date:Apr 14, 2016
ling by the consumer. For example, freeze-dried product that has a pH above 4.6 (such as many root vegetables) could be left exposed to the air, absorb moisture, and be consumed several days later by someone who might not be concerned that the texture is no longer crunchy. If the original product had high bacterial counts before it was dried, the pathogens could revive and multiply after having been temporarily dormant.
Other methods of fruit drying, such as dehydration and low heat (140F), do