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Improving the safety of home-dried foods through modification of treatments and educational programs.


Illnesses associated with dried foods raised concerns about the effectiveness of home drying methods for pathogen destruction. Objectives were to: (1) evaluate Salmonella survival on inoculated produce prepared using recommended and modified treatments to determine their influence on pathogen inactivation during dehydration and storage; (2) evaluate acceptability of dehydrated produce prepared using treatments shown to enhance pathogen destruction and; (3) develop and evaluate educational materials and a workshop designed to encourage adoption of guidelines. Inoculated ( Salmonella, 7.8 log CFU/g) carrot slices were subjected to commonly recommended treatments, dried (6 h, 60