A preservation method that removes water from food to lower its water activity so bacteria and moulds cannot grow, as in dried fruit and jerky.
A method that removes most of the water from food, lowering its water activity so bacteria, yeasts and moulds cannot grow, as in dried fruit, herbs and jerky.
By lowering water activity, the amount of water available to microbes, so that spoilage and food-poisoning organisms cannot grow and the food becomes more shelf-stable.
Properly dried foods are often shelf-stable, but drying must reduce water activity far enough, and higher-risk products such as meat jerky also need a proper heat step to control pathogens.
Because raw meat can carry pathogens, so jerky methods usually include heating the meat safely before or during drying so pathogens are controlled before the water activity drops.
In dry, sealed, pest-free packaging, because reabsorbing moisture can allow mould to grow. Best-before dates and storage instructions should be labelled.