Michigan Food Safety Management Practice Test

What happens to bacteria in a dehydrated state?

1. They multiply rapidly

2. They dry out

3. They become ready-to-eat

4. They enter the danger zone

The correct answer is: They dry out

When bacteria are in a dehydrated state, they lose water and enter a form of dormancy. This process significantly slows down their metabolic activities and growth. In a dehydrated environment, the lack of moisture inhibits the bacteria's ability to thrive, reproduce, and carry out the processes necessary for growth. Dehydration is commonly used in food preservation because it limits the availability of water, which is essential for bacterial activity. As a result, dehydrated foods have a longer shelf life and are less likely to support bacterial growth, reducing the risk of foodborne illness. This is a key principle in food safety management, as controlling moisture levels is critical in preventing bacterial proliferation.