Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage

► Drying without pretreatment could not completely eliminate Salmonella. ► Pretreatment helped reduce heat resistance of Salmonella during drying. ► LPSSD was more effective in destroying Salmonella than vacuum drying. ► Volumetric shrinkage was not affected by pretreatment and drying methods. The combined effects of pretreatment and drying methods on the resistance of Salmonella attached to vegetable surfaces as well as some physical properties, in terms of color and shrinkage, were investigated. Cabbage was used as a test vegetable and Salmonella Anatum was used as a test microorganism. Cabbage leaves were pretreated either by soaking in 0.5% (v/v) acetic acid for 5min, blanching in hot water for 4min or blanching with saturated steam for 2min prior to either hot air drying, vacuum drying (10kPa) or low-pressure superheated steam drying (10kPa) at 60°C. Based on an initial Salmonella contamination level of approximately 6.4logCFU/g, soaking in acetic acid, hot-water and steam blanching resulted in 1.6, 3.8 and 3.6logCFU/g reduction in the number of Salmonella, respectively. Drying without pretreatment could not completely eliminate Salmonella attached on the cabbage surfaces, while no Salmonella was detected on the pretreated samples at the end of the drying process. Volumetric shrinkage was not affected by the pretreatment and drying methods. Dried blanched samples exhibited greener and darker color than the dried acetic acid pretreated and untreated samples.