Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of drying methods and conditions

The effects of selected drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD), on the heat resistance of Salmonella attached on vegetable surface, which are data that have never been reported elsewhere, were investigated at drying temperatures of 50–70 °C; vacuum drying and LPSSD were carried out at an absolute pressure of 10 kPa. The selected Salmonella serovar, i.e., S. Anatum, was used as a test organism. Cabbage was used as a vegetable model to represent uneven natural surface. The results showed that drying methods had a significant effect on the drying kinetics as well as the destruction rate of Salmonella. Higher drying temperatures resulted in higher destruction rates of S. Anatum. Hot air drying was noted to be the slowest drying process, while vacuum drying and LPSSD could be used to shorten the drying time. By considering the reduction in the number of Salmonella at the end of drying, LPSSD is recommended as it has proved to yield the highest degree of S. Anatum inactivation.