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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. • Pre-drying treatments, except blanching, reduced Salmonella by 0.54–2.40 Log CFU/peach half. • Pathogens could be transferred from inoculated peach surfaces to dipping solutions. • Oven- or dehydrator-drying at 60 °C could not achieve a 4–5 Log pathogen reduction. • Bacterial control efficacy of sun exposure correlated with product water activities. • E. faecium survived better than Salmonella on dried peaches during storage. [ABSTRACT FROM AUTHOR]