Table 2.

Brief description of the used samples from the specific references.

References	Food type	Case study	Experimental design
34	Minced beef Minced pork	Adulteration	• A two-year survey of collecting samples of minced beef and pork was conducted
35	Beef fillets	Spoilage	• Sterile and naturally contaminated, at 2, 8, 15 °C. Sampling along 10 days of storage
36	Minced pork Pork fillets Beef fillets Minced Beef	Automated image analysis—spoilage—adulteration	• Sterile pork fillets at 4° and 10 °C, aerobically and under modified atmosphere packaging • Sterile pork fillets inoculated with the specific spoilage microorganism Pseudomonas putida at 4° and 10 °C aerobically and under modified atmosphere packaging • Sterile beef fillets at 2°, 8° and 15 °C, • Naturally contaminated beef fillets, at 2°, 8° and 15 °C • Naturally contaminated beef fillets inoculated with different inocula of Salmonella TYMPHIMURIUM, corresponding to 103, 104 and 105 log10CFU/cm2 • 2 batches of minced pork meat • 2 batches of minced beef meat
37	Minced pork	Spoilage	• Two independent batches of minced pork at 4, 8, and 12 °C) and under dynamic temperature conditions (i.e., periodic temperature changes from 4 to 12 °C). Sampling along 14 days (max) of storage
38	Chicken breast fillets	Spoilage—marination	• Breast fillets treated with five different marinades. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h)
39	Fish	Spoilage	• Two independent batches with 2 replicates each of farmed whole ungutted gilthead sea bream, at 0, 4 and 8 °C
28	Spinach and rocket	Spoilage	• Several batches of fresh and ready-to-eat rocket and baby spinach salads, stored at 4, 8 and 12 °C, as well as at dynamic storage conditions with periodic temperature changes from 4 to 12 °C (8 h at 4 °C, 8 h at 8 °C and 8 h at 12 °C). Sampling occurred periodically for a maximum time period of approximately 11 days