Validating the Safety of Low-Moisture Foods

Low-moisture foods are food products with water activity (a_W) equal to or less than 0.85. Breakfast cereals, grains, confections such as chocolate and cocoa, dairy and egg powders, dried fruits and vegetables, honey, seeds, nuts, peanut butter, chips and other snacks, spices, and herbs are among the many examples. Low-moisture foods are less susceptible to microbial spoilage and growth of foodborne pathogens than higher-moisture products. Although pathogens, such as Salmonella, can’t grow …