Life in the Dry: Food Safety and Risk Management Options Associated with Low Moisture Foods

Apr 22, 2026 (2:00 PM-3:30 PM Eastern Time)

Webinar Description

The reduction in water activity through drying or solute addition represents one of the oldest preservation methods known. Low Moisture Foods (LMF) represents a broad sector and encompasses cereals & grains, spices, tea, seeds, nuts, fruit & vegetables, preserves, meat and dairy, amongst others. The commonality between LMF is a low water activity (<0.88) to prevent microbial growth. However, LMF have been implicated in foodborne illness outbreaks with Salmonella contaminated pistachios being a recent example. The following presentation will provide an overview of food safety of LMF along with examples of outbreaks and pathogens of concern. The response of pathogens to enable persistence in the dry state will be outlined along with potential risk management options. With regards the latter, a focus will be placed on gas phase hydroxyl-radical process treatments that facilitate pathogen inactivation without contributing moisture to the product.

Learning Objectives:

Be aware of classification of low moisture foods and examples of foodborne illness outbreaks linked to LMF

Understand how pathogens such as Salmonella adapt to low moisture environments

Identify the significance and challenges in studying dry biofilms

Be aware of risk management options to control human pathogens in low moisture foods and environments