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Abstract
The heat resistance of Salmonella anatum inoculated onto the surface of cabbage slices as affected by acetic acid pretreatment (0.5–1.5% v/v) and hot air drying at 50–60°C was investigated. Approximately 1.5 log10 of Salmonella numbers was reduced after soaking the vegetables in acetic acid solution. The inhibitory effect of acetic acid on the bacteria was more pronounced during drying. The heat resistance of Salmonella on the cabbage surface treated with acetic acid decreased considerably compared with untreated cabbage. Moreover, the vegetable treated with higher acetic acid concentration resulted in a higher degree of acid injury and hence increased the susceptibility to heat during drying. The results revealed that acetic acid pretreatment may be used as an additional processing step to increase the safety margin of dried vegetable products.