# Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
## 5 Role of Pulsed Light Technology in Food Safety
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Food Products** & **Pulse Energy (J/cm\({}^{3}\))** & **Treatment Time (sys) \#** & **Log\({}_{10}\) Reductions** & **Reference** \\ \hline  & 0.5 & - & Psychotrophic reduction to 2 log lower than untreated sample \\  & & & Colliform reduction from about 50 to less than 10 CPU/g \\ \hline Eggshells & 1.5 & - & 3 to 6 of _Reclins subtilis_ spores reduced with no. of pulses ranging from 2 to 6 \\ \hline Cake & 1.5 & - & 3 to 6 of _A. niger_ spores with 2 to 6 pulses; \\  & & & Shell-like up to 6 months for treated samples \\ \hline Bread slices, Packed & 1.5 & - & Shelf life up to 5 months for treated samples \\ \hline Milk & 25.1 & 114 s & \textgreater{}2.0 of _Serruit microsensors_ & [77] \\ \hline Corn meal & 5.6 \({}^{\circ}\) & 100 s & 4.93 of the spore of _A. niger_ & [33] \\ \hline Strawberries & 7.1 & 30 & No significant effect on growth of _M. fraction and B. cinaria_ & [78] \\ \hline Affalfa seeds & 5.6 & 90 s & 4.89 of _E. coli_ O157-3/7 & [79] \\ \hline Clover honey & 5.6 & 135 s & 2 mm deep samples: reduction of _C. sprangers_ spores to 73.9\% & [22] \\ \hline Wheat flour & 31.12 & - & 10.1\% of _S. cerevisiae_ & [35] \\ \hline Black pepper & 31.12 & - & 44.5\% of _S. cerevisiae_ & [35] \\ \hline Shredded spinach & & & 0.9 of Mesophilic aerobic microorganisms & \\ \hline Grated celeric & & & 0.21* of Mesophilic aerobic microorganisms & \\ \hline Chopped green paprika & & & 0.56 of Mesophilic aerobic microorganisms & \\ \hline Soybean sprouts & & & 0.65 of Mesophilic aerobic microorganisms & \\ \hline Shredded radiochio & & & 0.79 of Mesophilic aerobic microorganisms & \\ \hline Grated carrot & 7.1 & 180 \({}^{d}\) & & 1.64 of Mesophilic aerobic microorganisms & \\ \hline Shredded iceberg lettuce & & & 2.04 of Mesophilic aerobic microorganisms & \\  & & & 0.46 of aerobic psychotrophic counts & \\ \hline Shredded white cabbage & & & 1.64 of Mesophilic aerobic microorganisms & \\  & & & 0.54 of aerobic psychotrophic counts & \\ \hline Salmon fillets & 5.6 & 60 s & 1.09 on skin side and 0.3 on muscle side and of _E. coli_ O157-3/7 & [81] \\ \hline  & 5.6 & 60 s & 1.02 on skin side and 0.74 on muscle side of _L. monocytogenes_ [PERSON] & \\ \hline \end{tabular}
\end{table} 
Table 4: _Cont._ \begin{table}
\begin{tabular}{c c c c c} \hline
**Food Products** & **Pulse Energy (J/cm\({}^{3}\))** & **Treatment Time (sys) \#** & **Log\({}_{10}\) Reductions** & **Reference** \\ \hline \hline Apples, kivot, orange, lemon, & & & & \\ nectname, peakens, pears, & & Up to 0.500 \({}^{\prime}\) & \(<\) 10 s & \(>\)5 for fungi & [40] \\ \cline{2-4} raspberries, table grapes & & & & \\ \hline Milk & 1.27 & - & 0.55-72.6 of \(S\), _arms_ & [25] \\ \hline Blueberries & 22.6 & 60 s & 4.3 of \(S\), _eaterio_ & \\ \cline{2-4} Blueberries & 22.6 & 60 s & 2.9 of \(E\), _coli_ O157H7 & [82] \\ \hline Rasberries & 59.4 & 60 s & 3.4 of Salmonella app. & \\ \cline{2-4} Rasberries & 72.0 & 60 s & 3.9 of \(E\), _coli_ O157H7 & [28] \\ \hline Strawberries & 64.8 & 60 s & 3.3 of \(E\), _coli_ O157H7 & \\ \hline Chicken breast & 5.4 & 200 s & 2.0 of \(S\), Typhimurium & [83] \\ \cline{2-4} Chicken frakurters & 16.8 & 15 s & 1.9 of \(S\), Typhimurium & [84] \\ \hline Chicken frakurters & 55.9 & 60 s & 1.6 of \(L\), _mmoxtgrogens_ Scott A & [85] \\ \hline Vienna sausages & 9.4 & 4 s & 1.37 of \(L\), _innuca_ & [86] \\ \hline Apple juice & 8.8 & 3 s & 7.29 of \(E\), _coli_ ATCC 2592 & [44] \\ \hline Shell eggs & 12 & - & 2.49 \(S\), Enteridiths & [63] \\ \cline{2-4} Infant milk powder & 23.6 & 20 s & \(>\)3 of \(S\), Enteridiths & [87] \\ \hline Fresh-cut avocado & 0.4 & - & 2.97 of \(L\), _innuca_ & [43] \\ \cline{2-4} Apple juice & & & 3.33 of \(E\), _coli_ & \\ \cline{2-4} Orange juice & & & 4 of \(E\), _coli_ & \\ \cline{2-4} Egs (unvashed) & 4 & & 2.90 of \(L\), _coli_ & \\ \hline Eggs (unvashed) & & - & 4.9 of _Sulmonella_ & [99] \\ \hline Eggs (washed) & 2.1-10.5 & - & 5 of _Sulmonella_ & [99] \\ \hline \end{tabular}
\end{table} 
Table 4: _Cont._