. 2021 Nov 17;80:105838. doi: 10.1016/j.ultsonch.2021.105838

Table 1.

The application of ultrasound alone in microbial reduction of fruits and vegetables.

Material	Conditions	Microbial reduction	References
Strawberry	350 W, 40 kHz, 10 min, 20 °C	Mesophilic aerobic bacteria: 0.66 lg CFU g⁻¹; Mould and yeast: 0.54 lg CFU g⁻¹	[49]
Strawberry	60 W, 33 kHz, 40 min, 25 °C	Mesophilic aerobic bacteria: 2 lg CFU g⁻¹; Mould and yeast: 1.22 lg CFU g⁻¹	[44]
Truffles	35 kHz, 10 min, 4 °C	Mesophilic aerobic bacteria: 1 lg CFU g⁻¹; Pseudomonads: 1.6 lg CFU g⁻¹; Enterobacteriaceae: 1.5 lg CFU g⁻¹; Lactic acid bacteria: 0.9 lg CFU g⁻¹	[57]
Iceberg lettuce	280 W L^-1, 20 kHz, 53 min	Escherichia coli O157:H7: 4.39 lg CFU mL⁻¹	[58]
Romaine lettuce	30 W L^-1, 37 kHz, 30 min, 25 °C	Escherichia coli: 2.3 lg CFU g⁻¹; Staphylococcus aureus: 1.71 lg CFU g⁻¹; Salmonella Enteritidis: 5.72 lg CFU g⁻¹; Listeria innocua: 1.88 lg CFU g⁻¹	[59]
Romaine lettuce	100 W, 42 kHz, 10 min, 20 °C	Escherichia coli O157:H7: 2.61 lg CFU cm⁻²; Listeria innocua: 2.23 lg CFU cm⁻²; Pseudomonas fluorescens: 1.1 lg CFU cm⁻²	[60]
Cherry tomato	45 kHz, 10 min, 20 °C	Mesophilic aerobic bacteria: 1 lg CFU g⁻¹; Salmonella Typhimurium: 0.83 lg CFU g⁻¹	[29]
Cherry tomato	106.19 W L^-1, 20 kHz, 8 min, 25 °C	Mesophilic aerobic bacteria: 0.86 lg CFU g⁻¹; Mould and yeast: 0.7 lg CFU g⁻¹	[17]
Red bell pepper	120 W, 35 kHz, 2 min, 15 °C	Listeria innocua: 1.98 lg CFU g⁻¹	[61]
Chinese cabbage	125.45 W L^-1, 40 kHz, 15 min, 25 °C	Escherichia coli: 5.6 lg CFU g⁻¹; Listeria innocua: 4.7 lg CFU g⁻¹	[62]
Blueberries	500 W, 20 kHz, 10 min, 22 °C	Listeria innocua: 2.7 lg CFU g⁻¹	[63]
Cauliflower	50 W L^-1, 20 kHz, 5 min, 25 °C	Mesophilic aerobic bacteria: 0.51 lg CFU g⁻¹; Mould and yeast: 0.52 lg CFU g⁻¹; Coliform: 0.6 lg CFU g⁻¹	[56]