“…For food-related research, FCM is mainly used for the performance testing of food preservation or disinfection approaches, i.e., sodium hypochlorite or peracetic acid disinfection, ultraviolet light (UV-C), supercritical CO 2 pasteurization, ohmic heating applications, non-thermal inactivation technologies, including pulsed electric fields and cold atmospheric pressure plasma treatment, as well as natural preservatives such as essential oils [ 47 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ]. The most commonly investigated microorganism was E. coli [ 3 , 55 , 56 , 57 , 59 , 60 , 61 , 63 , 64 , 65 , 66 ].…”