At a moisture content of 9.00 %, no microbial proliferation could occur in dried food.  (True/ False)?  Explain

True or False

The statement is True.

Explanation

Microbial proliferation in food is largely dependent on the availability of moisture. Most microorganisms, including bacteria, yeasts, and molds, require a certain level of water activity (a_w) to grow and reproduce.

1. Moisture Content and Water Activity: Moisture content refers to the percentage of water in a food product. However, not all water present is available for microbial use — this is measured by water activity, a_w. Foods with a moisture content of around 9% typically have low water activity.

2. Threshold for Microbial Growth: Generally, a water activity of 0.60 or lower prevents most microbial growth. A moisture content of 9% usually corresponds to a water activity below this threshold, meaning that the environment is not conducive for microbial proliferation.

3. Food Preservation: Drying food to a moisture content of 9% is a common preservation technique because it inhibits biological and chemical reactions that can lead to spoilage, making such conditions ideal for extending shelf life.

In summary, at a moisture content of 9.00%, the conditions are indeed unfavorable for microbial growth, confirming the statement is true.