Survival of Salmonella During Apple Dehydration as Affected by Apple Cultivar and Antimicrobial Pretreatment

What is it about?

Dehydrated fruit has been known to be contaminated with Salmonella. This study was conducted to determine if Salmonella is inactivated in greater numbers during apple slice dehydration based on apple cultivar and pre-dehydration antimicrobial dip solutions. The greatest inactivation occurred on Granny Smith apple sliced, which had the lowest pH and the least inactivation occurred on Envy apple slices which had the highest pH. The antimicrobial solution with the lowest pH (sodium bisulfate) resulted in the greatest destruction of Salmonella on apple slices. Declining pH was statistically correlated with destruction of Salmonella.

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