Organic lettuce |
Ultrasound (30 W L-1, 40 kHz, 5 min, 20 °C) + malic acid, lactic acid, and citric acid (2%) |
Escherchia coli: 2.75 lg CFU g−1; Salmonella Typhimurium: 3.18 lg CFU g−1; Listeria monocytogenes: 2.87 lg CFU g−1
|
[5] |
Romaine lettuce |
Ultrasound (200 W, 26 kHz, 5 min, <45 °C) + thyme essential oil (0.018%) |
Salmonella enterica: 3 lg CFU cm−2
|
[35] |
Plum fruit |
Ultrasound (100 W, 40 kHz, 10 min, 20 °C) + aqueous chlorine dioxide (40 mg L-1) |
Aerobic mesophilic bacteria: 3 lg CFU g−1; Aerobic psychrotrophic bacteria: 2.9 lg CFU g−1; Mould and yeast: 2 lg CFU g−1
|
[50] |
Carrots |
Ultrasound (30 W L-1, 40 kHz, 5 min, 20 °C) + Tween 20 (0.1%) |
Bacillus cereus spores: 2.22 lg CFU g−1
|
[64] |
Spinach |
Ultrasound (400 W L-1, 40 kHz, 3 min, 23 °C) + slightly acidic electrolyzed water + water wash |
Total bacterial count: 2.08 lg CFU g−1; Escherichia coli O157:H7: 2.41 lg CFU g−1; Listeria monocytogenes: 2.49 lg CFU g−1
|
[65] |
Kiwifruit |
Ultrasound (368 W cm−2, 40 kHz, 8 min, 25 °C) + sodium hypochlorite (30 mg L-1) |
Bacteria: 3.48 lg CFU g−1; Mould and yeast: 2.32 lg CFU g−1
|
[66] |
Strawberry |
Ultrasound (500 W, 40 kHz, 5 min, 7 °C) + peracetic acid (40 mg L-1) |
Mould and yeast: 1.8 lg CFU g−1; Mesophilic aerobic bacteria: 2 lg CFU g−1; Salmonella enterica: 2.1 lg CFU g−1
|
[67] |
Green asparagus |
Ultrasound (360 W, 40 kHz, 10 min) + acetic acid (2%) + gibberellic acid (50 mg kg−1) |
Bacteria: 2 lg CFU g−1; Mould and yeast: 2 lg CFU g−1
|
[38] |
Chinese cabbage |
Ultrasound (120 W L-1, 40 kHz, 10 min, 30 °C) + sodium hypochlorite (100 mg L-1) |
Listeria innocua: 3.35 lg CFU g−1
|
[68] |
Cherry tomato |
Ultrasound (300 W, 20/40 kHz, 10 min, 25 °C) + aqueous ozone (0.85 mg L-1) |
Mesophilic acteria: >3.00 lg CFU g−1; Mould and yeast: >3 lg CFU g−1
|
[69] |
Blueberries |
Ultrasound (500 W, 20 kHz, 15 min, 18–22 °C) + citral (10 mM) |
Listeria innocua: >2 lg CFU mL−1
|
[70] |