Table 5. Summary of published data for microbial reduction of dairy products by intense pulsed light treatment

Food product	Microorganism	Treatment condition	Reductions (log)	Reference
White American cheese	Penicillium roqueforti Listeria monocytogenes	Distance 5, 8, 13 cm 5–60 s	P. roqueforti: 0.38–1.32 L. monocytogenes: 1.1–3.08	Can et al. (2014)
Ricotta cheese	Enterobacteriaceae Pseudomonas spp. Yesat	1.3, 3.1, 7.5, 15.0 J/cm2		Ricciardi et al. (2021)
Cheddar cheese, white American cheese	Pseudomonas fluorescens Escherichia coli Listeria innocua	1.02–12.29 J/cm2	P. fluorescens: maximum 3.74 E. coli: maximum 5.41 L. innocua: maximum 3.37	Proulx et al. (2015)
Cheddar cheese, white American cheese	Pseudomonas fluorescens E. coli L. innocua	1.02–12.29 J/cm2	P. fluorescens: 2.19 E. coli: 2–5 L. innocua: 3	Proulx et al. (2017)
Whey (skimmed whey, diluted whey)	L. innocua	3,000 V (11 J/cm2)	0.5–5.4	Artíguez and Marañón (2015)