Low-moisture foods (LMF) are foods that are naturally low in moisture or are produced from higher moisture foods through drying or dehydration processes. These foods typically have a long shelf life and have been perceived for many years to not represent microbiological food safety risk hazards. However, in recent years, a number of outbreaks of food-borne illnesses linked to LMF has illustrated that despite the fact that microorganisms cannot grow in these products, bacteria do have the possibility to persist for long periods of time in these matrices
- ISBN10 9251365598
- ISBN13 9789251365595
- Publish Date 31 October 2022
- Publish Status Active
- Out of Print 11 October 2022
- Publish Country IT
- Imprint Food & Agriculture Organization of the United Nations (FAO)
- Format Paperback
- Pages 303
- Language English