Reducing the Water Content of Food is a Highly Effective

Question

Reducing the water content of food is a highly effective way of reducing food spoilage.

Accepted Answer

Water is a necessary component for bacterial growth, and by reducing the water content of food through processes like dehydration, canning or freeze-drying, we can significantly reduce the growth of microorganisms and increase the shelf life of food. This is why dried fruits, jerky, and canned goods can last months or even years without spoiling.