, coliform was reduced by ultrasound regardless of intensity | Carrillo-Lopez et al. (2019) |
| Pork jowl | Steam-ultrasound | - Frequency: 30–40 kHz | - Steam at 130°C and 3.5–5 atm pressure- Time: 0, 1.0, 2.0, 3.0, or 4.0 sec | - Yersinia enterocolitica- S. Typhimurium- E. coli | - 0.5 s treatment had higher reductions of 0.9–1.5 Log CFU/cm2 for E. coli compared to 0.4–1.1 Log CFU/cm2 for S. Typhimurium and Y. enterocolitica | Morild et al. (2011) |
| Pork | Ultrasound combination | - Frequency: 25 kHz and power 300 W and 1 MHz with power 150 W | - Time: 10 min- Temperature: 12°C | - Campylobacter jejuni- Brochothrix thermosphacta- Listeria monocytogenes | - Ultrasound combined with red wine showed higher bacterial reductions compared with ultrasound or red wine alone.- C. jejuni, L. monocytogenes, B. thermosphacta had significant reduction of more than 1 Log | Birk and Knøchel (2009) |
| Beef slurry | Thermo-sonication | - Frequency: 24 kHz- Intensity: 0.33 W/g- Amplitude: 100% | - Temperature: 75°C- Time: 60 min | - Clostridium perfringens NZRM 898 and NZRM 2621 spores- (NZRM 898 and NZRM 2621 refer to specific strains of C. perfringens spores) | - At 75°C; thermo-sonication with 24 kHz ultrasound at 0.33 W/g achieved less than 1.5 Log reductions for both C. perfringens NZRM 898 and NZRM 2621 spores after 60 min | Evelyn and Silva (2015) |
| Eggs |
| Liquid whole egg | Ultrasound, lysozyme, and heat combination | - Power: 950 W- Power levels of 50% (605 W/cm2) and 80% (968 W/cm2) | - Ultrasound and Lysozyme (US+Lys) combination treatment- Temperature: 35°C,- Time: 20 min | - S. Typhimurium | - Best microbial inactivation by ultrasound and lysozyme (US+Lys) → 4.26 Log reduction | Bi et al. (2020) |
| Liquid whole eggs | Hugh intensity ultrasound (HIU) | - Frequency: 20 kHz- Amplitude: 80% | - HIU treatment duration: 1, 5, 10, and 30 min (pulsed intervals: 30 s on/off)- Temperature: 20°C | - Salmonella Enteritidis | - HIU 1 min → significant reduction of 1.9 Log CFU/mL | Techathuvanan and D'Souza (2018) |
| Liquid whole egg | Hydraulic high pressure (HHP), ultrasound (US), and pulsed electric field (PEF) | - Frequency: 20 kHz- Power 40 W | - (HHP+US) combination· US: 5 min/55°C· HHP: 2–2–4 min (cyclic treatment) at 138 MPa, 20°C | - S. Enteritidis | - Combination of HHP and ultrasound → highest reduction of S. Enteritidis (3.23 Log cycles) | Huang et al. (2006) |
| Japanese quail eggshell | Ultrasound | - Frequency: 35 kHz and 130 kHz | - U35 (35 kHz): 30 min- U130 (130 kHz): 30 min | - Coliform- Salmonella- Staphylococcus | - U130 initially reduced coliform, Salmonella, and Staphylococcus counts on eggshells | Yildirim et al. (2015) |
| Milk |
| Cow milk | Ultrasound | - Frequency: 20 kHz- Intensity: 118 W/cm2- Power: 150 W- Amplitude: 100% | - Batch ultrasound treatment: · Temperatures: 20±2°C and 57±2°C · Time: 1, 3, 4, and 6 min- Continuous flow ultrasound treatment:· Temperatures –20± 2°C and 57±2°C.· Time: 3, 9, 12, and 18 min | - L. monocytogenes | - Continuous flow ultrasound treatment:· UHT Milk with L. monocytogenes → 5 Log reduction· Raw milk total aerobic bacteria→ 5 Log reduction | D’Amico et al. (2006) |
| Goat milk | Thermo-sonication | - Frequency: 20 kHz- Power levels: 150 W, 200 W, 300 W, 400 W- Temperature: 72°C | - Time: 10 min | - MAB | - At 400 W, thermosonication significantly reduced the microbial count to less than 2.3 Log CFU/mL, compared with 5.94 Log CFU/mL in raw goat milk and 4.76 Log CFU/mL in pasteurized goat milk | Ragab et al. (2019) |
| Cow milk | Ultrasound | - Frequency: 24 kHz- Power levels: 400 W- Acoustic power: 160.4 J/s- Amplitude: 70% and 100% | - Time: 50, 100, 200, and 300 s | - E. coli- S. aureus- Pseudomonas fluorescens- Debaryomyces hansenii | - In the best treatment 100% amplitude for 300 s:· D. hansenii → 4.61 Log reduction· P. fluorescens → 2.75 Log reduction· E. coli → 2.09 Log reduction· S. aureus → 0.55 Log reduction | Marchesini et al. (2015) |
| Cow milk | Thermo-ultra-sonication | - Frequency: 20 kHz- Power: 1,500 W- Amplitude: 95%- Temperature: 45°C | - Time: 10 or 15 min- Storage: 1, 7, and 14 days | - MAB- Enterobacteria | - MAB → within accepted range (except for homogenized, thermo-ultrasound 10 min)- Homogenized milk, thermo-ultrasound 15 min had the lowest Enterobacteriaceae count | Hernández-Falcón et al. (2018) |
| Whole milk and skimmed milk | Ultrasound | - Frequency: 24 kHz- Intensity: 85 W/cm2 | - Temperature: 30°C–35°C | - E. coli- L. monocytogenes | - E. coli had significantly higher D values (Decimal reduction time) in:· Whole milk: 2.43 min· Skim milk: 2.41 min- L. monocytogenes also had significantly higher D values in:· Whole milk: 9.31 min· Skim milk: 8.61 min- E. coli showed log-linear inactivation followed by tailing, whereas L. monocytogenes exhibited 1st-order inactivation throughout- Ultrasound waves caused mechanical damage to the bacterial cell wall and membrane, leading to their inactivation | Gera and Doores (2011) |