Effects of acetic acid pretreatment and hot air drying on resistance of Salmonella on cabbage slices
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Publication Details
Author list: Chiewchan N., Morakotjinda P.
Publisher: Taylor and Francis Group
Publication year: 2009
Journal: Drying Technology (0737-3937)
Volume number: 27
Issue number: 9
Start page: 955
End page: 961
Number of pages: 7
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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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 50-60ฐC 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. ฉ 2009 Taylor & Francis Group, LLC.
Keywords
Acetic acid, Heat resistance
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