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  • preservers
  • The last section of the Master Food Preserver Program was on judging canned goods at fairs, a fitting end to our training as one of the opportunities available to volunteer Master Food Preservers is fulfilling requests at different fairs. (diaryofatomato.com)
  • bacteria
  • The bacteria obtain these elements by utilizing gases in the atmosphere and by metabolizing certain food constituents such as carbohydrates and proteins. (britannica.com)
  • Most bacteria do not grow in foods with a water activity below 0.91, although some halophilic bacteria (those able to tolerate high salt concentrations) can grow in foods with a water activity lower than 0.75. (britannica.com)
  • Processing
  • The primary sources of microbial contamination are soil, air, animal feed , animal hides and intestines, plant surfaces, sewage, and food processing machinery or utensils. (britannica.com)
  • temperature
  • The availability of water is expressed as water activity and is defined by the ratio of the vapour pressure of water in the food to the vapour pressure of pure water at a specific temperature. (britannica.com)
  • water
  • Therefore, the water activity of any food product is always a value between 0 and 1, with 0 representing an absence of water and 1 representing pure water. (britannica.com)