This study investigated the microbial control efficacy of five pre-drying treatments and three drying protocols commonly used by small and medium dried peach processors. Salmonella spp. and Enterococcus faecium (Ef) were used for inoculation. Except for blanching, 10-min dipping treatments in ascorbic acid, citric acid, lemon juice, or sodium metabisulfite reduced Salmonella by 0.54–2.40 Log CFU/peach half. The detection of Salmonella in used dipping solution highlighted the potential risks of cross-contamination during dipping treatments. Drying in an oven or a dehydrator at 60 °C reduced the inoculated Salmonella and Ef by 1.47 and 0.91 Log CFU/peach half. The internal temperature of peach halves reached during sun-drying is lower than the internal temperature reached during oven- or dehydrator-drying. Exposure to simulated sunlight (UV) could resulted in up to 6.75 Log reduction of Ef with higher reduction observed from peach halves with lower water activities. Salmonella and Ef could survive on dried peaches for up to 90 days with greater reduction observed on dried peaches made with sulfur dioxide treatment and at ambient temperature. Ef showed higher resistance than Salmonella in two pre-drying dipping treatments and survived better than Salmonella on dried peaches made without sulfur treatment at ambient temperature.

本研究调查了中小型桃干加工商常用的五种预干燥处理和三种干燥方案的微生物控制效果。沙门氏菌属 和粪肠球菌（Ef）用于接种。除了热烫，在抗坏血酸、柠檬酸、柠檬汁或焦亚硫酸钠中进行 10 分钟的浸渍处理可将沙门氏菌减少 0.54–2.40 Log CFU/桃子一半。在使用过的浸渍溶液中检测到沙门氏菌突出了浸渍处理过程中交叉污染的潜在风险。在 60 °C 的烘箱或脱水机中干燥可减少接种的沙门氏菌和Ef1.47 和 0.91 Log CFU/桃子一半。在晒干期间达到的桃半部的内部温度低于在烘箱或脱水机干燥期间达到的内部温度。暴露于模拟阳光 (UV) 可导致Ef降低多达 6.75 Log，从具有较低水分活度的桃子中观察到更高的降低。沙门氏菌和Ef可以在干桃子上存活长达 90 天，在用二氧化硫处理和在环境温度下制成的干桃子上观察到的减少更大。Ef在两次预干燥浸渍处理中表现出比沙门氏菌更高的抵抗力，并且比沙门氏菌存活率更高在环境温度下未经硫磺处理的干桃子上。